Sift 1 c[Liart of Di.msman's Lest Patent wdute Hour into a cake howl, cook .") small potatoes, mash and put in. stir in water enough to make a thick hatter: put in si:picki()K cook ijook 65 two-cent cake cf coini)ressed veast.dissolved in a little water. I'.-'at verv li-ht with fork- when li<rlit add 1 teaspoon salt. 1 tablespoon sugar✪ Compressed Yeast Bread, pure ol bird si/.c ol an egg, n,ix mtu lun.p. using as little Honr as possible: let it gri light. Make into loaves, U-t rise a-ain : bake -V^ hour in a Jewel Ifange. This makes :! loaves. ^ ou ran make vcrv nie('- rolls bv takin- some .J' the .lou-h. rolling out and cut with cookie cutter: rub the t<.p with' hutter'and doubl,. nv. r. let it rise. This bread started in the morn- ing can be baked at n..on. M'^^ M^'"'^- '>"-'-^''''- Rye and Indian Bread. One quart of rve meal or rve Hour. ■>. <iuarts ..f ludian uieal, >calded ( hv placing in a pan and pouring Just enough haUiuu water over it, stirring eoustanllv with a spoon, to nierelv wet it.' hut iml enough to mak,- it into a batt<'r). i/, teacup molasses. 'Measpoons salt, 1 of soda. 1 teacup veast : make as stilT as can be stirred with a spoon, mixing with warm water, and let rise all night: th.en put in a large pan sinooth the toi, with th,. hand dipped in col.l water, let it stand a short time, and bake 5 or (i h.airs in a Jewel Kange. 1^ put in the oven late in th.e dav. let i remain all night. (Jraham niav he ussed instead of rve. an<l baked as ab..ve. n the ..Iden time it was placed in kettle, allowed to rise, then placed on th<' hearth belore the hre. with coals on top of lid. and Itaked. Salt Rising Bread. \ howl hair Full .il- lukewarm water, thicken with D-uisuiaiTs T.est I'ateiit Ihmr and a tcaspoonful or railroad yeast; ].ut in a warm place to rise; Nvlien light take _, pint of boiling water and cool with 1 idnt .d" sweet milk, a pmeh of salt and poui m yeast and make a tliiek batter: put in a warm place. A\ hen light nux into loaves. This nuikes M loaves. Bake in a dewel h'angv. Mus. A. 11. l>AK»hU. Salt Rising Bread. First take a cup of warm milk, a pinch <.f sal✪ Salt Rising Breadt, a small bit of soda and mix in hidian meal enough to make a thin batter. Let it stand over night wlnnv it ,s warm until it gets light? Then have the Donsman's Best Patent Hour a I't 1< .wnnu ad stir int.; it a small cup of almost scalding water: when it cools a htt le add the '•eniptvinos- and what warm water or water and milk yon need to make the desired onantitv.'stir it into the flour and let it stand half an hour to rise: then nux and put in a good teaspoon of salt. Let rise again, which will take an hour, then hake in a Jewel Eange. Oatmeal Bread. One cup molasses. •> cujjs rolled oats, 4 cups boiling water, S cups sifted Dous- nuui-s Best Patent flour, 1 tabhspo.ni salt, i tablespoons butter, 1 cake compressed veast. Put the boiling water over tl;e oatmeal and M stand nn il nkewarm, then add molasses, butter and salt, then the yeast, adding flour las . Beat it good uith a spoon. Let rise over night, heat again in the morning and put in P;^"/^- ^^^ rise almost to top of pans and bake 2 hours m a Jewel Bange. l^onot cut same V •, • 1 ' AIhs C. L. Si'ORLin'. ><egaunee. day as it js made. •'^'' . ^. i-^- c> Oatmeal Bread. ✪ Oatmeal Bread

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Sift 1 c[Liart of Di.msman's Lest Patent wdute Hour into a cake howl, cook .") small potatoes, mash and put in. stir in water enough to make a thick hatter: put in si:picki()K cook ijook 65 two-cent cake cf coini)ressed veast.dissolved in a little water. I'.-'at verv li-ht with fork- when li<rlit add 1 teaspoon salt. 1 tablespoon sugar, pure ol bird si/.c ol an egg, n,ix mtu lun.p. using as little Honr as possible: let it gri light. Make into loaves, U-t rise a-ain : bake -V^ hour in a Jewel Ifange. This makes :! loaves. ^ ou ran make vcrv nie('- rolls bv takin- some .J' the .lou-h. rolling out and cut with cookie cutter: rub the t<.p with' hutter'and doubl,. nv. r. let it rise. This bread started in the morn- ing can be baked at n..on. M'^^ M^'"'^- '>"-'-^''''- Rye and Indian Bread. One quart of rve meal or rve Hour. ■>. <iuarts ..f ludian uieal, >calded ( hv placing in a pan and pouring Just enough haUiuu water over it, stirring eoustanllv with a spoon, to nierelv wet it.' hut iml enough to mak,- it into a batt<'r). i/, teacup molasses. 'Measpoons salt, 1 of soda. 1 teacup veast : make as stilT as can be stirred with a spoon, mixing with warm water, and let rise all night: th.en put in a large pan sinooth the toi, with th,. hand dipped in col.l water, let it stand a short time, and bake 5 or (i h.airs in a Jewel Kange. 1^ put in the oven late in th.e dav. let i remain all night. (Jraham niav he ussed instead of rve. an<l baked as ab..ve. n the ..Iden time it was placed in kettle, allowed to rise, then placed on th<' hearth belore the hre. with coals on top of lid. and Itaked. Salt Rising Bread. \ howl hair Full .il- lukewarm water, thicken with D-uisuiaiTs T.est I'ateiit Ihmr and a tcaspoonful or railroad yeast; ].ut in a warm place to rise; Nvlien light take _, pint of boiling water and cool with 1 idnt .d" sweet milk, a pmeh of salt and poui m yeast and make a tliiek batter: put in a warm place. A\ hen light nux into loaves. This nuikes M loaves. Bake in a dewel h'angv. Mus. A. 11. l>AK»hU. Salt Rising Bread. First take a cup of warm milk, a pinch <.f salt, a small bit of soda and mix in hidian meal enough to make a thin batter. Let it stand over night wlnnv it ,s warm until it gets light? Then have the Donsman's Best Patent Hour a I't 1< .wnnu ad stir int.; it a small cup of almost scalding water: when it cools a htt le add the '•eniptvinos- and what warm water or water and milk yon need to make the desired onantitv.'stir it into the flour and let it stand half an hour to rise: then nux and put in a good teaspoon of salt. Let rise again, which will take an hour, then hake in a Jewel Eange. Oatmeal Bread. One cup molasses. •> cujjs rolled oats, 4 cups boiling water, S cups sifted Dous- nuui-s Best Patent flour, 1 tabhspo.ni salt, i tablespoons butter, 1 cake compressed veast. Put the boiling water over tl;e oatmeal and M stand nn il nkewarm, then add molasses, butter and salt, then the yeast, adding flour las . Beat it good uith a spoon. Let rise over night, heat again in the morning and put in P;^"/^- ^^^ rise almost to top of pans and bake 2 hours m a Jewel Bange. l^onot cut same V •, • 1 ' AIhs C. L. Si'ORLin'. ><egaunee. day as it js made. •'^'' . ^. i-^- c> Oatmeal Bread.

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