The new home cook book

The sponge is made over night in the center of a pan of flour, with milk and warm water and a cup of homemade hop and potato yeast to about four loaves. The yeast is put in when about half the flour and water are mixed, and then the remainder of the water is added and the sponge beaten with a wooden spoon for fifteen minutes and left to rise over night in a moderately warm place. In the morning, the bread-dough mixed and kneaded for half an hour, adding flour to make a stiff dough, and left to rise in a mass. It is then made into small loaves, being kneaded with as little flour as possible, and put in pans to rise the second time, all the while kept moderately warm, and when light bake in a moderately hot oven. The important part of said recipe is the beating of the sponge fifteen minutes, as given. Bread made after this recipe received first premium at Wisconsin State Fair, 1872. EXCELLENT BREAD. Mrs. Geo. W. Pitkin. Four potatoes mashed fine, four teaspoons of salt, two quarts of lukewarm milk, one-half cake compressed yeast dissolved in one-half cup of warm water, flour enough to make a pliable dough ; mould with hands well greased with lard ; place in pans, and when sufficiently light, it is ready for baking. SUPERIOR BREAD. Mrs. D. C. Norton. Scald one quart of sour milk ; when cool enough, set your sponge with the whey ; take about three quarts of flour, make a hole in the center, put in the whey about a good teaspoon of salt, one teacup of good hop yeast (home made is best), and stir quite stiff with a spoon ; wrap in a thick cloth so as to keep as warm as possible (in cold weather), in summer it is not necessary. In the morning knead well, adding flour until stiff enough, and keep warm until light ; then set it in pans to rise ; no saleratus is needed. Bread made in this way will never fail to be good if good flour and yeast are used. WHEAT BREAD. Mrs. D. W. Thatcher, River Forest. Take a pan of flour, and put in a small handful of salt and a bow]|Of soft yeast and one pint of lukewarm milk, mix stiff with flour and let it rise. Then knead it into pans, and let it rise, and if wanted very white, knead it down two or three times ; this makes it whiter, but loses its sweet taste ; bake forty-five minutes. RICE BREAD. Mrs. E. S. Chesebrough. Boil a teacup of rice quite soft ; while hot, add butter the size of an egg, one and a half pints of milk, rather more than one-half pint of bolted corn meal, two tablespoons of flour, two eggs and a little salt. Bake just one hour. The bread should be about two inches thick. MRS. FUELONG'S BROWN BREAD. Three cups of corn meal, one cup of flour, one cup of syrup, one cup of sour milk, two cups of sweet milk, one teaspoon of soda, one teaspoon of salt ; steam four hours. BROWN STEAMED BREAD. Mrs. G. B. Griffin. Two cups corn meal, one cup Graham flour, one cup white flour, one cup molasses, two cups sour milk, one cup sweet milk, one teaspoon saleratus ; steam four hours. Mrs. J. M. Durand.