The Landmarks club cook book

One cake yeast, one pint luke-warm water, one quart new milk, one quart cold water, one tablespoon salt, two tablespoons sugar, flour, butter or lard. At noon soak the yeast in the warm water fifteen minutes, then stir in flour sufficient to make a stiff batter. Set it in a warm place (not too warm) until very light. In the evening scald the milk and add it, with the water, salt, sugar and flour, enough to knead. Knead it half an hour, then rub the top of the dough with butter or lard, to prevent its drying. In the morning knead another half hour, divide into six loaves, and when sufficiently light bake one hour in a hot oven. When taken from the oven, wet the tops of the loaves with sweet milk or butter to soften the crust. landmarks club cook book. BREAD STICKS. Four cupfuls flour, quarter cup of butter, one of milk, quarter cake of compressed yeast, three tablespoons cold water, one tablespoon sugar, one teaspoon salt (scant measure), white of one egg. Melt the butter in the milk. Dissolve the yeast in the water. Beat the white of egg to a stiff froth. Add all the ingredients to the flour. Knead well, and let the dough rise over night. In the morning make into balls the size of large walnuts. Roll these into sticks a foot long. Place them two inches apart in long pans. Let them rise half an hour in a cool place. Bake twenty-five minutes in a moderate oven. They should be quite dry and crisp. HOP YEAST. Steep half a cupful loose hops in one quart boiling water, in a granite kettle, for five minutes. Mix one cupful of flour, one-fourth of a cupful of sugar and one tablespoonful of salt. Strain the hop water, and pour it, boiling hot, into the flour mixture. Boil one minute, or until thick. When cooled, add one cupful yeast or one cake magic yeast. POTATO YEAST. Six good sized potatos, grated fine. Pour over them one quart of boiling hop-water (not too strong, or it will make the bread dark) . Add one-half cup of salt, and one cup of sugar. Stir it well, and when cool, add one yeast cake, or one cup of fresh yeast, or one cake magic yeast. Let it rise, and cork tight and keep in a cool place. Mrs. F. J. Wagner. MRS. MOSSIN'S RYE BREAD. One quart rye flour, tablespoon of salt, half a magic yeast cake dissolved in warm water. Make a batter quite thick, using water hot as you can keep your fingers in. Let stand over night. In the morning dissolve half a cake compressed yeast, one pint sour cream, equal parts of white and of rye flour to knead. Let rise one hour. Bake two hours in mod- erate oven. BREAD, ROLLS, ETC. CREAM BREAD.