The Cook County cook book

of warm water in which 2 or 3 mashed potatoes have been stirred, then quickly pour on 3 pounds of flour and 2 teaspoons of salt. Mix thoroughly and allow to stand 8 or 10 hrs. Then add sufficient flour to make a fairly stiff dough, knead well, allow to rise again. You will then have a very light dough. Knead. Put in baking tins, and stand in a warm place for 15 minutes; bake for 1 hour and a half in a rather slow oven. — -Mrs. D. O. Dooley, Bensen, 111. VARIATION I. — Save the potato water from the potatoes cooked for dinner and 3 or 4 potatoes mashed fine; let both stand in a granite pan until night; warm about 1 qt. of flour, make a place in center of flour, warm the potato water, soak 1^ yeast cake in lukewarm water, put into potatoes, in all have about a qt. of liquid, pour into your flour, imix it into a batter, cover it up warm for the night. In the morning put in a tablespoon of salt. 1 cup of brown sugar, 1¼ qts. of warm water; mix all the flour into it; let it raise until light, and then mix stiff for 5^ an hr., not too hard. When light again, knead. In ^2 hr. knead into loaves lightly; let raise again and bake. — Mrs. J. W. Cowie. Franklin, 111. VARIATION II. — Soak ^ yeast cake in a cup of lukewarm water at 9 o'clock in the morning. At noon cook 3 or 4 medium sized potatoes, mash, add potato water, 1 tablespoon salt, ^ cup granulated sugar and dissolved yeast cake, having it only lukewarm; let stand all afternoon; "before retiring, mix, allowing 2 qts. of yeast (if not enough yeast add some water) for 2 or 3 large loaves, and make quite stiff. In the morning put in pans, let rise, put in oven and bake ^ of an hr. Do not allow it to become chilled. — Mrs- John Wismer, Wheeling, 111. VARIATION III.— Add to 8 large potatoes, mashed fine. 4 tablespoons of flour. 4 tablespoons salt, 4 tablespoons sugar; to this add 1 qt. of boiling water and 4 qts. cold water; let this mixture remain in a warm place for 18 hrs., then put in jars set in a cool place; use 1 qt. far 2 loaves. Warm the liquid carefully till about blood heat, add a tablespoon salt, mix into a soft dough ('having warmed the flour), let rise for 30 minutes, then knead, and when light put in pans, let rise and bake. — Mrs. Isaiah Hoover, Palatine, 111. VARIATION IV.— J^ cake of compressed yeast, ly^ pts. of lukewarm water, 1 teaspoon of each salt and sugar, flour to make a stiff dough, knead till it pops, cracks, or sings. Set this sponge at night in a warm place. Upon arising in the morning knead into loaves. Let rise an hr. in a warm place, bake ^ hr. in a moderate oven. This makes 3 loaves. — ^Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111.