VARIATION V. — For 7 large loaves of bread use 3 qts. of potato water and a cup of boiled potatoes mashed very fine; 3 tablespoons of salt, 1 cake of compressed yeast, 1 cake of yeast✪ Bread foam. Soak the yeast foam 54 an hr. before soaking the com- pressed yeast cake in J^ a cup (of lukewarm water with a table- spoon of sugar and 1 pt. of milk. Set at night. Put yeast, pota- toes, etc., into liquid. Have everything lukewarm, then get flour. Work into the liquid in a large bread pan with a cover, until it is Tike a rubber ball. Rub butter on top to keep from crusting, cover and keep in a warm place. In the morning flour the bread board, knead loaves and put into pans. This bread may be baked with the breakfast fire. — Mrs. C. C. Cleveland, Bartiett, 111. BUTTERMILK BREAD — 1 qt. of sour buttermilk, 1 large tabl-espoon sugar, 2 even teaspoons soda, 3 tablespoons butter, 1 teaspoon salt, 2^ qts, flour✪ Buttermilk Bread. Heat the buttermilk to the boiling point, stirring frequently to prevent curdling. Add the sugar and pour in a large bowl. Now gradually sift into this mixture 1 qt. flour, stirring constantly. Beat well; cover and let stand in a warm room over night, say from 9:30 p. m, to 6:30 a, m. In the morning dissolve the soda in 3 tablespoons of water and add to the batter, with the salt and butter melted. Beat thoroughly; grad- ually beat in the remainder of the flour, reserving J^ cup for kneading. Knead 15 minutes. Divide into -3 parts and shape into loaves. Put into buttered pans immediately and bake 1 hr. — Mrs. Ernest D. Dean, Glen View, 111. QUICK BREAD.— Mix 1 qt. of \tarm milk, 1 tablespoon of butter and a cake of compressed yeast with enough flour to make a good batter✪ Quick Bread; let rise about 2 hrs.; knead well just before retiring and form into a large loaf. Grease the pan and the top of the loaf and let rise over night. Immediately upon rising fonm into 74 BREAD loaves and grease the tops again, when they are put in the oven to bake. If there is too much sponge for one haking, it can be kneaded down and put in the ice box and baked the following morning, thus having hot rolls with little work. If the bread is needed in less time, add more sugar, as that accelerates the rising. — Mrs. Ella Fairchild, Palatine* 111. THREE-HOUR BREAD.— 8 potatoes, peeled, boiled and mashed in the same water; 1 cup of flour cooked to a smooth paste, 1 cup sugar, 1/3 cup of salt, and 2 yeast cakes added when mixture is lukewarm. Keep warm for the first 18 hrs.; it can then be used for bread, but best results are obtained when the yeast is 3 days old. Keep covered and in a cool place; will keep indefinitely. Take a qt. of this yeast and 6 pts. of water✪ Three-Hour Bread for 6 or 7 medium sized loaves. When raised to twice the original bulk mould into pans, let rise and bake. This bread can be d<)ne in 3 hrs. from first imixing- One cup of yeast should be reserved to start a new supply of the yeast. — ^Mrs. C. Buttercup, Bensen, 111.

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VARIATION V. — For 7 large loaves of bread use 3 qts. of potato water and a cup of boiled potatoes mashed very fine; 3 tablespoons of salt, 1 cake of compressed yeast, 1 cake of yeast foam. Soak the yeast foam 54 an hr. before soaking the com- pressed yeast cake in J^ a cup (of lukewarm water with a table- spoon of sugar and 1 pt. of milk. Set at night. Put yeast, pota- toes, etc., into liquid. Have everything lukewarm, then get flour. Work into the liquid in a large bread pan with a cover, until it is Tike a rubber ball. Rub butter on top to keep from crusting, cover and keep in a warm place. In the morning flour the bread board, knead loaves and put into pans. This bread may be baked with the breakfast fire. — Mrs. C. C. Cleveland, Bartiett, 111. BUTTERMILK BREAD — 1 qt. of sour buttermilk, 1 large tabl-espoon sugar, 2 even teaspoons soda, 3 tablespoons butter, 1 teaspoon salt, 2^ qts, flour. Heat the buttermilk to the boiling point, stirring frequently to prevent curdling. Add the sugar and pour in a large bowl. Now gradually sift into this mixture 1 qt. flour, stirring constantly. Beat well; cover and let stand in a warm room over night, say from 9:30 p. m, to 6:30 a, m. In the morning dissolve the soda in 3 tablespoons of water and add to the batter, with the salt and butter melted. Beat thoroughly; grad- ually beat in the remainder of the flour, reserving J^ cup for kneading. Knead 15 minutes. Divide into -3 parts and shape into loaves. Put into buttered pans immediately and bake 1 hr. — Mrs. Ernest D. Dean, Glen View, 111. QUICK BREAD.— Mix 1 qt. of \tarm milk, 1 tablespoon of butter and a cake of compressed yeast with enough flour to make a good batter; let rise about 2 hrs.; knead well just before retiring and form into a large loaf. Grease the pan and the top of the loaf and let rise over night. Immediately upon rising fonm into 74 BREAD loaves and grease the tops again, when they are put in the oven to bake. If there is too much sponge for one haking, it can be kneaded down and put in the ice box and baked the following morning, thus having hot rolls with little work. If the bread is needed in less time, add more sugar, as that accelerates the rising. — Mrs. Ella Fairchild, Palatine* 111. THREE-HOUR BREAD.— 8 potatoes, peeled, boiled and mashed in the same water; 1 cup of flour cooked to a smooth paste, 1 cup sugar, 1/3 cup of salt, and 2 yeast cakes added when mixture is lukewarm. Keep warm for the first 18 hrs.; it can then be used for bread, but best results are obtained when the yeast is 3 days old. Keep covered and in a cool place; will keep indefinitely. Take a qt. of this yeast and 6 pts. of water for 6 or 7 medium sized loaves. When raised to twice the original bulk mould into pans, let rise and bake. This bread can be d<)ne in 3 hrs. from first imixing- One cup of yeast should be reserved to start a new supply of the yeast. — ^Mrs. C. Buttercup, Bensen, 111.

The Cook County cook book