FOUR-HOUR BREAD.— Mash 3 cups of boiled sliced pota- toes and put into a colander over a crock containing 2 cups flour, ^ cup sugar, % cup salt. Pour over the potatoes 4 cups of lukewarm water, when cool add the yeast cake✪ Four-Hour Bread, which has been previously soaked in a little warm water. Stir every l^ hr. until light and keep in a warm place. In the morning take 2 cups of this yeast mixture to 1 of water and mix the bread sponge, have the flour warm. Let rise, knead and make, into loaves. The yeast which is left may be put in the ice box or other cool place for later use.— Mrs. Frank Ferguson, Franklin, 111. BREAD WITHOUT KNEADING.— Put in a pail 1 table- spoon of salt, 1 of sugar and 2 of flour, with enough cold or tepid water to mix to a cream without lumps. Pour into this boiling water in which potatoes have been boiled. Put a cake of yeast in a cup of cold water. When the sponge is cold, pour water and yeast into the pail and let stand until night. Then put all into a bread pan, add enough flour to make a batter. Let rise until morn- ing, then mix up hard (not down) and let it rise again. Form in loaves and let rise until ready to bake — Mrs. C. J. Jeffries, Win- aetka, III. COOK COUNTY COOK BOOK 75 SALT-RISING BREAD.— The following is the recipe of the good old-fashioned salt-rising bread so commonly known in th.e days of our grandmothers: Pour ^ a pt. of water on 2 table- spoons of cornimeal and a generous pinch of salt. Let it stand for 10 minutes, then stir in 2 tablespoons of flour✪ Bread Without Kneading and set it in a warm place to rise over night. In the morning add 5^ a pt. of fresh, sweet milk, or warm water — either must be lukewarm — and just flour enough to make the yeast smooth; then put the vessel con- taining it in a pan or kettle of hot water, hot enough to bear your hand in and be very careful to keep it the same temperature. A carefully selected place on the back of the range may be best. When this rises pour it into a batter made of 2 qts. of fresh morn- ing's milk, scalded, then cooled to lukewarm, and mixed with flour enough to make a batter. Beat this well, using a long spoon, then set the whole to rise again in a warm place. This will be aibout 25 or 30 Jninutes if it has been well managed. Be careful that the place is not too hot; now stir in enough flour to make a batter so stiff it cannot be stirred with a spoon; then turn it out on a moulding board well dredged with flour, and before kneading it add a piece of lard the size of a large apple; mix this well into the dough. After a thorough kneading and working, keeping the dough just so it will not sjtick to the hands, make it into small loaves, put them in well-greased pans, and set them in a warm place to rise again. When risen to nearly double their bulk, put into oven in a good even heat and bake as quickly as possible. The bread will be whiter and nicer for a steady, even heat. The time will vary according to the size of loaves. When done, brush each loaf over with a little melted butter, as this makes the crust rich and delicious, and prevents it from hardening. This makes about 6 good-sized loaves. — Mrs. Joseph Dunlop, Bartlett, 111.

AI-modernized reading of the original text

FOUR-HOUR BREAD.— Mash 3 cups of boiled sliced potatoes and put into a colander over a crock containing 2 cups flour, ^ cup sugar, % cup salt. Pour over the potatoes 4 cups of lukewarm water, when cool add the yeast cake, which has been previously soaked in a little warm water. Stir every 1½ hr. until light and keep in a warm place. In the morning take 2 cups of this yeast mixture to 1 of water and mix the bread sponge, have the flour warm. Let rise, knead and make, into loaves. The yeast which is left may be put in the ice box or other cool place for later use.— Mrs. Frank Ferguson, Franklin, 111. BREAD WITHOUT KNEADING.— Put in a pail 1 tablespoon of salt, 1 of sugar and 2 of flour, with enough cold or tepid water to mix to a cream without lumps. Pour into this boiling water in which potatoes have been boiled. Put a cake of yeast in a cup of cold water. When the sponge is cold, pour water and yeast into the pail and let stand until night. Then put all into a bread pan, add enough flour to make a batter. Let rise until morning, then mix up hard (not down) and let it rise again. Form in loaves and let rise until ready to bake — Mrs. C. J. Jeffries, Winnetka, III. SALT-RISING BREAD.— The following is the recipe of the good old-fashioned salt-rising bread so commonly known in th.e days of our grandmothers: Pour ^ a pt. of water on 2 tablespoons of cornmeal and a generous pinch of salt. Let it stand for 10 minutes, then stir in 2 tablespoons of flour and set it in a warm place to rise over night. In the morning add 5^ a pt. of fresh, sweet milk, or warm water — either must be lukewarm — and just flour enough to make the yeast smooth; then put the vessel containing it in a pan or kettle of hot water, hot enough to bear your hand in and be very careful to keep it the same temperature. A carefully selected place on the back of the range may be best. When this rises pour it into a batter made of 2 qts. of fresh morning's milk, scalded, then cooled to lukewarm, and mixed with flour enough to make a batter. Beat this well, using a long spoon, then set the whole to rise again in a warm place. This will be about 25 or 30 minutes if it has been well managed. Be careful that the place is not too hot; now stir in enough flour to make a batter so stiff it cannot be stirred with a spoon; then turn it out on a moulding board well dredged with flour, and before kneading it add a piece of lard the size of a large apple; mix this well into the dough. After a thorough kneading and working, keeping the dough just so it will not stick to the hands, make it into small loaves, put them in well-greased pans, and set them in a warm place to rise again. When risen to nearly double their bulk, put into oven in a good even heat and bake as quickly as possible. The bread will be whiter and nicer for a steady, even heat. The time will vary according to the size of loaves. When done, brush each loaf over with a little melted butter, as this makes the crust rich and delicious, and prevents it from hardening. This makes about 6 good-sized loaves. — Mrs. Joseph Dunlop, Bartlett, 111.

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Four-Hour BreadBread Without KneadingSalt-Rising Bread

The Cook County cook book