At night take about a teacup of lukewarm water, stir in flour to make a not very stiff batter, also two tablespoons of the potato starter, beat about 10 minutes and set aside until morning. In the morning, take for 4 loaves i quart warm water. Put it in mixing bowl, stir in flour enough to make the dough also the yeast set the night before. Work it well and smooth at this stage and set to rise again. When risen, work on board until clastic ; make into loaves ; fill pans about half and let rise until nearly full. Bake in pretty hot oven. Eor the next baking, prepare potatoes and sugar as before at noon and add to the small amount of starter remaining. Mix well with fork and use in the evening as before. No addi- tional yeast need be added during entire winter. SALT RISING BREAD. Mrs. J. A. Gibson, Pontiac, Michigan. Early in morning scald cup fresh milk; have prepared in earthen cup 4 tablespoons unbolted corn meal, sifted once, a pinch each salt and soda; pour over this the milk while boiling hot ; stir thoroughly and set in warm, not hot place until light. Next morning sift a little flour into an earthen bowl, add about y2\ cup warm water and stir in the. yeast thoroughly. When light, sift more flour into a larger dish, add more warm BREAD. 7 water and salt ; then stir the yeast in thoroughly. Keep warm and when light it is ready, to monld into loaves. This will make 5 or 6 good sized loaves. Butter the top soon as mould- ed. Do not mix the dough very stiff nor let it get too light in the loaf. Turn and change quite often in oven. When the loaf has risen to about double its size place it in the coolest part of the oven until it is a well rounded loaf ; then on the top grate until brown, then at bottom again to finish. The oven should be such that a pound and a half loaf will bake in 45 minutes a delicate good brown. SALT RISING BREAD. Mrs. E. E. Knollenberg. Scald at night V2 cup corn meal in sweet milk, wrap up and keep in warm place over night. In morning put the meal into V2 gallon milk warm water, add teaspoon salt, and thicken with wheat flour to the consistency of stiff batter. Keep in warm place until light ; then add i quart water or less, and mix with flour to consistency of bread ; make into loaves. If it does well will rise in one hour. When light bake one hour or until done. WHITE BREAD. Mrs. Florence B. Springer. Dissolve p2 of a Pennycake of yeast in i pint warm potato water, add i teaspoon salt and i tablespoon sugar. Stir in flour enough to make a stiff batter; let rise over night. In the morning, sift 2 quarts flour into bread bowl; take 3 pints warm water, add yeast and flour enough to make a thick batter; when liglit add salt and i tablespoon shortening and enough flour to make a very stiff dough. Knead ten minutes. When it is al- most double its former size, form into 5 loaves and when light, bake about an hour and fifteen minutes in a moderate oven. 8 THE EDWARDSVIELE COOK BOOK. LIGHT BREAD. Mrs. R. F. Timnell. ✪ Salt Rising Bread

AI-modernized reading of the original text

At night take about a teacup of lukewarm water, stir in flour to make a not very stiff batter, also two tablespoons of the potato starter, beat about 10 minutes and set aside until morning. In the morning, take for 4 loaves i quart warm water. Put it in mixing bowl, stir in flour enough to make the dough also the yeast set the night before. Work it well and smooth at this stage and set to rise again. When risen, work on board until elastic; make into loaves ; fill pans about half and let rise until nearly full. Bake in pretty hot oven. For the next baking, prepare potatoes and sugar as before at noon and add to the small amount of starter remaining. Mix well with fork and use in the evening as before. No additional yeast need be added during entire winter. SALT RISING BREAD. Mrs. J. A. Gibson, Pontiac, Michigan. Early in morning scald cup fresh milk; have prepared in earthen cup 4 tablespoons unbolted corn meal, sifted once, a pinch each salt and soda; pour over this the milk while boiling hot ; stir thoroughly and set in warm, not hot place until light. Next morning sift a little flour into an earthen bowl, add about y2\ cup warm water and stir in the yeast thoroughly. When light, sift more flour into a larger dish, add more warm water and salt ; then stir the yeast in thoroughly. Keep warm and When light it is ready to mould into loaves. This will make 5 or 6 good sized loaves. Butter the top soon as moulded. Do not mix the dough very stiff nor let it get too light in the loaf. Turn and change quite often in oven. When the loaf has risen to about double its size place it in the coolest part of the oven until it is a well rounded loaf; then on the top grate until brown, then at bottom again to finish. The oven should be such that a pound and a half loaf will bake in 45 minutes a delicate good brown. SALT RISING BREAD. Mrs. E. E. Knollenberg. Scald at night V2 cup corn meal in sweet milk, wrap up and keep in warm place over night. In morning put the meal into V2 gallon milk warm water, add teaspoon salt, and thicken with wheat flour to the consistency of stiff batter. Keep in warm place until light ; then add i quart water or less, and mix with flour to consistency of bread ; make into loaves. If it does well will rise in one hour. When light bake one hour or until done. WHITE BREAD. Mrs. Florence B. Springer. Dissolve ½ of a Pennycake of yeast in 1 pint warm potato water, add i teaspoon salt and i tablespoon sugar. Stir in flour enough to make a stiff batter; let rise over night. In the morning, sift 2 quarts flour into bread bowl; take 3 pints warm water, add yeast and flour enough to make a thick batter; when liglit add salt and i tablespoon shortening and enough flour to make a very stiff dough. Knead ten minutes. When it is almost double its former size, form into 5 loaves and when light, bake about an hour and fifteen minutes in a moderate oven. LIGHT BREAD. Mrs. R. F. Timnell.

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The Edwardsville cook book