The New century cook book

For five or six loaves, one pint of good yeast, two or three small potatoes, one cup of sugar, one tablespoon of salt. At night boil the potatoes until soft, drain off the water, put this water with the potatoes mashed fine, add enough luke warm water to make two quarts, put in sugar and salt, mix this all thoroughly with the pint of yeast, then save out a pint for the next baking, keeping it in a cool place; in the morning stir into it sifted flour until it is thick enough to knead, if in a hurry put it in pans and bake when light, or let it rise first then make it into loaves. Mrs. J. W. Nicholson. Salt Rising Bread — (Fine). At night, let a teacup of fresh milk come to a boil, stir in a small teacup of corn meal, while hot, with a little salt, and set away until morning, where it will not get too cold. Then take one pint warm water, put in a teaspoonful of salt and about the same of sugar, stir in enough flour to make a thick batter and add the mush set the night before. Set the vessel in a pan of warm water and keep warm until it rises. Sift the flour well, mix the risen yeast in, and add as much warm water or sweet milk and water as will make two or three loaves of bread. Put in bread pan or crock and set in a warm place to rise again. Then knead well and put in the baking pans and let rise till ready to bake. No lard is required except to grease the top of loaves well before putting in to bake, to prevent the crust from being hard. "Grandma" Dugan. Twist. Make when you set bread. One quart flour, one tablespoon sugar, one tablespoon butter, one egg, one small teacup yeast, salt to taste. Mix thoroughly with lukewarm water. When it New Century Cook Book. rises knead and set again. Knead again. Break into twelve pieces, mold about ten inches long, twist together, pinching the ends together. Rub with melted butter before baking. Mrs. Annie Williams. Entire Wheat Bread. One-half yeast cake set in sponge. Dissolve two-thirds cup of dark brown sugar in a quart bowl of warm water. Add salt and enough flour to make rather a stiff batter. Fill bread pans one-half full. Set to raise quickly. Bake in moderately hot oven one hour. Mrs. J. B. Gascoigne. Boston Brown Bread Three-fourths cup Indian meal, same of flour, one scant cup sour milk, one-third cup molasses, one-half teaspoon soda dissolved in little water, pinch of salt, steam one and one-half hours. Put on over cold water, but keep boiling after it once boils. Brown in oven. Cook in pound baking powder cans well greased. M. W. Boston Brown Bread, with Raisins. One cup New Orleans molasses, three cups sour milk, two cups rye flour, two cups graham flour, one cup cornmeal, onequarter teaspoon ginger, one saltspoon each of cloves, cinnamon, and salt, two even teaspoonfuls soda dissolved in a little warm water. Mix thoroughly, then stir in the mixture one teacup seeded raisins well floured. Grease cans well, and half fill with the mixture. Steam steadily for three hours, then place in the oven five minutes. Mrs. L. C. Pitner. Brown Bread. Three-fourths cup molasses, one-half cup sugar, two cups of sour milk or cream, one teaspoonful soda. Stir well together and add one pound or one quart of graham flour, a pinch of salt. Put in well-buttered tin pans, and bake one hour in moderate oven. Excellent. Mrs. J. W. Nicholson.