add one tablespoonful of a mixture of lard and butter and two boiled, mashed potatoes.  Two tablespoonfuls of sugar, one-half tablespoonful of salt and one Fleischman’s compressed yeast cake, dissolved in a small quantity of water; add about five cups of the mixed, sifted flour, beat the batter well, and stand in a warm place, covered, from one and a half to two hours.  When well-risen and light, stir in balance of flour gradually, until all except one cup has been added; then turn onto a bake-board and knead well.  This sponge should not be quite as stiff as for wheat bread.  Turn the dough onto a clean, well-floured cloth in a large bowl, set to rise and bake according to directions for baking “Hearth-baked Rye Bread” or, if preferred, form into loaves, place in bread pans and, when light, bake.

PERFECT BREAKFAST ROLLS

One quart of scalded milk, when lukewarm, add the following:  1/2 cup of butter and lard (mixed), 1 egg, 1 tablespoonful of sugar, 1 teaspoonful of salt and 1 Fleischman’s yeast cake; add flour to form a thick batter; beat all thoroughly.  Mix the above at 9.30 P.M., stand in a warm place, closely-covered, over night.  The following morning add more flour; dough should not be mixed quite as stiff as for bread.  Allow it to raise in a warm place.  When well-risen, place on bread board, roll, cut into small biscuits; dip each biscuit in melted butter, fold together, place in pans a distance apart, and when they have doubled in size, bake in a hot oven.

“AN OLD RECIPE” FOR GOOD BREAD

This country cook invariably baked good bread and always used potato-water in preference to any other liquid for setting sponge.  She stood aside water, in which potatoes had been boiled for dinner (usually about one quart or less) and added two finely-mashed potatoes.  About 3 or 4 o’clock in the afternoon of the day before that on which she intended baking bread, she dissolved one cake of yeast (she used the small cornmeal commercial yeast cakes, sold under different names, such as National, Magic, etc.) in a half-cup of luke-warm water, added 1/2 teaspoon of salt and sufficient warmed, well-dried flour to make a thin batter.  She placed all in a bowl and stood it in a warm place, closely-covered, until about 9 o’clock in the evening, when she added this sponge, which should be light and foamy, to the potato water, which should be lukewarm.  She also added 1 tablespoon of salt and enough flour to make a rather thick batter.  Heat thoroughly and allow this sponge to stand, well-covered, in a warm place until morning, when add 1 tablespoon sugar, 1 tablespoon butter or lard and warmed flour enough to make a stiff dough.  Turn out on the bread board and knead for about twenty minutes, until the dough does not stick to the hands.  Place stiffened dough into howl; allow it to rise until bulk is doubled.  Mold into loaves, adding as little extra flour as possible.  Cut several gashes on top of loaves, brush with melted butter, place in bread pans, and when loaves have doubled in bulk, place in moderately hot oven and bake about one hour.