POTATO BISCUIT

1 cup mashed lightly packed potato 2 tablespoons fat 1 cup whole wheat flour 1 teaspoons baking powder 1 teaspoon salt About 1/2 cup milk or water in which potatoes were cooked

Add melted fat to mashed potato.  Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough.  Roll out 1/2 inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes. (If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)

POTATO BREAD

1-1/2 cups tightly packed mashed potato 2-1/2 cups wheat flour 1 tablespoon warm water 1/2 yeast cake 1/2 teaspoon salt

Make dough as usual.  Let rise in warm place for 15 minutes.  Mould into loaf, put in pan, let rise until double in bulk in warm place.  Bake for 45 minutes in hot oven.

POTATO YEAST BREAD

1/2 cup milk and water or water 2 tablespoons corn syrup 4 tablespoons fat 1-1/2 teaspoons salt 4 cups boiled potatoes 8 cups flour 1/2 cake compressed yeast 1/4 cup warm water

Dissolve yeast in the warm water.  Add other ingredients and make same as any bread.

POTATO PARKER HOUSE ROLLS

1/2 cake yeast 1 cup milk (scalded) 1 teaspoon fat 3 tablespoons corn syrup (or 1 tablespoon sugar) 3-1/2 cups flour 2 cups potato (mashed and hot) 1 teaspoon salt 1 egg

Dissolve yeast in milk (luke warm).  Stir in dry ingredients.  Add potato and knead until smooth.  Let rise until light.  Roll thin, fold over, bake until brown.

THE USE OF MIXED GRAINS

WAR BREAD OR THIRDS BREAD

1 pint milk, or milk and water 2 teaspoons salt 2 tablespoons molasses 1 yeast cake 2 tablespoons fat

Mix as ordinary bread dough.  Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead.  Let rise, knead, shape, let rise again in the pan and bake 45 minutes.

CORN MEAL AND RYE BREAD

2 cups lukewarm water 1 cake yeast 2 teaspoons salt 1/3 cup molasses 1-1/4 cup rye flour 1 cup corn meal 3 cups bread flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly.  Let rise, shape, let rise again and bake.

BOSTON BROWN BREAD

1 cup rye meal 1 cup cornmeal 1 cup graham flour 2 cups sour milk 1-3/4 teaspoons soda 1-1/2 teaspoons salt 3/4 cup molasses

Beat well.  Put in greased covered molds, steam 2 to 3 hours.

BREAD MUFFINS