before using and take care that the mixture does not
freeze. This potato ferment must be made fresh every eighteen days in
winter and every twelve days in summer.

STRAIGHT DOUGH VIENNA

One quart of water or milk,
One ounce of salt,
One ounce of sugar.

Stir well to thoroughly dissolve, and then add

Two yeast cakes,
Four quarts of flour,
One and one-half ounces of shortening.

Work to a smooth dough and then knead for ten minutes. Then place in
a well-greased bowl, turning the dough over to thoroughly coat. This
prevents a crust from forming on the dough.

Cover the bowl and set aside to raise for three and one-half hours.
Now lay over the dough by pulling in toward the centre, the sides and
ends of the dough until it forms a compact mass. Turn over the dough,
cover and let rise for one hour. Now place on the moulding board and
proceed to form into loaves, using the same method as in the sponge
dough.

TO PREPARE LOAF

When the dough is ready to mould into loaves, proceed; using method as
given in sponge dough, finally rolling the loaf on the moulding board,
making it pointed at the ends. Now place a clean cloth in a deep
baking pan and sprinkle the cloth with cornmeal. Place the loaf of
dough on the cloth and sprinkle it lightly with cornmeal. Now lift
the cloth up close to the dough, making a cloth partition between each
loaf.

Let the dough rise, about 45 minutes, and when ready to bake, lift
dough carefully from the cloth and lay on a baking sheet and gash
slightly with a sharp knife. Wash with an egg and water, wash and back
forty-five minutes in a hot oven, adding a small saucepan of boiling
water to provide steam to keep the loaf moist while baking.

One-half of above recipes for small family.

TO MAKE THE FAMOUS FRENCH BREAD

Pare and cut in slices two medium-sized potatoes. Cook until very
soft in three cups of water. When cooked rub through a sieve and cool.
There must be two cups of this mixture. When the mixture is about 80
degrees Fahrenheit, pour in the mixing bowl and add

One yeast cake crumbled in,
One-half ounce of shortening (1 tablespoon),
One ounce of sugar (2 tablespoons),
Three-fourths ounce of salt (2 teaspoons).

Stir to thoroughly dissolve and then add eight cups of flour. Work
to a dough and then proceed as in the straight dough method. When the
dough is ready for the pans, cut or divide into six pieces and mould
into loaves, three inches thic