compressed yeast and
one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
tablespoons of shortening, the oatmeal and the water in which it has
been swelling. Beat well, add about three cups of flour to make a dough,
also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
into two loaves in pan and bake forty-five minutes.

POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender. Strain,
reserving potato water. Measure and add enough more water to make three
cups. Let come to a boil, add one-quarter cup of salt, and very
gradually one and one-quarter cups of cornmeal. Cook two minutes,
stirring constantly until thick. Remove from fire, add two tablespoons
of any kind of fat, the potatoes riced or mashed and when cooled two
cups of flour; then one tablespoon of sugar and one cake of yeast
dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
adding wheat flour to keep it from sticking. Cover, set aside in a warm
place overnight, or until double its bulk. Shape into four loaves, let
rise again; bake in a moderate oven one hour or more, until well done.
Glaze with egg diluted with water before putting in the oven. These
loaves will keep moist one week.

RYE BREAD (AMERICAN) No. 1

Dissolve one cake compressed yeast in two cups of lukewarm water and one
cup of milk which has been scalded and cooled; or if so desired the milk
may be omitted and all water used; add two and one-half cups of rye
flour or enough to make a sponge. Beat well; cover and set aside in a
warm place, free from draught, to rise about two hours. When light add
one and one-half cups of sifted white flour, one tablespoon of melted
butter or oil, two and one-half cups of rye flour to make a soft dough
and last one tablespoon of salt. Turn on a board and knead or pound it
five minutes. Place in greased bowl; cover and let rise until double in
bulk--about two hours. Turn on board and shape into loaves; place in
floured shallow pans; cover and let rise again until light--about one
hour. Brush with white of egg and water, to glaze. With sharp knife cut
lightly three strokes diagonally across top, and place in oven. Bake in
slower oven than for white bread. Caraway seeds may be used if desired.

By adding one-half cup of sour dough, left from previous baking, an acid
flavor is obtained, which is considered by many a great improvement.
This should be added to the sponge.

RY