ked 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

2 cups bread crumbs
1/3 cup flour
1 tablespoon fat, melted
1-1/2 cups milk
1 egg
2 teaspoons baking powder
1/2 teaspoon salt

Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg
yolks, dry ingredients sifted together and fat. Fold in beaten whites
of eggs. Bake in muffin tins in moderate oven for 15 minutes.

CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS

1/3 cup boiling water
1 cup cornmeal
1/4 teaspoon soda
1/4 cup molasses
1 cup whole wheat flour
1 cup rye flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk