all around to a depth of half an inch,
the two opposite corners being cut off about a half inch, to allow of
its being turned down. It is a great convenience for young housewives
to possess two of these sheet-iron tins, or "baking sheets," when
baking small cakes or cookies, as being raised slightly from the
bottom of the oven, cakes are less liable to scorch and bake more
evenly. One sheet may be filled while baking another sheetful of
cakes. In this manner a large number of cakes may be baked in a short
time. This baking sheet was turned the opposite way, upside down, when
baking a loaf of rye bread on it, and when the loaf of bread was
partly baked the extra baking sheet was slipped under the bottom of
the one containing the loaf, in case the oven was quite hot, to
prevent the bottom of the bread scorching. Wheat bread may be baked in
the same manner as rye bread, substituting wheat flour for rye. These
baking sheets may be made by any tinsmith, and young housewives, I
know, would not part with them, once they realize how invaluable they
are for baking small cakes on them easily and quickly.

"FRAU SCHMIDTS" GOOD WHITE BREAD (SPONGE METHOD)

To one quart of potato water, drained from potatoes which were boiled
for mid-day dinner, she added about 1/2 cup of finely-mashed hot
potatoes and stood aside. About four o'clock in the afternoon she
placed one pint of lukewarm potato water and mashed potatoes in a bowl
with 1/4 cup of granulated sugar and 1/2 a dissolved Fleischman's
yeast cake, beat all well together, covered with a cloth and stood in
a warm place until light and foamy. About nine o'clock in the evening
she added the reserved pint of (lukewarm) potato water and 1/2
tablespoonful of salt to the yeast sponge, with enough warmed,
well-dried flour to stiffen, and kneaded it until dough was
fine-grained. She also cut through the dough frequently with a sharp
knife. When the dough was elastic and would not adhere to
molding-board or hands, she placed it in a bowl, brushed melted lard
or butter over top to prevent a crust forming, covered warmly with a
cloth and allowed it to stand until morning. Frau Schmidt always rose
particularly early on bake day, for fear the sponge might fall or
become sour, if allowed to stand too long. She molded the dough into
four small loaves, placed it in pans to rise until it doubled its
original bulk. When light she baked it one hour. Bread made according
to these directions was f