or dinner
(usually about one quart or less) and added two finely-mashed
potatoes. About 3 or 4 o'clock in the afternoon of the day _before_
that on which she intended baking bread, she dissolved one cake of
yeast (she used the small cornmeal commercial yeast cakes, sold under
different names, such as National, Magic, etc.) in a half-cup of
luke-warm water, added 1/2 teaspoon of salt and sufficient warmed,
well-dried flour to make a thin batter. She placed all in a bowl and
stood it in a warm place, closely-covered, until about 9 o'clock in
the evening, when she added this sponge, which should be light and
foamy, to the potato water, which should be lukewarm. She also added 1
tablespoon of salt and enough flour to make a rather thick batter.
Heat thoroughly and allow this sponge to stand, well-covered, in a
warm place until morning, when add 1 tablespoon sugar, 1 tablespoon
butter or lard and warmed flour enough to make a stiff dough. Turn out
on the bread board and knead for about twenty minutes, until the dough
does not stick to the hands. Place stiffened dough into howl; allow it
to rise until bulk is doubled. Mold into loaves, adding as little
extra flour as possible. Cut several gashes on top of loaves, brush
with melted butter, place in bread pans, and when loaves have doubled
in bulk, place in moderately hot oven and bake about one hour.

STEAMED BROWN BREAD

Place in a bowl 3/4 cup graham flour and 1/2 cup of yellow, granulated
cornmeal. Sift into this 3/4 cup of white flour, 1 teaspoonful of
baking powder and 1/2 teaspoonful of salt. Mix all ingredients
together to form a batter by adding 1 cup of sour milk, in which has
been dissolved 3/4 teaspoonful of soda. Then add 2 tablespoonfuls of
molasses. Pour into a well-greased quart can (the tin cans in which
coffee is frequently sold will answer nicely), cover closely, place in
a kettle of boiling water, steam about three hours; stand in oven a
short time after being steamed. Cut in slices and serve as bread, or,
by the addition of raisins or currants, and a little grated nutmeg or
other flavoring, a very appetizing and wholesome pudding may be served
hot, with sugar and cream or any pudding sauce preferred.

A WHOLESOME BREAD (MADE FROM BRAN)

Place in a bowl 4 cups of clean bran and 2 cups of white flour, sifted
with 2 teaspoonfuls of baking powder, 1 teaspoonful of salt, 1
tablespoonful of melted butter. Mix into a soft batter with 2 cups of
sweet milk;