f
flour to form the yeast foam. Beat well and stand in a warm place,
closely-covered, one hour, until light and foamy.

Beat the sugar remaining and the butter to a cream; add to the yeast
foam about 7 to 8 cups of flour, and the stiffly-beaten whites of the
two eggs.

Turn out on a well-floured bread board and knead about five minutes.
Place in a bowl and let rise again (about one hour or longer) until
double in bulk, when roll out about one inch in thickness. Cut small
biscuits with a 1/2 pound Royal Baking Powder can.

Brush tops of biscuits with a mixture consisting of yolk of one egg, a
teaspoonful of sugar and a little milk; this causes the biscuits to
have a rich brown crust when baked.

Place biscuits on pans a short distance apart, let rise until doubled
in bulk; bake in a rather quick oven.

From this recipe was usually made 55 biscuits. One-half of this recipe
would be sufficient for a small family.

Mary's Aunt taught her the possibilities of what she called a "Dutch"
sponge--prepared from one Fleischman's yeast cake. And the variety a
capable housewife may give her family, with the expenditure of a small
amount of time and thought.

About 9 o'clock in the evening Mary's Aunt placed in a bowl 2 cups of
potato water (drained from potatoes boiled for dinner). In this she
dissolved one Fleischman's yeast cake, stirred into this about 3 cups
of well-warmed flour, beat thoroughly for about ten minutes. Allowed
this to stand closely covered in a warm place over night. On the
following morning she added to the foamy sponge 1-1/2 cups lukewarm,
scalded milk, in which had been dissolved 1 tablespoonful of a mixture
of butter and lard, 2 generous tablespoonfuls of sugar and 1
teaspoonful of salt. About 6-1/4 cups of well-dried and warmed flour;
she stirred in a part of the flour, then added the balance. Kneaded
well a short time, then set to raise closely covered in a warm place
2-1/2 to 3 hours.

When dough was light it was kneaded down in bowl and allowed to stand
about one hour, and when well risen she placed 2 cups of light bread
sponge in a bowl, and stood aside in warm place; this later formed the
basis of a "Farmers' Pound Cake," the recipe for which may be found
among recipes for "Raised Cakes."

From the balance of dough, or sponge, after being cut into 3 portions,
she molded from the one portion 12 small turn-over rolls, which were
brushed with melted butter, folded together and placed on tins a