distance apart and when _very_ light baked in a quick oven.

From another portion of the sponge was made a twist or braided loaf.

And to the remaining portion of dough was added 1/2 cup of currants or
raisins, and this was called a "Currant" or "Raisin Loaf," which she
served for dinner the following day.

The rolls were placed in the oven of the range a few minutes before
breakfast and served hot, broken apart and eaten with maple syrup or
honey and the delicious "Farmers' Pound Cake" was served for supper.

Aunt Sarah baked these on ironing day. The kitchen being unusually
warm, as a result of the extra heat required in the range for heating
flatirons, caused the dough to rise more quickly than otherwise would
have been the case.

STIRRED BREAD

Frau Schmidt thought bread more easily digested and wholesome if
ingredients of a loaf be stirred together instead of kneaded. This is
the method she taught Mary. She poured into a bowl 3 cups of
luke-warm water, added 1 cake of Fleischman's yeast, dissolved in a
little of the water; sifted in gradually about 8-1/2 cups of flour,
added 1 tablespoonful of sugar, 1/2 teaspoonful of salt, mixed all
well together with a spoon until a stiff dough was formed, which she
molded into two shapely loaves, handling as little as possible; placed
in bread pans, allowed to stand several hours to raise, and when light
baked. Mary said, "This bread may be more wholesome than old-fashioned
bread, which has been kneaded, but I prefer Aunt Sarah's bread,
well-kneaded, fine-grained and sweet," but, she continued, "I will
make an exception in favor of Aunt Sarah's 'Stirred Oatmeal' bread,
which, I think, fine."

POTATO BISCUITS

At 6 o'clock in the morning place in a bowl 1 cup of finely-mashed
(boiled) potatoes (the cup of left-over mashed potatoes may be used as
a matter of economy). Add 1 cup of potato water (the water drained
from boiled potatoes), in which 1/2 cake of Fleischman's yeast had
been dissolved, add 1 cup of flour and 1 teaspoon of sugar. Stand in a
warm place to raise, from 1 to 1-1/4 hours. At the expiration of that
time add to the foamy sponge 1 large tablespoonful of butter or lard,
1 egg and 1/2 teaspoonful of salt, beaten together before adding. Add
about 2 cups of flour, beat thoroughly and allow to raise another
hour; then roll out the dough about 1 inch in thickness and cut into
small biscuits, dip each one in melted butter and place on pans, a
short distanc