a recipe for bread.
Here is one: For a small baking of bread take one medium-sized
potato, boil it, and mash it fine; add a heaping table-spoonful of
flour, and pour over it a tea-cupful of boiling water; let it
stand until it is lukewarm, then stir in two table-spoonfuls of
yeast--my mamma uses home-made--and set it in a warm place (not
too warm) to rise. When it comes up light, add a cup of lukewarm
water, a tea-spoonful of salt, and flour enough to make a batter.
Let this rise, and then mix in flour until it is stiff: your mamma
will tell you when it is right. You must let this rise again, and
then make it into loaves, using as little dry flour as possible in
this last process. If you wish to make biscuit, a little butter or
lard improves it After the mixture is in the pan, you must let it
rise again before putting it into the oven.

I was ten years old last Decoration-day. I have never made any
bread yet, but mamma is going to let me try soon.

FANNIE H.

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I tried Nellie H.'s recipe for candy, and I think it is real nice.
We have a large Newfoundland dog. He will carry a basket, and will
catch a ball, and he will give you his paw. His name is Spot.

I will exchange pressed ferns with Emma Foltz in the fall.

MINTA HOLMAN,
Leavenworth, Kansas.

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I am making a collection of bugs, and would like to exchange with
little boys and girls in the West who take YOUNG PEOPLE. I have
only collected a few bugs yet.

G. FRED KIMBERLY,
Auburn, New York.

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CONCORD, NEW HAMPSHIRE.

Here is a recipe for very nice Graham bread for Puss Hunter. I
make it very often for my papa, and he likes it better than any
other bread. I am fourteen years old. Take one quart of lukewarm
water, half a coffee-cup of yeast, two table-spoonfuls of lard,
two table-spoonfuls of white sugar, one tea-spoonful of salt, one
tea-spoonful of soda; melt the sugar and lard in the warm water;
stir in very smoothly three pints of flour; then pour in the yeast
and the soda. Beat it hard for a few minutes, and then put it in a
warm place to rise. This is the sponge, and will take about eight
hours, or all day, to rise. Then at night add two quarts of Graham