Bread, No. 1

1 Boil six or eight potatoes in a quart of water; when perfectly soft, mash them in the water they were boiled in and press them through a cullender, stir into them a quart of boiled milk, and when a little cool, add a teacup of yeast and flour enough to make a stiff batter, with a little salt; let this stand all night; in the morning pour it into a pan or bread-bowl, into which you have sifted three quarts of flour; stir all together into a dough, adding more flour, if you have not enough; cover it with a clean towel or bread-cloth, and if in winter, set it in a warm place until perfectly light, which you can test by pulling it from the side of the pan with your finger; if it draws innumerable threads, it is ready to knead; flour your paste-board and turn the dough on it, and knead it for at least three-quarters of an hour, and if you double the time, the bread will be all the better; add as little flour as you possibly can, only a sprinkle now and then on the board to prevent its sticking; divide into even portions, as many as you wish loaves; make each one into a round ball, put them into greased bread-pans, flatten them and set them covered in a warm place; in half an hour they will be ready to bake. Bread does not require as hot an oven as pastry or cake.

You may make the bread with water, if you prefer it, instead of milk.

Bread, No. 2

Peel and out in pieces two potatoes, boil them in a pint of water; when perfectly tender, mash them, stir in them the water they were boiled in, and when cool, add three pints of new milk, which has been boiled and cooled, a teaspoonful of salt, and a teacup of yeast; stir in sifted flour to make a dough, cover this and let it rise all night; in the morning knead it for half or three-quarters of an hour, using very little flour, and let it rise again until very light; then turn it on your paste-board, divide it into loaves, knead very little, shape them and put them in buttered pans; let them rise again for about half an hour; then bake in a moderate oven.

Brown Bread, No. 1

To one quart of unbolted flour put a pint of wheat flour, a tablespoonful of brown sugar, and a little salt; mix with lukewarm water, and proceed as in other bread.

Brown Bread, No. 2

Make a stiff sponge in the evening of unbolted flour and a quart of tepid water; add a little salt and half a cup of yeast; in the morning add half a teacup of brown sugar, knead it well in; make up into loaves, and set them in a warm place to rise. When light, bake in a rather hot oven.

Saratoga Bread

Warm two tablespoonsful of butter in a pint of sweet milk, stir it gradually into a quart of sifted flour, add half a teaspoonful of salt and four tablespoonsful of yeast; let it rise all night, if for breakfast - if for tea, set it at noon. Before baking, add half a small teaspoonful of saleratus; pour into a shallow pan, which has been buttered, and bake half an hour in a good oven.