Yeast Bread (Compressed Yeast)

At noon pour 1 qt water from the boiled potatoes over 1 cup granulated sugar and let stand till lukewarm, then add 1 compressed yeast cake, stir well, cover, and set in a warm place until next morning. Put 2 qts warm sifted bread flour in the mixing pan, make a hole in the middle, put in 1/2 cup sugar, a little salt, and a small piece of lard, then add 1 pt yeast as prepared above, and 1 qt lukewarm water. Stir well, cover and set in a warm place to rise. When light and foamy, mix stiff, adding more flour if necessary, and knead from 5 to 15 minutes or longer. Let rise again, and when light shape into small loaves, but do not add any more flour. Place in dripping pans so the loaves just touch, brush with melted lard, and set to rise in a warm place. When light, but not too light (it should be no more than double in bulk), bake in a hot oven about 50 minutes. When done, take out, brush over with melted butter, cover with a light clean cloth and let cool. Keep the balance of the prepared yeast in a jar in a cool place, and the next time, the day before you wish to bake, start the yeast as before, only use the remaining prepared yeast, instead of the compressed.-[Mrs. E. McC., N. Y.

Potato Yeast Bread

Sift 3 qts warm flour in a warm mixing bowl with 1 tablesp salt, 3/4 tablesp sugar and 1/2 tablesp lard, then add 1 pt potato yeast, and 3 pts lukewarm water. Knead thoroughly, set in a warm place, and let rise over night. Next morning mould into loaves, set in a warm place until it has doubled in bulk, and then bake.- [Mrs. D. L. A., Ore.

Hop Yeast Bread

After tea time make a thin sponge with warm flour, 3 pts warm water and 1 cup hop yeast. Cover and let stand 2 hours in a warm place until light; then knead into a loaf, cover, and let stand in a warm place over night. In the morning mould into three loaves, let rise, and when light bake 1 hour. Have the oven quite hot when the loaves are first put in, and gradually moderate the heat.-[M. D., O.