WHITE BREADS

quite stiff enough add a little more flour by degrees; knead and work until the dough feels velvety, then turn on molding board and work until the dough has blubbers, then put back in pan and let rise about 30 minutes; turn onto the molding board and work five minutes; place in well greased baking pan, grease the loaf on top and put in warm place to rise until as large again. Have moderately hot oven and bake 40 minutes.

White Bread.

Over-night method.

1 cake yeast $0.0250

2 T sugar 0052

2 T lard, melted 0078

6 quarts sifted flour 3378

2 T salt 0016

Wood fuel, 1 hour 0408

Cost of 6 loaves $0.4182

Cost per loaf, about 7 cents. One cake Fleishmann's yeast in two quarts water, 2 tablespoons sugar, 2 quarts sifted flour and 2 tablespoons salt. Use part potato water and some mashed potatoes if a richer bread is desired. Put in about % the flour, beat until smooth, then add the balance of the flour, or enough to make a firm dough. Knead until smooth and elastic. Place in a well- greased dish and cover. Set aside to rise over night, or about nine hours. This will make six loaves. In the morning put in tins, raise and bake one hour. — Mrs. J. A. Macrum, Hood River, Or.

Perpetual Yeast Bread.

Mrs. Welch says: Herewith are my standby recipes. The bread is far bet- ter than made with yeast cake, and the buns, muffins and cakes raised with the perpetual yeast have a de- liciousness all their own:

A two-quart preserving can is best to start and keep this in. Dissolve a compressed yeast cake in one-fourth cup of lukewarm potato water (that is the water in which potatoes for dinner were cooked.) Put in the can one pint of potato water and half a cup of sugar. When this is dissolved add the dissolved yeast, stir well and set in a warm place, but where it will not be heated perceptibly. Be sure not to cover till the whole is very light. Seal and set away till the day before you are ready to bake; then

add another pint of lukewarm potato water and one-half cupful of sugar. Again let it rise till very light. Beat the yeast before using. After taking out for bread again seal and set away till the day before needed.

Keep yeast very cool. If it gets sour you must begin again.

Cost of yeast (less after first us- ing) : Cost

1 yeast cake $0.0083

1 c sugar 0417

Total $0.0500

Cost of bread (four loaves): Yeast, as above $0.0250

1 T salt 0008

3 qts. flour 1689

Gas 0222

For four loaves $0.2169

Cost per loaf, $0,057.

Half of yeast in can; enough warm water added to make one quart; one tablespoonful salt; three quarts flour. Make the bread at once, kneading thoroughly. Let rise till double in bulk, and shape into four loaves. Let rise again and bake 45 minutes. — Mrs. Lulu M. Welch, 1257 East Lincoln street, city.

White Bread.

(Another perpetual yeast recipe.) 1. — Yeast. Cost

2 c mashed potatoes $0.0232

1 t salt 0003

IT sugar 0026

IY2 cakes yeast foam 0124

Cost of starter yeast for four

bakings $0.0356

Starter yeast for each baking. . .0088

V2 c potatoes 0050

1 t salt 0003

1 T sugar 0026

Yeast for each baking $0.0438

Scak yeast cakes in % c lukewarm water until they will break up — about 15 minutes. In the meantime, take potatoes and stir in enough po- tato water to make it about the con- sistency of a cake dough, add salt and sugar and stir well. Set aside till partly cool, when lukewarm add the water in which the yeast cakes have been dissolved, stir and set aside in a moderately warm place. This yeast will be ready to use in 48 hours, and can be used in 24 hours, though not so successfully. When making the bread, leave about a cupful of yeast for a "starter"; in this way the yeast cakes are used only when starting new yeast — about every three or four weeks it is necessary to do it, the yeast gets old and so doesn't make such good bread. Renew or add to the yeast at least ever day or oftener if necessary — this is important. In doing this it is not necessary to use