Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

use. Put six ounces of flour on the paste-board, and make a hole in the middle; put into it the yeast prepared as above, tepid water enough to make an ordinary dough, and salt to taste. Knead well, shape according to fancy, put in a warm place (about 78 deg. Fahr.) to rise, and bake. It requires about six hours to rise. _Another._--Wash and clean thoroughly half a pound of potatoes, and then steam them with the skins on. Mash them well with half a pint of flour, about half a pint of tepid water, and half an ounce of salt. When thoroughly mixed, put away in a warm place (about 78 deg. Fahr.) for one hour. Then add and mix with it half a pint of good yeast, and put away in the same place for about nine hours. It may take a little longer than nine hours or a little less, but it is very easy to know, and in this way: after a while it will rise slowly and gradually for some time, and then begin to fall; as soon as it begins to fall, mix a little tepid water with it and strain through a sieve; throw away potato skins and eyes; mix what is strained with two pounds of flour and tepid water enough to make an ordinary dough. Put it away again in the same place until it cracks on the top, which will take place in about an hour. Then put six pounds of flour on the paste-board, and make a hole in the middle; put into it a little tepid water and the dough when cracked; knead the whole well with water enough to make an ordinary dough, salt to taste. To knead it well, it is necessary to raise the dough or part of it, and then throw it back on the paste-board with force. The more the dough is kneaded, the better and lighter the bread. Then shape the loaves, let rise, and bake in a very quick oven. _To shape._--Divide the dough, as soon as kneaded, in as many