The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

and makes beautiful bread. Of course for small bakings, half the quantity of yeast would be sufficient. =“Delicious” Bread= I do not know the origin of this yeast but the bread is truly named. Put into a pitcher or some suitable deep vessel 2 cups of mashed potato to which has been added 1 cup of sugar and 1 qt. of warm water. Cover and let stand in a warm room for from 1 to 3 days or until covered with a foam almost like the meringue on a pie. Mix some of this foam with 1 cup of warm mashed potato, let stand in a warm place 1-2 hrs., add 1 tablespn. of salt and set away in a cool place. To the original yeast add 1-2 qts. water, 2-3 teaspns. salt and warm flour to knead; when light, stir down, and put into pans the second time it rises. Be careful not to let it get over light in the pans before baking. For the next baking, add 1 cup of sugar and the 1 cup of potato reserved from the last baking, to 2 cups of fresh mashed potato; take out 1 cupful as before, let stand in warm place 1 hr., add 1 tablespn. of salt and set in a cool place. To the 2 cups of potato add a little water and set in a warm place until light, when water to make 2 or 3 qts. may be added and the bread kneaded up. This bread needs to be eaten to be appreciated. The yeast may be used in universal crust, raised cakes and wherever other yeast is used, with delightful results. =Boston Brown Bread. Corn and Rye= 1 pt. warm water 1 tablespn. oil 1 teaspn. salt ¾ cup molasses ⅔-1 cake of yeast 1 pt. rye meal 1 pt. granular corn meal Mix all ingredients, let rise; pour into tins, let rise, not too light; steam 3 hrs. bake 20-30 m. in slow oven. Raisins or nuts or both are good in brown bread. =Boston Brown Bread, No. 2.= 1 pt. water