Margaret Brown's French Cookery Book

which must be beaten up with the potato, sugar to taste, a little grated lemon peel, little nutmeg and cinnamon; grate all up together; 1 teacupful of milk, 1 tablespoonful of melted butter; when ready to make the pies beat the white to a stiff froth and stir in. Make the paste as directed in vol-au-vents. No. 131. HOW TO MAKE GOOD BREAD. Sift your flour into your mixing-pan, warming it a little in cold weather, and make a hole in the center, and into this hole pour your sponge and stir the whole to the consistency of cake, and then let it stand in a warm place until it rises and becomes very light; then knead it thoroughly from all sides, adding flour as needed, and when it will not stick to your fingers or the side of the pan, set it aside until it rises again; then make it into five or six loaves, put them into your baking pans, and set them away in a warm place until it raises nicely, and then put it into the oven and bake it. A little experimenting will soon make you an efficient baker. No. 132. LIGHT BREAD. Three pints of flour, half yeast cake dissolved in warm water, tablespoonful each of salt, lard, and white sugar, 1-1/2 pints of potato water (warm), work hard, and let rise over night. In the morning mould and let rise again half an hour before baking; if too stiff add a little warm water, as it is better if made up rather soft. It will rise sooner and keep fresh longer. Always sift your flour before using, warming a little in cold weather; sifting twice gets more air between the particles. Do not have the oven too hot. No. 133. HOW TO MAKE GOOD YEAST. Take 6 large sound potatoes, 1 gallon of water, and 2 ordinary handfuls of hops; put the potatoes, after peeling them, into the water, tie the hops into a bag, and boil all together till the potatoes are soft enough to mash easily; throw the hops away, put