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Show jlREMEMSSR'j i From Mrs. Emma Porlnnr, Thir- moril, Maryland: I remember as ; little irl watching my mother prepare pre-pare yean. First ?ht cooked three Irish pjtn'oes, then put some salt, sugar, and Hour in an earthen gallon gal-lon milk crock and poured the scalding broth from the cooked potatoes po-tatoes over the mi::'.ure, stirring until no lurpps were left.' She then added the .otaioes. mashed fine, and filled the crock three-parts full o.' lukewarm water, adding the yeasl. oi oois, she had saved in a quart jar from the last baking. She then set the mix-turc on a mcoly chair (with no back) behind the stove to rise overnight. Ii. the morning she emptied the flour from a 12-pound sack into an oblong wooden tray. She made a hollow place in the flour, poured in the sots and began to make the bread. Not one speck of lump was left. If the mixture failed to rise properly, mother would add the walv from scalded hops grown in the garden for that purpose. Grandfather built a roaring fire in the outside bake oven and while the loaves were rising, mother baked six or eight pies. When the loaves were ready, grandpap would take a long-handled iron rake and rake out the hot coals to test the heat with a white chicken feather he held in the oven. If it browned quickly, the oven was ready. (Send contributions to this column to The Old Timer, Community Press Service, Serv-ice, Frankfort, Kentucky.) |