Show SurE SUPERIOR molt bolt Hou HOUSEHOLD housenbold BREAD wash and pare haita half a pail pai lof of potatoes taking great care to remove all d dark a k specks as you pare them throw them into a pan of clean cold water which prevents them from becoming brown or dark colored which destroys the delicata deli deh cale cata whiteness of the bread boil ha potatoes with a large handful of salt till reduced to a fine gruel bruising any lump with a wooden potato po auder ander pass it through a colander or coarse hair sieve bleve when cool enough to bear your hand in it work in as much flour as us will make the mixture into a thick batter to this sponge add a large cupful and a half or three parts is of a pint of good hop rising balm A leip jeep deep earthen pot or covered pail or a trough is the best vessel to mix niia the sponge sponga in lri in winter it is better made over night but as it rises very light and is apt to run over the ilia pot or pail it is as well to set the vessel in a large shallow lowdan pan work it up early in the morning this quantity of potato sponge s p onge will make a large batch of f bread upwards of twenty pounds of flour many be worked into it knead the dough well and thoroughly after you have added the flour core it on the ilia top cover it with a cloth and set it to rise in about two or three hours or sooner your bread will have swelled and arid you will find it out like a honeycomb honey lioney comb knead into loaves let it stand about five minutes in the pans arid and then bake in a well heated oven when the he loaves are ara done wet them over with a little skimmed milk or water will do and wrap in a clean cloth belting them up on one side wrapping the bread brear up in the steam till cold prevents it from bacorn becoming hard and dry bread made in this manner will be equal in appearance pe arance fiance to the bakers bread and in iu point of sweetness and economy superior to tonny any household bread I 1 ever tasted and as such I 1 can confidently fi recommend it to the attention of the public brown bread can be made the lameman ner by the addition of a handful or two of bran the tile quantity of potatoes hamed might be too much for a baking for a small famila family it can of course be reduced to one half but the larger quantity of potatoes you have the fiber giner finer will bo be your bread at a time when flour is is ao so high priced bread so made is a great saving but its excellence cel lence is a still greater recommendation than ita its it cheapness cor of genesee farmer |