982 Rural School Leaflet. 



bread was a little dry but I kept at it and have made most of the bread 

 for our family of seven for three months. 



My method is as follows. In the first place I scald the bread-pan and 

 all utensils to be used. Then sponge the bread using 



i/'2 qts. fresh milk (warm) 



Vo cup sugar 



I scant cup liquid yeast 



flour (sifted twice) to make batter. 



I let this rise over night, and in the morning add one teaspoonful of salt, 

 flour sufficient to make dough and knead about fifteen or twenty minutes. 

 Let rise until light then put in tins, handling as little as possible and 

 using only a very little flour. I have found out that using too much 

 flour on the bread-board will make the crust hard. Also that too much 

 salt will make the crust hard and the bread tough. This recipe makes 

 four loaves of bread and fifteen biscuit. 



After all I find that baking is a very important part of bread-making 

 for the very nicest loaf can be spoiled after it has been put in the 

 oven. 



Our liquid yeast is made as follows ; Pare three good sized potatoes, 

 let stand in water over night. In the morning put % cup sugar 3 table- 

 spoons of salt in an enameled kettle, grate the potatoes into this just 

 aj quickly as possible. Pour over this freshly boiled water until it is of 

 the right consistency and let cook about five minutes. Set aside to 

 cool until luke-warm, then add a cup or more of old yeast as starter 

 and stir well. Set in quite warm but not hot place and let rise all day, 

 stirring occasionally. The next morning put in jars and set away in a 

 cool place. This yeast will keep four weeks. It is always handy when 

 we want to sponge bread and saves time and labor. 



There is not much more to write. My experience in bread-making 

 has been uneventful. I have not had a sour loaf or one that was not 

 fit to eat. 



I hope my loaf will win your approval if not I still have the satisfaction 

 of having learned one more useful thing. 



Note — The foregoing letters from children were sent to press as the 

 letters came to us, no mistakes being corrected. 



NOTES ON THE BREAD-MAKING CONTEST 



Flora Rose 

 To enter a bread making contest is a very good experience even if 

 no prize is won. The effort to excel in making an article of diet as 

 mportant to the family welfare as bread, means a good step in the right 



