370 DOMESTIC ECOXOMY. [Chap. IV. 



Tlie two following a/e from the Granite State Health Institute : 



" Indian Skow-Cake. — "With one quart of meal mix two tablcspooiifuls of 

 fine dry sugar and one teaspoonfnl of salt. Stir into this quickly two 

 quarts of light, clean snow. When it is well mixed, put it in a deej) cake- 

 dish, sprinkle a little snow over the top, and bake half an hour iu a hot 

 oven. 



" Potato Eoll. — Boil one dozen mealy potatoes, nicely peeled, covered 

 closely in just water enough to cook them. As soon as they are tender, 

 drain off the water if any remain, and leave them over the fire a few min- 

 utes uncovered. This is the best manner of cooking potatoes for the table, 

 also. Mash them fine with one cup of sweet cream or new milk ; rub them 

 through a cullender into a quart of flour; then add half a tea-cup of fresh 

 yeast, and sufficient sweet milk to make a stiff dough ; keep it in a warm 

 place until light; mold into rolls, and let it stand fifteen minutes; bake in a 

 quick oven for half an hour." 



We give another practical rule for potato bread: "The evening be- 

 fore you wish to bake, take six or eight potatoes, more or less, medium 

 size, pare, boil in water till done ; mash very fine, then put back into the 

 water they were boiled in, and, when they come to a boil, have ready a pan ; 

 I prefer earthen, as that keeps warm longer, with, say, a pint of flour ; pour 

 on the scalding potatoes and water, beat well, cool with water, if thicker 

 than buckwiieat-cake batter; add, when a little more than milk-warm, half 

 a i)int or less of your bottled yeast, stir well, cover close, and set in a M-arm 

 place till morning, when the mass will be perfectly light, if all the materials 

 are good and put rightly together. Then mold out into small loaves, put in 

 pans, cover, and set aside till they rise again ; be very careful not to let 

 them over-rise this time, or all your care is thrown away ; have your oven 

 of a moderate heat, and while baking watch carefully ; the loaves ought to 

 bake in 40 minutes or an hour, according to the size. When done, tlicy 

 should be a light brown ; cover them up on a board kept on purpose, and by 

 evening you will have bread that is rich and wholesome." 



Another direction, from an old housekeeper, says: "Take two handfuls 

 of bops, three pints of water, six potatoes ; boil all till the potatoes are soft ; 

 pare them, mash through a cullender, strain the liquid ; then put it in your 

 preserving kettle, over the fire, with the potatoes added ; also, one cup of 

 sugar, one table-spoon of salt, one table-spoon of ginger ; then add flour 

 enough to give it the consistency of paste; let it boil five minutes, stirring it 

 all the time. Turn out, and when partiall}' cool, add half a pint of good 

 yeast. Let this stand until fermentation takes place. In the winter I keep the 

 yeast in a stone pot in the cellar, but in summer I dry it by mixing it with 

 corn-meal, and spreading it on a table and exposing it to the air (not sun). 

 ISTow we have good yeast, we will proceed immediately to make good bread. 

 Wash and jiare two dozen good-sized potatoes ; boil them, with a large 

 handful of salt, till reduced to a fine pulp ; strain through a cullender, add 

 three pints of sweet milk, and when sufficiently cool to bear your hand in it, 



