69 



ful of soda. Bake 4 hours ; frosting with whites of 2 eggs 

 and 1 pound of sugar beat together. 



STATEMENT OF DORA B. EATON OF LYNN, 



who was awarded the second gratuity for excellent bread. 



This loaf was made by Dora B. Eaton, in the following 

 manner : — 



Two quarts of flour, with a pinch of salt stirred in, were 

 shortened with a small spoonful of lard. One compressed 

 yeast cake dissolved in luke-warm water was placed in a hole 

 in the middle of the flour, and the whole mixed with a quart 

 of water and well kneaded ; left to rise all night. In the 

 morning it was again well kneaded, put into the pans and 

 allowed to rise until the pans were full ; then placed in the 

 oven and baked about an hour. 



STATEMENT OP CLARA L. EDMANDS, OF LYNNPIELD, (aged 13 yrs.)^ 



who had excellent bread and was awarded the third gratuity. 



I entered for your inspection wheat bread made in the fol- 

 lowing manner : — Half pint each of milk and water; one heap- 

 ing spoonful each of sugar and salt, one-quarter of a Vienna 

 yeast cake, and one quart of flour. 



Manner of mixing, — Put all the ingredients into a pan large 

 enough to mix easily, having the milk and water slightly 

 warm ; knead it 15 minutes with hands ; cover with a cloth 

 and rise over night ; next morning knead slightly ; divide it 

 into four parts and put into a tin baking pan 9 inches long, 3 

 inches high, and 5 inches wide. Let it rise even with top of 

 pan and bake in moderate hot oven 30 minutes. Mine was 

 baked in a " Union Range." The flour used was common 

 grade of Haxall. 



STATEMENT OF MRS. ALLEN SMITH, JR., OF ROCKPORT, 



awarded the fourth gratuity for bread. 



The bread was made as follows : — 4 qts. of Haxall flour, 1 

 pt. of new milk boiled, 1 pt. of cold water, 1 cup of potato 



