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yeast. First I sifted the flour and made a hole in the centre ; 

 then poured in the mixture of milk, water and yeast, with per- 

 haps a teaspoonful of butter. I let it remain about three 

 hours, then kneaded it up with my hands, probably about ten 

 minutes, then let it rise until very light ; I then kneaded it 

 about ten minutes more, and put it in pans to bake ; let it rise 

 an hour or until light. Bake one hour in a moderate oven. 

 Mine was baked in an Arlington Portable Range. There was 

 one pound and two ounces in each loaf. 



My rule for Potato Yeast is two common sized potatoes raw, 

 half cup of white sugar, tablespoonful of salt, one quart of 

 boiling water. Pare, wash and grate the potatoes, add the 

 sugar and salt, pour the boiling water over, and allow the whole 

 to boil two or three minutes, then let it cool sufficiently and 

 add half a cup of yeast. 



STATEMENT OF MRS. SAMUEL B. BOND, OP LYNN. 



Awarded fifth gratuity for bread. 



The bread was made of the best Family Flour, 2 quarts, 

 one tablespoonful of lard, one teaspoonful of salt ; mix with 

 milk and water, milk warm, half a compressed yeast cake, 

 then mixed to a stiff dough, well kneaded, and left to rise over 

 night ; in the morning knead it again, mould it into loaves, 

 and left to rise again until quite soft ; baked in a moderately 

 hot oven about one hour. 



STATEMEMT OF MRS. J. GAGE, of MIDDLETON. 



Awarded gratuity for best Graham Bread. 



Wheat Bread, — 5 lbs. flour, cup of yeast, a little salt, 2 

 tablespoonfuls of lard, mix not very hard, rise three hours, 

 mould over and let it stand 2 hours ; make into loaves, allow 

 half or three-quarters of an hour more to rise. Have a hot 

 oven and bake slowly one hour. 



Graham Bread, — Made same as Wheat with addition of a 

 half cup of molasses. It does not require as much time to 

 rise. 



