19 



liekl, dud to Mrs. Wiiliam C. O.ikinau, of North MarsbfielJ, about 



77 years of age, was awarded the first Society prize of two 



doHars, aud to Mrs E. Pratt, the second Society prize. 



The receipt for making the bread that won the $25 prize is 



as follows : 



"Two quarts flour, oue-half cup yeast, (either potatoe or half 

 cake Fleiscluiianu's ecjmpressed, dissolved in half cup lukewarm 

 water), one teaspoouful salt, oue tablespoouful sugar, one table- 

 spoonful shortening, dissolved in one pint milk. Knead it down 

 twice, letting it rise three times." 



Potatoe Yeast. 

 " One tahlespoonful salt, one-fourth cup sugar, one-fourth cup 

 flour, mixed; three or four raw potatoes grated into above mixture. 

 Add one quart or more of boiling water, enough to make it like 

 thin starch ; strain and when lukewarm add oue cup yeast ; when it 

 begins to rise, beat it well two or three times." 



In a letter to the Chairman of the Committee, Mrs. Cooke 



says : " The rule for the bread makes two loaves the size of 



the one I sent aud a pan of biscuit. In the present instance, 



I used P'leischmaun's compressed yeast, as I prefer it for use in 



the Summer on account of its convenience, and the fact that 



bread made with it will not sour if it chances to rise too long. 



I do, however, use potatoe yeast occasionally in the Summer, 



and have equally good success with the bread. I would like to 



add that the success of the bread depends quite as much upon 



the process of mixing, kneading, rising and baking of the 



dough as upon the ingredients used." 



LYSANDER S. RICHARDS, ) Committee 

 MRS. 1). H. THOMPSON, V on 



LEANDER SHERMAN. White Bread. 



