42 



$1.00. Gratuity, to Miss S. B. Herrick, Peabody, for 

 green grape jelly. 

 Mrs. J. H. Perkins, Mrs. N. M. Quint, Mrs. E. A, 

 Emerson — Committee. 



STATEMENT OF WHITE BREAD, MADE BY ELLEN CONDON. 



One quart of white flour, one pint of scalded milk, one 

 half cake of compressed yeast, one teaspoon ful of salt. 

 Mix at night, put in pan in the morning, let it rise till 

 light. Bake one hour. 



STATEMENT OF WHITE BREAD, MADE BY ]MRS. C. H. 



GOULDING. 



One and one half cups of milk, one third cup of yeast, 

 or one-third of a compressed yeast cake, flour enough to 

 knead, rise over night. In the morning cut down witli a 

 knife, let it rise slightly again, then knead and put in pan 

 to bake, when risen enough to be light, bake three (quar- 

 ters of an hour. 



STATEMENT OF WHITE BREAD, MADE BY OLIVIA ,J. 



SPENCER, 



Two cups of milk, two cups warm water, one tablespoon- 

 ful of lard, one tablespoonful of sugar, two and one half 

 quarts of flour, one heaping teaspoonful of salt. The flour 

 used was Haxall. Put the milk, lard and sugar on the 

 fire, letting them just come to a boil, add the water warni^^ 

 and let cool till luke-warm, add one small cup of yeast, the 

 salt and enough of the flour for a stiff batter and set it tO' 

 rise, this should be about five o'clock, at nine o'clock knead 

 enough only to mix in the rest of the flour. In the morn- 

 ing knead a little, and put in the pan, using no additional 

 flour. Let it stand one hour, then bake one hour. Ther 

 yeast used was made from potatoes, hops and flour. 



