60 



FIRST PREMIUM WHITE BREAD. 



4 quarts of Haxall flour, 1 tablespoonful of salt, lard and 

 sugar, 3 pints of water, Fleischmanu yeast cake, mixed and 

 kneaded 20 minutes, raised over night, kneaded 10 miuutes, 

 raised an hour, baked an hour and a half This is one of 

 four loaves which it makes. 



Mrs. A. P. Reed, 



SECOND PREMIUM WHITE BREAD. 



Process of making. To 3 quarts of Haxall flour, add 1-2 pint 

 boiling water, mix thoroughly, and let stand 1-2 hour. Then 

 add 1 pint each of milk and water, 1-2 yeast cake, 1 tablespoon- 

 ful of salt. Knead one half hour, let raise over night. Knead 

 again in morning and let rise. Mould into loaves and leave in 

 pans one half hour. Then bake in a moderate oven one hour. 



WlNNEFRED E. MANNING, 



Age 15 3-ears. Topsfield, Mass. 



Peabody. 



THIRD PREMIUM WHITE BREAD. 



White Bread : 3 quarts of Haxall flour, 1 pint of milk that 

 has been previously boiled, and 1 pint of water, 1 tablespoon of 

 lard, rubbed into the flour, 1 teaspoon of salt, 1 tablespoon 

 of sugar, 1 cake of compressed yeast, dissolved in a little warm 

 water. Mix all thoroughly and knead ten minutes, let it rise 

 over night, then knead it down aud let it rise again about an 

 hour. Then put in pans and rise an hour, or until light. Bake 

 one hour, 11-2 lbs in each loaf. 



Mrs. Allen Smith, 



Rockport, Mass. 



FIRST PREMIUM GRAHAM BREAD. 



Process of making : 2 quarts of graham flour, 1 quart of warm 

 milk, 1 teaspoonful of salt, 1-2 cup of sugar, 1-2 cup of potato 

 yeast, piece of butter size of an egg. Make a sponge in the 



