49 
75 opnts thorp are hanflsomo bunches of 
flatiiral looking double violets, their 
stems wrapped in purple tinfoil Garden¬ 
ias, roses, lil.v of the valley, orchids and 
velvet popples are all favorites for cor¬ 
sage bunches. 
Potato Bread and Rolls 
The U. S. Department of Agrioulture is 
urging the use of potatoes in wheat bread, 
as a measure of economy during the pre.s- 
ent high price of flour. Bread containing 
potatoes is highly nutritiou.s. and being 
nioistcr than all-flour bread, it keeps 
fresh longer. The following methods for 
making potato bread were worked out in 
the Department's baking laboratory: 
Potato P.read ; Straight Dough Method. 
—For four one-pound loaves, tin* follow¬ 
ing ingredients are required : ,3 pounds 
of boiled and i»eeled potatoes; 214 pounds 
of good bread flour; .I level tablespoonfuls 
of sugar; lYo level tablespoonfuls of salt; 
2 cakes of comi)ressed yeast; 4 table- 
.spoonfuls of lukewarm water. Wash 
thoroughly and boil in their .skins about 
12 potatoes of medium .size. Cook them 
until they are very tender. Drain, peel, 
and ma.sh them while hot, being careful to 
leave no lumps. Allow the mashed potato 
to cool to St) degrees F., or until luke¬ 
warm. To ‘5 iiounds (.5 solidly packed 14- 
pint cut)fuls) of the mashed potato, add 
the yeast, which has been rubbed smooth 
in a cup with tablespooufuls of luke¬ 
warm water. To g<>t all the yeast, rin.se 
the cup with the remaining tablesimonful 
of water and add this ahso to the potato. 
Next add the salt, the sugar, aiid about 4 
ounces of the flour fl .scant half-pint of 
sifted flour). Mix thoroughly with the 
h.aud. but do not add any more water at 
this stage. Cover the mi.xing bowl to 
avoid the formation of a crust on top and 
place fuit of the way of drafts to ri.se, 
where the temijerature cannot fall below 
.''0 degrees F., or be much higher than .S8 
<legrees F. AVhere the housewife has no 
thermometer, she should see that the 
dough in all the risings is kept moder¬ 
ately warm, but not up to blood heat. 
Any water used in mixing the dough 
should be moderately warm, hut by no 
means hot. This sponge, if kept at the 
proper temperature, should, after two 
hour.s. become quite light. To this well- 
ri.sen .sponge, which now will be found to 
be quite .soft, add the remainder of the 
flour, kneading thoroughly until a smooth 
and elastic dough has been formed. The 
dough must be very stiff, since the boiled 
jiotato contains a large amount of water 
which causes the dough to soften as It 
rises. Do not add water to the dough im- 
less it is absolutely necessary to work in 
the flour. Set the dough hack to rise 
again—temperjiture at about .SO degrees 
D.—until it has trebled in volume, which 
will require another hour or two. Then 
divide the dough into four apiiroxirnately 
e()ual parts, reserving a tiny lump weigh¬ 
ing two or three ounces for an “indi¬ 
cator.” Shape the .sample into a ball and 
pre.ss it into the bottom of a small tum¬ 
bler with straight sides. The glass .should 
be slightl.v wainned. Note the volume of 
the ball of dough in the tumbler and 
mark the glass at twice this volume. 
Mold the four portions into loaves ami 
place in greas(|d pans which have been 
slightly warmed. I'lace the glass con¬ 
taining the “indicator” beside the pans, 
and let all rise, under proper tempera¬ 
ture. until the “indicator” shows that it 
has doubled in volume. Then place the 
loaves in the oven and bake in a good, 
stead.v heat (400 degrees to 42.5 degrees 
F.) for 4;5 minutes. Where no oven 
thermometer is at hand, a convenient test 
will be to put a teaspofuiful of flour in an 
earthen dish in the oven. If this flour be¬ 
comes light brown evenly throughout in 
five mimite.s’ time, the oven is right for 
bread baking. If the flour scorches in 
that time, the oven i.s too hot. 
Potato Bread ; Sponge Method.—For 
four one-i)ound loaves, are re(]uired : 3 
l)ounds of boiled and i)eeled potatoes; 2'(4 
pounds of good bread flour; .“I level table¬ 
spoonfuls of sugar; lev'el tablespoou¬ 
fuls of salt; 1 cake of comi)re.s.sed yeast; 
4 tablespooufuls of water. Boil, peel, and 
mash the potatoes as directed in the 
straight dough method. In the evening 
take lYi pounds or 2'(4 .solidly packed 
half-pint cupfuls, of the cool mashed po¬ 
tato, add to it the salt, 4 ounces of flour 
(1 scant half-})int cupful) and the yeast 
RURAL 
rubbed smooth with the water, re.serving 
one spoonful to rin.se the cup. In the 
morning add the remainder of the potato, 
the sugar, and the rest of the flour. 
Knead thoroughly until a smooth and 
very stiff dough is foi-med. After work¬ 
ing the dough, set it to ri.se according to 
the directions given for the second rising 
under the straight dough method. There¬ 
after handle the dough exactly in the 
same way as is given under the straight 
dough method. 
Potato Bread Bolls.—5*ery good rolls 
can be made from a similar mixture of 
boiled potatoes and flour by adding short¬ 
ening and sugar. The following propor¬ 
tions will yield one dozen small rolls: 8 
ounces of boiled and peeled potatoes; (J 
ounces of sifted flour; 1-3 cake of com¬ 
pressed yeast; % level teaspoonful of 
salt; 2 tablespooufuls of lukewarm 
water; 2 tablespooufuls of .sugar; 2 t.-ible- 
spoonfuls of butter. Two tablespooufuls 
of jtowdered milk, add(‘d to the dough, 
will greatly improve the quality of the 
rolls. Although milk itself or cr('am may 
be used, it must be borne in mind that 
they will increase the liquid content. Boil, 
peel and mash the potatoes as directed for 
bread making. Add in oriler, to this the 
salt, the powdered milk (if used) the 
N E W-Y O R K E R 
.veast rubbed smooth and mixed with the 
water, and lastly two tablespoonfuls of 
flour. I,et this mixture stand at a tem¬ 
perature of about SO degrees F. until the 
dough begins to collapse. Add to this 
.sponge- the butter, the sugar, and the re¬ 
mainder of the flour and, if necessary, 
enough more flour to make a very stiff 
dough. Knead thoroughly until a smooth 
dough which is no longer sticky has been 
foi’iiK'd, Set back to ri.se again, and when 
P'.e dough has trebled in volume, knead 
lightly, form into small balls and jdace, 
not too close together, in greased pans. 
Allow to rise until double in volume, as 
shown by the “indicator,” and bake 20 
minutes in a moderately hot oven, at 
about 400 degrees F. 
Economy Pudding ; Pork Cake 
With the high cost of eggs this year 
many will wonder h.ow they can have the 
old-fashioned (’hristmas puddings and 
cake. Here is a very nice economical 
pudding. 
Suet Fruit Pudding.—Two and one- 
half cups flour, one teaspoon soda, half 
teaspoon salt, half spoonful each of cin¬ 
namon, nutmeg, and cloves. One cup 
chopped suet, one cup choi)p(‘d raisins 
and one of currants, one cup dried apples 
chopped, one cup buttermilk, one cup mo¬ 
lasses, Y 2 cup .sugar. Sift the soda, salt 
and sinces into flour, rub in the suet and 
sugar, and mix the milk with molasses 
and stir into dry mixture. Bub the 
raisins with flour also, and .stir all to¬ 
gether. .Sometimes a little more flour will 
need to be added. Steam in buttered pud¬ 
ding mold tliree hour.s , It can be served 
dry or any way, but here is a very nice 
sauce: 
Foamy Sauce.—One egg, one-half cup 
butter, one cup sugar, six tablespoons Imt 
water Cream the butter and sugar, adil 
the yolk of egg well beaten, then In t 
water, adding one spoonful and beating 
before adding another, until all are u.seil. 
Beat white of egg and la.v on top of sauce, 
beating it in as sauce is served. 
Pork Cake.—One pound fat pork, 
chopped very fine, one-half pint boiling 
wat('r, poun-d over pork; IY 2 cup raisins, 
one cup currants, one cup chopped dried 
apples or other fruit, two cups sugar, one 
cup molasses, one teaspoon S(ida. .Afire all 
together and stir enough sifted flour to 
make con.sistency of common cak(>. add 
one teaspoonful each of nutmeg, cloves, 
and cinnamon- Bake slowly one houi*. 
S(»metimes it takes more than an hour if 
an oil or gasoline oven is u.sed. a. d. 
jlnd its still shrinking 
^T'HE coal-hod now holds less for the 
1 at any time since 
the 1904 strike. Prices for domestic 
sizes ran^e from $12 a ton to 15 cents a 
pailful if you buy in small quantities. 
Save money—burn 
SOCONY KEROSENE 
SOGONY Kerosene is about where it 
has been for years—an average of 10 to 
15^ cents a gallon. Burned in a Perfection 
Oil Heater, you get 10 hours of comfort 
from every gallon. 
Not a cent’s worth of fuel is wasted. A 
Perfection is on when you want it and oflf 
when you don’t. Garry it upstairs, down¬ 
stairs, wherever extra heat is needed. No 
coal; no dirt; no ashes. 
Say SOGONY to the grocer’s boy. 
STANDARD OIL CO. o/NEW YORK 
(Principal Offices) 
New York Albany Buffalo Boston 
