In the evening take 1 pint warm, mashed potatoes, add a large spoonful of white sugar, 1 teaspoonful of salt, 1 small cup of potato ball, if the potatoes are dry add a little water, (you can use potatoes left from dinner). Set this in a warm place till morning, then take 1 quart of warm water, make a thick batter by adding flour and potatoes, except a cupful which must be saved for the next baking. When the sponge rises thicken with flour. Let it rise and mould into loaves. This makes two large loaves. If 3 loaves are wanted, add another pint of water when making sponge. This is much easier and quicker made than yeastbread, and (if kept in a cool place) the potato ball need not be renewed. The potato ball is made two or three days before baking, in this way: take a pint of mashed potatoes (warm), 1 teaspoonful of salt, 1 tablespoonful of sugar, 1 cake of compressed yeast or any good yeast.
Rub 4 ounces of butter into 2 pounds of flour, a little salt and 4 ounces of sugar, 1 dessertspoonful of caraway seed and 1 teaspoonful of ginger. Put some warm milk or Cream to 4 tablespoonsful of yeast.
Mix all together into a paste, but not too stiff. Cover it over and set it before the fire an hour. After this has risen make it into buns. Put them in bake pans and set them where it is warm for 15 minutes, to rise. Then brush them over with -very warm milk, and bake them in a moderate oven.
One pint sweet milk, 1 quart flour, a little salt, 2 teaspoonsful baking powder, melt lard, the size of a large egg and pour in when all is well beaten, drop on an iron pan, rubbed well but not greased, and bake quickly. Drop so far apart that they will not run together.
Four eggs, 1 1/2 pints milk, 3 tablespoons flour, 1 teaspoon salt. Dip the bread in this mixture and fry in a pan with butter and lard.
Another: One egg, 1 teacup of milk, 1 teaspoon salt, 1 teaspoon of flour.
One pint milk, 1 quart flour, 2 eggs, 2 teaspoons baking powder. Fry in hot lard.
Into 1 quart of sifted flour: Rub 2 rounded tablespoonsful of shortening (1 of butter and 1 of lard), then add 2 well-beaten eggs, 1 tea cup of yeast, and a little salt and sweet milk enough to make a dough. Then set to rise; let it stand till ready to make into rolls.
If wanted for tea, make up in the middle of forenoon. If wanted for breakfast, make up at 3 P. M. and make into rolls, at bed-time.
One pint and a half of light sponge, scald half a tea cup of sweet milk, when cooled, stir into the sponge witn a very little soda, and two or three tablespoons of sugar (more, if wished sweeter), Graham flour enough to make stiff enough to pour into the bake pan. Do not stir Graham flour more than necessary to mix well, as it makes it dry. Let it stand in a warm place till very light. If this quantity is made in one loaf it should bake about one hour.