Place in a large dish fifteen pounds of flour near the fire to warm;
take five pounds of good potatoes, those of a mealy kind being
preferable, peel and boil them as if for the table, mash them fine,
and then mix with them as much cold water as will allow all except
small lumps to pass through a coarse sieve into the flour, which will
now be ready to receive them; add yeast, &c., and mix for bread in the
usual way. This plan has been followed for some years: finding that
bread made according to it is much superior to that made of flour
only, and on this ground alone we recommend its adoption; but in
addition to this, taking the high price of flour, and moderately low
price of potatoes, here is a saving of over twenty per cent., which is
surely an object worth attending to by those of limited means.

[ALL THINGS HAVE A BEGINNING, GOD EXCEPTED.]

1018. Use of Lime Water in making Bread.

It has lately been found that water saturated with lime produces in
bread the same whiteness, softness, and capacity of retaining
moisture, as results from the use of alum; while the former removes
all acidity from the dough, and supplies an ingredient needed in the
structure of the bones, but which is deficient in the _cerealia_. The
best proportion to use is, five pounds of water saturated with lime,
to every nineteen pounds of flour. No change is required in the
process of baking. The lime most effectually coagulates the gluten,
and the bread weighs well; bakers must therefore approve of its
introduction, which is not injurious to the system, like alum, &c.

1019. Rice Bread.

Take one pound and a half of rice, and boil it gently over a slow fire
in three quarts of water about five hours, stirring it, and afterwards
beating it up into a smooth paste. Mix this, while warm, into two
gallons or four pounds of flour, adding at the same time the usual
quantity of yeast. Allow the dough to work a certain time near the
fire, after which divide it into loaves, and it will be found, when
baked, to produce twenty-eight or thirty pounds of excellent white
bread.

1020. Apple Bread.

A very light, pleasant bread is made in France by a mixture of apples
and flour, in the proportion of one of the former to two of the
latter. The usual quantity of yeast is employed, as in making common
bread, and is beaten with flour and warm pulp of the app