ade Bread.=--To make good bread or rolls, take five potatoes; peel
and cut them up, and boil in water enough to cover them; when done, mash
them smooth in the water in which they were boiled; when _cool_, not
_cold_, add a gill of liquid yeast, a dessert-spoonful of sugar, a
salt-tablespoonful of lard, and a pint of flour. Mix together lightly
until it is of a pasty, sticky consistency; cover and set it in a warm
place to rise; it will rise in two or three hours, and should look
almost like yeast. Stir into this three pints of flour and, if
necessary, a little cold water; the dough should be rather soft, and
need not be kneaded more than half an hour. Set in a moderately warm
place for four hours; it is now ready to be shaped into loaves and
baked; but it is better to push it down from the sides of the bread-pan,
and let it rise again and again, until the third time, which is ample.
Knead until smooth, and if too soft, add a little more flour. For rolls,
roll out and cut into rounds. Use the rolling-pin slightly, batter, and
fold. Baking-pans should be well greased.

=Salt= is always used in bread-making, not only on account of its flavor,
which destroys the insipid, raw taste of the flour, but because it
makes the dough rise better. It is therefore highly important that it
should be of the best quality, as it has an affinity for the kidneys and
other organs, and acts upon them powerfully.

As it is the smallest item in the expense of a family, no pains should
be spared in procuring the best in market.

American manufacturers have not as yet made a salt free from foreign
flavors and suitable to delicate cookery; its peculiar fishy flavor is
objectionable, and gives to bread a taste that leads the eater thereof
to imagine it had been sliced with a fish-knife.

Most of the leading grocers sell an English salt that is a very valuable
assistant in bread-making.

=Maize or Indian Corn= is the noblest of the cereal grasses, and deserves
our liberal patronage and constant praise. From it can be produced an
infinite variety of nutritious food, from Tennyson's "dusky loaf that
smelt of home" to the simple "hoe cake" of "Old Black Joe."

To enumerate all of the good things produced from corn would make a
volume five times the size of this little book. Enough has been said to
practically demonstrate the necessity of our being at all times aware
of its excellent qualities, if we value health and subsequent happiness.

In Ame