ROYAL YEAST CAKES {

require more than 13 hours. Then
knead again, put the dough in greased
pans and let rise again 2} times its size.
Bake slowly. The crust should not
begin to brown for at least 15 minutes
after the bread is put in oven.

NoTE.—If there is not enough potato
water from the potatoes cooked at
dinner any additional amount can be
prepared easily, using two mashed po-
tatoes for every quart of water. All
the potato water to be used should be
ready at noon on the day before the
bread is to be baked and no water added
on baking day. 2nd.—It is a good plan
to place the pan of dough to rise ina
pan of warm water. 3rd.—The bread
will be better if the dough is kneaded

down once or twice after first rising.

Rolls or Buns.

Use potato water preparation as
in white bread.

1 quart potato water.

1 tablespoon salt.

4 tablespoons sugar.

4tablespoons’7 shortening
(melted). Proceed as for white

bread.

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