J) ROYAL YEAST CAKES

—_———

Four Hour Bread.
(Mrs. Jean Archibald)

Prepare the yeast one day before the
bread is made, using the following
ingredients:

2 quarts of potato water.
1 Royal Yeast Cake.

+ cup sugar.

At noon drain water from potatoes
which have been cooked for dinner; let
it cool until lukewarm; add sugar and
yeast. Leave this mixture in a warm
place all afternoon. By supper time it
should be foamy. It will not be harmed
by cooling during the night. The
following day at any time put the yeast
preparation on the stove and heatuntil
lukewarm; add two tablespoons (level)
of salt and enough flour to make a
batter; beat a few minutes, then add
enough flour to make a dough sufii-
ciently stiff that it will not stick to
hands or kneading board; knead a
couple of minutes on board and put in
greased breadpan; let dough rise until
23 times original size. This should not

Page II