POTATO BREAD.
Three and one-half quarts sifted flour, one boiled potato, large; one quart warm water, one teacup yeast, one even tablespoon salt. Mix at night; put the flour in a large bowl; hollow a place in the centre for the potato mashed, water and salt. Stir in flour enough to make a smooth batter; add yeast; stir in the rest of the flour. Put the dough on the floured board; knead fifteen minutes, using barely enough flour to prevent sticking. Flour the bowl, lay the dough in it, cover, and leave to rise. In the morning, divide in four parts; mould into loaves; when light, prick, and bake in a moderate oven.