BREAD
Cook 2 medium sized potatoes in 1 quart water. Use the water. Must be 1 quart to scald 1 teacup Gold Medal flour. Mash potatoes and add to the flour, using more flour if necessary. Soak 1 cake of yeast in a cup of warm water. When this is cold, stir into the mixture already prepared. Let it stand over night, stirring occasionally. Set in a warm place. Next morning add 1 heaping teaspoonful of lard, 2 of sugar and 1 teaspoonful of salt. If necessary ½ teaspoonful of soda. Stir in flour until proper consistency; knead hard. Put to rise and knead lightly the second time; put in pans to rise again. Bake in a moderate oven. This also makes nice light rolls.
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RENO BREWING CO.