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BREAD SPONGE AND BREAKFAST BREADS.
BREAD raised with what is known to bakers as a “sponge,” requires more time and a trifle more work than the simpler form for which I have just already given directions. But it keeps fresh longer, is softer and more nutritious, and a second-rate brand of flour thus treated produces a better loaf than when mixed up with yeast and water only. Sponge-making is, therefore, an important if not an essential accomplishment in a cook, be she novice or veteran.
Bread Sponge.
Three potatoes of fair size, peeled and boiled mealy.
Five tablespoonfuls of yeast.
One tablespoonful of white sugar.
One tablespoonful of butter.
Three cups of lukewarm water in which the potatoes were boiled—strained through a coarse cloth.