MILK BREAD WITH WHITE FLOUR.—­Scald and cool on pint of unskimmed milk.  Add to the milk when lukewarm, one fourth of a cup, or three tablespoonfuls, of liquid yeast, and three cups of flour.  Give the batter a vigorous beating, turn it into a clean bread bowl or a small earthen crock, cover, and let it rise over night.  In the morning, when well risen, add two or three cupfuls of warm flour, or sufficient to knead.  Knead well until the dough is sufficiently elastic to rebound when struck forcibly with the fist.  Allow it to rise again in mass; then shape into loaves; place in pans; let it stand until light, and bake.  If undesirable to set the bread over night, and additional tablespoonfuls or two of cheese may be used, to facilitate the rising.

VIENNA BREAD.—­Into a pint of milk sterilized by scalding, turn a cup and a half of boiling water.  When lukewarm, add one half cup of warm water, in which has been dissolved a cake of compressed yeast, and a quart of white flour.  Beat the batter thus made very thoroughly, and allow it to rise for one hour; then add white flour until the dough is of a consistency to knead.  Knead well, and allow it to rise again for about three hours, or until very light.  Shape into four loaves, handling lightly.  Let it rise again in the pans, and bake.  During the baking, wash the tops of the loaves with a sponge dipped in milk, to glaze them.

WATER BREAD.—­Dissolve a tablespoonful of sugar in a pint of boiling water.  When lukewarm, add one fourth of a cup full of liquid yeast, and sufficient flour to make a batter thick enough to drop from the spoon.  Beat vigorously for ten minutes, turn into a clean, well-scalded bread bowl, cover (wrapping in a blanket if in cold weather), and let it rise over night.  In the morning, when well risen, add flour to knead.  Knead well for half an hour, cover, and let it become light in mass.  When light, shape into loaves, allow it to rise again, and bake.

FRUIT ROLL.—­Take some bread dough prepared as for Milk Bread, which has been sufficiently kneaded and is ready to mold, and roll to about one inch in thickness.  Spread over it some dates which have been washed, dried, and stoned, raisins, currants, or chopped figs.  Roll it up tightly into a loaf.  Let and it rise until very light, and bake.

FRUIT LOAF.—­Set a sponge with one pint of rich milk, one fourth cup of yeast, and a pint of flour, over night.  In the morning, add two cups of Zante currents, one cup of sugar, and three cups of flour, or enough to make a rather stiff dough.  Knead well, and set to rise; when light, mold into loaves; let it rise again, and bake.

POTATO BREAD.—­Cook and mash perfectly smooth, potatoes to make a cupful.  Add a teaspoonful of best white sugar, one cup and a half of warm water, and when the mixture is lukewarm, one half cup of yeast, prepared as directed for Boiled Potato Yeast No. 2, and flour to make a very thick batter.  Allow it to rise over night.  In the morning, add a pint of warm water and flour enough to knead.  The dough will need to be considerably stiffer than when no potato is used, or the result will be a bread too moist for easy digestion.  Knead well.  Let it rise, mold into four loaves, and when again light, bake.