Excerpt from The Royal Cook Book
Three tablespoons flour, two of sugar, one of salt. Pour over about one quart of boiling water, and, when cool, add three yeast cakes, previously soaked in lukewarm water, and let rise. Then take one dozen or fifteen large potatoes, boil, mash and put through a colander with about three quarts of water alternating first hot then cold, until the potatoes are through the colander. When cool add the above; put in warm place and let rise. Then bottle up and keep in cool place. Three cups of the yeast will make two loaves of bread. In the morning mix yeast with flour and knead into a hard loaf and let rise. Then put into bread tins and let rise again before baking. As the yeast gets old add a very little soda at each time using. Bread to be nice and palatable should be kneaded a long time; the object of kneading the dough is to break all the bubbles of gas and make the bread fine grained; this work can be expedited by frequently slashing the dough with a sharp knife during the process of kneading.
Have ready two quarts sifted flour. Then prepare the mixing as follows. Take one quart of milk and scald. Stir in a piece of lard or butter the size of an egg and two tablespoonfuls sugar, also add salt. Set to cool until only milk warm.
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