Two and one-half quarts or two and one-half pounds of flour,
One ounce of sugar.

Dissolve the sugar and yeast in the water and add the flour. Beat to
thoroughly blend and then set aside to raise for three hours, then add

One ounce of salt,
One and one-half ounces of shortening,
One and one-half quarts or one and one-half pounds of flour.

Work to a smooth elastic dough. This takes usually about ten minutes,
after the flour is worked into the dough. Place in a greased bowl
and then turn over the dough to coat with shortening. This prevents a
crust from forming on the dough. Set aside to raise for two hours and
then pull the sides down to the centre of the dough and punch down.
Turn the dough over and let raise for one and one-quarter hours.


THE CARE OF THE BREAD AFTER BAKING

The jar, crock or box in which the bread is kept should be
scrupulously clean. It should be scalded and aired one day every week
in winter and three times weekly during the spring, summer and early
fall. Keep the fact in mind that the bread kept in a poorly ventilated
box will mould and spoil and thus be unfit for food.

Place the freshly baked bread on a wire rack to thoroughly cool before
storing. Do not put old bread in the box with the new baking. Plan to
use the stale bread for toast, dressings, bread and cabinet puddings,
croutons and crumbs.