Potato Bread Recipe

Take good, mealy boiled potatoes, in the proportion of

one-third of the quantity of flour you propose to use, pass them through

a coarse sieve into the flour, using a wooden spoon and adding enough

cold water to enable you to pass them through readily; use the proper

quantity of yeast, salt, and water, and make up the bread in the usual

way. It will cost about twenty-four cents if you use the above

quantities, and give you eight pounds or more of good bread.

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