Potato Bread

Boil the potatoes very soft, then peel and mash them fine. Put in salt,

and very little butter--then rub them with the flour--wet the flour with

lukewarm water--then work in the yeast, and flour till stiff to mould

up. It will rise quicker than common wheat bread, and should be baked as

soon as risen, as it turns sour very soon. The potatoes that the bread

is made of should be mealy, and mixed with the flour in the proportion

of one-third of potatoes to two-thirds of flour.