No. 132 Light Bread
Three pints of flour, half yeast cake dissolved in warm water, tablespoonful each of salt, lard, and white sugar, 1½ pints of potato water (warm), work hard, and let rise over night. In the morning mould and let rise again half an hour before baking; if too stiff add a little warm water, as it is better if made up rather soft. It will rise sooner and keep fresh longer. Always sift your flour before using, warming a little in cold weather; sifting twice gets more air between the particles. Do not have the oven too hot.