POTATO BREAD.
(To THE EDITOR OF THE " SPECTATOR.") Sia,—The recipe for making bread with potatoes given in your columns three weeks ago has one defect, that the proportion of potatoes to flour is far too small. As head of a household of fourteen persons, who for the last month have been consuming only bread made according to the following recipe, I can testify that it is excellent in quality and keeps fresh twice as long as ordinary bread. Its only serious drawback is that it is so much nicer than ordinary bread that people are tempted to eat too much of it. Further, I am told by a leading authority in the grain trade that if all the bread in the United Kingdom were made according to this recipe the saving of flour effected would so far reduce the need of importing wheat that at least two hundred ships of an average burden of five thousand tons would be set free for import- ing other necessaries of life, or for carrying troops from the
Recipe.
91b. flour, 3 lb. of boiled and mashed potatoes, 11 oz. of ba.m, 5 pints of water; salt to taste. Mix the potatoes in a basin liith the barm and two or three handfuls of flour in a little water into a sponge. Leave it to rise for 15 minutes. Knead it with the rest of the flour, and a little salt. Let it rise for an hour or two. then bakei.
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