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POTATO BREAD (another way)

Rasp or bruise the potatoes by a rasp or mill, dry the pulp, and reduce it to flour, which may then be made into bread, with the ordinary proportions of yeast. When potato flour is mixed with wheaten flour in equal proportions, it makes excellent bread, being light, and capable of keeping a long time. Bread made with potato flour alone is not, however, to be compared with wheaten bread. The following is a way of introducing potatoes into wheaten bread. Boil five pounds of potatoes well, and dry them over a fire or in the oven until they fall to pieces and become flour, which they will do if properly managed. Make of them a batter-like, thick gruel; strain this through a coarse sieve or colander; then mix this instead of water with twenty pounds of flour. If the yeast be good, the bread thus made will be as light and agreeable as that made of all flour.