Loaf Bread

Three quarts of flour (for four loaves), one teaspoonful salt, one tablespoonful sugar and one tablespoonful of lard, dissolved in hot water, three-fourths cupful of milk and small yeast cake soaked half hour in tablespoonful of tepid water. Stir all together with knife until knife stands up in the sponge. Let rise over night. Knead out and put in pans not quite half full, that it may rise to the edge in about an hour. Bake in oven of moderate heat about an hour and a half.

From page 51 of the 1904 edition.

Original page from the book