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White Bread (For Use Over Night cake)

(For Use Over Night) 1/2 cake compressed yeast 1 quart water 1 level tablespoon sugar 1 tablespoon melted lard 3 quarts sifted flour 1 level tablespoon salt Dissolve the yeast and sugar in the water, which should be lukewarm in winter and cool in summer; add two tablespoons of lard (or butter) and half the flour. Beat until smooth; then add balance of the flour, or enough to make moderately firm dough, and last, the salt. Knead until smooth and elastic. Place in wellgreased bowl and cover; set aside to rise over night, or about nine hours. In the morning mold into loaves. Fill well-greased pans half full; cover and let rise until light, or until loaves have doubled in bulk, which will be in about one and one half hours. Bake forty to fifty minutes.

The half cake of yeast, which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keeping it in a cool, dry place.