BREAD, ETC. BREAD. Boil two good sized potatoes; mash and strain through a colander: add one quart of water, a piece ot butter the size of an egg, a tablespoonful of sugar, two tablespoonfuls-of salt : stir the flour into hot water, beating it well to a stiff sponge. When just lukewarm add a small cake of compressed yeast, and set in a warm place to rise over night. In the morning knead thor oughly, adding flour until it kneads free and smooth ; set again to rise until light, then add more flour and.mould into loaves; let them rise again; bake one hour in an oven not too hot. BOSTON BROWN BREAD. Stir together three cupfuls water (cold) and one tea cupful of molasses. Stir in two cupfals of wheat flour and three of cornmeal, six teaspoonfuls of Jordan's Baking Powder. Steam three full hours. BAKER'S ROLLS. Boil one pint of milk; when hot add a. piece of but ter the size of a hen's egg; when the milk is lukewarm add the white of one egg, one-half cup of white sugar, one-half cup of yeast stir in flour enough to mould smooth, let it rise three times, moulding each time, then roll out to the thickness of your finger or less; cut them the size you like ; butter one-half very slightly ; turn the other half over on to the buttered half; this keeps them from sticking together, and is the secret of their retaining their shape. After being properly placed in baking tins, set in a warm place sufficiently light, then bake quickly.