Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1916-10-26
POTATO BREAD ANO ROLLS
Substitute For Part of Flour
Makes Appetizing Product.
L. M Nutritious ms Ordinary Brend and
Keeps Fresh Longer Baking
Methods That Have Proved
sntisfnctOr,.


par'lleH' W NEiI'"itUre' ne plea" 80
,""''I 'l'' i''''
.ei.u.t on" e''9'' '''''"' ~ 10
aPpet'Ilhs "dof ana cry "SI'e""'c
.aS,e' nv" ,t''' ~" -, "'',,
, , ~ "i'd" ",''t' "''''t 'l" i,,,',
ne" IuHue "''"ru''E ~ Wv "'ie '''''o
gwen MEOW, Po'a'" "'t'" '''..'I,.'
more n'ln'Ia' Hl@"'r I'''' az" me-, '5
lure nut o'n'r" iSe' III '"'uP'''''"' ".,"
nutrltNe value IS PIa'U.'uE Tue 9.,,'
az "'ulI'd'> 'l'du ''' 49, ,.e,,i
.oHtent H''P" Nv N''I T.,
Gays longer then "t"''''H '''"
localities Where there Is . ""I P','s ~
taloes or Where tneH are ~ an
1a'o oIedd COSTS less w. ''i'n' ''".
1lour bread iHls WOW" Nv .'
ceIieht way III N!''' ~ - r.o ..r,.
tatoes. tNen' however, mere Wv 49,
,Ee N.dt Nc 49,, - 80, o,,,,,.,,,,v I'm
are sueh that there Is "" e'".N
suos 'l'u'',.N l''" ,..t,- -,.li.,. ot
d'Vidual flavor anu ".'t.,.- n,", ne
potato pIeau i'"Hr
1,iaH. III w ,.,,o,,.,, ,,,,o,d'is made
Potato hread as Know '"I ''u - ,.a
eeneraily WIN potato 49, , ,,.i,i,
par'S VI inns ."'','l'.''E ,,i,.,,,r,
ninety pdl's VI N"'"' ,,.o.o
ol rye anu r,a,.o ra NOT
l'ouT ana "i'eu rorsevifa
a'eSSl"'e " NV 1904 a sorios Of
the Spe' iais'S ei,,,, hoiled
SUCCESSFUL eNpe' 'Ie''' D."
pota'oeS WIN ~ ,,,...,,ro 81 boiled
II was lou''u tIa,,, il, .bo nronor
potatoes ana WHEAT i'o"i' III ai,,os
ions gwen III ','e Vel
gave yer! "e''. a',o 60, 81, f,our
snlaHe[ t"dn Una, ,,,'.,.itt1,,s ricured
out WHo'esoI'e '," ~" ,t ,..a,,, +ba
I" N"S4s VI eH""' -, -. .r.a,,t,
ppl'tu i"'a'' e,.,. so,.or+,.fi,.a
i've per 'e"t an
per cent VI ''e .,, eor waking M.
Inc lo"o"IHA nIet'o ~ w. hol,ire
.a'" "ied"' +So,,,,,sorlad.
'dpol aN'iE arc .,,I.,.. ,,,,,rr ,,,a,bod
fo'dto pi l,.7 800 ,be fouo,v
For 1our one-pou'.u zoo. '''0
Ing lnsredlehtS are ITIu'.eu ,.s .o.,
three pouHuS VI ooi'e" anu fo0'
toes' .a- 80 oo,a
Two anu oHe-u"di 'oi f'N''
preao Hour' .
Three leVel 'ao.eS i'ooi,iu'1 , ~ 'Ns'
one anu oie-hdli 'eNeI
sat' 1890.
TWO CAKES OF comp esSeu 90. 80.
-Four taolespooiiiulS u iONeN a. "a
WASH thorousH'S anu ~. ~ - 80,
about l. pota'oe9 VI i'iN 1T
them uhVl they are very CeHuel Ii
Careiul TO leaNe Ho 'u'"po - =,
nasned potato 10 coui ~ GU
OF untli luhe"di"'' "a -
solioiy PaCkeu oiie-Hait i'i''
ehe Hiasheu Po'a'o' d"u ''e .i,
mas peen ruooeu sHlou'ii III ~
three taoiesPooNiu'S Vi i"Ne va III
10 get al the Yeast iIi.Se 'ne
tne reihaliiihS 'ao'eSl'oo!tu' ~ w.
aou 'nis aiso 10 tI's po,a.o I,, a,u -.
Ihe HouI, zone san. nati NV ,s
hour). MIX thoroushly WIN .'ie '.Dnu' n'''
40 not aod any more water a t4'tH
lover the HllAiHs po"l ~ a'C'N NV
.a'ioh Vi 60 uH' oI 'op "l'', t'", ~ 49,,
the way Vi ulai', ~ " t en- - r.
-'.'' 49, 60 saer,.oos !,
VI oe 'i,u'i, h'snei ,'.'i' ,-'7Iee,..a,
mere 'ne 'io"'e" nc '''' -, ~
ene .ou'C sc 10, w " 49,.
i''"es 10 h.Pt " , -; t.
up " oioou ned' <1IIN o5 -, .
'ne '"o uoue" 'IioI'', -r,,is -.
M put pE no iIies'iIo l'o., nto',1,
- heP' a. nv - -,
,reI ~ 'Iuu,H neoo'''e Iu''o -, 49,.
ms "e'I-' t'e" w., 49,
WI, ue iOu''u ~ w ~ -, 60. ,,,
aiiiuei Vi 'i,e mn n.y. 20.
.'!.II '',1voH' anu e'as''e 'ta ics
Hoi me- ne .iI"'.' 49,,
einoe ."e oo.leu po.a.o .o'"'HI 49,
~ 49,. a,s 80, 80
Tho dough un,ess I, is absolute,v nec.s-
sary to work in the -four, Set the dough
back to rise again.-temperatur at about
Is degrees F.-until it has trebled in Y ~
Tune. which will require another hour O,
two. Then divide the dough into four az
proximately equal parts, reserving a tia,
lump weighing two or three ounces for an