POTATO BREAD.
[To TEE EDITOR OT THE " SPECTATOR.") Sie,—The sixth edition (1846) of Eliza Acton's Modern Cookery—a work commended by Barham in the lines-
" Buy a good book of cookery ! I've a compact one, First-rate of the kind, just brought out by Miss Acton." (Ingoldsby Legends: " The Blasphemer's Warning")—
contains the following :- " One pound of good mealy potatoes, steamed or boiled very dry, in the ordinary way . . . and rubbed quite hot, through a coarse sieve, into a couple of pounds of flour, with which they should be well mixed, will produce excellent bread, which will remain moist much longer than wheaten bread made as usual. The yeast should be added immediately after the potatoes."
As the proportion of potatoes mentioned in the foregoing is higher than in other recipes you have published, and the saving of wheaten flour is of prime importance, you may perhaps think that some of your readers would be interested in testing the state- ment.—I am, Sir, &c., H. J. HOOD. 3 Hazeldene Road, Goodmayes, Essex.
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