We can guarantee that the loaf we have tasted is
better than the ordinary bread we have lately been eating ; and it was made by a working man, not a professional baker, and baked in an ordinary cooking range in a country cottage. It is said that the Rural League loaf keeps longer and in better condition than the ordinary bread. Here is the recipe. Take 2 oz. of yeast, 2 lb. of potatoes, 2 quarts of water, and 4 lb. of flour. Dissolve the yeast in a little of the water. Boil, peel, and mash the potatoes, and then make all the ingredients into what is called a " sponge " ; that is to say, a thick batter. Thoroughly mix this sponge by hand. Now put it in a warm place, such as before the fire or in a very slightly heated oven, covering it with a cloth. Leave it until it rises, and when it " drops " add 3 oz. of powdered salt, which should be thoroughly dissolved, and a further 5} lb. of flour.
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