Make a sponge about 3 or 4 o'clock in the afternoon by adding a cake of yeast foam which has previously been softened in a little lukewarm water to a pt. of water in which potatoes have been boiled with sufficient good bread flour stirred in to make batter drop in chunks from the spoon and will not run. Beat thoroughly and let rise in a warm place until about 9 or 10 o'clock at night. The' lighter it gets the better. Add a pt. of lukewarm water, a teaspoon of salt, a tablespoon of sugar and a bit of lard the size of a hickory nut. Add 3 qts. of flour, measured before sifting, first deducting therefrolm the amount used for the sponge in the afternoon. Knead with the hands until it seems elastic when poked with the finger, and does not stick to the hands. Cover and let rise over night in a warm place, 75°, and in the morning turn out on a floured board and pound with an axe for 20 minutes to pound all the flour in possible. roll out into squares about 2 inches square. Place on a greased baking sheet. Let rise until about double in size or until very light. Bake about 1/2 hr. in a moderately hot oven. Leave in a warming oven or about the stove somewhere to dry out thoroughly for a day or two. Keep in a dry place and when wanted for use roll over once or twice in cold water and drain from one side and place on a plate in the oven and it will puff up like freshly baked bread and be crisp and light. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.