3. Take three pounds of potatoes, boil, skin, and mash them, and whilst warm, bruise them with a spoon, and put them into a dish before the fire, to let the moisture evaporate, stirring them frequently, that no part grows hard; when dry, rub them as fine as possible and add nine pounds of wheaten flour, and with a sufficient quantity of yeast and salt, knead it up as other dough; lay it a little while before the fire to ferment, and then divide it into loaves and bake them in a very hot oven. Another method is the following: 4. Boil and peel the potatoes as for eating, reduce them without any water to a fine meal or stiff paste. Add to two parts by weight of the paste, one part of potatoe starch, and half a part of wheaten flour, and having added to it salt and yeast, suffer it to ferment; mould the dough into loaves, and bake them in the usual manner. M. Parmentier found, from a variety of experiments, that good bread might be made from a mixture of raw potatoe-pulp and wheaten meal, with the addition of yeast and salt; and Dr. Darwin asserts, that if eight pounds of good raw potatoes be grated into cold water, and after stirring the mixture the starch be left to subside, and when collected, mixed with eight pounds of boiled potatoes, the mass will make as good bread as that from the best wheaten flour. Potatoe Rolls. Bruise four pounds of boiled and skinned potatoes, with as much milk as will just produce a mass, which readily may be squeezed through a cullender, add this mass to wheaten flour paste of a middling stiffness, obtained from six pounds of wheaten flour; put it before a fire to rise, make it into rolls, and bake them in a quick oven. The rolls thus made will be more porous and light than common rolls. Apple Bread. M. Duduit de Maizieres, a French officer of the king’s household, has invented and practised with great success, a method of making bread of common apples, very far superior to potatoe bread. After having boiled one third of peeled apples, he bruised them, while quite warm, into two-thirds of flour, including the proper quantity of yeast, and kneaded the whole without water, the juice of the fruit being quite sufficient. When this mixture had acquired the consistency of paste, he put it into a vessel, in which he allowed it to rise for about twelve hours. By this process he obtained a very excellent bread, full of eyes, and extremely palatable and light. Domestic Oven for Baking Bread.