Points { Shape 5 1. General appearance { Smoothness of crust 5 { Depth and evenness 5 2. Lightness 10 { Thickness 5 { Quality (crispness and elasticity) 5 3. Crust { Color 10 { Texture (size uniformity of cells, { thinness of cell walls) 15 4. Crumb—Elasticity (softness, springiness) 15 5. Flavor (taste and odor) 25 --- Total 100 HOMINY BREAD Makes 2 loaves. Preparation 5 hours. 2 large potatoes (peeled and sliced) 3 c. cooked hominy 1 tbsp. lard 1 tsp. salt Flour to make a stiff dough 1 compressed yeast Boil potatoes, drain and press through colander. Add enough water to liquor drained from the potatoes to make four cups of liquid. Add to this one yeast cake dissolved in one-fourth cup of lukewarm water, add lard, salt, hominy, and enough white flour to knead. Knead and let rise until double its size. Knead again, shape into loaves, put into pans, and let rise again. Bake in a moderate oven forty-five minutes to one hour. References Bread and Bread Making in the Home by _Caroline L. Hunt and Hanna L. Wessling. Farmer’s Bul. 807, U. S. Dept. of Ag. 1917._ Bread Making—_H. Atwater. Va. Agric. Dept. B. Bul. 109-16._ Some Points in Making and Judging Bread by _Isabelle Bevier, Univ. of Ill. Bul. Vol. X: No. 25-1916._ _Armour’s “Simon Pure” Leaf Lard is the ideal shortening for breads and biscuits_ SUGGESTIONS FOR SPECIAL OCCASIONS CHRISTMAS DINNER Grapefruit Cocktail Clear Soup Roast Duck Bread and Sausage Dressing Gravy Cranberry Frappé Mashed Potatoes Creamed Cauliflower Celery Olives Apple-and-Celery Salad Sultana Roll Plum Pudding Bonbons Fancy Grapes Coffee THANKSGIVING DINNER Blue Points Celery Salted Nuts Roast Stuffed Turkey Brown Gravy Mashed Potatoes Mashed Turnips Creamed Onions Lettuce French Dressing Cream Cheese Crisp Crackers Mince Pie Pumpkin Pie Coffee FAVORITE SOUTHERN DISHES CREOLE SAUCE Serves 5. Preparation 20 minutes. Medium in cost.