Boil two large potatoes and strain the water into a pitcher, dissolve two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of sugar; large lump of butter, and teaspoon of salt. The heat of potatoes will melt the sugar and butter. Mash with large masher to a cream; pour in rest of potato water, add pint of flour and mix together. Then cover and set in a warm place all night. In the morning add more flour, mix quickly and put currants or raisins in as you turn the dough. This will keep them from settling in the bottom of the bread. Put in hot pans and bake in a hot oven. This makes a delicious holiday bread. Eat with butter, hot or cold. BREAD STICKS Take pieces of raised bread dough, roll three-eighths inch thick and four or five inches long. Place in floured pan, far apart, brush tops with beaten yolk and poppy seed. Let rise, bake in a hot oven until brown. FRENCH ROLLS Prepare the yeast as for bread and work just the same; add one-quarter cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk beaten very light, flavor with mace or a few gratings of lemon peel; work until it leaves the hand perfectly clean, then form into rolls, let raise, brush with beaten egg, place rolls in pan close together and bake. BUTTERED TOAST Slice even slices of baker's bread, not too thin, put in biscuit pan on the top rack of a very hot oven, brown nicely on one side, then turn and brown on the other, spread with butter, and a little powdered sugar, if desired, and serve at once. Or put the slices on a long fork, hold before a red coal fire, without flame, toast on both sides and proceed as above. MILK OR CREAM TOAST Toast as many slices of stale light bread as desired a light brown. Heat milk or cream, allowing one-half cup for each slice, add small lump of butter. When just at the boiling point, pour over bread which has been placed in dish, sprinkle with sugar and cinnamon, cover, and serve immediately. Nice for invalids. CINNAMON TOAST FOR TEA Bread cut thin and browned, but not dried. Butter the toast while very hot, thinly and evenly, and sprinkle over each piece some powdered cinnamon and sugar. ARME RITTER Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup of milk; dip six slices of stale bread in the mixture. Have a griddle hot and well buttered; brown the bread on each side. Serve hot with cinnamon and sugar or a sauce. *COFFEE CAKES (KUCHEN)* RENDERED BUTTER