U. S. S. Montana

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**** 1914, WILLIAM H. RAU U.S. S. MONTANA KETTERLINUS, PHILA CHICAGO Armored Cruiser. Built by Newport News Shipbuilding Co., Newport News, Va. Length overall. 504 ft,5in.: Beam.72ft. 10% in.; Tonnage.14.500 tons; Guns, 4-10 in.. 16-6 in., 22-3 in..4-6 lbs. Crew, 87 officers. 868 men. Speed.22.26 knots. [OVER]

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YEAST FOAM LIGHTNING BREAD RECIPE For FOUR One-Pound LOAVES One Barrel of Flour with this recipe Makes 312 One-Pound Loaves of Bread THE FERMENT Peel one medium large potato. Cut into about four parts. Add 1½ quarts water. Boil until potato is thoroughly done. Strain off water and save it. Mash potato fine. To the mashed potato add 1 quart of the potato water. (If there is not 1 quart of potato water. add sufficient cold water to make 1 quart.) Add 1 tablespoon sugar, 1 teaspoon salt. Mix well and cool to lukewarm temperature. Place in 1-quart Mason jar. Leave top off. Break and add 1 cake YEAST FOAM, stir, and stand in a warm (not hot) place (74-80 degrees) over night for about 12 hours or over. After ferment has stood about 12 hours, it can be used any time within the next 8 hours. If ferment Ferment should be lukewarm when flour is added. is cool, place jar in lukewarm water for about 15 minutes. THE BREAD When you are ready to make bread, place ferment in bowl. Add 1 tablespoon lard (not melted), 2 tablespoons sugar, 1 teaspoon salt and 10 cups sifted flour (2½ pounds). Mix to a medium stiff dough, using a large spoon. When mixed, knead for 5 minutes. Place in greased bowl, cover, and let rise for 45 minutes. Place dough on moulding board. Foid over five or six times so as to press out gas. Put back in bowl and let rise 15 minutes. Then mould into 4 loaves. Let loaves rise to nearly double their size (about 70 to 80 minutes). Bake in moderate oven for 45 minutes. Make ferment, 30 minutes Make dough Knead dough First rising. Fold over TIME REQUIRED Make 10 minutes :45 Ferment develops, 12 hours Bread: Second rising Make loaves Loaves rise. In oven .. 15 minutes . 5 Total time to make bread, not including time to make and develop ferment. . .80 40 202 minutes equals 3 hours 22 minutes If ferment is developed, hot bread or hot rolls can be ready for the table in 3 hours and 22 minutes. Ferment can be made when you are cooking your potatoes for regular meals. If this is done, omit salt from ferment, and if the potato water is too salty use half plain water and half potato water. Bread can be started with developed ferment and completed in the morning or afternoon periods during the time occupied in the kitchen by other work. Bread is easily made. Only 5 minutes required for kneading and this kneading may be omitted if a slightly smaller loaf is satisfactory. To make rolls, add a little more sugar and shortening when making dough. For coffee cake also add eggs. If ferment does not show action during or after standing 12 hours, stir it. If it then is not active, do not use it. Manufactured by NORTHWESTERN YEAST CO., Chicago, I!!.