When mashed potatoes are used, the bread keeps moist a longer time.

Should you wish extra fine, white, delicate bread, add one cup of sweet cream to the liquid when setting sponge.

When milk is used the dough is slower in rising, but makes a creamy-looking and fine-flavored bread.
When one Fleischman yeast cake is used in any recipe the ordinary half-ounce cake of compressed yeast is intended, twenty-eight cakes in a pound.

These are usually kept in a large refrigerator in a temperature of 44 degrees and should not be kept longer in the home than three days in Summer or six days in Winter, and should always be kept in a cool place until used, if the cook would have success when using.
Use the best hard, Spring wheat flour obtainable for baking bread, or any sponge raised with yeast, as this flour contains a greater quantity of gluten and makes bread of high nutritive value.
Winter wheat maybe used for cake-making and for baking pastry with excellent results, although costing less than Spring wheat.
Always sift flour before using, when setting sponge for bread.

When mixing sponge use one quart liquid to about three pounds of flour.
"Aunt Sarah" always cut several gashes with a sharp knife on top of loaves when ready to be placed in oven.