Five Hour Bread

From an
1897
cook book
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.

Mix a Sponge of
1 pt. Warm Water,
1 heaping cooking spoon of Shortening,,
1 Tbsp. Sugar,
1 tsp. Salt,
and 1/2 c. of Yeast,
or 1/2 cake of Compressed Yeast dissolved in
1/2 c. Warm Water.
Use enough Flour to make a Batter
that will drop from the spoon.
Place in a very warm place,
yet not warm enough, however, to cook it,
and let it rise for 1 hour,
then add a scant 1/2 tsp. of Baking Soda,
sufficient Flour to mold and keep from sticking
and mold until light in the hands.
Let it rise for another hour,
mold into small loaves,
put in Buttered pans,
where it can rise for another hour,
then bake in a moderate oven.
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