BRITANNIA. 95 



well risen, mix this batter into dough for bread. Shape it 

 into rolls or loaves as you please, and let it rise for twenty 

 minutes, and then bake it. 



WHEAT BREAD. 



One quart of unsifted wheat-meal, one pint and a half of 

 water, made a little warmer than rain-water, a salt-spoon 

 of salt, half a teacupful of molasses, one gill of yeast, two 

 teaspoonfuls of saleratus, and one cup of rich milk. Knead 

 it well, and add a little sifted meal to make it of proper 

 consistency, being careful, however, not to have it by any 

 means stiff. 



It is well to get new wheat, as it bakes better. Bake 

 seasonably, or this mixture will become tart. It is nice 

 baked in muffin-rings on a buttered tin sheet in a quick 

 oven. 



The best flour is always cheapest, both as regards health 

 and actual measurement. Yeast should be made often, and 

 the yeast-jug kept sweet by being scalded each time before 

 fresh yeast is put in. Brewer's yeast is much stronger than 

 home-made yeast, and a large spoonful is sufficient for one 

 quart of flour. If dough is thought to have become acid, a 

 little saleratus must be kneaded in ; but as little saleratus 

 should be used as possible in making bread. 



BREWIS. Pour milk over crusts of bread, and let 

 them soak for a few minutes ; boil them in the milk for 

 twenty minutes. Stir in, just before you take it up, a small 

 piece of butter. 



BRITANNIA. There being both lead and copper in 

 this metal, when used for teapots it should be nicely scalded, 

 wiped dry, and the cover left open on being set away in the 



