THE EXIG&ANT'S HAND-BOOK. 127 



not leave off kneading while it is in the least degree 

 sticky. On this depends the quality of the bread. 



Then make the whole mass into a lump in the middle 

 of the trough or pan, and sprinkle it over with flour. 

 Cover it with a warm cloth, and, if it be winter, place it 

 near the fire. It will now begin to swell, and in an hour 

 or less it will be at its height. 



Now is the time to make into loaves for baking. This 

 is done by dividing it into as many loaves as you want, 

 aay seven if you please ; put these on well-floured tin or 

 earthen plates, and put immediately into the oven. Some 

 people put the loaves directly upon the oven floor, without 

 using plates. If you do so, sweep the oven floor well. 



It is a good rule to put the fire in the oven when ike 

 dovgh it made up. The oven will be ready just about in 

 time, if the wood is dry and good. To tell whether the 

 oven is too hot, sprinkle a little dry flour on the bottom ; 

 if the flour burns black at once, wait a few minutes till it 

 cools. 



You can tell when it is hot enough by the color of the 

 bricks at the sides and top. If these be dear from smoke 

 the oven is heated sufficiently.* 



While the loaves are in the oven, it must be shut up 

 and kept tight ; occasionally taking a peep in to see that 

 all is right. It will usually take an hour and a half, or 

 two hours to finish the baking. Your eye will tell you 

 about when to take the loaves out of the oven. 



You will get about twenty. eight pounds of bread from 

 the twenty -one quarts (or pounds) of flour. The water 

 adds this weight to it. 



This recipe may be depended on. If followed, a family 

 is certain, of having good bread. 



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