6 70 HOME AND HOUSEHOLD. 



warm place, and stir about every half-hour for six hours. Then let it stand till it 

 rises. Then make your bread, adding a little more sugar and warm water, if the 

 yeast is not sufficient for as large a loaf as you wish. Keep the bread in a warm 

 pjlace till it rises, then bake. Put in the stove as soon as the fire is made. 



Bread of Fine Flour. Take four quarts of sifted flour, one quart of lukewarm 

 water, in which are dissolved two teaspoonfuls of salt, two teaspoonfuls of sugar, a 

 tablespoonful of melted butter, and one cup of yeast. Mix and knead very thoroughly, 

 and have it as soft as can be moulded, using as little flour as possible. Make it into 

 small loaves, put it in buttered pans, prick it with a fork, and when light enough to 

 crack on the top, bake it. Nothing but experience will show when bread is just at 

 the right point of lightness. If bread rises too long, it becomes sour. This is dis- 

 covered by making a sudden opening and applying the nose, and the sourness will be 

 noticed as different from the odor of proper lightness. Practice is needed in this. 

 If bread is light too soon for the oven, knead it awhile, and set it in a cool place. 

 Sour bread can be remedied somewhat by working in soda dissolved in water 

 about half a teaspoonful for each quart of flour. Many spoil bread by too much 

 flour, others by not kneading enough, and others by allowing it to rise too much. 

 The goodness of bread depends on the quality of the flour. Some flour will not 

 make good bread in any way. New and good flour has a yellowish tinge, and when 

 pressed in fhe hand is adhesive. Poor flour is dry, and will not retain form when 

 pressed. Poor flour is bad economy, for it does not make as nutritious bread as does 

 good flour. Bread made with milk sometimes causes indigestion to invalids, and to 

 children with weak digestion. Take loaves out of the pans, and set them sidewise, 

 and not flat, on a table. Wrapping in a cloth makes the bread clammy. Bread is 

 better in small loaves. 'Let your pans be of tin (or better, of iron), eight inches 

 long, three inches high, three inches wide at the bottom, and flaring so as to be four 

 inches wide at the top. This size makes more tender crust, and cuts more neatly 

 than larger loaves. Oil the pans with a swab, and sweet butter or lard. They 

 should be well washed and dried, or black and rancid oil will gather. All these 

 kinds of bread oan be baked in biscuit-form; and, by adding water and eggs, made 

 into griddle-cakes. Bread having potatoes in it keeps moist longest, but turns sour 

 soonest. 



Bread of Middlings or Unbolted Flour. Take four quarts of coarse flour, one 

 quart of warm water, one cup of yeast, two teaspoonfuls of salt, one spoonful of 

 melted lard or butter, two cups of sugar or molasses, and half a teaspoonful of soda. 

 Mix thoroughly, and -bake in pans the same as the bread of fine flour. It is better to 

 be kneaded rather than made soft with a spoon. 



Brown Bread. One quart brown flour, one quart Indian meal, one coffee- 

 cup of molasses, one heaping spoonful of soda in one quart of buttermilk, one egg. 

 If too thin, add a little rye or wheat flour. Bake in one big loaf, three hours. 



"Entire Wheat" Bread is very nutritious and easily made, as it does not 

 require any kneading. Take three pints of the flour, mixed with one quart of water 

 and half a cake of compressed yeast. Let this stand over night, and in the morning 

 add another pint of flour, two tablespoonfuls of salt, two of sugar, and one of melted 

 butter. Stir the whole well and set it to rise again in the baking-tins. They should 

 be two-thirds full, allowing it to rise until even with the top, when they should be 

 put in the oven. 



Steamed Brown Bread. One pint Indian meal, half a cup of treacle, salt, one 

 teaspoonful baking-soda, and one teaspoonful cream of tartar. Mix meal, treacle, a 



