120 FARM HOMES, INVDOORS AND OUT-DOORS. 



let it stand, warmly covered in winter, until morning. 

 Then give it a vigorous kneading for twenty minutes, or 

 more, preparing it for the oven as in the foregoing recipe. 



Graham Bread. The best Graham bread is made by 

 taking a portion of the "sponge," or thin batter, set for 

 white bread, and kneading into it enough of Graham flour 

 to make it into loaves. If liked a tablespoonful of brown 

 sugar may be added to each loaf. 



A Good Yeast. To six thoroughly mashed potatoes, 

 add a small cupful of white sugar, a teaspoonf ul of ginger, 

 and a teaspoonful of salt. Place all in a kettle or pan 

 upon the stove, and pour over it three pints of boiling 

 water, in which a handful of hops has been steeped. 

 Stir m flour enough for a thin batter, and set aside to 

 become nearly cool, when a cupful of yeast, or two dis- 

 solved cakes of dry yeast, must be added. Keep the pan 

 in a moderately warm place, and entirely undisturbed un- 

 til it becomes light , then stir it down and let it rise again. 

 It must then be poured into a jug or jar, and put away 

 in as cool a place as possible. A large cupful will be 

 sufficient for four good sized loaves of bread. 



When Bread is Fit to be Eaten. Bread cannot be said 

 to be "done" until it has been out of the oven at least 

 twelve hours. A mouthful of fresh- baked bread lies 

 upon the stomach very much like a leaden bullet ; and 

 the wise house-keeper will endeavor to keep the bread-box 

 so supplied that there may be no necessity for cutting an 

 unripe loaf, in which the spongy cells caused by fermen- 

 tation have had no time to harden into the palatable form 

 which distinguishes bread from dough. 



Substitutes for Bread. By keeping plenty of white 

 and Graham bread in readiness for the table, those miser- 

 able substitutes, salaratus biscuits, short-cakes, and the 

 like, will seldom be resorted to, In fact there are very 

 few kinds of biscuits, rolls, muffins, and other hot breads. 



