worked with it into a stiff batter with a spoon, which should then be withdrawn, and the kneading with the hands commenced. Until a little experience has been gained, the mass of dough which will be formed with the pint of liquid may be lifted from the pan into a dish, while sufficient warm water is added to wet up the remainder of the flour. This should afterwards be perfectly mingled with that which contains the yeast. A better plan is to use at once from a pint and a quarter to a pint and a half of liquid; but learners are very apt to pour in heedlessly more than is required, or to be inexact in the measure*, and then more flour has to be used to make the bread of a proper consistence than is allowed for by the proportion of yeast named in the receipt. It is a great fault in bread making to have the dough so moist that it sticks to the fingers when touched, and cannot be formed into loaves which will retain their shape without much flour being kneaded into them when they are made up for the oven.

Flour, a quartern, or half gallon (3£ lbs.); solid brewers' yeast, one tablespoonful; or German yeast, nearly one ounce; warm milk and water, or water only, one pint and a quarter to one pint and a half.+ When made

*Servants and young people are too apt often to merely guess at the measure of liquid which they use.

Flour, though it varies considerably as to the quantity

by setting a sponge, to be left to rise for an hour, or until light; made into dough, and left again to rise for three quarters of an hour, or more if needed, then made lightly into two loaves, sent to the oven from an hour to an hour and a quarter, or baked in one loaf from one hour and a half to two hours. Observation.—A rather full proportion of yeast is allowed in the foregoing receipt, in order to avert any chance of failure on the learner's part; but a little practice and observation will soon show that it may be diminished to half an ounce, without the slightest disadvantage to the bread, which, if rightly managed, will be improved in flavour, and keep better than when more is used for it.

To make the dough without setting a sponge.— Merely mix the yeast with the greater part of the warm milk and water, and wet up the whole of the flour at once, after the salt has been stirred to it, proceeding exactly in every other respect as in the directions just given. As the dough will soften in the rising, it should be made quite firm at first, or it will be too lithe by the time it is ready for the

oven.

When a little experience enables you to undertake a larger baking without danger of spoiling

of water which it will absorb, seldom requires so much as this; so it should be added cautiously and in small portions, when the dough is nearly mixed.

the bread, remember that it will probably require a longer time to become quite light than a very small quantity would; and that it will rise more quickly in warm weather than in cold.

When it is to be home-baked as well as homemade, you must endeavour to calculate correctly the time at which it will be ready, and have the oven in a fit state for it when it is so. Should it have to be carried to the baker's, let a thick cloth or two be thrown over it before it is sent.

GOOD FAMILY BREAD.

(Sufficient for a week's consumption for ten persons.)

With three pecks of the best flour, mix from half to a whole teacupful of salt, according to the taste of the eaters; some persons liking a full proportion of it, and others objecting to more than will very slightly flavour the bread. Next, dilute gradually and smoothly a short half pint of good brewer's yeast,—which has been mingled with plenty of water, and left for at least twenty-four hours—with two or three quarts of warm milk and water, taken from nine quarts, which will be required to make the three pecks of flour into dough. If the quality of the yeast should be doubtful, it will be better to set a sponge with it, by the directions at the beginning of this chapter, with about four quarts of the liquid; but other

wise it may at once be kneaded up with the whole quantity, and left from an hour and a half to two hours to rise. Knead it thoroughly a second time, when it appears perfectly light; and let it remain for another hour, when it will probably be ready for the oven. Turn it then on to a paste-board or dresser, divide it into the number of loaves required, make them up quickly and lightly, dredging a little flour occasionally on the board to prevent their sticking to it, and despatch them quickly to the oven. It is always well to cut them slightly across the tops, as well as round the middle, to assist their rising. When it is necessary, the "Receipt for a quite inexperienced learner" should be attentively studied, and the minute instructions given in it be well understood before any baking on a large scale is undertaken.

Flour, three pecks; salt, four to six ounces, or half to a whole teacupful; solid yeast, short half pint; milk and water, nine quarts. Left to rise the first time from one hour and a half to two hours; the second time about one hour, or until perfectly light. Loaves baked in brick oven one hour and a half; longer if very large.

The bread made by the above receipt for which genuine country flour of the best quality is always used—is as white, as well flavoured, and as light as can be desired. By substituting seconds, or

meal and flour mixed, for the more expensive kind, the same directions will serve for cottage, or for common household bread at any time. For a bushel of either, from a quarter to half a pound of salt, according to the taste, a full half pint of solid yeast, and three gallons of warm water, with about the same time allowed for the fermentation (or rising), is all that will be required, though a portion of milk, or quite sweet buttermilk, is always to be recommended when it can be had without much expense, as it renders the bread more nourishing, and improves it in every way. Rather more yeast and water should be allowed for brown or meal bread, than for white.

A SURREY RECEIPT FOR GOOD HOUSEHOLD OR COTTAGE

BREAD.

(From the Wife of a Parish Clerk.)

The good woman whose receipt for bread is given here, is often called upon to supply it to persons who cannot otherwise procure it homemade without much difficulty; and as one feels assured in eating it that it is composed of honest country flour *, and as it is light and well-flavoured,

* Occasionally with that of the wheat grown in her own allotment ground, or with that which her family have gleaned, —the leasing corn,—supposed to make the best bread of any; and hers has been certainly most sweet and nice in flavour.