also of well made and well baked bread will retain their shape, and not spread about into unsightly forms, as they will when the dough has been rendered too moist. They will also be equally browned, but not dark-coloured; and the crust will be firm and crisp, without being thick and hard. Loaves which have been carelessly baked, are sometimes burned in one part, while the dough is scarcely set in another.

TO KEEP BREAD.

Bread requires almost as much care as milk to preserve it wholesome and fresh. It should be laid, as soon as it is perfectly cold, into a large earthen pan with a cover, which should be kept free from crumbs, and be frequently scalded, and then wiped very dry for use. Loaves which have been cut should have a smaller pan appropriated to them, and this also should have the loose crumbs wiped from it daily. It is a good plan to raise the bread-pans from the floor of the larder when there is no proper stand or frame for the purpose, by means of two flat wedges of wood, so as to allow a current of air to pass under them.

Some persons prefer bread kept very dry in a safe appropriated to the purpose, that the crust may not soften.

TO FRESHEN STALE BREAD

AND PASTRY, ETC., AND PRE

SERVE IT FROM MOULD.

If entire loaves be placed in a gentle oven and heated quite through, without being previously dipped into cold water, according to the oldfashioned plan, they will eat almost like bread newly baked; they should not remain in it long enough to become hard and dry, but they should be made hot throughout. In very damp localities, when large household bakings take place but once in eight or ten days, it is sometimes necessary to use precautions against the attack of mould, though the bread may have been exceedingly well made; and the method recommended above will be the best for warding it off, and for preserving the bread eatable for several days longer than it would otherwise be. If large loaves be just dipped into cold water and then placed in a quick oven until they are again thoroughly dried, they will resemble new bread altogether.

Pastry, cakes, and biscuits, may all be greatly improved when stale by heating them in a gentle

oven.

TO KNOW WHEN BREAD IS SUFFICIENTLY BAKED.

When the surface is uniformly browned, and it is everywhere firm to the touch, and the bottom crust of a loaf is hard, it is generally certain that

it is thoroughly baked. To test bread which has been cut (or yeast-cakes), press down the crumb lightly in the centre with the thumb; when it is elastic and rises again to its place, it is a proof that it is perfectly done; but if the indentation remains, the heat has not sufficiently penetrated the dough to convert it into wholesome eating. Many minute useful facts relative to bread have been repeated here,-some of them more than once, because hurried or superficial readers are apt to overlook such small particulars; and some of them are really worthy of attention, and will be found practically very helpful to persons who are not much experienced in any branch of breadmaking, or bread-management.

SECTION IV.

BREAD RECEIPTS.

PRELIMINARY OBSERVATIONS.

1. THE first thing required for making wholesome bread is the utmost cleanliness; the next is the soundness and sweetness of all the ingredients used for it; and, in addition to these, there must be attention and care through the whole process.

2. An almost certain way of spoiling dough is to leave it half made, and to allow it to become cold before it is finished. The other most common causes of failure will be found at page 122.

3. To make bread on a moderate scale, nothing further is required than a kneading-trough or tub, or a large earthenware pan, which is more easily than anything else kept clean and dry; a hair sieve for straining yeast occasionally, and one or two strong spoons. All wooden vessels used in preparing it, should be kept exclusively for the purpose, and be well scalded, dried thoroughly, and set away in a well ventilated, and not in a damp place, after every baking. They should also be wiped free from dust when again brought out for

use.

4. The kneading-tub or pan should be of suf

ficient size and depth to contain the quantity of flour required for bread without being much more than half filled, as there should be space enough to knead the dough freely, without danger of throwing the flour over the edges, and also to allow for its rising.

5. When dough is moulded into loaves, it should be lightly handled or kneaded; for the hard and continued working which is necessary to blend the ingredients when it is first made, would have a very bad effect on it when it is ready for the oven. If baked in tins, they should be less than twothirds filled with it.

6. Bread made entirely with milk becomes dry much sooner than that which is moistened with a portion of water. One part of cream, with three of water, will make delicious bread; and half new milk, and half water, will render it excellent.

Remark. Such copious rules and directions for all the details of domestic bread-making are contained in the pages which immediately precede or follow this, that no additional ones seem to be now needed here.