Show infallible Ux RECIPE FOR MAKING BREAD in the first arst place them thero are three indispensable requisites for making good bread viz good flour good yeast and wid a careful hand from three quarts quart of sifted flour take one half pint of it ik in a separate v ept sept irate vessel and scald it with boiling water let tile the paste cool to lo blood heat and then add one egg one poe tea teaspoonful spoonful of sugar ono tablespoonful table spoonful of salt Ione yone one cup of new milk one cup of well risen yeast whip iha tha whole vell veli veil well with a spoon anif and then pour it into the tile midst ol 01 the three quarts of nour hour knead it well with as much m uch warm water as will wil make it into a moderately stiff dough let your bread rise till til I 1 at least twice its size then after again kneading a great deal mould out your loaves or rolls into smooth regular forms wet them over with cold water to prevent cracking and set them to raise again under a clean cloth cioth till i by touching on one side ahey will quiver on the opposite side then wet again with cold water and bake immediately if ther the fermentation hab has noc noV arrived ut this point file the bread will not be sufficiently light if it is suffered red to go beyond this point the bread will lose its sweetness A tin lettle tettie kettle with a closely fitting cover coven Ss is best to set your bread in particularly when it Is I 1 set to raise over night to be baked for biral bre alAst east sast in the morning your bread should beset to raise in a moderately warm place in winter winten wint erand enand ind a cool place in summer I 1 use yeast cake as more convenient ven veni lent ent more easily kept sweet and less kiss expensive I 1 make them thein thus boil as many hops as I 1 can grasp in one hand J in a quart of water down to three haf half pints then pour it over a cupful of sifted flour through a seive or cul cui cullender lerider let it get cold then add a pint of well risen yeast and as much indian ing inc lan ian meal as will make a stiff dough set by to raise and it j when quite r spongy and light sift your board over with meal mealy make your cakes thin and lay them on it to dry r turn them frequently wh while I 1 1 drying A after th they ey are thoroughly dry hang them in a clean 1 a be bag g I 1 in n your kitchen to insure them from moisture do ilot not dry them ih lh the sun or near a fire either v ill destroy their ilfe life I 1 usually put ut my myr board of yeast cakes to dry on the hiki hiel highest est elt sh elfin the kitchen after them om over with meal which can be shaken off with the tae dust duist which will unavoidably fall upon them raleigh K X C 1855 1853 M at Z |