Modern cookery, in all its branches

In winter, place the bread while it is rising sufficiently close to the fire to prevent its becoming cold, but never so near as to render it hot. A warm thick cloth should be thrown over the pan in which I is made immediately after the leaven is mixed, and kept on it until the bread is ready for the oven. HOUSEHOLD BREAD. Put half a bushel (more or less, according to the consumption of the family) of flour into the kneading tub or trough, and hollow it well in the middle ; dilute a pint of yeast as it is brought from the brewery 13EEAD* or half the quantity if it has been washed and rendered solid, with four quarts or more of lukewarm milk or water, or a mixture of the two ; stir into it, from the surrounding part, with a wooden spoon, as much flour as will make a thick batter; throw a handful or two over it, and leave this, which is called the leaven, to rise before proceeding further. In about an hour it will have swollen considerably, and have burst through the coating of flour on the top; then pour in as much more warm liquid as will convert the whole, with good kneading, and this should not be spared, into a firm dough, of which the surface should be entirely free from lumps or crumbs. Throw a cloth over, and let it remain until it has risen very much a second time, which will be in an hour, or something more, if the batch be large. Then work it lightly up, and mould it into loaves of from two to three pounds weight ; send them directly to a well heated oven, and bake them from an hour and a half to an hour and three-quarters. Flour, l bushel ; salt (when it is liked), 4 to 6 oz. ; yeast, 1 pint unwashed, or \ pint if purified; milk, or water, 2 quarts: 1 to 1| hour. Additional liquid as needed. Obs. — Brown bread can be made exactly as above, either with half meal and half flour mixed, or with meal only. This will absorb more moisture than fine flour, and will retain it rather longer. Brown bread should always be thoroughly baked. Remark. — We have seen it very erroneously asserted in one or two works, that bread made with milk speedily becomes sour. This is never the case when it is properly baked and kept, and when the milk used for it is perfectly sweet. The experience of many years, enables us to speak positively on this point. BORDYKE BREAD. {Author s Receipt .) Mix with a gallon of flour a large teaspoonful of fine salt, make a hollow in the centre, and pour in two tablespoonsful of solid, well purified yeast, gradually diluted with about two pints and a half of milk, and work it into a thick batter with the surrounding flour, strew a thick layer over and leave it to rise from an hour to an hour and a half ; then knead it up wit h as much more warm skimmed milk, or half new milk and half water, as will render it quite firm and smooth without being very stiff ; let it rise another hour, and divide it into three loaves; put them into square tins slightly buttered, or into round baking pans, and bake them about an hour and a quarter in a well-heated oven. The dough can be formed into household loaves if preferred, and sent to the oven in the usual way. When a finer and more spongy kind of bread is required for immediate eating, substitute new milk for skimmed, dissolve in it about an ounce of butter. [chap. XXXI.