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BREAD, Rice and Wheat. — Simmer a pound of rice in two quarts of water till soft ; when it is of a proper warmth, mix it well with four pounds of flour, and yeast, and salt as for other bread ; of yeast about four large spoonfuls ; knead it well ; then set it to rise before the fire. Some of the flour should be reserved to make up the loaves. If the rice should require more water, it must be added, as some rice swells more than others. BREAD CUP PUDDINGS. — Steep bread crumbs in a pint of warm milk ; beat it with 6 eggs, 2 ozs. of butter ; sugar, brandy, nutmeg, and a cupful of cream. Beat well ; bake in teacups. BREAD, SAGO. — Boil two lbs. of sago in three pints of water until reduced to a quart, then mix with it half a pint of yeast, and pour the mixture into fourteen lbs. of flour. Make into bread in the usual way. BREAD SAUCE. — Grate some old bread into a basin ; pour boiling new milk upon It ; add an onion with five cloves stuck in It, with pepper and salt to taste. Cover it, and simmer in a slow oven. When enough, take out the onion and cloves ; beat it well, and add a little melted butter. The addition of cream very much improves this sauce. BREAD, Unfermented. — Take fine flour, five pounds ; bicarbonate of soda, one ounce ; pure muriatic acid, one ounce ; water, one quart ; salt, half an ounce ; mix the bicarbonate of soda and the salt with the flour, and put the muriatic acid into the water, and then blend the whole in the usual way of making dough ; bake it either in tins or not. Bread thus made has an agreeable natural taste ; keeps much longer than fermented bread, and is more digestible, and less liable to turn sour or mouldy. The chemical action of the acid on the soda disengages gas, which, though it makes the bread “ light,” disappears in the oven ; the result of this action is to produce nothing but common table-salt, which can be proved by mixing a similar proportion of the acid and soda in an appropriate vessel, when the taste of salt will be recognised. BREAD AND FLOUR. lbs. oz. dr. A peck loaf weighs 17 6 1 A half peck 8 11 A quartern 45 8% A peck (or st.) of flour ... 14 7 o A bushel of flour 57 13 o A barrel of American flour 196 o o A sack, 5 bushels of flour 288 12 o BREAKFAST RELISH Roast fowl, cold, the same quantity of tongue, half the quantity of nice ham, and boiled egg, salt, cayenne pepper, and a small portion of powdered mace and nutmeg, all chopped fine, and then beat in a mortar. Pot, and pour lard over the same ; but in potting leave out the egg, and use butter instead. BREAST, Inflammation of. — The breasts of females are sometimes inflamed, swelled, and subject to abscess. In mothers these affections are painful, and prevent the flow of milk. A swelling in the breast may be reduced by applying the Bitter-sweet Ointment, and the Common Strengthening Plaster, If there be chill, it must be removed by perspiration. For this purpose take the BRE BRE