Luncheons

1 quart of water, 1 tablespoonful of salt, 1| cakes of compressed yeast. Place the flour on the hot shelf to get thoroughly warm. Let it be warm to the hand. Dissolve the yeast in a tablespoonful of water, and add it, witli the salt, to a quart of warm water. Turn the liquid into the flour, reserving enough flour to use on the molding-board. Mix it thoroughly. Turn it on to the board and form it into well-shaped loaves. This quantity of material will make three loaves. Let it rise in the pans to double in size, which will take about one and a half hours. Bake for one hour. This bread is made in about three hours. It is the most simple receipt possible, and gives excellent results. Some judgment must be used about the quantity of flour, as it takes a little more or less according to its dryness. WHOLE WHEAT BREAD 2-| quarts of whole wheat flour, 1 teaspoonful of salt, ^ cupful of molasses or of sugar, J cake of compressed yeast, About 1 quart of water. Add the salt to the water. Mix the molasses with part of the water and with the yeast, which has been dissolved in a KO. 1S6. BREAD-PAN WITH CLOSE-FITTINO COVER. The cover excludes the air trom tlic doiigli, so no crust forms wliile it is rising. NO. 187. .STIRRED BREAD. N(J. 188. WATER EEEAD. NO. 189. ROUND LO.\F -\MJ B.VKING TIN. SO. 19(1. 1. UNLi;.4.VEN-ED BREAD CHIPS. 2. SCOTCH OAT-CAKES. BKEADS 201 little water. Stir the liquid into the flour, and add enough more water to make a thick batter. Beat it for some time, or until it is well mixed and the batter is smooth. Let it rise overnight. Early in the morning stir it down, and turn it into the pans. Let it rise in the pans to double in size, and bake for one hour. The above quantities will make two loaves. BOUND LOAF AND BAKING TIN Any bread mixture may be baked in this pan. The fancy form is its only recommendation. Kound slices are attractive for a change, and made into toast give also an agreeable variety. The pan is filled barely half full of dough. It is left to rise for one hour, and is baked for one hour. UNLEAVENED BREAD-CHIPS Mix into a quart of graham, or of white, or of whole wheat flour one tablespoonful of butter and one level tablespoouful of salt, then add about one and a quarter cupfuls of milk and water, half and half, or enough to make a stiff dough. Flour the molding-board and roll the mixture thin, fold it together twice and roll it again. Again fold it, and again roll it very thin. Mark it off, using a pastry-wheel, into strips one quarter of an inch wide and four to five inches long. Bake it in a moderate oven for twenty minutes, or until the chips are cooked through and are brittle, but not very brown. This bread is recommended for dyspeptics and people of delicate digestion, on the theory that the yeast-plant is not thoroughly destroyed when baking bread, and that it continues to ferment in the stomach. SCOTCH OAT-CAKES These cakes should be made of meal ground finer than any we are able to get in our markets; therefore, one must resort to the expedient of pounding in a mortar the finest meal obtainable, and sifting it through a coarse mesh. Add to one cupful of fine meal one teaspoonful of salt and enough hot water to make a stiff dough. Sift some of the meal on to the molding-board, and roll the mixture into a thin cake. Bake it slowly on a griddle until it is thoroughly dried. PULLED BEEAD Take a loaf of freshly baked bread. Cut through the crust around the loaf at intervals of two inches, then pull the thick slices apart. Remove the crumb from the crusts, leaving it in ragged pieces. Place it in a slow oven to color and crisp, turning it often enough to have it dry and color on every side. THE BEEAD-CTJTTER