salt, and the same of soda ; let it stand till you can bear your finger in it, then add flour to make a thick batter. Beat it hard for two minutes. Now place the pitcher in a kettle of hot water, not hot enough to scald the mixture. Keep the water at the same temperature until the emptings are light- If set early in the morning they will be ready, if watched carefully, at ii o'clock to make a sponge, the same as for other bread, with a quart of very warm milk✪ Milk Sponge Bread. Let this sponge get very light, then make into loaves and let it get light again, taking care that they do not get too light this time before putting in the oven, or the bread will be dry and tasteless. YEAST BREAD. At about 4 o'clock in the afternoon take 3 quarts of flour and i ^^ quarts lukewarm water and a little salt. Place a cake of strictly fresh yeast✪ Yeast Bread in a small dish of the water. Stir your flour and water into a thick batter; mixing the yeast as soon as it is soft, leaving dry flour around the edge to keep it warm. Then cover and set away in a warm 300 DOMESTIC GUIDE. place in the summer or by the stove in the winter, until it begins to rise nicely, say 9 or 10 o'clock in the evening. Then mix thick and knead about half as much as to bake. Then cover and set away again until morning. By 6 o'clock you will find your dish more than full, unless it is large. Then knead well and put in baking tins, and set by the stove to rise. When light enough put it in the oven and keep it evenly heated until done. This will make 3 good loaves. SALT RISING BREAD. Take newly ground middlings, put 6 heaping tea-spoonfuls into a coffee cup, add a tea-spoon of sugar, I salt-spoon of salt, half a salt-spoon of soda. Mix thoroughly and pour boiling water in the mixture, stirring it well together until it will nearly fill the cup. Remove the spoon, cover the •cup of dough, and set it where it will keep warm but not scald. Set it Friday morning and it will be light tor Saturday's baking. If in a hurry set in a dish of warm water. Now put in a bread pan flour enough for bread. Add salt, and take I quart boiling water for 3 loaves✪ Salt Rising Bread, and turn into the middle of your flour, stirring in slowly. Put enough cold water or m^ilk to cool sufficiently to bear your fingers in it, and then add middlings. Stir in well, cover with some of the flour, and set in a warm place. When light enough mix soft in- to loaves, grease bread pans, also top of the loaves, which makes a tender upper crust. Cut COOKING DIVISION. 3OI gashes quite deep across the loaf, and it will rise evenly. Set near the stove, and when light enough bake ^ of an hour. NO. 2. Take half tea-spoonful salt, i table-spoonful sugar, I pint lukewarm water, and flour enough to make a good batter. • Cover closely and set the receptacle in a jar of warm water, and cover that also. Let it remain until it rises, and then use as any other rising. Flour mixed up with milk will make whiter bread than when mixed with water. NO. 3.

AI-modernized reading of the original text

salt, and the same of soda ; let it stand till you can bear your finger in it, then add flour to make a thick batter. Beat it hard for two minutes. Now place the pitcher in a kettle of hot water, not hot enough to scald the mixture. Keep the water at the same temperature until the emptings are light- If set early in the morning they will be ready, if watched carefully, at ii o'clock to make a sponge, the same as for other bread, with a quart of very warm milk. Let this sponge get very light, then make into loaves and let it get light again, taking care that they do not get too light this time before putting in the oven, or the bread will be dry and tasteless. YEAST BREAD. At about 4 o'clock in the afternoon take 3 quarts of flour and i 1/2 quarts lukewarm water and a little salt. Place a cake of strictly fresh yeast in a small dish of the water. Stir your flour and water into a thick batter; mixing the yeast as soon as it is soft, leaving dry flour around the edge to keep it warm. Then cover and set away in a warm place in the summer or by the stove in the winter, until it begins to rise nicely, say 9 or 10 o'clock in the evening. Then mix thick and knead about half as much as to bake. Then cover and set away again until morning. By 6 o'clock you will find your dish more than full, unless it is large. Then knead well and put in baking tins, and set by the stove to rise. When light enough put it in the oven and keep it evenly heated until done. This will make 3 good loaves. SALT RISING BREAD. Take newly ground middlings, put 6 heaping tea-spoonfuls into a coffee cup, add a tea-spoon of sugar, I salt-spoon of salt, half a salt-spoon of soda. Mix thoroughly and pour boiling water in the mixture, stirring it well together until it will nearly fill the cup. Remove the spoon, cover the •cup of dough, and set it where it will keep warm but not scald. Set it Friday morning and it will be light tor Saturday's baking. If in a hurry set in a dish of warm water. Now put in a bread pan flour enough for bread. Add salt, and take I quart boiling water for 3 loaves, and turn into the middle of your flour, stirring in slowly. Put enough cold water or m^ilk to cool sufficiently to bear your fingers in it, and then add middlings. Stir in well, cover with some of the flour, and set in a warm place. When light enough mix soft into loaves, grease bread pans, also top of the loaves, which makes a tender upper crust. Cut gashes quite deep across the loaf, and it will rise evenly. Set near the stove, and when light enough bake ^ of an hour. NO. 2. Take half tea-spoonful salt, i table-spoonful sugar, I pint lukewarm water, and flour enough to make a good batter. • Cover closely and set the receptacle in a jar of warm water, and cover that also. Let it remain until it rises, and then use as any other rising. Flour mixed up with milk will make whiter bread than when mixed with water. NO. 3.

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Milk Sponge BreadYeast BreadSalt Rising Bread

Dr. M'Millan's formulas and domestic guide