Every-day dishes and every-day work

Water Bread (Sanitarium Cooking-School Method).— To make one loaf of bread, dissolve a two-cent cake of compressed yeast in a pint of lukewarm water, or if liquid yeast be preferred, use one-half cup of yeast to one and one-half cups of water, with flour sufficient to make a dough just stiff enough to be easily kneaded. Knead thoroughly, using no additional flour save, if necessary, the merest quantity to dust the board. Having secured a well-kneaded, smooth dough, put it into a warm crock, cover, and set to rise, keeping it at a temperature of about 85° F. Allow it to rise until twice its original bulk, then turn it over in the crock, and allow it to rise again. When well risen the second time, turn over again. After this rising, with as little manipulation as possible form it into a roll about the size of the arm, and long enough to fit the baking-tin. Allow it to rise once more, and then bake. Water Bread No. 2. — Dissolve a tablespoonful of sugar in a pint of boiling water. When lukewarm, add one fourth of a cupful of liquid yeast, and sufficient flour to make a batter thick enough to drop from the spoon. Beat vigorously for ten minutes, turn into a clean, well-scalded bread-bowl, cover (wrapping in a blanket if in cold weather), and let it rise over night. In the morning, when well risen, add flour to knead. Knead well for half an hour, cover, and let it become light in mass. When light, shape into loaves, allow it to rise again, and bake. Fruit Roll. — Take some bread dough prepared as for milk bread, which has been sufficiently kneaded and is ready to mold, and roll to about one inch in thickness. Spread over it some dates which have been washed, dried, and stoned, raisins, currants, or chopped figs. Roll it up tightly into a loaf. Let it rise until very light, and bake. Fruit Loaf. — Set a sponge with one pint of rich milk, onefourth cup of yeast, and a pint of flour, over night. In the morning, add two cups of Zante currants, one cup of sugar, and three cups of flour, or enough to make a rather stiff dough. Knead well, and set to rise ; when light, mold into loaves ; let it rise again, and bake. Potato Bread. — Cook and mash perfectly smooth, enough potatoes to make a cupful. Add a teaspoonful of best white sugar, one cup and a half of warm water, and when the mixture is lukewarm, one-half cup of yeast, prepared as directed for Boiled Potato Yeast No. 2, and flour to make a very thick batter. Allow it to rise over night. In the morning, add a pint of warm water and flour enough to knead. The dough will need to be considerably stiffer than when no potato is used, or the result will be a bread too moist for easy digestion. Knead well. Let it rise, mold into four loaves, and when again light, bake. Fulled Bread. — Remove a loaf from the oven when about half baked, and lightly pull the partially set dough into pieces of irregular shape, about half the size of the fist. Do not smooth or mold the pieces ; the rougher the shape the better. Place them on perforated tins, and bake in a slow oven until browned and crisp throughout.