Every-day dishes and every-day work

Mrs. F.'s Salt-Rising Bread.— Early in the morning, sterilize a pitcher and spoon, put into it one cup of boiled water, and let it stand until cooled to 130° F. Add one-fourth teaspoonful salt and one teaspoonful sugar, and stir in flour sufficient to make a stiff batter. Cover with a clean napkin, and place in a crock of water hot enough to keep the batter at 120° F. as marked by a dairy thermometer. When the mixture is light, which will be in six or seven hours, pour it into a warm crock, rinsing the pitcher with a cup of water as warm as 130° F. and adding to the rising. Mix in a warm place with white flour sufficient to make a dough stiff enough to clear the board, form into loaves, place in baking tins, put to rise at a temperature of 120° F. until twice their original size, and bake one hour in a moderate oven. Whole-Wheat Bread. — The materials needed for the bread are : One pint of milk, scalded and cooled, one quart of wheatberry flour, one pint of Minnesota spring-wheat flour, one-third cup of soft yeast, or one-fourth cake of compressed yeast dissolved in one-third cup of cold water. Stir enough flour into the milk to make a stiff batter, put in the yeast, and let it rise until foamy. Have the milk so warm that when the flour is put in, the batter will be of a lukewarm temperature. Wrap in a thick blanket, and keep at an equable temperature. When light, stir in, slowly, warm flour to make a soft dough. Knead for fifteen minutes, and return to the bowl (which has been washed and oiled) to rise again. When risen to double its size, form into two loaves, place in separate pans, let rise again, and bake from three-fourths to one and one-half hours, according to the heat of the oven. Whole-Wheat Bread No. 2.— Scald one pint of unskimmed milk ; when lukewarm, add one-half cup of liquid yeast, or onefourth cake of compressed yeast, dissolved in one-half cup of warm water, and a pint of Pillsbury's best white flour. Beat this batter thoroughly, and allow it to rise. When well risen, add three and two-thirds cups of wheat-berry flour. Knead thoroughly, and allow it to become light in mass ; then shape into two loaves, allow it to rise again, and bake. Rye Bread. — Prepare a sponge over night with white flour as for water bread. In the morning, when light, add another tablespoonful of sugar, and rye flour to knead. Proceed as directed for the water bread, taking care to use only enough rye flour to make the dough just stiff enough to mold. Use white flour for dusting the kneading board, as the rye flour is sticky. Graham or Wheat-Meal Bread.— Take two tablespoonfuls of lively liquid yeast, or a little less than one-fourth cake of compressed yeast, dissolved in a little milk, and add new milk, scalded and cooled to lukewarm, to make one pint. Add one pint of white flour, beat very thoroughly, and set to rise. When very light, add three and one-half cupfuls of sifted graham or wheat-meal flour, or enough to make a dough that can be molded. Knead well for half an hour. Place in a clean, slightly oiled bread-bowl, cover, and allow it to rise. When light, shape into a loaf ; allow it rise again, and bake.