Every-day dishes and every-day work

Graham or Wheat-Meal Bread No. 2, — Mix well one pint of white and two pints of best graham or wheat-meal flour. Prepare a batter with a scant pint of milk, scalded and cooled, two tablespoonfuls of liquid yeast, or a little less than one fourth of a cake of compressed yeast, dissolved in two tablespoonfuls of milk, and a portion of the mixed flour. Give it a vigorous beating, and put in a warm place to rise. When well risen, add more flour to make a dough sufficiently stiff to knead. There will be some variation in the amount required, dependent upon the brands of flour used, but in general, two and onehalf pints of the flour will be enough for preparing the sponge and kneading the dough. Knead thoroughly for twenty-five or thirty minutes. Put into a clean and slightly oiled breadbowl, cover, and set to rise again. When double its first bulk, mold into a loaf ; allow it to rise again, and bake. Graham or Wheat-Meal Bread No. 3. — Mix three pounds each of graham or wheat-meal and Minnesota spring-wheat flour. Make a sponge of one and a half pints of warm water, one-half cake compressed yeast, well dissolved in the water, and flour to form a batter. Let this rise. When well risen, add one and a half pints more of warm water, one-half cupful of New Orleans molasses, and sufficient flour to knead. Work the bread thoroughly, allow it to rise in mass ; then mold, place in pans, and let it rise again. The amount of material given is sufficient for four loaves of bread. Graham or Wheat-Meal Bread No. 4.— Graham, wheat-meal, or whole-wheat flour bread may be made in the same way as directed for water-bread, page 44. Raised Biscuit. — These may be made from dough prepared by any of the preceding recipes for bread. They will be more tender if made with milk ; and if the dough is prepared expressly for biscuits, one third thin cream may be used. When the dough has been thoroughly kneaded the last time, divide into small, equal-sized pieces. A quantity of dough sufficient for one loaf of bread should be divided into twelve or sixteen such portions. Shape into smooth, round biscuits, fit closely into a shallow pan, and let them rise until very light. Biscuit should be allowed to become lighter than bread before putting in the oven, since, being so much smaller, fermentation is arrested much sooner, and they do not rise as much in the oven as bread does. Bolls. — Well-kneaded and -risen bread dough is made into a variety of small forms termed rolls, by rolling with the hands or with a rolling-pin, and afterward cutting or folding into any shape desired, the particular manner by which they are folded and shaped giving to the rolls their characteristic names. Dough prepared with rich milk or part cream makes the best rolls. It may be divided into small, irregular portions, about one inch in thickness, and shaped by taking each piece separately in the left hand, then with the thumb and first finger of the right hand, slightly stretch one of the points of the piece and draw it over the left thumb toward the center of the roll, holding it there with the left thumb. Turn the dough and repeat the operation until you have been all around the dough, and each point has been drawn in ; then place on the pan to rise. Allow the rolls to become very light, and bake.