The batter for brown bread should be neither too thin nor too thick. If too thin the bread will be pasty, and if too thick it will turn out rather dry. — [Mrs. G. W. D., Wash. In cold weather I always make double the amount of brown bread at one time, as it will keep well for weeks and can be resteamed or heated over again as needed. — [Mrs. A. B., N. Y. Do not use bolted corn meal if you can get the unbolted, as the bolted meal is very fine and clammy, and when moistened does not bake so nice a crust as the unbolted meal. — [J. W. G., Ky. Compressed yeast cakes should be kept in a cool place until ready to use. They are not good after 2 or 3 days. When ready to use, dissolve thoroughly in Vz cup lukewarm water. — [A. G., Mass. From beginning to end, the process of bread making should be conducted in an even temperature of about 65 degrees, or thereabouts. Protect the dough from draughts and chills, and warm all the ingredients before combining. — [A. G., Mass. The white of an egg usually added when making rusk or tea biscuits, especially in connection with the shortening, retards the action of yeast, therefore a much longer time must be allowed for the rising of biscuits and buns than for ordinary bread. — [A. G., Mass. Save about 1 qt of the light bread sponge and set it away in a cool place, and use it for yeast the next baking time, and note the difference in the bread. I have followed this plan many years. Be careful to keep in a cool place, especially in summer. — [Mrs. D. J. W., Mich. All but 1 cup of the perpetual yeast can be used if neces- sary, and what remains can be used as a "starter" by adding more sugar and potato water. In this way, if kept covered and in a cool place, it will last for months. I put in ^ cake com- pressed yeast about once a month, to renew the strength. — [Mrs. A. H., N. Y. HINTS ON BREAD MAKING. 31 When bread sponge is allowed to stand too. long to raise, it; is apt to collapse from exhaustion and become sour. The^ dough is raised enough when it has doubled its bulk. When it has arrived at this stage, and if you should happen not to have- the time to attend to it at once, just add a handful of flour and beat it through the dough thoroughly, after which it may- stand about yz hour wihout injury. — [A. G., Mass. When mixing graham bread I prefer a large knife or a spoon. Be careful not to get the batter too thick. It should not be stiff enough to mould with the hands at first, as the graham flour swells in standing. It should be just a trifle sticky to the touch — a little practice will soon teach you how stiff to make it. Use white flour for the hands and bread board, when moulding the loaves. It is always best to sift the graham flour. — [Mrs. A. E. W., N. Y. The compressed yeast cakes generally sold in almost every city, town and hamlet should only be used when they are fresh. They should be of a light and even color, but when the yeast is not as fresh as it should be, it will show brownish streaks, and if used would spoil the bread. These cakes, being compressed, contain much more yeast in a small space than ordinary homemade yeasts. — [A. G., Mass.

AI-modernized reading of the original text

The batter for brown bread should be neither too thin nor too thick. If too thin the bread will be pasty, and if too thick it will turn out rather dry. — [Mrs. G. W. D., Wash. In cold weather I always make double the amount of brown bread at one time, as it will keep well for weeks and can be resteamed or heated over again as needed. — [Mrs. A. B., N. Y. Do not use bolted corn meal if you can get the unbolted, as the bolted meal is very fine and clammy, and when moistened does not bake so nice a crust as the unbolted meal. — [J. W. G., Ky. Compressed yeast cakes should be kept in a cool place until ready to use. They are not good after 2 or 3 days. When ready to use, dissolve thoroughly in Vz cup lukewarm water. — [A. G., Mass. From beginning to end, the process of bread making should be conducted in an even temperature of about 65 degrees, or thereabouts. Protect the dough from draughts and chills, and warm all the ingredients before combining. — [A. G., Mass. The white of an egg usually added when making rusk or tea biscuits, especially in connection with the shortening, retards the action of yeast, therefore a much longer time must be allowed for the rising of biscuits and buns than for ordinary bread. — [A. G., Mass. Save about 1 qt of the light bread sponge and set it away in a cool place, and use it for yeast the next baking time, and note the difference in the bread. I have followed this plan many years. Be careful to keep in a cool place, especially in summer. — [Mrs. D. J. W., Mich. All but 1 cup of the perpetual yeast can be used if necessary, and what remains can be used as a "starter" by adding more sugar and potato water. In this way, if kept covered and in a cool place, it will last for months. I put in ^ cake compressed yeast about once a month, to renew the strength. — [Mrs. A. H., N. Y. HINTS ON BREAD MAKING. 31 When bread sponge is allowed to stand too. long to raise, it; is apt to collapse from exhaustion and become sour. The^ dough is raised enough when it has doubled its bulk. When it has arrived at this stage, and if you should happen not to havethe time to attend to it at once, just add a handful of flour and beat it through the dough thoroughly, after which it maystand about yz hour without injury. — [A. G., Mass. When mixing graham bread I prefer a large knife or a spoon. Be careful not to get the batter too thick. It should not be stiff enough to mould with the hands at first, as the graham flour swells in standing. It should be just a trifle sticky to the touch — a little practice will soon teach you how stiff to make it. Use white flour for the hands and bread board, when moulding the loaves. It is always best to sift the graham flour. — [Mrs. A. E. W., N. Y. The compressed yeast cakes generally sold in almost every city, town and hamlet should only be used when they are fresh. They should be of a light and even color, but when the yeast is not as fresh as it should be, it will show brownish streaks, and if used would spoil the bread. These cakes, being compressed, contain much more yeast in a small space than ordinary homemade yeasts. — [A. G., Mass.

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