The household (of the Detroit free press)

One pint bread sponge ; one cup sugar ; one egg ; one piece of butter the size of a walnut ; beat them all together till light ; stir in flour till it is as thick as a cake ; let it rise till light ; then bake in a moderate oven. After you butter your tin, sift cinnamon over it, and just before baking sift sugar over the top of the bread PULLED BREAD. Take from the oven an ordinary loaf when it is about half baked and with the fingers, while the bread is yet hot, quickly pull the half-set dough into pieces of irregular shape about the size of an egg. Do not attempt to smooth or flatten them — the rougher their shape the better. Set them upon tins, place in a very slow oven and bake to a rich brown. This forms a delicious crisp crust to eat with cheese, milk or cream. USES OF STALE BREAD. I. Make a dressing of meat — crumb it fine, turn hot broth over it, season, add butter and a well-beaten egg, or more, according to quantity. 2. Make bread pudding — soak two hours in sweet milk, then beat eggs, sugar and spices, and bake ; fruit sometimes is added. 3. Make biscuit — soak over night in sour milk, mash fine with the hand and mix in your biscuit for breakfast, adding salt, lard and soda. They are better than without the stale bread. 4. Make pancakes or gems — soak over night in sour milk, add well-beaten eggs, corn meal and Graham flour to make a batter, and soda and salt, and bake on a griddle or in a gem pan. 5. Crumb fine and put them in the next omelet you make. 6. Toast your bread ; set a pan of milk on the stove, but do not remove the cream from it ; add butter and salt, dip the bread in this and send to the table for supper or breakfast. 7. Crumb fine and put in your tomatoes when you are stewing them. 8. Pound fine, season and roll oysters or fresh fish in them, and fry in nice lard. 9. Take about equal quantities of the bread, and the potatoes that were boiled the day before, and after cutting them into small pieces, put into a spider and add a small lump of butter, also pepper and salt. Pour on enough hot water to soak the bread. This is for breakfast. Soda biscuit must be handled as little as possible, made rapidly and put directly in the oven. The same with baking powder ones. Mix soda and cream tartar or baking powder in the flour (use baking powder with sweet milk, and soda with sour), so the effervescence takes place in the flour. One teaspoonful of soda and two of cream tartar, or three teaspoonfuls baking powder to every three pints of flour, is a proper proportion. Biscuits and gems will rise more quickly if put into hot pans, but the fire should be built some time before the biscuits are made, for if the oven is too hot, the biscuits will burn before they can raise. Biscuit may be baked in this way in eight minutes. Any kind of bread or pastry mixed with water requires a hotter fire than that mixed with milk. Biscuit and rolls should be allowed to rise one-half longer than bread rolls, because the loaves of the former, being smaller, are penetrated sooner by the heat, and of course the fermentation is stopped sooner, and the rolls do not rise so much in the oven. All biscuit and bread except brown and Graham bread, should be pricked with a fork before putting them in the oven.