The new practical housekeeping

nted for use. Mold in any form like but a preferred way is to make two pieces, one as large again as the other ; form the large one into a ball, make a deep depression in the center, on which place the smaller ball, pressing it gently in ; cut two or three gashes round it with a sharp knife, and make a beautiful golden brown. These Walnuts are the same as the renowned French Brioche. « Weimarlies. — Take one quart bread dough, or make a sponge with a pint flour and a yeast-cake soaked in half a pint warm water or milk, then add another pint flour ; when light add four tablespoons butter, a little sugar, and two eggs ; work well. If bread dough is used, dredge in a little more flour on account of eggs, but not very much ; let rise, and when lighter than for bread, proceed as in making rolls by pushing it down with fist till not larger than when put in pan ; let rise and again push down but not so much as before ; let rise, and push down again ; then turn dough on molding board lightly floured, roll as pie-crust into pieces six inches square, and quarter of an inch thick, make two sharp, quick cuts across from comer to corner, and there will be from each square, four three-cornered pieces of paste ; spread each thinly with soft butter, flour lightly, and roll up, as in Vienna Rolls, (page A2) very lightly from the wide side, taking care 46 YEAST. that it is not squeezed together in any way ; lay them on a tin with the Bide on which the point comes uppermost, and bend round in the form of a horse shoe ; these will take some time to rise ; when they have swollen much and look light, brush over with white of egg (not beaten) or milk and butter, and bake in a good oven. Kringlea are made as above only add another egg and two tablespoons sugar (powdered ) and instead of rolling as pie-crust, break offpieees, roll between the hands until thick as fingers, and form into figure eights, rings, fingers, or make twists as in cut ; or take three strips, flour and roll them as thick as the finger, tapering at each end ; lay them on the board, fasten the three together at one end,' and then lay one over the other in a plait, fasten the other end, and set to rise ; bake, and when done, brush over with sugar dissolved in milk and sprinkle with sugar. Yeast. Bread made with potato yeast, with or without hops, is moist. When hops are not added, there is no danger of using too much yeast, but there is a property in hops which preserves the yeast from souring as soon as potato yeast without them. Dry yeast should be made in May for summer and in October for winter use. In hot or damp weather dry yeast sometimes loses its vitality, but its convenience recommends its use, as it does not sour in summer or freeze in winter. Soft hop or potato yeast will keep in a cool place one to two weeks in warm weather and four to six weeks in cold weather (if not allowed tq freeze) but it is better if made fresh every week or two the year round. Yeast that has soured never makes good bread. It may be used to start fresh yeast, but never for making bread. Use either dried or pressed, but never fresh hops. Dried hops keep a year, but pressed hops even longer. Those showing pollen dust are best. Either should be kept in a paper sackinavery cool place.