until light (from seven to ten hours); then put in a cool
place until needed for use. Start the bread by making a rather thick
batter with one cupful of warm water, one teaspoonful of the prepared
yeast, and white flour. Put in a warm place to rise. When light, add to
it a cupful of flour scalded with a cupful of boiling milk, and enough
more flour to make the whole into a rather stiff batter. Cover, and
allow it to rise. When again well risen, add flour enough to knead.
Knead well; shape into a loaf; let it rise, and bake. Three or four
cupfuls of white flour will be needed for all purposes with the amount
of liquid given; more liquid and flour may be added in forming the
second sponge if a larger quantity of bread is desired. In preparing
both yeast and bread, all utensils used should first be sterilized by
scalding in hot sal-soda water.

GRAHAM SALT-RISING BREAD.--Put two tablespoonfuls of milk into a
half-pint cup, add boiling water to fill the cup half full, one half
teaspoonful of sugar, one fourth teaspoonful of salt, and white flour to
make a rather stiff batter. Let it rise over night. In the morning, when
well risen, add a cup and a half of warm water, or milk scalded and
cooled, and sufficient white flour to form a rather stiff batter. Cover,
and allow it again to rise. When light, add enough sifted Graham flour
to knead. When well kneaded, shape into a loaf; allow it to become light
again in the pan, and bake. All utensils used should be first well
sterilized by scalding in hot sal-soda water.

UNFERMENTED BREADS.

The earliest forms of bread were made without fermentation. Grain was
broken as fine as possible by pounding on smooth stones, made into dough
with pure water, thoroughly kneaded, and baked in some convenient way.
Such was the "unleavened breads" or "Passover cakes" of the Israelites.
In many countries this bread is the only kind used. Unleavened bread
made from barley and oats is largely used by the Irish and Scotch
peasantry. In Sweden an unleavened bread is made of rye meal and water,
flavored with anise seed, and baked in large, thin cakes, a foot or more
in diameter.

[Illustration: Mexican Woman Making Tortillas]

Some savage tribes subsists chiefly upon excellent corn bread, made
simply of meal and water. Unleavened bread made of corn, called
_tortillas_, forms the staple diet of the Mexican Indians. The corn,
previously softened by soaking in lime water, is ground to a fine paste
b