tsp. salt.

Mix the salt, soda, cream tartar or baking powder with the flour,
sift; rub in the butter until fine like meal. Add the liquid
gradually, mixing with a knife, and use just enough to make it of a
light spongy consistency. Turn the dough out on a well floured board,
pat lightly into a flat cake and roll gently till half inch thick.
Bake either in a spider or pie plate in the oven; split, butter, and
spread with the fruit.

DOUGHNUTS.

1 egg
1 tbsp. melted butter.
1/2 tsp. salt.
1 tsp. cream tartar.
Flour enough to make into a soft dough.
1/2 cup sugar.
1 cup milk.
1/2 tsp. soda.
1 ssp. cinnamon.

Mix all the dry ingredients, beat the egg until light, add to this the
milk, sugar and melted butter. Pour into the flour, mixing carefully
into a soft dough. Have the board well floured. Roll only a large
spoonful at a time. Cut into the desired shape and drop into hot fat.
The fat should be hot enough for the dough to rise to the top
instantly.

* * * * *

BREAD.

As bread is one of the most important articles of the daily diet, it
naturally follows that special attention should be given to a subject
upon which the health of the family, to a great extent, depends. A
knowledge of the chemical changes and their effect (see Chap. VII)
must be understood before proficiency in bread-making can be attained.
The first element to consider is the _yeast_, and the generating of
carbonic acid gas, so as to have the bread light, tender, and porous.

Yeast is a plant or vegetable growth produced from grain which has
commenced to bud or sprout, and which forms the substance called
diastase. This substance has the power to convert starch into sugar.
(See Chap. VII for effect of yeast upon flour.)

The temperature at which fermentation takes place, and when to check
it, are important features of bread-making.

The liquid (milk or water) should be tepid when mixed, as too great
heat destroys the growth of the yeast. The dough should rise in a
temperature of 75 deg.. After fermentation has become active the
temperature may be gradually lowered--as in setting bread over
night--without injury.

Avoid a cold draft or sudden change of temperature, as it checks
fermentation and affects the flavor.

Never allow bread to rise until it "settles," or runs over the side of
the bowl. The usual rule is to let it rise until it is double in bulk,
both in