and there is any danger of the cake burning or
catching, put a sheet of clean paper over the top. Newspaper, or paper
that has been printed on, should never be used for this purpose.

1710. To know when a cake is sufficiently baked, plunge a clean knife
into the middle of it; draw it quickly out, and if it looks in the least
sticky, put the cake back, and close the oven door until the cake is
done.

1711. Cakes should be kept in closed tin canisters or jars, and in a dry
place. Those made with yeast do not keep so long as those made without
it.

BISCUITS.

1712. Since the establishment of the large modern biscuit manufactories,
biscuits have been produced both cheap and wholesome, in, comparatively
speaking, endless variety. Their actual component parts are, perhaps,
known only to the various makers; but there are several kinds of
biscuits which have long been in use, that may here be advantageously
described.

1713. Biscuits belong to the class of unfermented bread, and are,
perhaps, the most wholesome of that class. In cases where fermented
bread does not agree with the human stomach, they may be recommended: in
many instances they are considered lighter, and less liable to create
acidity and flatulence. The name is derived from the French _bis cuit_,
"twice-baked," because, originally, that was the mode of entirely
depriving them of all moisture, to insure their keeping; but, although
that process is no longer employed, the name is retained. The use of
this kind of bread on land is pretty general, and some varieties are
luxuries; but, at sea, biscuits are articles of the first necessity.

1714. SEA, or SHIP BISCUITS, are made of wheat-flour from which only the
coarsest bran has been separated. The dough is made up as stiff as it
can be worked, and is then formed into shapes, and baked in an oven;
after which, the biscuits are exposed in lofts over the oven until
perfectly dry, to prevent them from becoming mouldy when stored.

1715. CAPTAINS' BISCUITS are made in a similar manner, only of fine
flour.

RECIPES.

CHAPTER XXXV.

TO MAKE YEAST FOR BREAD.

1716. INGREDIENTS.--1-1/2 oz. of hops, 3 quarts of water, 1 lb. of
bruised malt, 1/2 pint of yeast.

_Mode_.--Boil the hops in the water for 20 minutes; let it stand for
about 5 minutes, then add it to 1 lb. of bruised malt prepared as for
brewing. Let the mixture stand covered till about lukewarm; then put in
not quite 1/2 pint of yeast; ke