e half way up the pan, and they should be allowed
to rise until the bulk is doubled. When the loaves are ready to put
into the oven, the oven should be ready to receive them. It should be
hot enough to brown a teaspoonful of flour in five minutes. The heat
should be greater at the bottom than at the top of the oven, and the
fire so arranged as to give sufficient strength of heat through the
baking without being replenished. Let them stand ten or fifteen
minutes, prick them three or four times with a fork, bake in a quick
oven from forty-five to sixty minutes.

If these directions are followed, you will obtain sweet, tender and
wholesome bread. If by any mistake the dough becomes sour before you
are ready to bake it, you can rectify it by adding a little dry
super-carbonate of soda, molding the dough a long time to distribute
the soda equally throughout the mass. All bread is better, if
naturally sweet, without the soda; but _sour bread_ you should never
eat, if you desire good health.

Keep well covered in a tin box or large stone crock, which should be
wiped out every day or two, and scalded and dried thoroughly in the
sun once a week.

COMPRESSED YEAST BREAD.

Use for two loaves of bread three quarts of sifted flour, nearly a
quart of warm water, a level tablespoonful of salt and an ounce of
compressed yeast. Dissolve the yeast in a pint of lukewarm water; then
stir into it enough flour to make a thick batter. Cover the bowl
containing the batter or sponge with a thick folded cloth and set it
in a warm place to rise; if the temperature of heat is properly
attended to the sponge will be foamy and light in half an hour. Now
stir into this sponge the salt dissolved in a little warm water, add
the rest of the flour and sufficient warm water to make the dough
stiff enough to knead; then knead it from five to ten minutes, divide
it into loaves, knead again each loaf and put them into buttered
baking tins; cover them with a double thick cloth and set again in a
warm place to rise twice their height, then bake the same as any
bread. This bread has the advantage of that made of home-made yeast as
it is made inside of three hours, whereas the other requires from
twelve to fourteen hours.

HOME-MADE YEAST.

Boil six large potatoes in three pints of water. Tie a handful of hops
in a small muslin bag and boil with the potatoes; when thoroughly
cooked drain the water on enough flour to make a thin batter; set this
on t