in
it, in a closed vessel half-filled with water moderately hot, but not
scalding. Keep the temperature as nearly even as possible and add a
teaspoonful of flour once or twice during the process of fermentation.
The yeast ought to reach to the top of the bowl in about five hours.
Sift your flour into a pan, make an opening in the centre and pour in
your yeast. Have ready a pitcher of warm milk, salted, or milk and
water (not too hot, or you will scald the yeast germs), and stir
rapidly into a pulpy mass with a spoon. Cover this sponge closely and
keep warm for an hour, then knead into loaves, adding flour to make
the proper consistency. Place in warm, well-greased pans, cover
closely and leave till it is light. Bake in a steady oven, and when
done let all the hot steam escape. Wrap closely in damp towels and
keep in closed earthen jars until it is wanted.

This, in our grandmothers' time, used to be considered the prize
bread, on account of its being sweet and wholesome and required no
prepared yeast to make it. Nowadays yeast-bread is made with very
little trouble, as the yeast can be procured at almost any grocery.

BREAD FROM MILK YEAST.

At noon the day before baking, take half a cup of corn meal and pour
over it enough sweet milk boiling hot to make it the thickness of
batter-cakes. In the winter place it where it will keep warm. The next
morning before breakfast pour into a pitcher a pint of boiling water;
add one teaspoonful of soda and one of salt. When cool enough so that
it will not scald the flour, add enough to make a stiff batter; then
add the cup of meal set the day before. This will be full of little
bubbles. Then place the pitcher in a kettle of warm water, cover the
top with a folded towel and put it where it will keep warm, and you
will be surprised to find how soon the yeast will be at the top of the
pitcher. Then pour the yeast into a bread-pan; add a pint and a half
of warm water, or half water and half milk, and flour enough to knead
into loaves. Knead but little harder than for biscuit and bake as soon
as it rises to the top of the tin. This recipe makes five large
loaves. Do not allow it to get too light before baking, for it will
make the bread dry and crumbling. A cup of this milk yeast is
excellent to raise buckwheat cakes.

GRAHAM BREAD.

One teacupful of wheat flour, one-half teacupful of Porto Rico
molasses, one-half cupful of good yeast, one teaspoonful of salt, one
pint of warm