is killed, the starch-grains ruptured, the gas carried off, and the crust formed.  In order that bread may be thoroughly cooked, and plenty of crust formed, each loaf should be baked in a pan about 4 inches deep, 4 to 6 inches wide, and from 8 to 12 inches long.  Smaller loaves are even more desirable.  It is very difficult to bake a large loaf so as to insure the escape of all the carbonic acid gas, and to cook the starch sufficiently without injuring the crust, besides entailing an unnecessary waste of fuel.  The custom of baking several loaves together in one large pan is contrary to all scientific rules of bread-making.  The oven should be hot enough to brown a spoonful of flour in five minutes, for bread.  The dough should rise during the first fifteen minutes, then begin to brown; keep the heat steady for the next fifteen or twenty minutes, then decrease it.  If the oven is too hot a hard crust will form and prevent the dough from rising, which will not only cause the bread to be heavy, but will prevent the gas from escaping.  If, on the other hand, the oven is not hot enough, the bread will go on rising until it becomes sour.  A loaf, the size already mentioned, should take from fifty-five to sixty minutes to bake, and should give a hollow sound, if tapped, when removed from the oven.  Better take too long than not long enough, as doughy bread is most objectionable and unwholesome.  If the crust is beginning to burn, cover the loaf with brown paper, and reduce the heat, but have a brown crust, not a whity-brown, which is usually hard and without flavor.  Upon removing the loaves from the pans, place them on a rack, where the air may circulate freely.  Never leave warm bread on a pine table, or where it will absorb odors.

BREAD MADE WITH WATER.

2 quarts flour. 1 tbsp. sugar. 1 pint lukewarm water. 1 tsp. salt. 1 tbsp. butter, dripping or lard. 1/2 cake compressed yeast, dissolved in 1/2 cup water.

(This recipe is for Manitoba flour.  A little more fine flour would be necessary.)

Sift the flour.  Put the salt, sugar and butter into a large bowl, pour on the warm water, stir until they are dissolved.  Add the flour gradually until it forms a thin batter, then add the yeast; beat vigorously for at least five minutes.  Add more flour until the dough is stiff enough to knead.  Turn out on the board and knead for half hour.  Cover and let rise until double its bulk.  Form into separate loaves, put into the pans, cover, and let rise again till double its bulk.  Bake in a hot oven about an hour. (Milk or half milk may be substituted in this recipe.)

BREAD (WITH A SPONGE).

1 tbsp. butter. 1 tbsp. sugar. 1/2 cup yeast or 1/2 yeast cake. 1 tsp. salt. 1 pt. water.  About 2 qts. flour.

Put the butter, sugar and salt in the mixing bowl, add 1/4 cup boiling water to dissolve them; then add enough lukewarm water to make a pint, 3 cups of flour, then the yeast (if the cake is used dissolve in 1/4 cup tepid water).  Give it a vigorous beating, cover, and let it rise over night.  In the morning add flour to make it stiff enough to knead.  Knead for 1/2 hour.  Cover closely, let it rise till it doubles its bulk; shape into loaves; let it rise again in the pans; bake as directed in previous recipe.