Bread is a very important part of the family diet and care should be taken in selecting the flour. Do not expect to be able to make good bread of inferior flour or of that which is suitable only for pastry. Flour made from hard, spring wheat is considered the best for bread.

Baking Powder Biscuits

One quart of flour; one tea-spoonful of salt; two heaping teaspoonfuls of baking powder; two heaping tablespoonfuls of lard. Wet with milk until it becomes a soft dough. Roll out one inch thick, cut into biscuits and bake in the Caloric rack twenty minutes, using two radiators.

Boston Brown Bread

One cupful of rye meal; one cupful of corn meal; one cupful of graham flour; two teaspoonfuls of soda; one teaspoonful of salt; two cupfuls of sour milk; three-fourth cupful of molasses. Mix thoroughly and bake two and one-half hours in the Caloric, using two radiators.

Bread No. 1 - Heat to the boiling point, in a Caloric utensil, one and one-half cupfuls of fresh milk. Add the same quantity of cold water. Break into a cup one cake of compressed yeast and add to it a teaspoonful of sugar and a little water. Stir and when the yeast is dissolved, add it to the milk and water, which should be lukewarm. Beat in flour enough to make a thick batter and set the sponge into a Caloric compartment or on a warm radiator. Care must be taken that the sponge does not become hot, for in that case the yeast germs would be killed and the bread spoiled. When light and foamy, add one tablespoonful each of sugar and lard and one or two teaspoonfuls of salt. Add more flour and knead into a loaf. Let it rise again and shape into loaves or rolls. When light bake in the Caloric, using two radiators. Loaves will bake in one hour and rolls in twenty to thirty minutes.

Bread No. 2 - This bread is started the day before it is to be baked. If potatoes are cooked for the noon meal the yeast may be prepared then but it should not be done later than three o'clock. Use three medium-sized, boiled potatoes. Mash them fine and add a part of the water in which they were cooked. When the liquid is lukewarm add one cake of dry yeast which has been soaked until soft in one-half cupful of warm water. By evening the sponge should be foamy. Add to it one quart of warm water and flour enough to make a thick batter. Let it rise over night and in the morning add lard, sugar and salt and proceed as in the recipe for bread No. 1.

Breakfast Muffins

Beat one egg, add a tablespoonful of sugar, a piece of butter the size of an egg and stir thoroughly. Add one cupful of milk and sift in slowly two and one-half cupfuls of flour into which put three teaspoonfuls of baking powder and a generous pinch of salt. Bake in gem pans in the Caloric twenty minutes, using two radiators.

Brown Bread With Raisins

Two and one-half cupfuls of sour milk; two cupfuls of graham flour; one and one-half cup-fuls of corn meal; one-half cupful of molasses; one teaspoon-ful of soda; one teaspoonful of baking powder; a piece of butter; one cupful of raisins and one teaspoonful of salt. Steam in the Caloric three hours, using the double boiler or in a mold set into an ordinary utensil. One radiator should be used.