To produce a teader crust, rub the warm loaf with a little butter or oleomargarine. To produce a crisp crust, beat up a little egg white and brush over the loaf when almost done. To produce a very soft crust, make a paste of a teaspoonful of corn starch dissolved in a little cold water and cook in half a cupful of boiling water for a few minutes. Apply this with a pastry brush shortly before the bread is done. If the bread is to be sprinkled with sugar, or sugar, nuts and cinnamon, dredge these over the paste before returning it to the oven, so that they will literally cook on. When bread is done, it should never be turned into a cloth and covered while cooling, as this affects the flavor and makes the loaf soggy. A wire cake-rack, which allows a free circulation of air, should be used instead. A stone jar is the best utensil in which to store the bread. However, cut slices and bits of loaves should be kept in a separate closed utensil, as they furnish an excellent surface for the growth of mold.

Bread, or spring wheat flour, gives the best results in the following recipes.