Having thus directed your attention to two excellent appliances for the camp kitchen,* I will return to the subject of baking bread, for your servants can always contrive a field oven for you without difficulty, which, though infinitely inferior to that of the stove, will perform the task required of it fairly enough. But in wet weather, the owner of an Acme will, of course, laugh and grow fat, whilst his neighbour with only Ramasamy's fine whether make-shift to fall back upon, will beg for bread.

I have baked at home regularly now for over two years using, for ordinary bread, Yeatman's baking powder, American flour, salt, and water; for fancy rolls, the same with butter, and milk; and have discovered, after many experiments, that in this country, the proportions of baking powder to flour which are laid down in the paper of directions accompanying each tin, have to be increased. For eight ounces of flour, for instance, I find that I have to use two tea-spoonfuls of Yeatman.

* There are, I dare say, cooking stoves, fed by mineral oils, patented by other firms, which are similar to the Acme in working and quite as good. I have confined my remarks to the one which I have thoroughly tested.

I may say without hesitation that very few bread-makers hit off perfection at starting. I struggled through many disheartening attempts, before I turned out the thing I wanted. The common mistakes are overworking the dough, and using too much liquid. The mixing of dough with the proper quantity of fluid can only be acquired by practice, and all beginners knead too heavily through over zeal. Watch a professor. The fair-haired artiste who demonstrates bread-making at Mr. Woolf's, makes a pound loaf with three-quarters of a tea-cupful of water; her touch is as light as a feather, and the dough is made with wonderful swiftness. I have taught my servant to use two wooden spoons to work his dough with, the result is satisfactory as regards the lightness of the bread, and to those who dislike eating food mauled by native fingers, the system is especially attractive. If by any chance your dough has been made too sloppily, and from its putty-like consistency, you feel convinced it will be heavy, bake it in a tin.

The paraphernalia of the home-baker should be:- a large enamelled iron milk basin, two wooden spoons, a flour dredger, scales to weigh the flour, some patty-pans for rolls, some small tins for ditto, a baking-sheet, a half pound and pound loaf tin, and a cake tin : these various things are not expensive, they should be kept in the house (when in cantonment) away from the cook-room, as clean as possible, and be scrupulously reserved for their own purposes. Having provided yourself with this equipment, yon should use Yeatman's baking powder, the best imported flour you can get, oatmeal occasionally, salt, and either good butter made at home, or that of any well-known brand preserved in tin. Here is a reliable receipt for four nice breakfast or dinner rolls: eight ounces of flour, one dessert-spoonful of good butter, two tea-spoonfuls of Yeatman's powder, one salt-spoonful of salt, four table-spoonfuls of milk.

Rub the butter into the flour with one of the wooden spoons after having spread the latter in the enamelled pan, sprinkle the salt over it, and mix your dough as lightly as you can, using both wooden spoons, and shaking the milk into the flour by degrees. When nicely formed, add the baking powder (last thing of all mark) stir it well into the dough, divide it into four equal portions, pat them into shape with the spoons, and place them in four patty-pans well buttered : These must be put on the baking-sheet, and slipped into the oven, which should have been heated to receive them to such a degree that you can hardly bear your hand inside it. The time taken in baking depends upon the sort of oven you employ : as soon as the rolls brown very slightly, having risen into nice round forms, they are ready. This recipe may be altered to Jive ounces of flour, and three of oatmeal, for a change.

"French Rolls": - Half a pound of flour, a dessert-spoonful of butter, one small egg, two tea-spoonfuls of Yeat-man's powder, a salt-spoonful of salt, and four table-spoonfuls of milk. Work the butter thoroughly into the flour. Beat the egg up briskly with the milk, and strain it into another cup, dust the salt over the flour, and gradually add the eggy-milk till the dough is formed; then mix the baking powder into it thoroughly; form the dough into two nice oblong rolls, place them on a sheet of well buttered paper, on the baking tin, and set them in the oven; look at them after twenty minutes' baking, and take them out as soon as their colour indicates that they are done.

"Half pound plain loaf" - Half a pound of flour, two tea-spoonfuls of Yeatman's powder, a salt-spoonful of salt, and four or five table-spoonfuls of water. Work this as above, reserving the baking powder to the last, set the dough in a tin, or form it in the well-known "cottage" shape, and bake.

The ordinary cookery book receipts for fancy breads can be safely followed if you remember the proportion of the baking powder to the pound of flour, and, where eggs are propounded, make an allowance for the difference which exists between the English and the Indian egg. In using Yeatman's powder, do not let your made rolls, or bread, stand waiting for the oven : see that your baking apparatus is all but ready before you commence making the bread. You will observe that I recommend the baking powder to be put into the dough, not mixed with the flour in a dry state to start with. In London Mr. Woolf follows the latter method. I cannot explain what causes it, but I have found that the bread never turns out so satisfactorily here, if the powder be put in early : the temperature may have something to do with this; at all events, experience seems to show that the powder expends its effect to a great extent, during the working of the dough, if mixed with the flour first; whereas, if put in as a finishing touch, the bread being rapidly consigned to the oven, the result is invariably satisfactory.