She needeth least, who kneadeth best,

These rules which we shall tell; Who kneadeth ill shall need them more,

Than she who kneadeth well.

- F.F.

Two Loaves Of Wheat Bread

To two cups of scalded milk or boiled water, in a mixing-bowl, add two tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid becomes lukewarm, one yeastcake dissolved in half a cup of water, boiled and cooled. With a broad-bladed knife cut and mix in enough well-dried flour, sifted, to make a stiff dough (about seven cups). Knead until the dough is elastic; cover, and set to rise in a temperature of about 70° Fahr. When the dough has doubled in bulk, " cut down" and knead slightly without removing from the mixing-bowl. When again double in bulk, shape into two double loaves and set to rise in buttered pans; when it has risen a third time, bake one hour.

Entire-Wheat Bread

Use the preceding recipe without change other than in kind of flour and two additional table-spoonfuls of sugar.

Rice Bread

Add three-fourths a cup of rice, cooked until tender and still hot, and, also, two tablespoonfuls of butter, to the milk or water in the first recipe. Other cereals, as oatmeal or cerealine, may be used instead of rice.

Salad Rolls

Make a sponge with one cup of milk, one yeast-cake dissolved in one-fourth a cup of milk, and about one cup and a half of flour; beat thoroughly, cover, and set to rise in a temperature of about 700 Fahr. "When light add half a teaspoonful of salt, one-fourth a cup of melted butter, and flour enough to knead. Knead until elastic. Set to rise in a temperature of 700 Fahr. When doubled in bulk, cut down and shape into small balls. Set to rise again, covered with a cloth and a dripping-pan. When light press the handle of a small wooden spoon deeply across the centre of each ball, brush with butter and press the edges together. Set the rolls close together in a baking-pan, after brushing over with butter the points of contact.

Boston Brownbread

Sift together one cup, each, of yellow corn meal, rye meal and entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of soda. Add three-fourths a cup of molasses and one pint of thick, sour milk. Beat thoroughly, and steam in a covered mould three hours and a half. The quantity here given may be steamed in four baking-powder boxes in two hours.

Boston Brown Bread.

Baking-Powder Biscuit

Pass through the sieve two or three times four cups of flour, one teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls of baking-powder. With the tips of the fingers work into the flour one-third a cup of butter. When the mixture looks like meal, mix in gradually nearly one pint of milk, cutting the dough with a knife until well mixed. When it is of a consistency to handle, turn out on to a well-floured board, toss with the knife in the flour, then pat out into a sheet half an inch thick, and cut into rounds. Let the heat of the oven be moderate at first, and increase after the dough has risen. Bake about fifteen minutes.