GOOD flour and pure yeast are an absolute necessity in making good bread. Bread is well termed the staff of life. In order to make good bread (to know how to do this is an accomplishment of which any lady may be proud) requires attention from the time it is begun until it is baked., The sponge (flour, yeast, water or milk mixed together) should always be kept warm and at an even temperature. A wood or earthen trough is best.

In the first molding of bread all the flour should be put in, and the most kneading given.

Water used in making bread should not be too hot. If the temperature be too high the loaf will be coarse, porous, light.

One cup of yeast means wet yeast.. If dry is used the cup must be filled with water.

Brush the tops of the loaves with butter before putting in the oven. This will keep the crust moist.

Raised biscuit should be rubbed with butter before putting in the tin that they may separate smoothly when baked and leave no jagged edges.

Test the oven by putting in a tablespoonful of flour on an old tin. If this browns in one minute the oven is at right heat. Keep the heat steady and as it lessens toward the end of the baking set in the rolls or biscuit. After they have risen put on more heat and bake.

Flour should be kept in a cool dry place and should always be sifted before using. If sifted by the quantity so much the better. Some sift baking powder with it at the rate of two heaping tablespoonfuls to a quart of flour. Set apart in a close covered pail to be ready for use.

Self-rising flour is very convenient, also creamery buttered flour. This last requires neither salt, shortening nor baking powder and is to be recommended. If prepared at home add to each quart of flour one teaspoonful of soda and two teaspoonfuls of cream tartar. Sift together three times. This will be found a great convenience.

Graham flour should be bought in small quantities. It spoils by long keeping.

Dough for bread should be rather soft; for baking powder biscuits, as soft as they can be handled.

Deep tins are better for bread, as the loaves are not so apt to spread in rising.

Soda or baking powder biscuit, bread and cake can be made almost as nice as fresh by plunging an instant into cold water, then placing in a hot oven ten or fifteen minutes. To be used immediately.

Crackers grown soft from keeping may be heated through in the oven to make crisp and fresh.

Heat the bread-knife before slicing a warm loaf of bread or cake and the slices will be smooth and even.

Indian meal is considered by some cooks a serviceable addition to wheat flour in making pastry, bread or pudding. Used in small quantities the paste will be found lighter and shorter; A little less than one-fourth meal will be found about the correct proportions, though still less can be used.

Good management in cutting bread for the table will prevent the accumulation of stale bits. Once accumulated, however, they may be utilized in various ways. Toast, hard or soft, is always nice, while the smaller bits may be browned and dried in the oven, powdered and kept in a glass jar for breading croquettes, oysters, etc., instead of cracker-crumbs.

A cup of flour always means a full cup dipped up before sifting.

Brown bread that has grown stale makes delicious milk toast. Prepare same as wheat bread for toast. Brown biscuit can be utilized in the same way.

Bread must be smoothly cut, then piled on a little doyles or Japanese paper mat laid in the plate. The same course should be pursued with cheese and with crackers.