The flour called "seconds" makes a more economical oaf for family use than the first quality; when, however, a very white, light kind of bread is preferred, "best whites" must be used.

German yeast should be perfectly fresh and sweet; in which state it is nearly white, and quite dry. Dissolve one ounce and a half in a few spoonfuls of cold water, and then stir into it three pints of tepid water; pour it rapidly over five pounds of flour, in which a tablespoonful of salt has been mixed; beat it up with the hand or with a wooden spoon until well mixed, then gradually work in two pounds more of flour, kneading it well. A little more or less water may be required, according to the quality of the flour - good flour, as bakers say, takes the most "liquor." When finished, the dough will be perfectly smooth, and not a particle will adhere to the hands or pan. Set the dough in a warm place to rise for an hour, then work it up with a handful of flour until it is stiff; divide it into two or three loaves, working them up into a compact shape. Put them on a floured baking-sheet, and bake them in an oven as hot as it can be without burning the bread, as it will then keep its shape. In about ten minutes the heat must be moderated and kept equal until the bread is finished. A five-pound loaf will take an hour and a quarter to bake. A skewer may be thrust into the loaf, and if it comes out clean, the bread is done enough, but generally the appearance of the loaf should indicate this to anyone having the least experience. If the oven is not a very good one, the bread will be best baked in tins. The above quantity of flour made as directed will yield over ten pounds of bread. If home-made or brewers' yeast is used, make the bread in the same manner as with German, but it must be allowed more than double the time to rise. About a quarter of a pint of brewer's yeast will be required for seven pounds of flour. If you can, get the yeast over night, pour away the beer or porter from the top, and cover the thick portion which remains with cold water. In the morning drain this off, and the bitterness of the yeast will be reduced. A live coal put into it has the same effect.

Should the brewer's or home-made yeast be at all stale it is desirable to "set sponge" over night, or at any rate some hours before the bread is kneaded. Mix the yeast with half a pint of warm water, make a little well in the centre of the flour in the pan, and with the fingers detach a little flour, and stir it in lightly until a thick batter is formed, then sprinkle flour on the top, cover over the pan with a cloth, and leave it to rise in a temperature of 80°. When ready to knead the bread, pour into the leaven the required quantity of tepid water slightly salted, and mix it gradually with the whole of the flour, working from the middle to the sides. It must be remembered that it is impossible to work the dough too much, and that when finished it should be very smooth, light, and dry. The oven should be very hot for the first five to ten minutes of baking the bread - about 570° - and then it should be lowered to 430°, or a little less. Very few ovens in England being fitted with thermometers, it is necessary to ascertain the heat by sprinkling a little flour on a baking-sheet, if it brown within two minutes of putting it in the oven, the heat will be right for beginning to bake the bread.

The addition of potatoes to bread in small quantities is generally approved, but not more than one pound should be used to seven pounds of flour. Wash, peel, and boil the potatoes, and when they are soft enough, break them up in the water in which they were boiled, rub them through a sieve, and use them, liquid and all, mixed with the German yeast, or the leaven of brewer's yeast after it has risen. A little flour of maize or of Indian corn is nourishing, and excellent mixed with wheaten flour, and the same may be said of the flour of rye, when it can be had fresh, and its flavour is not disliked. It is good, especially for the young, to have an occasional change in the kind of bread to which they are accustomed.

The method of making brown bread with flour "ground all one way" is exactly the same as that given above. An excellent way of giving white flour the flavour of brown is to boil a pound of bran in a quart of water for half an hour; strain it, and use instead of plain water for making the bread. A handful or two of bran may be mixed with white flour in making up; it gives variety, and is considered wholesome.