FLOUR. WEIGHTS AND MEASURES. LIME WATER.

BAKING POWDER. SUBSTITUTIONS. YEAST.

BREAD is the staff of life, if good, and cannot be made of poor flour. The new process or patent flour is the most uniformly satisfactory for bread. Ordinary spring wheat makes good sweet bread, but is sticky and disagreeable to work up. It takes more of this flour than of winter wheat. Flour should never be stored in a room with sour liquids, nor with fish, onions, or kerosene. It readily absorbs odors that are perceptible to the sense. A damp cellar should be avoided, as it is peculiarly sensitive to atmospheric influences. Keep in a dry, airy room, and in neither a freezing nor roasting temperature.

As soon as the sponge becomes light it should be made ready for the oven, otherwise fermentation will set in and sour bread will be the result. Small loaves are better than large, and make less waste. Never set a bread-bowl of sponge where it is so hot you cannot rest your hand for a moment. Let loaves rise to twice the original size before baking.

When bread is taken from the oven turn out on a bread-cloth. Take the pan off, lay an end of the cloth over the bottom of the loaf. Replace the pan for 10 minutes. This helps to make the crust tender. If baked quite hard, brush over with butter. Cut warm bread or cake with a hot knife, to prevent clamminess.

If at any time it is desired to have bread rise more quickly than usual, use double the quantity of yeast.

A half cup sugar in a batch of bread will keep it moist, and make it much nicer.

Cut bread for the table in even - not too thick - slices, and just before the meal is served. Put the cut loaf away, that it may not dry.