(Adapted From Recipe By Professor Blot)

1 cake of compressed yeast. 2 cups of boiled water, cooled. 1/4 cup of boiled water, cooled. 1 teaspoonful of salt. 3/4 cup of flour. 5 to 6 cups of flour.

Soften the yeast in the one fourth cup of water, and stir in the three fourths cup of flour, knead the little ball of dough until smooth and elastic. Make two cuts across the top of the dough, at right angles to each other, quarter of an inch deep. Set the ball in a bowl containing the rest of the water. When the ball floats -a light puffy mass-add the other ingredients and mix to a dough. Knead until smooth and elastic, fifteen or twenty minutes. Cover the dough, and set it aside in a temperature of about 70° Fahr., until it has doubled in bulk. The dough may be baked in any kind of a pan; but, to secure the crusty French loaf, a Russia iron pan, giving long, narrow loaves, is desirable. For one of these pans divide the dough into two equal pieces. Roll, and stretch them under the hands, on the board, until they are as long as the pan. Have a round stick (like a curtain roller) lightly floured. Press this down through the centre lengthwise of the loaf, and roll it back and forth, to make a furrow. French bread is concave rather than convex on the top, but this shaping may be omitted. Cover and let stand to become light. Cut three or four slantwise cuts in the top of the bread, five or six inches apart. Bake about forty minutes. When nearly baked, brush over the surface with the beaten white of an egg, and return to the oven. Repeat the glazing, if desired.