In the winter, dough may be kept sweet many days in a place where it will be cold, without freezing, and it will grow better till the last. It should be raised light, then kneaded a little, and then covered with a damp cloth, so that a dry crust will not form on the top. Fresh bread can thus be furnished for the table every day, without extra work. Doughnuts, bread-cake, or rusks can be made of it by adding butter, sugar, and spice; tea biscuit also, fried biscuit, crust for apple dumpling, and for pan pie. See the receipts for these articles.

The dough should be made, at least in part, with milk, when it is to be used for these purposes.

These directions are particularly recommended to persons who do their own house-work, and of course wish to save time and labor, as much as possible.