Bread for persons in health, as well as those in disease, should be made from good strong flour and the best compressed yeast or sweet homemade yeast. It should not contain either sugar, lard or butter. According to my way of thinking, bread is much better made in daylight than in the dark. It should be sponged early in the morning, and baked at noon, or a little before. It should be made into small square loaves, each loaf put into a separate pan and baked. When taken from the oven, turn it out on a wire rest, or stand the loaf leaning against the pan so that the air may circulate freely around it. Do not cover it with either paper or cloth. If covered, the moisture is retained, the bread spoils quickly and the crust becomes soft.

Fresh bread should not be eaten by the well or sick. In every well-regulated household enough bread should be made one day to last an entire week. Small breads, biscuit, bread sticks and Vienna rolls may be placed in a hot oven five minutes before serving time to renew their crisp-ness. No matter how stale the bread or rolls, a few minutes in a hot oven will make them crisp and palatable.

Reheat or rebake only the quantity required. The evaporation of water under the influence of heat makes them hard and unpalatable when reheated a second time.

To Keep Bread: When the bread is cool put it away, without wrappings, in a perfectly clean tin box. The fibre of either linen or cotton takes up the moisture thrown off from the bread, and will in a short time sour, become moldy and contaminate the bread. Sour, moldy bread is unwholesome, if not dangerous.