Pour one pint of boiling water into one pint of milk. When lukewarm add a teaspoonful of salt, half an ounce of compressed yeast moistened in two tablespoonfuls of warm water, then sufficient whole wheat flour to make a batter that will drop from the spoon. Beat thoroughly for about five minutes, scrape down the side of the bowl, remove the spoon, stand the bowl in a pan of warm water, cover the whole, keep in a warm place (75o Fahr.) for three hours. Then stir in gradually sufficient whole wheat flour to make a dough. Turn the mixture on the baking board and knead thoroughly until soft and elastic. It must not be dry and need not necessarily lose all its stickiness. Cut the mixture into four loaves, roll them out, under the hand, about twelve inches in length and three inches in diameter. Place them in long French bread pans, cover and stand in a warm place for one hour and bake in a quick oven thirty-five to forty minutes.

This bread, well buttered, is a perfect food. It contains the mineral matter of the wheat, and should be the only bread given to children.