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 add, gradually beating all the while, sufficient flour to make a dough. Take the mixture on the board and knead it until it loses its stickiness and is soft and elastic. Put it back into the bowl, stand it in a pan of warm water, cover the whole for three hours. Then turn the dough on the board, form into two loaves, stand aside for one hour, and bake in a quick oven thirty minutes. This bread may be used as a dinner bread or with any meal where concentrated nitrogenous foods are served.