Two Loaves of Wheat Bread.

To two cups of scalded milk or boiled water, in a mixing-bowl, add two tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid becomes lukewarm, one yeastcake dissolved in half a cup of water, boiled and cooled. With a broad-bladed knife cut and mix in enough well-dried flour, sifted, to make a stiff dough (about seven cups). Knead until the dough is elastic; cover, and set to rise in a temperature of about 70° Fahr. When the dough has doubled in bulk, "cut down" and knead slightly without removing from the mixing-bowl. When again double in bulk, shape into two double loaves and set to rise in buttered pans; when it has risen a third time, bake one hour.

Entire=Wheat Bread.

Use the preceding recipe without change other than in kind of flour and two additional tablespoonfuls of sugar.

Rice Bread.

Add three-fourths a cup of rice, cooked until tender and still hot, and, also, two tablespoonfuls of butter, to the milk or water in the first recipe. Other cereals, as oatmeal or cerealine, may be used instead of rice.

Salad Rolls.

Make a sponge with one cup of milk, one yeastcake dissolved in one-fourth a cup of milk, and about one cup and a half of flour; beat thoroughly, cover, and set to rise in a temperature of about 70° Fahr. When light add half a teaspoonful of salt, one-fourth a cup of melted butter, and flour enough to knead. Knead until elastic. Set to rise in a temperature of 70° Fahr. When doubled in bulk, cut down and shape into small balls. Set to rise again, covered with a cloth and a dripping-pan. When light press the handle of a small wooden spoon deeply across the centre of each ball, brush with butter and press the edges together. Set the rolls close together in a baking-pan, after brushing over with butter the points of contact.

Boston Brownbread.

Sift together one cup, each, of yellow corn meal, rye meal and entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of soda. Add three-fourths a cup of molasses and one pint of thick, sour milk. Beat thoroughly, and steam in a covered mould three hours and a half. The quantity here given may be steamed in four baking-powder boxes in two hours.

Baking=Powder Biscuit.

Pass through the sieve two or three times four cups of flour, one teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls of baking-powder. With the tips of the fingers work into the flour one-third a cup of butter. When the mixture looks like meal, mix in gradually nearly one pint of milk, cutting the dough with a knife until well mixed. When it is of a consistency to handle, turn out on to a well-floured board, toss with the knife in the flour, then pat out into a sheet half an inch thick, and cut into rounds. Let the heat of the oven be moderate at first, and increase after the dough has risen. Bake about fifteen minutes.

Sandwich Biscuit.

Prepare the dough as above, roll to about three-eighths an inch in thickness, and cut into rounds. Spread one half of these with softened butter, and press the others, unbuttered, upon them; bake fifteen or eighteen minutes.

Pulled Bread.

Remove the crust from a fresh loaf of French bread. Gash the loaf at the ends and pull apart into halves; then cut the halves and pull apart into quarters. Repeat until the pieces are about the thickness of breadsticks. Put on a rack in a dripping-pan, and dry out the moisture in a slow oven; then brown delicately. Keep in a dry place (a tin box is suitable) and reheat in the oven before serving.

How to Give Rolls and Bread a Glossy, Brown Crust.

A short time before removing from the oven, brush over the top of each loaf or roll with beaten yolk of egg, diluted with a little milk, or with a little sugar dissolved in milk, or with thin starch.

Chou Paste.

Put a saucepan with half a cup of butter and one cup of boiling water over the fire. When the mixture boils, beat into it one cup of flour. When the dough cleaves from the sides of the saucepan, turn into a bowl and beat in, one at a time, three large or four small eggs.

To Boil Salted Meats: Ham, Tongue, Etc.

Cover the meat with cold water and bring the water slowly to the boiling-point; let boil five minutes, then slightly bubble until the meat is tender.

To Boil Chicken, Lamb and Other Fresh Meat.

Cover the meat with boiling water, let boil rapidly five minutes, then keep the water just below the boiling-point, or just "quivering" at one side of the saucepan, until the meat is tender. When the meat is about half cooked, add a teaspoonful of salt for each quart of water.

Potted Meat and Fish for Sandwiches.

• 1 pound of tender cooked meat or fish (2 cups).
• 2 ounces of fat cooked meat (¼ a cup).
• 2 ounces of butter (¼ a cup).
• Mace and anchovy essence, if desired.
• Pepper and salt.

Method.—Chop the meat or fish very fine, then pass through a purÉe sieve; cream the butter and with a wooden spoon work it into the meat or fish; add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place.

Kinds of Meat and Fish for Potting.

Ham, fat and lean; either chicken, veal or tongue, with bacon; chicken and ham, mixed, fat ham; chicken and tongue, mixed, with bacon; veal and ham, mixed, with fat ham; roast beef and corned beef, mixed, with fat of either, or bacon; finnan-haddie and bacon; salmon, cod, haddock, bluefish, etc., with bacon, or with double the amount of butter.