ut half a bushel of it into a kneading trough, mix
with it between four and five quarts of warm water or skim milk, and a
pint and a half of good yeast, and stir it well together with the hand
till it become tough. Let it rise before the fire, about an hour and a
half, or less if it rise fast; then, before it falls, add four quarts
more of warm water, and half a pound of salt. Work it well, and cover it
with a cloth. Put the fire into the oven; and by the time it is heated,
the dough will be ready. Make the loaves about five pounds each, sweep
out the oven very clean and quick, and put in the bread; shut it up
close, and two hours and a half will bake it. In summer the water should
be milk warm, in winter a little more, and in frosty weather as hot as
the hand will bear, but not scalding, or the whole will be spoiled.
Bread is better baked without tins, which gives to the crust an
unnatural degree of hardness.--Those who are under the necessity of
purchasing baker's bread, for want of other convenience, may detect the
adulteration of alum by macerating a small piece of the crumb of
new-baked bread in cold water, sufficient to dissolve it; and the taste
of the alum, if it has been used, will acquire a sweet astringency. Or a
heated knife may be thrust into a loaf before it has grown cold; and if
it be free from that ingredient, scarcely any alteration will be visible
on the blade; but, in the contrary case, its surface, after being
allowed to cool, will appear slightly covered with an aluminous
incrustation.

BREAD CAKE. To make a common bread cake, separate from the dough, when
making white bread, as much as is sufficient for a quartern loaf, and
knead well into it two ounces of butter, two of Lisbon sugar, and eight
of currants. Warm the butter in a tea-cupful of good milk. By adding
another ounce of butter or sugar, or an egg or two, the cake may be
improved, especially by putting in a tea-cupful of raw cream. It is best
to bake it in a pan, rather than as a loaf, the outside being less hard.

BREAD CHEESECAKES. Slice a penny white loaf as thin as possible, pour
over it a pint of boiling cream, and let it stand two hours. Beat up
eight eggs, half a pound of butter, and a grated nutmeg. Put in half a
pound of currants, well washed and dried, and a spoonful of brandy or
white wine. Bake them in pattipans, or raised crusts.

BREAD PUDDING. Grate some white bread, pour over some boiling milk, and
cover it close. W