aste, and a great deal
more healthy.

A good allowance of bread each day is as follows: for a man two pounds,
costing six cents; for boys and women one pound and a half, costing five
cents; for children a pound each, costing three cents.

=Homemade Bread.=--Put seven pounds of flour into a deep pan, and make a
hollow in the centre; into this put one quart of lukewarm water, one
tablespoonful of salt, one teaspoonful of sugar, and half a gill of
yeast; have ready three pints more of warm water, and use as much of it
as is necessary to make a rather soft dough, mixing and kneading it well
with both hands. When it is smooth and shining strew a little flour
upon it, lay a large towel over it folded, and set it in a warm place by
the fire for four or five hours to rise; then knead it again for fifteen
minutes, cover it with the towel, and set it to rise once more; then
divide it into two or four loaves, and bake it in a quick oven. This
quantity of flour will make eight pounds of bread, and will require one
hour's baking to two pounds of dough. It will cost about thirty cents,
and will last about two days and a half for a family of six. In cold
weather, the dough should be mixed in a warm room, and not allowed to
cool while rising; if it does not rise well, set the pan containing it
over a large vessel of boiling water; it is best to mix the bread at
night, and let it rise till morning, in a warm and even temperature.

=Rice Bread.=--Simmer one pound of rice in three quarts of water until the
rice is soft, and the water evaporated or absorbed; let it cool until it
is only luke-warm; mix into it nearly four pounds of flour, two
teaspoonfuls of salt, and four tablespoonfuls of yeast; knead it until
it is smooth and shining, let it rise before the fire, make it up into
loaves with the little flour reserved from the four pounds, and bake it
thoroughly. It will cost about twenty-five cents, and make more than
eight pounds of excellent bread.

=Potato Bread.=--Take good, mealy boiled potatoes, in the proportion of
one-third of the quantity of flour you propose to use, pass them through
a coarse sieve into the flour, using a wooden spoon and adding enough
cold water to enable you to pass them through readily; use the proper
quantity of yeast, salt, and water, and make up the bread in the usual
way. It will cost about twenty-four cents if you use the above
quantities, and give you eight pounds or more of good bread.

=Pulled Br