oni with tomato sauce
Macaroni baked with granola
Eggs and macaroni
Table topics.

BREADSTUFFS AND BREAD-MAKING
The origin of bread
Chestnut bread
Peanut bread
Breadstuffs
Qualities necessary for good bread
Superiority of bread over meat
Graham flour
Wheat meal
Whole-wheat or entire wheat flour
How to select flour
To keep flour
Deleterious adulterations of flour
Tests for adulterated flour
Chemistry of bread-making
Bread made light by fermentation
The process of fermentation
Fermentative agents
Yeast
Homemade yeasts
How to keep yeast
Bitter yeast
Tests for yeast
Starting the bread
Proportion of materials needed
Utensils
When to set the sponge
Temperature for bread-making
How to set the sponge
Lightness of the bread
Kneading the dough
How to manipulate the dough in kneading
How many times shall bread be kneaded
Dryness of the surface
Size of loaves
Proper temperature of the oven
How to test the heat of an oven
Care of bread after baking
Best method of keeping bread
Test of good fermented bread
Whole-wheat and Graham breads
Toast
Steamed bread
Liquid yeast
_Recipes_:
Raw potato yeast
Raw potato yeast No. 2
Hop yeast
Boiled potato yeast
Boiled potato yeast No. 2
Fermented breads
_Recipes_:
Milk bread with white flour
Vienna bread
Water bread
Fruit roll
Fruit loaf
Potato bread
Pulled bread
Whole-wheat bread
Whole-wheat bread No. 2
Miss B's one-rising bread
Potato bread with whole-wheat flour
Rye bread
Graham bread
Graham bread No. 2
Graham bread No. 3
Raised biscuit
Rolls
Imperial rolls
French rolls
Crescents
Parker House rolls
Braids
Brown bread
Date bread
Fruit loaf with Graham and whole-wheat flour
Raised corn bread
Corn cake
Oatmeal bread
Milk yeast bread
Graham salt rising bread
Unfermented breads
Passover cakes
Tortillas
Evils of chemical bread raising
Rochelle sal