t reaches the bread while baking; open the oven door very seldom,
and not at all for the first ten minutes. If it is necessary to turn the
loaf, try to do so without bringing it to the air. From three fourths of
an hour to an hour is usually a sufficient length of time to bake an
ordinary sized loaf. Be careful not to remove the bread from the oven
until perfectly done. It is better to allow it to bake ten minutes too
long than not long enough. The crust of bread, when done, should be
equally browned all over.

The common test for well-baked bread is to tap it on the bottom with the
finger; if it is light and well done, it will sound hollow; heavy bread
will have a dull sound. A thoroughly baked loaf will not burn the hand
when lifted upon it from the pan.

CARE OF BREAD AFTER BAKING.--When done, remove the loaves from the
tins, and tilt them upon edge so that the air may circulate freely on
all sides of them to prevent "sweating." Do not, however, lay them on a
pine shelf or table to absorb the odor of the wood. A large tin dripping
pan turned over upon the table does very well to tilt them on. If they
are turned often, so that they will not soften on one side, but a fine
wire bread cooler is the best thing. If this is not obtainable, a fair
substitute can be easily improvised by tacking window-screen wire to a
light frame of sufficient size to hold the requisite number of loaves.
If the bread is left exposed to the air until cold, the crust will be
crisp; if a soft crust is desired, it can be secured by brushing the top
of the loaf while hot, with tepid water, and covering with several
thicknesses of a clean bread cloth.

If by accident any portion of the crust is burnt, grate it away as soon
as cold; this is preferable to cutting or clipping it off.

BEST METHOD OF KEEPING BREAD.--When the bread is quite cold, put it
away in a bread box, which should be of tin, or of wood lined with tin,
convenient in form and supplied with a well-fitting cover. Never use an
unlined wooden box of any kind, as it cannot easily be kept fresh and
free from musty odors, which bread so readily absorbs.

Stone and earthen ware are not open to this objection, but they are
likely to collect moisture, and hence are not equal to a tin receptacle.
Do not keep bread in the cellar or any other damp place, nor in a close
closet, where there are other foods from which it can absorb odors. The
bread box should be kept well covered, and free from