y for use.

FERMENTED BREADS.

In the preparation of breads after the following recipes, the measure of
flour should be heaping.

_RECIPES._

MILK BREAD WITH WHITE FLOUR.--Scald and cool on pint of unskimmed
milk. Add to the milk when lukewarm, one fourth of a cup, or three
tablespoonfuls, of liquid yeast, and three cups of flour. Give the
batter a vigorous beating, turn it into a clean bread bowl or a small
earthen crock, cover, and let it rise over night. In the morning, when
well risen, add two or three cupfuls of warm flour, or sufficient to
knead. Knead well until the dough is sufficiently elastic to rebound
when struck forcibly with the fist. Allow it to rise again in mass; then
shape into loaves; place in pans; let it stand until light, and bake. If
undesirable to set the bread over night, and additional tablespoonfuls
or two of cheese may be used, to facilitate the rising.

VIENNA BREAD.--Into a pint of milk sterilized by scalding, turn a
cup and a half of boiling water. When lukewarm, add one half cup of warm
water, in which has been dissolved a cake of compressed yeast, and a
quart of white flour. Beat the batter thus made very thoroughly, and
allow it to rise for one hour; then add white flour until the dough is
of a consistency to knead. Knead well, and allow it to rise again for
about three hours, or until very light. Shape into four loaves, handling
lightly. Let it rise again in the pans, and bake. During the baking,
wash the tops of the loaves with a sponge dipped in milk, to glaze them.

WATER BREAD.--Dissolve a tablespoonful of sugar in a pint of
boiling water. When lukewarm, add one fourth of a cup full of liquid
yeast, and sufficient flour to make a batter thick enough to drop from
the spoon. Beat vigorously for ten minutes, turn into a clean,
well-scalded bread bowl, cover (wrapping in a blanket if in cold
weather), and let it rise over night. In the morning, when well risen,
add flour to knead. Knead well for half an hour, cover, and let it
become light in mass. When light, shape into loaves, allow it to rise
again, and bake.

FRUIT ROLL.--Take some bread dough prepared as for Milk Bread,
which has been sufficiently kneaded and is ready to mold, and roll to
about one inch in thickness. Spread over it some dates which have been
washed, dried, and stoned, raisins, currants, or chopped figs. Roll it
up tightly into a loaf. Let and it rise until very light, and bake.

FRUIT LOAF.--Set a sp