become light in mass; then
shape into two loaves, allow it to rise again, and bake.

MISS. B'S ONE-RISING BREAD.--Sift and measure three and three
fourths cups of wheat berry flour. Scald and cool a pint of unskimmed
milk. When lukewarm, add one tablespoonful of lively liquid yeast. By
slow degrees add the flour, beating vigorously until too stiff to use a
spoon, then knead thoroughly for half an hour, shape into a loaf, place
in a bread pan, cover with a napkin in warm weather, wrap well with
blankets in cold weather, and let rise over night. In the morning, when
perfectly light, pat in a well heated oven, and bake.

POTATO BREAD WITH WHOLE WHEAT FLOUR.--Take a half gill of liquid
yeast made as for Boiled Potato Yeast No. 2, and add milk, sterilised
and cooled to lukewarm, to make a pint. And one cup of well-mashed,
mealy potato and one cup of white flour, or enough to make a rather
thick batter Beat thoroughly, cover, and set to rise. When well risen,
add sufficient whole-wheat flour to knead. The quantity will vary
somewhat with the brand of flour used, but about four and one fourth
cupfuls will in general be needed. Knead well, let it rise in mass and
again in the loaf, and bake.

RYE BREAD.--Prepare a sponge over night with white flour as for
Water Bread. In the morning, when light, add another tablespoonful of
sugar, and rye flour to knead. Proceed as directed for the Water Bread,
taking care to use only enough rye flour to make the dough Just stiff
enough to mold. Use white flour for dusting than kneading board, as the
rye flour is sticky.

GRAHAM BREAD.--Take two tablespoonfuls of lively liquid yeast, or a
little less than one fourth cake of compressed yeast, dissolved in a
little milk, and add new milk, scalded and cooled to lukewarm, to make
one pint. Add one pint of white flour, beat very thoroughly, and set to
rise. When very light, add three find one half cupfuls of sifted Graham
flour, or enough to make a dough that can be molded. Knead well for half
an hour. Place in a clean, slightly oiled bread bowl, cover, and allow
it to rise. When light, shape into a loaf: allow it to rise again, and
bake.

GRAHAM BREAD NO. 2.--Mix well one pint of white and two pints of
best Graham flour. Prepare a batter with a scant pint of milk, scalded
and cooled, two table spoonfuls of liquid yeast, or a little less than
one fourth of a cake of compressed yeast, dissolved in two table
spoonfuls of milk, and a portion of t