he mixed flour. Give it a vigorous
beating, and put it in a warm place to rise. When well risen, add more
flour to make a dough sufficiently stiff to knead. There will be some
variation in the amount required, dependent upon the brands of flour
used, but in general, two and one half pints of the flour will be enough
for preparing the sponge and kneading the dough. Knead thoroughly for
twenty-five or thirty minutes. Put into a clean and slightly oiled bread
bowl, cover, and set to rise again. When double its first bulk, mold
into a loaf; allow it to rise again, and bake.

GRAHAM BREAD NO. 3.--Mix three pounds each of Graham and Minnesota
spring wheat flour. Make a sponge of one and a half pints of warm water,
one half cake compressed yeast, well dissolved in the water, and flour
to form a batter. Let this rise. When well risen, add one and a half
pints more of warm water, one half cup full of New Orleans molasses, and
sufficient flour to knead. Work the bread thoroughly, allow it to rise
in mass; then mold, place in pans, and let it rise again. The amount of
material given is sufficient for four loaves of bread.

RAISED BISCUIT.--These may be made from dough prepared by any of
the preceding recipes for bread. They will be more tender if made with
milk, and if the dough is prepared expressly for biscuits, one third
cream may be used. When the dough has been thoroughly kneaded the last
time, divide into small, equal-sized pieces. A quantity of dough
sufficient for one loaf of bread should be divided into twelve or
sixteen such portions. Shape into smooth, round biscuits, fit closely
into a shallow pan, and let them rise until very light. Biscuit should
be allowed to become lighter than bread before putting in the oven,
since, being so much smaller, fermentation is arrested much sooner, and
they do not rise as much in the oven as does bread.

ROLLS.--Well kneaded and risen bread dough is made into a variety
of small forms termed rolls, by rolling with the hands or with a
rolling-pin, and afterward cutting or folding into any shape desired,
the particular manner by which they are folded and shaped giving to the
rolls their characteristic names. Dough prepared with rich milk or part
cream makes the best rolls. It may be divided into small, irregular
portions, about one inch in thickness, and shaped by taking each piece
separately in the left hand, then with the thumb and first finger of the
right hand, slightly stretch one