not only upon the amount of air
incorporated in its preparation, but also upon the expansion of the air
during the baking. The colder the air, the greater will be its expansion
upon the application of heat. The colder the materials employed, then,
for the bread-making, the colder will be the air confined within it, and
the lighter will be the bread. For this reason, in making batter bread,
it will be found a good plan, when there is time, to put the materials
together, and place the dish containing the mixture on ice for an hour
or two, or even over night. When ready to use, beat thoroughly for ten
or fifteen minutes to incorporate air, and bake in heated irons. Rolls
and other breads made into a dough, may be kneaded and shaped and put
upon ice to become cold. Thus treated, less kneading is necessary than
when prepared to be baked at once.

Many of the recipes given for the batter breads include eggs. The yolk
is not particularly essential, and if it can be put to other uses, may
be left out. The white of an egg, because of its viscous nature, when
beaten, serves as a sort of trap to catch and hold air, and added to the
bread, aids in making it light. Very nice light bread may be made
without eggs, but the novice in making aerated breads will, perhaps,
find it an advantage first to become perfectly familiar with the
processes and conditions involved, by using the recipes with eggs before
attempting those without, which are somewhat more dependent for success
upon skill and practice.

When egg is used in the bread, less heating of the irons will be
necessary, and not so hot an oven as when made without.

If the bread, when baked, appears light, but with large holes in the
center, it is probable that either the irons or the oven was too hot at
first. If the bread after baking, seems sticky or dough-like in the
interior, it is an indication that either it was insufficiently baked,
or that not enough flour in proportion to the liquid has been used. It
should be stated, that although the recipes given have been prepared
with the greatest care, and with the same brands of flour, careful
measurement, and proper conditions, prove successful every time, yet
with different brands of flour some variation in quantity may needed,--a
trifle more or less,--dependent upon the absorbent properties of the
flour, and if eggs are used, upon the size of the eggs.

A heavy bread may be the result of the use of poor flour, too much
flou