r, careless or insufficient beating, so that not enough air was
incorporated, or an oven not sufficiently hot to form a crust over the
bread before the air escaped. Breads made into a dough, if moist and
clammy, require more flour or longer baking. Too much flour will make
them stiff and hard.

The length of time requisite for baking aerated breads made with
whole-wheat, wheat berry, or Graham flours, will vary from forty minutes
to one hour, according to the kind and form in which the bread is baked,
and the heat of the oven.

The irons in which batter breads are to be baked should not be smeared
with grease; if necessary to oil them at all, they should only be wiped
out lightly with a clean, oiled cloth. Irons well cared for, carefully
washed, and occasionally scoured with Sapolio to keep them perfectly
smooth, will require no greasing whatever.

In filling the irons, care should be taken to fill each cup at first as
full as it is intended to have; it, as the heat of the irons begins the
cooking of the batter as soon as it is put in, and an additional
quantity added has a tendency to make the bread less light.

_RECIPES._

WHOLE-WHEAT PUFFS.--Put the yolk of an egg into a basin, and beat
the white in a separate dish to a stiff froth. Add to the yolk, one half
a cupful of rather thin sweet cream and one cupful of skim milk. Beat
the egg, cream, and milk together until perfectly mingled and foamy with
air bubbles; then add, gradually, beating well at the same time, one
pint of what berry flour. Continue the beating vigorously and without
interruption for eight or ten minutes; then stir in, lightly, the white
of the egg. Do not beat again after the white of the egg is added, but
turn at once into heated, shallow irons, and bake for an hour in a
moderately quick oven. If properly made and carefully baked, these puffs
will be of a fine, even texture throughout, and as light as bread raised
by fermentation.

WHOLE-WHEAT PUFFS NO. 2.--Make a batter by beating together until
perfectly smooth the yolk of one egg, one and one half cups of new or
unskimmed milk, and one pint of whole-wheat flour. Place the dish
containing it directly upon ice, and leave for an hour or longer. The
bread may be prepared and left on the ice over night, if desired for
breakfast. When ready to bake the puffs, whip the white of the egg to a
stiff froth, and after vigorously beating the batter for ten minutes,
stir in lightly the white of the