the dough is
gathered into a smooth lump, using as little flour as may be. Knead with
the palm of the hand as much as possible. The dough quickly becomes a flat
cake. Fold it over, and keep on, kneading not less than twenty minutes;
half an hour being better.

Make into loaves; put into the pans; set them in a warm place, and let
them rise from thirty to forty-five minutes, or till they have become
nearly double in size. Bake in an oven hot enough to brown a teaspoonful
of flour in one minute; spreading the flour on a bit of broken plate, that
it may have an even heat. Loaves of this size will bake in from forty-five
to sixty minutes. Then take them from the pans; wrap in thick cloths kept
for the purpose and stand them, tilted up against the pans till cold.
Never lay hot bread on a pine table, as it will sweat, and absorb the
pitchy odor and taste; but tilt, so that air may pass around it freely.
Keep well covered in a tin box or large stone pot, which should be wiped
out every day or two, and scalded and dried thoroughly now and then. Pans
for wheat bread should be greased very lightly; for graham or rye, much
more, as the dough sticks and clings.

Instead of mixing a sponge, all the flour may be molded in and kneaded at
once, and the dough set to rise in the same way. When light, turn out. Use
as little flour as possible, and knead for fifteen minutes; less time
being required, as part of the kneading has already been done.

GRAHAM BREAD.

One quart of wheat sponge; one even quart of graham flour; half a
teacupful of brown sugar or molasses; half a teaspoonful of soda dissolved
in a little hot water; and half a teaspoonful of salt.

Pour the sponge in a deep bowl; stir in the molasses, &c, and lastly the
flour, which must never be sifted. The mixture should be so stiff, that
the spoon moves with difficulty. Bake in two loaves for an hour or an hour
and a quarter, graham requiring longer baking than wheat.

If no sponge can be spared, make as follows: One pint of milk or water;
half a cup of sugar or molasses; half a cup of yeast; one teaspoonful of
salt; one cup of wheat flour; two cups of graham. Warm the milk or water;
add the yeast and other ingredients, and then the flour; and set in a cool
place--about 60 deg. Fahrenheit--over-night, graham bread souring more easily
than wheat. Early in the morning stir well; put into two deep,
well-greased pans; let it rise an hour in a warm place, and bake one
hour.