ead and it is worth while to spend time and effort in its
preparation.

To make good bread, it is necessary to have good flour, fresh yeast and
the liquid used in moistening must be neither too hot nor too cold or
the bread will not rise properly.

FLOUR

The housekeeper should know about the different kinds of flour. We get
the bread flour from the spring wheat; the pastry flour from the winter
wheat.

Bread flour contains more gluten than pastry flour and is used for bread
on that account. Pastry flour having less gluten and slightly more
starch is more suitable for pastry and cake mixtures and is used
wherever softness and lightness are desired.

Graham flour is the whole kernel of wheat ground.

Entire wheat flour is the flour resulting from the grinding of all but
the outer layer of the wheat.

Rye flour is next best to wheat flour for bread making, but is generally
combined with wheal flour, since by itself it makes a sticky bread.

Cornmeal is also combined with wheat flour.

Variety bread is composed of bread flour, rye flour and cornmeal
combined in one loaf.

If flour is musty; it is not kosher and must be destroyed. Keep flour
either in tins or barrels in a dry atmosphere.

YEAST

In cities where fresh compressed yeast can be obtained, it is not worth
while to prepare one's own.

Compressed yeast is always in proper condition to use until it becomes
soft, often the yeast cakes are slightly discolored, but this does not
affect the yeast, being caused by the oxidation of the starch in the
cake.

Keep yeast in cool place.

HOME MADE YEAST

Grate six large raw potatoes, have ready a gallon of water in which you
have boiled one and one-half cups of hops. Strain through a fine hair
sieve, boiling hot, over the potatoes, stirring well, or the mixture
will thicken like starch. Add a scant cup of sugar and one-half cup of
salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand
until a thick foam rises on the top. Bottle in a few days. If kept in a
cool place, this yeast will last a long time. Use one cup of yeast for
one large baking. In making yeast, from time to time, use a cup of the
same with which to start the new yeast.

One cup of liquid yeast is equal to one cake of compressed yeast.

When yeast is not obtainable to start the fermentation in making yeast,
mix a thin batter of flour and water, and let it stand in a warm place
until it is full of bubbles. This ferme