has been previously added. Make
a depression on the surface of this mixture, and pour into it two
quarts of yeast, which should be thickened to the consistence of cream
with some of the flour; let it stand all night; on the following
morning the whole should be well kneaded, and allowed to stand for
three hours; then divide it into loaves, which are better baked in
tins, in which they should stand for half an hour, then bake.
Thirty-two pounds of wholesome, nutritive, and very agreeable bread
will be the result. It is of importance that the flour of Indian corn
should be procured, as Indian corn meal is that which is commonly met
with at the shops, and the coarseness of the husk in the meal might to
some persons be prejudicial.

[NEVER TROUBLE ANOTHER FOR WHAT YOU CAN DO YOURSELF.]

1009. To make Bread with German Yeast.

To one quartern of flour add a dessertspoonful of salt as before;
dissolve one ounce of dried German yeast in about three tablespoonfuls
of cold water, add to this one pint and a half of water a little warm,
and pour the whole into the flour; knead it well immediately, and let
it stand as before directed for one hour: then bake at pleasure. It
will not hurt if you make up a peck of flour at once, and bake three
or four loaves in succession, provided you do not keep the dough too
warm. German yeast may be obtained at almost any corn-chandler's in
the metropolis and suburbs. In winter it will keep good for a week in
a dry place, and in summer it should be kept in cold water, and the
water changed every day. Wheat meal requires a little more yeast than
fine flour, or a longer time to stand in the dough for rising.

1010. Unfermented Bread.

Three pounds wheat meal, or four pounds of white flour, two heaped
tablespoonfuls of baking powder, a tablespoonful of salt, and about
two and a half pints of lukewarm water, or just sufficient to bring
the flour to a proper consistence for bread-making; water about a
quart. The way of making is as follows:

First mix the baking powder, the salt, and about three fourths of the
flour well together by rubbing in a pan; then pour the water over the
flour, and mix well by stirring. Then add most of the remainder of the
flour, and work up the dough with the hand to the required
consistence, which is indicated by the smoothness of the dough, and
its not sticking to the hands o