r the sides of the pan when kneaded.
The rest of the flour must then be added to stiffen the dough, which
may then be placed in tins or formed by the hand into any shape that
may be preferred and placed on flat tins for baking.

The tins should be well floured. Put the loaves at once into a
well-heated oven. After they have been in the oven about a quarter of
an hour open the ventilator to slacken the heat and allow the steam to
escape. In an hour the process of baking will be completed. Bread made
in this way keeps moist longer than bread made with yeast, and is far
more sweet and digestible. This is especially recommended to persons
who suffer from indigestion, who will find the brown bread invaluable.

1011. Baking Powders and Egg Powders.

These useful preparations are now much used in making bread and pastry
of all kinds, and have the merit of being both cheap and wholesome.
They may be procured of all grocers and oilmen. The basis of all
baking powders consists of carbonate of soda and tartaric acid or
cream of tartar, and egg powders are made of the same materials, with
a little harmless colouring matter such as turmeric. By the action of
these substances, carbonic acid is generated in the dough, which
causes it to rise in the same manner as the so-called "aerated bread"
made on Dr. Dauglish's system, by which carbonic acid is forced into
the dough before baking.

[NEVER PUT OFF TILL TO-MORROW WHAT YOU CAN DO TO-DAY.]

1012. How to Use Baking Powder, &c.

Baking powder may be used instead of yeast in making all kinds of
bread, cake, teacakes, &c., and for biscuits and pastry, either
without or in combination with butter, suet, &c. Bread, &c., made with
baking powder is never placed before the fire to rise as when made
with yeast, but the dough may be shaped and put into the oven as soon
as it is made. The chief points to bear in remembrance are that in
making bread two teaspoonfuls of baking powder should be used to every
pound of flour, but for pastry, cakes, buns, &c., three teaspoonfuls
should be used. The ingredients should always be thoroughly
incorporated by mixing; the tins on which or in which the dough is
placed to bake should be well floured, and not greased; and the oven
should always be very hot, so that the baking may be effected as
rapidly as possible.

1013. Bread (Cheap and Excellent).

Simmer slow