les after they
have boiled, and the dough is then considered as set; it is then put
in a proper vessel, and allowed to rise for eight or twelve hours, and
then baked in long loaves. Very little water is requisite: none,
generally, if the apples are very fresh.

1021. Pulled Bread.

Take from the oven an ordinary loaf when it is about _half baked_, and
with the fingers, while the bread is yet hot, dexterously pull the
half-set dough into pieces of irregular shape, about the size of an
egg. Don't attempt to smooth or flatten them--the rougher their shapes
the better. Set upon tins, place in a very slow oven, and bake to a
rich brown. This forms a deliciously crisp crust for cheese. If you do
not bake at home, your baker will prepare it for you, if ordered.
Pulled bread may be made in the revolving ovens. It is very nice with
wine instead of biscuits.

1022. French Bread and Rolls.

Take a pint and a half of milk; make it quite warm; half a pint of
small-beer yeast; add sufficient flour to make it as thick as batter;
put it into a pan; cover it over, and keep it warm: when it has risen
as high as it will, add a quarter of a pint of warm water, and half an
ounce of salt,--mix them well together,--rub into a little flour two
ounces of butter; then make your dough, not quite so stiff as for your
bread; let it stand for three-quarters of an hour, and it will be
ready to make into rolls, &c.:--let them stand till they have risen,
and bake them in a quick oven.

1023. Rolls.

Mix the salt with the flour. Make a deep hole in the middle. Stir the
warm water into the yeast, and pour it into the hole in the flour.
Stir it with a spoon just enough to make a thin batter, and sprinkle
some flour over the top. Cover the pan, and set it in a warm place for
several hours. When it is light, add half a pint more of lukewarm
water, and make it, with a little more flour, into a dough. Knead it
very well for ten minutes. Then divide it into small pieces, and knead
each separately. Make them into round cakes or rolls. Cover them, and
set them to rise about an hour and a half. Bake them, and, when done,
let them remain in the oven, without the lid, for about ten minutes.

[GOD IS THE FIRST OF ALL.]

1024. Sally Lunn Tea Cakes.

Take one pint of milk quite warm, a quarter of a pint of thick
small-beer yeast; put th