lour. It should "rise" like a cake.
It may be eaten warm with brown gravy or tomato sauce, or cold with salad.

16. STEWED NUTTOLENE.

Slice one half-pound nuttolene into a baking dish, adding water enough to
cover nicely. Place it in the oven, and let it bake for an hour. A piece
of celery may be added to give flavour, or a little mint. When done,
thicken the water with a little flour, and serve.

17. WELSH RAREBIT.

Cheese, butter, bread, pepper.

Cut thin slices of cheese and put them with a little butter into a
saucepan. When well melted pour over hot well-buttered toast. Dust with
pepper. Put into a very hot oven for a few minutes and serve.

18. YEAST BREAD.

7 lbs. flour, salt to taste (about 3/4 ounce), 1 ounce yeast, 1-1/2 quarts
of warm water.

Put the flour into a pan or large basin, add salt to taste, and mix it
well in. Put the yeast with a lump of sugar into a small basin, and pour a
little of the _warm_ water on to if. Cold or hot water kills the yeast.
Leave this a little while until the yeast bubbles, then smooth out all
lumps and pour into a hole made in the middle of the flour. Pour in the
rest of the warm water, and begin to stir in the flour. Now begin kneading
the dough, and knead until the whole is smooth and damp, and leaves the
hand without sticking, which will take about 15 to 20 minutes. Time spent
in kneading is not wasted.

Set the pan in a warm place, covered with a clean cloth. Be careful not to
put the pan where it can get too hot. The fender is a good place, but to
the side of the fire rather than in front. Let it rise at least an hour,
but should it not have risen very much--say double the size--let it stand
longer, as the bread cannot be light if the dough has not risen
sufficiently.

Now have a baking-board well floured, and turn all the dough on to it.
Have tins or earthenware pans, or even pie-dishes well greased. Divide the
dough, putting enough to half fill the pans or tins. Put these on the
fender to rise again for 20 to 30 minutes, then bake in a hot oven, about
350 degrees (a little hotter than for pastry).

Bake (for a loaf about 2 lbs. in a moderate oven) from 30 to 40 minutes.
Of course the time depends greatly on the size of the loaves and the heat
of the oven.

The above recipe produces the ordinary white loaf. Better bread would, in
my opinion, result from the use of a very fine wholemeal flour such as the
"Nu-Era," and the omission of salt.

XI