p into loaves with the little flour reserved from the four
pounds, and bake it thoroughly.

259. =Potato Bread.=--Take good, mealy boiled potatoes, in the proportion
of one-third of the quantity of flour you propose to use, pass them
through a coarse sieve into the flour, using a wooden spoon and adding
enough cold water to enable you to pass them through readily; use the
proper quantity of yeast, salt, and water, and make up the bread in the
usual way. A saving of at least twenty per cent is thus gained.

260. =Pulled Bread.=--Take from the oven an ordinary loaf of bread when it
is about _half baked_, and with the fingers, _while it is yet hot_, pull
it apart in egg-sized pieces of irregular shape: throw them upon tins,
and bake them in a slow oven to a rich brown color. This bread is
excellent to eat with cheese or wine.

Where bread is made with baking powder the following rules should be
closely observed: If any shortening be used, it should be rubbed into
the flour before it is wet; _cold_ water or sweet milk should always be
used to wet it, and the dough should be kneaded immediately, and only
long enough to thoroughly mix it and form it into the desired shape; it
should then be placed in a well-heated oven and baked quickly--otherwise
the carbonic acid gas will escape before the expanded cells are fixed in
the bread, and thus the lightness of the loaf will be impaired.

As a very large margin of profit is indulged in by the manufacturers of
baking powders, we subjoin a good formula for making the article at home
at a considerable saving.

261. =Baking Powder.=--Mix thoroughly by powdering and sifting together
several times the following ingredients; four ounces of tartaric acid,
and six ounces each of bi-carbonate of soda, and starch. Keep the
mixture in an air-tight can.

The following receipts will be found useful and easy:

262. =Loaf Bread.=--Sift together two or three times one pound of flour,
three teaspoonfuls of baking powder, one saltspoonful of salt, and one
teaspoonful of fine sugar; mix with enough cold sweet milk to make the
dough of the consistency of biscuit; or, if you have no milk, use cold
water. Work the dough only long enough to incorporate the flour well
with the milk or water; put it into a baking-pan buttered and slightly
warmed, and set it immediately into a hot oven; after about five minutes
cover it with paper so that the crust may not form so quickly as to
prevent rising; bake ab