The Henderson cook book

1 teaspoon salt, 2 tablespoons sugar, 1 tablespoon lard or butter. Dissolve the yeast in half of the water, and in the other half dissolve the salt and sugar. Mix thoroughly the water containing the yeast, salt and sugar, then stir in gradually 3 quarts of the flour. Now work in the lard or butter and make a moderately stiff dough. Knead well for 10 or 15 minutes; then set aside in a warm place, free from draft, to rise until light, which will be in from 2 to 2% hours. Cover with cloth or paper to prevent crust forming on top. When light make into loaves with the hand, place in well-greased pans and set to rise again for 45 minutes. When light bake in a hot oven for from % of an hour to an hour. The extra pint of flour will be needed to keep kneading board well floured while kneading and forming into loaves. This makes three 1% pound loaves. The whole process takes about 4 hours. Half milk and half water may be used instead of all water, if a richer loaf is desired. Young housekeepers who have never done any baking have been eminently successful by following this recipe. WHITE BREAD SPONGE METHOD. One cake Fleischmann's yeast, IV2 quarts lukewarm water, 1 tablespoon salt, 4!/2 quarts sifted flour. Dissolve the yeast in 1 quart of the lukewarm water and add to it 2 quarts of the sifted flour, or sufficient to make an ordinary sponge ; set aside to rise for about 2 hours to 2 hours and a half. When well risen add to it the pint of lukewarm water in which the salt has been dissolved ; then add the remainder of the flour to make a moderately stiff dough. Knead thoroughly and set aside to rise for from ll/o to 2 hours. When 80 BBEADS light turn out on a well-floured kneading board and knead thoroughly; divide into 4 equal parts and place in wellgreased baking-pans. Let rise again for about 1 hour. When light bake for 1 hour in a moderate oven. After bread is baked remove the loaves from the pans and lean them against the empty pans, so as to cool the loaves by contact with the air on all sides. This recipe makes 4 large loaves. The whole process takes from 6 to G^ hours, and, if followed closely, will produce very good results. WHITE BREAD FOR USE OVER NIGHT. One cake Meischmann's yeast, 1 quart water, 3 quarts sifted flour, 2 teaspoons lard, 2 teaspoons sugar, 2 teaspoons salt. Dissolve yeast and salt thoroughly, but separately, in the water, which should be lukewarm in winter and cold in summer; add to this the lard and sugar and stir in sufficient of the flour to make dough stiff enough to be handled; then turn dough out on floured kneading board and knead thoroughly for 10 or 15 minutes, or until it will not stick to the board or hand. Unless bread-pan with cover is used cover dough carefully with a cloth or paper to prevent crust from forming on top ; then set aside to rise. If set to rise between 9 and 10 in the evening it should be light enough to pan at or before 7 next morning. Be sure to set the dough in a warm place, free from draft. In the morning knead thoroughly ; divide into loaves ; place in well-greased bakingpans and set to rise again until light. When well risen, which will be in about % of an hour, bake in a moderate oven for about 1 hour. This makes 4 ordinary-sized loaves or 3 large loaves. QUICK LUNCH BISCUIT.