Entii'e wheat is sometimes called graham, but is not exactly the same, as it has all the nutritive part of the grain without the silica in the bran, which is like pow- dered glass, and .often irritates the stomach and intestinal canal. Always buy the best graham and entire wheat, as the cheaper grades may be siftings mixed with third rate flour. Before measuring entire wheat flour, sift it, not to remove the bran, but to make it lighter; if unsifted, the measurements will not be accurate. If graham or entire wheat bread is moistened with molasses, do not set it to rise over night, for you will then surely have an acetous fermentation. As entire wheat flour is much more nutritious than clear white flour, its more extended use is very desir- able. MILK BREAD. Take 2 cups scalded milk, in which molt 1 tablespoon butter; add 268 BREADS 1 teaspoon salt and 1 tablespoon of sugar; when cool add | cup yeast, and stir in just flour enough to knead it well — about 6 to 7 cui)s✪ Milk Bread. Knead well, cover, let rise till light; cut down, divide into 4 parts, shape into loaves or biscuit, put into j)ans, let rise again, and bake. Time to bake, 40 to 50 minutes. BAKING POWDER BREAD. Sift together thoroughly 1 quart flour, 1 teaspoon salt, \ tea- spoon sugar, and 2 heaping teasjpoons baking powder. Then add enough water to make a stiff dough (about 2 cups, more or less, ac- cording to the flour)✪ Baking Powder Bread and stir it together quickly with a large spoon; then turn it immediately into a well greased, brick=shaped bakings pan, and bake at once for | hour in a hot oven, covering with paper the first ^ hour, to prevent its crusting over too soon. Have the oven heated right before beginning to mix the bread, and have the pan greased and ready. ONCE.RAISED BREAD. Have the bread-bowl . warm, if it is an earthen one, and the weather cold; put a piece of butter in it the size of an egg, and a tablesi^oon of salt; then pour over it a qt. of hot milk and water; stir cold flour into it, until it is a batter that can be beaten with a spoon, and beat well for a minute; then add a cake of compressed yeast mixed with a little cold water. The batter at this time should be lukewarm; wait a little for it to cool if it is too hot, but the cold flour usually makes it just right; beat in the yeast another minute, then place a pan of flour✪ Once-Raised Bread on the back part of the stove, i^ut both hands in it and stir constantly from the bottom of the pan, until the flour feels warm all through; then stir into the batter enough to make a stiff dough — cutting in the flour with the spoon — do not knead it; put a little flour on the to^j and press it down flat all around the spoon with the back of the fingers. Set the bowl or pan over a kettle or tin pail of hot water on the cooking table, cover with a cloth, and let it rise up light, which will be in B hours; stir down once, let it come up again, take it on the moldings board, with a little flour, and knead 10 minutes; make in 3 small loaves, let them rise to twice their former bulk, and bake nearly an hour. Bread mixed in this way, as late as 10 o'clock, will be out of the oven by 3 in the afternoon, making a delicious bread with little trouble. MILK, OR SALT RISING BREAD. Early in the morning (the earlier the better) mix in a pitcher a pint of warm water, or | water and -| new milk✪ Milk, or Salt Rising Bread, with flour enough vo

AI-modernized reading of the original text

Entire wheat is sometimes called graham, but is not exactly the same, as it has all the nutritive part of the grain without the silica in the bran, which is like powdered glass, and .often irritates the stomach and intestinal canal. Always buy the best graham and entire wheat, as the cheaper grades may be siftings mixed with third rate flour. Before measuring entire wheat flour, sift it, not to remove the bran, but to make it lighter; if unsifted, the measurements will not be accurate. If graham or entire wheat bread is moistened with molasses, do not set it to rise over night, for you will then surely have an acetous fermentation. As entire wheat flour is much more nutritious than clear white flour, its more extended use is very desirable. MILK BREAD. Take 2 cups scalded milk, in which melt 1 tablespoon butter; add 1 teaspoon salt and 1 tablespoon of sugar; when cool add | cup yeast, and stir in just flour enough to knead it well — about 6 to 7 cui)s. Knead well, cover, let rise till light; cut down, divide into 4 parts, shape into loaves or biscuit, put into j)ans, let rise again, and bake. Time to bake, 40 to 50 minutes. BAKING POWDER BREAD. Sift together thoroughly 1 quart flour, 1 teaspoon salt, \ teaspoon sugar, and 2 heaping teasjpoons baking powder. Then add enough water to make a stiff dough (about 2 cups, more or less, according to the flour) and stir it together quickly with a large spoon; then turn it immediately into a well greased, brick-shaped baking pan, and bake at once for | hour in a hot oven, covering with paper the first ^ hour, to prevent its crusting over too soon. Have the oven heated right before beginning to mix the bread, and have the pan greased and ready. ONCE-RAISED BREAD. Have the bread-bowl . warm, if it is an earthen one, and the weather cold; put a piece of butter in it the size of an egg, and a tablespoon of salt; then pour over it a qt. of hot milk and water; stir cold flour into it, until it is a batter that can be beaten with a spoon, and beat well for a minute; then add a cake of compressed yeast mixed with a little cold water. The batter at this time should be lukewarm; wait a little for it to cool if it is too hot, but the cold flour usually makes it just right; beat in the yeast another minute, then place a pan of flour on the back part of the stove, put both hands in it and stir constantly from the bottom of the pan, until the flour feels warm all through; then stir into the batter enough to make a stiff dough — cutting in the flour with the spoon — do not knead it; put a little flour on the top and press it down flat all around the spoon with the back of the fingers. Set the bowl or pan over a kettle or tin pail of hot water on the cooking table, cover with a cloth, and let it rise up light, which will be in B hours; stir down once, let it come up again, take it on the moldings board, with a little flour, and knead 10 minutes; make in 3 small loaves, let them rise to twice their former bulk, and bake nearly an hour. Bread mixed in this way, as late as 10 o'clock, will be out of the oven by 3 in the afternoon, making a delicious bread with little trouble. MILK, OR SALT RISING BREAD. Early in the morning (the earlier the better) mix in a pitcher a pint of warm water, or | water and -| new milk, with flour enough to

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