The household (of the Detroit free press)

Early in the morning get the bread pan and fill two-thirds full of flour, well sifted ; make a hollow in the center, throw in a small tablespoonful of salt. Pour in a pint of boiling water, stirring it into the flour; then half a pint of milk; add hot water enough to make a pint, then another pint of water, the right temperature to make the sponge cool enough to not scald and kill the life of the yeast and yet leave it real warm ; now stir in one-third of your yeast ; cover with dry flour ; then cover with your bread board or another pan and let rise ; mold into loaves ; let rise again and bake in a brisk oven. The quicker bread bakes and not burn, the nicer the flavor. This amount will make three good sized loaves. If the, oven is just the right heat when it goes in, it will bake in twenty minutes. If it has to stay in over thirty minutes it will lose its best flavor. Be sure and bake a nice brown. SALT RISING BREAD. The earlier in the morning it is set the better. A most convenient hour is six o'clock. Take one pint of water, one-half teaspoonful of salt and one teaspoonful of sugar ; stir to the thickness of pan-cake batter. The water used should be as warm as the hand can bear. Place the vessel containing this batter into water of the temperature of that first used, and let it stand for three hours. In that time a water will arise to the surface ; then thicken with flour until the batter is as thick as it was in the commencement. Let it stand three hours longer when it will again rise, making a total standing of six hours. Then get what flour you need for your baking, scald about one pint of it, and after it is cool mix the rising together with wTarm water and mix to a stiffness to knead on a warm board. A great deal of kneading is required. Place the dough in the baking pan, set aside until it rises to twice its original size, and then bake in a quick oven. A careful following of these directions will make the most delicious bread that has ever entered mortal's mouth. If a large baking, the ingredients are to be proportionately increased. No. 2 — In the evening scald two tablespoonfuls of corn meal, a pinch of salt and one of sugar, with sweet milk, and set in a warm place till morning ; then scald a teaspoonful of sugar, one of salt, half as much soda, with a pint of boiling water ; add cold water till lukewarm, then put in the mush made the night before and thicken to a batter with flour ; put in a close vessel in a kettle of warm water (not too hot), when light, mix stiff, adding a little shortening ; mold into loaves. It will soon rise, and will not take as long to bake as yeast bread. Railroad emptyings is often used for salt rising bread, and some think it raises quicker than the common flour emptyings. This is made by taking one tablespoonful of ginger, one teaspoonful of soda, one pint of boiling water ; thicken with coarse flour or middlings ; let it rise and set in a cool place. Use a teaspoonful in a baking of salt-rising bread. BROWN BREAD.