The new practical housekeeping

The process of making is as follows : Place the flour in the bread bowl, and in it put the milk, water, and salt ; mix with the liquid enough of the flour to make a very thin batter ; next rub the yeast to powder between the hands, and mix it into the batter ; cover the bowl closely, and let it stand for three-quarters of an hour. At the end of that time mix in the rest of the flour smoothly, and let the dough thus made stand again closely covered for two nours and a half, until it is light and elastic ; then cut it into pound pieces, and each pound into twelve equal parts ; flatten these small pieces of dough in squares three-auarters of an inch thick, fold their corners to the center, pinch them down to hold them, and turn the little rolls thus made over on board covered with cloth ; let them stand for about ten minutes, turn them up again on a baking-sheet, and put them into a hot oven to bake quickly, for about fifteen minutes ; when half done brush them with milK, return them to the oven and finish baking them. This process seems to imply a little trouble to the bread-maker, but the delicious quality of the bread thus produced well repays the extra pains taken in making it ; and a little practice will enable any person to accomplish the result successfully always. BREAKFAST AND TEA OAKES, Good flour is especially important for biscuit, rolls and cakes. Wheat Flour, of the best quality, is of a delicate cream color, dry to the touch, and heavier than the inferior grades. It sticks to the fingers, and when pressed in the hand it forms a kind of wad, or ball. If it is either pure white, bluish or grayish white, it is not to be trusted. What is called New Process Flour is of very superior quality, if genuine. It is made by crushing the wheat between rollers, and sifting out the germ, instead of grinding it between millstones, and 80 unavoidably combining some of the grit of the stone with it. There are two modes of testing its purity and richness. First, put a large pinch of it on the palm of the hand, press it firmly, and rub it as smooth as possible, with the finger naU or a knife blade ; then hold it in a strong light, and you can readily judge of its cream-white color, its fineness, and whether it is spotted or contains bran. The softer it is to the touch and the thinner it can be spread, the better dough it will make. Another test is to fill the hollow of the hand with flour, make a hole in the center, and put in enough cold water to make a rather soft dough. If on stretching it it is tenacious, and seems to harden in the air, the flour is fresh and of good quality, as these qualities indicate the presence of gluten. But if the dough softens and is sticky and breaks easily when pulled it is unfit for fine bread or cakes. If it has any unpleasant odor it is unfit for any use. In all eases flour should be sifted before using, and before mixing it should be thoroughly warmed through the whole mass. Flour, to keep well must be covered closely from the air. Rye meal is much better than rye flour for making all kinds of bread and muffins, but the meal, like the old fashioned corn or Indian meal, grows musty in a short time in hot weather, so that but a small quantity should be bought at a time. *