A Course of Lectures on the Principles of Domestic Economy and Cookery

in anything you like. You can put sugar, or milk, or anything you like in the bread to vary it. I will use nothing to-day but yeast, flour, water, and salt. This is perfectly plain, wholesome bread. You put milk in bread and it makes it dry quicker. Vienna bread, which is made partly of milk, dries more quickly than any other bread that is made. You can make any variation you like from the recipe I have given you. I have given you a perfectly plain home-made bread. _Question._ Do you ever scald the flour for bread? MISS CORSON. You can scald the flour if you wish, but you do not accomplish any special purpose by it. In the winter time, if you heat the flour before you mix it with yeast and warm water, you increase the rapidity with which the bread dough rises. _Question._ How would you make brown bread--ordinary graham bread? MISS CORSON. Use graham flour; mix your white flour with it, if it is for graham bread proper; if it is for graham gems use simply graham flour, water and salt, beaten together. Graham flour, salt and water beaten together into a form and baked in little buttered tins is the graham bread pure and simple of the Grahamites. It is not necessary to knead bread more than once to secure lightness. I have already said that the longer you prolong the process of bread making the more of the nourishment of the flour you destroy. You will see when the bread is baked to-day, if we are fortunate in our baking, that the bread is perfectly light and of even grain. BREAD AND APPLE PUDDING. Stale bread cut in slices or small pieces, fill a pudding dish of medium size, only three eggs, or if eggs are very dear, four tablespoonfuls of sugar, and a pint of milk, or enough more milk to saturate the bread. If the bread is very stale and dry you will have to use a pint and a half of milk. Three eggs, a pint of milk, four tablespoons