Practical vegetarian cookery

dough begins to stiffen, cut in the flour with a bread knife; add flour until the dough slips easily from the board, and does not stick to the hands. Then knead the dough on a slightly floured board until smooth, elastic, and full of air bubbles. Knead it firmly, but lightly, using only the wrist movements, put back in bowl, cover, and let rise in warm place until it doubles in bulk; shape into loaves, or biscuit; brush lightly with melted butter, and place in warm buttered pan. Let rise, closely covered, until loaves have doubled in bulk. Bake in an oven hot enough to brown one teaspoonful of flour placed on a piece of paper, in five minutes. If biscuits are to be baked, the oven should be hot enough to brown flour in two minutes. Let the bread bake from forty-five minutes to one hour. The first quarter of the time the bread should rise, but not form a crust; the second quarter the crust should form; the third the crust should become golden brown; the fourth should complete the baking. Place the loaf to cool uncovered, and in such a position that the air can circulate freely around it, bottom and all. WHOLE WHEAT BREAD. Make a sponge of one half cupful lukewarm water, one half yeast cake dissolved in one fourth cupful lukewarm water, and one cupful of white flour; cover; and set in warm place,--about 90 degrees F.--until light and foamy; add one half cupful scalded milk, cooled to lukewarm, one half teaspoonful of salt and whole wheat flour to make a stiff dough; knead thoroughly, put into warm place, let rise until it doubles in bulk; mould into a loaf, put into a warm buttered pan, and keep closely covered in warm place until it rises sufficiently to double in size; put into a hot oven; at the end of fifteen minutes lower the temperature of oven and bake at least forty-five minutes longer. This makes one loaf. ENGLISH UNFERMENTED GRIDDLE BREAD. This bread is usually made from whole wheat flour. It is cooked