The American Frugal Housewife

A mixture of other grains is economical when flour is high. _Dyspepsia Bread_.--The American Farmer publishes the following receipt for making bread, which has proved highly salutary to persons afflicted with that complaint, viz:--Three quarts unbolted wheat meal; one quart soft water, warm, but not hot; one gill of fresh yeast; one gill of molasses, or not, as may suit the taste; one tea-spoonful of saleratus. This will make two loaves, and should remain in the oven at least one hour; and when taken out, placed where they will cool gradually. Dyspepsia crackers can be made with unbolted flour, water and saleratus. _To make Rice Bread_.--Boil a pint of rice soft; add a pint of leaven; then, three quarts of the flour; put it to rise in a tin or earthen vessel until it has risen sufficiently; divide it into three parts; then bake it as other bread, and you will have three large loaves. Heating ovens must be regulated by experience and observation. There is a difference in wood in giving out heat; there is a great difference in the construction of ovens; and when an oven is extremely cold, either on account of the weather, or want of use, it must be heated more. Economical people heat ovens with pine wood, fagots, brush, and such light stuff. If you have none but hard wood, you must remember that it makes very hot coals, and therefore less of it will answer. A smart fire for an hour and a half is a general rule for common sized family ovens, provided brown bread and beans are to be baked. An hour is long enough to heat an oven for flour bread. Pies bear about as much heat as flour bread: pumpkin pies will bear more. If you are afraid your oven is too hot, throw in a little flour, and shut it up for a minute. If it scorches black immediately, the heat is too furious; if it merely browns, it is right. Some people wet an old broom two or three times, and turn it round near the top