The Boston cooking-school cook book

in temperature of 65° F. In morning cut down: this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time; dough may be again raised, and recut down if it is not convenient to shape into loaves or biscuits after first cutting. When properly cared for, bread need never sour. Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let rise again to double its bulk, and bake in hot oven. (See Baking of Bread and Time Table for Baking.) This recipe will make a double loaf of bread and pan of biscuit. Cottolene, coto suet, or beef drippings may be used for shortening, one-third less being required. Bread shortened with butter has a good flavor, but is not as white as when lard is used. Milk and Water Bread 1 cup scalded milk 1 cup boiling water 1 tablespoon lard 1 tablespoon butter 1½ teaspoon salt 1 yeast cake dissolved in ¼ cup lukewarm water 6 cups sifted flour, or one cup white flour and enough entire wheat flour to knead Prepare and bake as Water Bread. When entire wheat flour is used add three tablespoons molasses. Bread may be mixed, raised, and baked in five hours, by using one yeast cake. Bread made in this way has proved most satisfactory. It is usually mixed in the morning, and the cook is able to watch the dough while rising and keep it at uniform temperature. It is often desirable to place bowl containing dough in pan of water, keeping water at uniform temperature of from 95° to 100° F. Cooks who have not proved themselves satisfactory bread makers are successful when employing this method. Entire Wheat Bread 2 cups scalded milk ¼ cup sugar or ⅓ cup molasses 1 teaspoon salt 1 yeast cake dissolved in ¼ cup lukewarm water 4⅔ cups coarse entire wheat flour Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover,