These are best bought ; but if our readers are unable to procure any, they can be made thus : - One pound of ground rice, half a pound Oaten bread requires to make it warm water, a good deal of yeast, and much kneading - but it is not good.

Barley bread takes less yeast.

We need scarcely observe that a piece of sour dough will act instead of yeast, and leaven the bread ; but the bread has always an acid taste.

The water used for bread making should be soft water, if it can be had, well-filtered. The more water used the looser the dough will be, and if baked in tins it will be the lighter, or bran water is excellent, adding quite one-fifth to the bread. It is prepared thus : - Boil three pounds of bran in water for every twenty-eight pounds of flour you mean to use ; boil it for an hour ; strain the water off through a hair sieve, and use it for mixing the flour.

Baking Powder For Hot Rolls

Six ounces of carbonate of soda, four ounces of tartaric acid, two ounces of finely powdered and sifted sugar, one ounce of salt; mix well. After the flour is made dough with milk, add one teaspoonful of the powder to every pound of flour, knead it well in. The powder is kept for use well corked up grown flour requires the oven to be extra hot, and the bread must be eateri when quite stale. In the north of Sweden where the sun often refuses to fully ripen the grain, it is exposed to dry in the sun and air on a rack which is to be found outside most houses, and where it becomes fit for use, though cut before it is quite ripe.