French Bread

Two quarts of flour, scald one pint of it; butter, half the size of an egg ; mix with cold water, two-thirds cup of yeast. When mixed, knead fifteen minutes, using as little additional flour as possible. Let it rise twelve hours. Cut and work with a knife ten minutes before putting it into the pan to bake.

Bread Griddle Cakes With Water

Soak pieces of stale bread in water till quite soft; drain them through a sieve, rub the bread through a colander. To one quart of this add three eggs and milk to made a thick batter. Bake on a griddle.

Soda Griddle Cakes

One pint milk, two teaspoons cream tartar, one teaspoon soda, flour to mke a thin batter.

Weights Of Bread

A quartern loaf should weigh 4 lbs. 5 1/2 ozs.

A half-peck loaf, 8 lbs. 11 ozs.

A peck or stone of flour is 14 lbs.

A bushel, 56 lbs.

A sack, 5 bushels, or 280 lbs., or 2 1/2 cwt.

Bakers may be required to weigh the bread they sell, but fancy bread is not sold by weight.

How To Discover Alum In Bread

Heat a knife and stick it into a loaf. If alum is in it, it will slightly coat the knife.

Alum may also be discovered in bread (if it be present) by dipping a slice of the loaf into an infusion of logwood. The logwood will turn a purplish carmine if there is alum in it.

Bread is not good if there are black specks on the upper crust, or if the bottom crust grows moist and sodden by standing.