Four of the simplest ingredients in the culinary laboratory enter into the composition of a loaf of bread; yet the changes through which these materials pass before a finished loaf is evolved are the most complicated in all cookery. The four ingredients that enter into a loaf of bread are flour, yeast, salt and liquid. Milk or water, or a part of each, may comprise the latter. Bread made with milk is more nutritious, but it dries more quickly than does bread in which water is used. The texture of milk bread, even with slight kneading, is velvelty and pleasing. Half milk and half water is quite generally used. Water bread, without shortening, carefully manipulated, gives a loaf of nutty flavor, but with tough crust. Water, with two tablespoons shortening to the pint, is more generally preferred by American housekeepers. Opinions differ as to just what properties good bread should possess. Some wish a moist crumb and tender crust, others a dry crumb and a flinty crust. But there are certain points upon which all agree; namely, bread should be agreeable in smell and taste, while it should be light and porous, and the loaf should keep in good condition several days.-[J. McK. H.

Homemade Baking Powder

To 1 lb and 2 ozs cream tartar add 1/2 lb bi-carbonate of soda and 1/4 lb fine cornstarch. Mix well and sift through a very fine sieve at least six times to be sure that the ingredients are evenly distributed. All the ingredients must be dry, and the baking powder should be kept in a close tin, and set away in a dry place. Weigh the ingredients exactly, according to the above given quantities. Too much soda will cause yellow or brown spots to appear in the batters where this baking powder is used, and besides being unpalatable, when too much soda is used it hinders digestion.-[A. G., Mass.