1. Take newly-ground middlings; put six heaping teaspoonfuls of it in a coffeecup; add one teaspoon of sugar one saltspoon of salt, one-half saltspoon of soda; mix thoroughly; pour boiling water in the mixture, stirring it well together until it will nearly fill the cup; remove the spoon; cover the cup of dough; set it where it will keep warm, not scald; set it Friday morning, and it will be light for Saturday's baking; if in a hurry, set in a dish of warm water. Now put in bread-pan flour enough for bread; add salt; take one quart of boiling water for three loaves, and turn into the middle of your flour, stirring in slowly; put enough cold water or milk to cool sufficiently to bear your finger in it; then add middlings; stir in well; cover with some of the flour, and set in a warm place. "When light enough mix soft into loaves, grease bread-pans, also top of the loaves, which makes a tender upper crust; cut gashes quite deep across, and they will rise evenly; set near the stove, and when light enough bake three-quarters of an hour.

2. In the morning take a quart dish and scald it out; then put in a pint of warm water; put in a teaspoonful of salt; stir flour enough in to make a thick batter; set the dish in a kettle of warm water, and where it will keep of the same temperature, just warm enough to bear your hand in. If the flour is good it will be at the top of the dish in two hours; then take flour enough in a pan to make three loaves of bread; make a hole in the middle; put in the yeast, and the same dish full of warm water; stir it up thick with a spoon, and cover it up with some flour, and set it to rise. When light mold into loaves, and set it in a warm place to rise again. When light enough, bake three-quarters of an hour.