Use flour containing a large per cent of gluten, or a flour called entire or whole wheat.

Flour should be kept in a dry place.

If milk is used, heat it to prevent souring.

Milk and water are both used lukewarm.

The yeast must be fresh.

One cake of yeast should be used with one quart, if set in the morning.

Dissolve one yeast cake in one-half cup of lukewarm water.

Loaves of bread should be baked one hour or more in a hot oven.

Place on the grate 10 minutes, then remove to the floor of the oven.

The heat of the oven should increase slightly during the first 20 minutes, and should be kept even for 20 minutes, and should decrease during last 20 minutes. When baked, the loaves should be cooled, uncovered, on a wire rack.

Biscuits require more heat than loaves of bread.

Bread should be kept in a clean tin box, and not exposed to moisture.