Whole-Meal Bread

To 5 lbs. of meal take 1 oz. carbonate of soda, 3/4 oz. tartaric acid, 3 pints water. Dissolve the soda in 2 1/2 pints of water, and mix thoroughly with the meal in a glazed pan; let it stand an hour or so; then dissolve the tartaric acid in the remaining 1/2 pint of water, and mix as quickly as possible; put on and under tins, and into the oven immediately - oven rather sharp heat. We have been favoured with the above recipe by a London baker.

Unfermented Bread

Take fine flour 5 lbs., bicarbonate of soda 1 oz., pure tartaric acid 1 oz., water 1 quart, salt 1/2 oz. Mix the bicarbonate of soda and salt with the flour, and put the tartaric acid into the • water, and then blend the whole in the usual way of making dough; bake in tins, or without. Bread thus made has an agreeable taste, keeps much longer than fermented bread, is more digestible, and less liable to turn sour or mouldy.

French Bread

With a quartern of fine flour mix the yolks of 3 and whites of 2 eggs beaten and strained, a little salt, 1/2 pint of good yeast (not bitter), and as much milk made a little warm as will work into a thin light dough; stir it about, but don't knead it. Have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done.

Rolls and Muffins, or any sort of bread, may be made to taste new when two or three days old, by dipping them into water and baking afresh; or a stale loaf may be pulled to pieces, dipped a moment into milk, and the pieces baked a light brown. This is called pulled bread; in French, croutons.

Scone Loaf (Scotch Recipe)

2 teacupfuls of flour, 1 teaspoonful of salt, 1 teaspoonful of cream of tartar, 1/2 teaspoonful of carbonate of soda, a little milk. Mix all well with a spoon, not touching it with the hand, and bake in a moderately quick oven for half an hour.

Buns (Old Recipe)

Take 2 lbs. flour, 1 pint of ale-yeast with a little sack, and 3 eggs beaten; knead all together with a little warm milk, nutmeg, and salt. Lay it before the fire till it rise very light. Then knead into it a pound of fresh butter and a pound of round carraway comfits, and bake them in a quick oven on floured papers, in what shape you please.