Four lbs. flour, 1 tablespoonful solid brewers' yeast, 1 1/2 pints lukewarm milk and water, salt.

Put the flour into a deep pan, sprinkle a little salt into it, hollow out the middle with a wooden spoon (taking care to leave the bottom of the pan well covered with flour). Next take the yeast, which has been made solid by liberally mixing with cold water, and allowing it to settle 24 hours. Then proceed to pour the yeast into the hole in the flour, and mix with it as much flour as is round about it until it is of the con sistency of thick batter; be careful there are no lumps. Sift plenty of flour over the top, cover with a clean cloth, and set it where the air is warm and equal. Allow to stand an hour or a little longer, and if the yeast has broken through it is then ready to be made into dough. Pour into the sponge the remaining milk and water. Mix into it as much of the flour as you can with the spoon. Now take plenty of the flour, sprinkle on the top of the leaven, and proceed to knead briskly, and when perfectly free from the lumps and it does not adhere to the hands, it may be covered with a cloth and left to rise a second time. When it begins to crack, which will be in about 3/4 of an hour, it can be formed into loaves and baked. In forming the loaves divide in two and make up the shape and size required, and with a sharp knife make incisions in the top of each loaf. If baked in tins, take care to grease them before using. When baked stand on end to allow the steam to evaporate. The dough can be made without making a sponge (if desired) by mixing the yeast with the best part of the milk and water, and after a little salt has been added, proceed to work up the whole of the flour at once, and then act as above. The dough will soften in the rising, so it should be made firm at first.