Half lb. white flour, 1 teaspoonful baking-powder, a pinch of salt, 1/4 pint milk and water.

The simplest way of making bread in small quantities is as follows: Take 1/2 lb. of white flour, and, while in a dry state, mix in thoroughly a small teaspoonful baking-powder and a pinch of salt. Then add about a quarter of a pint of milk and water, or water alone; knead it as quickly as possible, and put immediately into a very hot oven; the whole secret of making light bread after this fashion lies in attention to these last rules. If the oven is well heated, it will rise almost directly, and it should be baked until the outside is quite crisp and hard. I generally knead mine into the desired shape, but they can be baked in tins if preferred. For brown bread, I use three parts of brown and one of white flour, and a little extra baking-powder; also adding a little more water, if necessary, to mix it.