When you make bread, first set the sponge with warm milk or water,
keeping it in a warm place until quite light. Then mold this sponge,
by adding flour, into one large loaf, kneading it well. Set this to
rise again, and then when sufficiently light mold it into smaller
loaves, let it rise again, then bake. Care should be taken not to get
the dough too stiff with flour; it should be as soft as it can be to
knead well. To make bread or biscuits a nice color, wet the dough
over top with water just before putting it into the oven. Flour should
always be sifted.

BROWN BREAD, for those who can eat corn-meal: Two cups Indian meal
to one cup flour; one-half teacup syrup, 2-1/2 cups milk; 1 teaspoon
salt; 3 teaspoons of Gillett's baking powder. Steam an hour and a
half. To be eaten hot. It goes very nicely with a corn-beef dinner.

BROWN BREAD.--Stir together wheat meal and cold water (nothing else,
not even salt) to the consistency of a thick batter. Bake in small
circular pans, from three to three and a half inches in diameter,
(ordinary tin pattypans do very well) in a quick, hot oven. It is
quite essential that it be baked in this sized cake, as it is upon
this that the raising depends. [In this article there are none of the
injurious qualities of either fermented or superfine flour bread;
and it is so palpably wholesome food, that it appeals at once to the
common sense of all who are interested in the subject.]

BROWN BREAD--Take part of the sponge that has been prepared for your
white bread, warm water can be added, mix it with graham flour (not
too stiff).