loaf. In baking, the time allowed should depend on the size of the
loaf. When baked at a temperature of 450 degrees, large loaves take
from forty-five to sixty minutes, small loaves from thirty to forty
minutes, rolls from ten to twenty minutes.

It is well to divide the oven time into four parts. During the first
quarter, the rising continues; second quarter, browning begins; the
third quarter, browning is finished; the fourth quarter, bread shrinks
from the side of the pan. These are always safe tests to follow in
your baking. When baked, the bread should be turned out of the pans
and allow to cool on a wire rack. When cool, put the bread in a stone
crock or bread box. To prevent staleness, keep the old bread away from
the fresh--scald the bread crock or give your bread box a sun bath at
frequent intervals.

Even with all possible care to prevent waste, yeast breads will not
conserve our wheat supply so well as quick breads, because all yeast
breads need a larger percentage of wheat. The home baker can better
serve her country by introducing into her menus numerous quick
breads that can be made from cornmeal, rye, corn and rye, hominy, and
buckwheat. Griddle cakes and waffles can also be made from lentils,
soy beans, potatoes, rice and peas.

Do not expect that the use of other cereals in bread-making will
reduce the cost of your bread. That is not the object. Saving of wheat
for war needs is the thing we are striving for, and this is as much
an act of loyalty as buying Liberty Bonds. It is to meet the crucial
world need of bread that we are learning to substitute, and not to
spare the national purse.