founded on the fact that he can regulate the temperature of his shop
and thus prevent drafts from chilling the dough. This box is just an
ordinary cracker box with the lid hinged on it. It is then lined with
thick asbestos paper on the inside and then covered with oilcloth
on the outside. The bowl with the dough is then placed in the box to
retain its temperature and to be free from drafts while it rises. In
cold weather this box can be heated by placing a warm iron in it when
starting to mix the dough, and then removing the iron before placing
the dough in the box. This box will easily pay for the time and cost
in a few weeks, and then, too, it will prevent failure.

Now to get the proper temperature--always use a thermometer. Remember
that you cannot successfully gauge the correct temperature of liquids
that are used for making bread by testing with the finger or by
testing them from the spoon. Any plain thermometer that can be found
in the house will do for this work. Scrub it with soda and water to
remove the paint. Remember, in cold weather to heat the mixing bowl.
See that the flour is not lower than 65 degrees Fahrenheit.

All water or half water and milk may be used in making bread. When the
milk is used it must be scalded and then allowed to cool. Evaporated
or condensed milk does not require scalding. Simply add the hot water
to acquire the proper temperature.


POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING

Earthen mixing bowls or clean cedar pails make the best utensils to
set the bread dough in. These utensils will retain the heat and are
easy to clean, and when they are closely covered, prevent a hard crust