_A Receipt for Bread-Making_.

Put ten large spoonfuls of flour in a breadpan, and add enough
warm water to make it into a thin batter, add half a pint of
yeast, mix well, and, having covered the bread-pan with a cloth,
put it in a warm place near the stove over night. During the night
it should rise and settle again. In the morning add enough flour
to make it in into a thick dough, and knead it on a bread-board
for ten minutes. Put it back into pan for two hours and let it
rise again. Grease your baking-tins, knead your dough again, and
then fill the tins half full, put them close to the stove to rise,
and when they have risen thoroughly, grease the tops of your
loaves with a little butter (preventing the crust breaking and
giving it a nice brown colour) and put them into the oven and bake
for an hour to an hour and a quarter.

As E---- had not Mrs. G---- to wash up with her, she enlisted one
of the men, and it was very funny to see him in a hat three times
too big for his head, pipe in his mouth, sleeves turned up, drying
the dishes and putting a polish on them. Talking of hats, E----
has at last got one and a half, it literally covers even her
shoulders, and at midday she declares she is as much in shade as
under a Japanese umbrella; for trimming a rope is coiled round the
crown, the only way to make it stay on the head. Of her gloves
there is only the traditional one left; the other is among the
various articles we have left on the prairie, bumped out of the
buggy one day when she took them off to take care of them in a
shower of rain.

That driving on the prairie is loathsome, but if we want to get