several weeks old, it will take more. If you use dry yeast, let it soak
fifteen minutes, and put in a tea-spoonful of salaeratus to prevent it
from getting sour.


Light Bread, Baking in a Stove, &c.

For two loaves of bread, thicken a quart of water with flour, till it
will just pour easily; put in a table-spoonful of salt and half a
tea-cup of yeast; this should be done in the evening. If the weather is
cold, set it where it will be warm all night; but, if warm, it will rise
on a table in the kitchen. (If it should not be light in the morning,
and the water settles on the top, stir in a little more yeast, and set
it in a pan of hot water for a few minutes;) knead in flour till it is
nearly as stiff as pie crust, and let it rise again. Have your baking
pans greased, and when it is light, mould out the bread, and put it in
them; set it by the fire, covered with a cloth, till it begins to crack
on the top--when it is light enough to bake. To bake in a stove
requires care to turn it frequently; if it browns too fast at first,
leave the door open a little while; a thick loaf will bake in an hour,
and a small one in less time. In trying the heat of a stove, drop a few
drops of water on the top, if it boils gently it is in good order, and
the heat should be kept at this point.


To Bake a Dutch-oven Loaf.

If you wish to make a large loaf, it will take three pints of water,
more than half a tea-cup of yeast, and two spoonsful of salt; when the
rising is light, knead it up, have the dutch-oven greased; put it in,