SALT RISINO BREAD

The newest thing is not always the best. It pajrs to tnm back occasionally and pick up something long since cast away. Twen- ty years ago I cast away salt rising bread, I mean now to havethe old time bread again. Let it forever be called Long Life Bread. It is sweet and has its own peculiar flavor. There is nothing in it which was not at 8 A. M. salt, water and flour, and it is done 60

at 6 P. M. or earlier. It is well leavened, without sour or poisonous rot in the yeast, and hence must be wholesome, as I find that it is. The trick in making it is to keep the yeast and the dough from getting chilled. It must be kept warm or it will sotu*. I bum a bouse lamp under a tin oven, tnmed half down, and so keep it at an even temperature. I make a large cofiee cup half full of thick batter, using a tea- spoon which I leave in the yeast nntil it rises. A very small pinch of salt is dis- solved in the warm water, and it is thick- ened with graham flour ; stir fonr or five times before it begins to rise at aboat 2 P. M. Meantime put the flpor into the oven to warm, to prevent the dough from becom- ing chilled in the kneading. If it is sweet and good, the yeast rises from the center; if sour it will look blubbery and dabby on the sides of the cup, and not rise more than half the height of sweet yeast. The dough should be well kneaded, and the grain is very fine, and the bread whiter than that made of other yeast. The dough should be made into flat loaves and set bock into the oven to rise. It is only kneaded once. It will require nearly two hours to rise in the bakepans, and it must be well np before tt is put to bake. If the yeast sours don't spoil the bread with it. Try again, if prop- erly done there is no chance to &il. — A Stranger.