Vienna Bread.—This is very often made precisely like household bread, only using milk and water instead of plain water, and dissolving a little butter in the water. The great difference is that the very finest Hungarian flour being used instead of ordinary flour, more liquid is required than for household bread. An easy way of making it is to rub 2oz. of butter into 2lb. of warmed and sifted flour; now rub together a teaspoonful of sugar and an ounce of yeast till it creams, mixing in with it a pint of tepid milk, then pour it on to the flour and butter, adding in a teaspoonful of salt, and mix it all to a good dough; when it can be lifted out of the basin in a firm smooth mass, leaving the sides of the basin quite clear, put the dough back into the basin which you have previously lightly floured, cut it across and across with a sharp knife, and let it rise in a warm place for about an hour. When it has risen well it will be twice its original size, the cross cuts on the top will be almost invisible, and on touching it the dough will feel quite distended and elastic. Again turn it out, re-knead it lightly, and half fill some well buttered square tin moulds with the mixture; let it rise a little in the tins, and bake in a sharp oven till done. Almost every baker has his pet recipe for this bread, some omitting the sugar, others, again, using an egg for each pound of flour, etc. This dough is also used to make the various twists, and rolls, and shapes of different kinds so much used abroad.