Salt Bread.—Make a thick batter with fine flour and a pint of scalding water, then add half a teaspoonful of salt, and beat it till quite smooth and full of air bubbles. Now cover it closely, stand it in a pan of warm water, and keep it in a warm place till the next morning. Next day scald a pint of milk, and set it aside until it is tepid, then add a teaspoonful of salt and enough flour to make a batter that will drop, but not pour, from the spoon. The salted batter prepared the previous night should now be very light, and have acquired a decidedly disagreeable smell; beat these two batters thoroughly and steadily together for quite three minutes, then cover with a cloth, stand the basin in a pan of warm water, and set it to rise in a very warm place till light (about two hours); now work in enough flour to make a nice dough, knead thoroughly until it is a perfectly smooth and springy mass, then divide it up, shape it into loaves, place these in a buttered pan, cover with a towel, and when very light bake in a moderate oven (300° Fahr.) for an hour. This dough must be kept very much warmer than ordinary yeast dough, or it will not rise properly; but when carefully made it is said to be more digestible than any other kind of bread. This dough makes very nice Grissini, or “salt sticks,” if divided up into strips 10in. or 12in. long by 1in. wide, rolled into sticks with your well-floured hands, and baked.