Rye Bread.—Scald a pint of milk and dissolve in it a teaspoonful each of butter and salt; when cool, work in half a cake of compressed yeast, with enough fine flour to make a thick batter, and beat this well till the batter is full of air bubbles; now cover it, and let it stand in a warm place until morning. Next morning work in lightly enough rye flour to make a soft dough, and, when sufficiently kneaded, divide this dough into two loaves; shape them, place in greased bread-pans, cover, and let them stand in a warm place to rise again. When light, bake in a moderate oven (300° Fahr.) for one hour. Remember that rye bread must never be as stiff as white bread, nor does it require so much kneading. Formerly the sponge for rye bread was set with barley meal, which may perhaps account for its loss of general favour.