COTTAGE BREAD.
It is often peculiarly acceptable in London and
elsewhere. She makes it even for the family of
the clergyman of her parish, when their own
servants cannot perform that duty; and the con-
stancy with which it is required from her is suf-
ficient evidence of their deficiency in that respect.
“Mix with about five gallons and a half of flour,
a teacupful or about six ounces of salt, and three
pennyworth, or rather more than a pint, of yeast.
Make these up into a dough at once, with some-
thing more than a gallon of warm water; let it
stand to rise until it is quite light, and in the
meantime, kindle the fire in the oven, and heat it
well. A fourpenny faggot is all the fuel that is
used for it; but it is always heated once a week,
and sometimes twice, so that it requires less than
ovens which are not so regularly used. Divide
the dough into four-pound loaves, and bake them
well. They will be nicely done in about two
hours.”
This bread, when carefully stored, remains per-
fectly good in cool weather for ten days; and has
occasionally been found quite eatable at the end
of a fortnight, which it would not have been un-
less it had been wholesomely made and thoroughly
baked. I think it might be slightly improved by
diminishing a little the proportion of yeast used
for lightening it, and allowing it to lie rather
longer after it is kneaded down, before it is put