THE FRUGAL HOUSEKEEPER'S BROWN BREAD.
An economical, and at the same time a very agreeable and nutritious kind of bread may be made with wheaten flour, and what is commonly called sharps, or middlings. It would be preferred by many persons to that which is composed of the whole-meal, as it is less dark in appearance; and if carefully fabricated, may be rendered as light as the finest wheaten rolls. It is, in any case, infinitely superior to the common brown bread sold by the bakers in this country. One gallon of sharps, and two of flour, should be stirred together in the bread-trough or pan until the whole appears of one colour, and it may then be managed exactly like white bread, with the difference only of a little more yeast being allowed for it, as for other brown bread; or rather more time for the rising. The dough will absorb a somewhat larger proportion of liquid than flour does, and it should not be made very stiff, or it will not ferment freely.