HUNGARIAN RYE BREAD 85 ——————— BREAD MADE WITH YEAST 88 METHOD OF MAKING WHEATEN BREAD, AS PRACTISED BY 93 THE LONDON BAKERS QUANTITY OF BREAD OBTAINABLE FROM A GIVEN QUANTITY 97 OF WHEATEN FLOUR HOME-MADE WHEATEN BREAD 100 TO MAKE PAN-BREAD 102 BROWN WHEATEN BREAD 103 MIXED WHEATEN BREAD 104 ROLLS 105 FRENCH BREAD 105 MUFFINS AND CRUMPETS 105 BARLEY BREAD 109 MIXED BARLEY BREAD 111 RYE BREAD 112 TURNIP BREAD 114 RICE BREAD 116 POTATOE BREAD 121 POTATOE ROLLS 124 APPLE BREAD 125 DOMESTIC OVEN FOR BAKING BREAD 126 POPULAR ERRORS CONCERNING THE QUALITY OF BREAD 133 LAWS PROHIBITING THE ADULTERATION OF BREAD AND 149 BREAD FLOUR ECONOMICAL APPLICATION OF YEAST 162 ECONOMICAL PREPARATION OF YEAST 165 ECONOMICAL METHOD OF MAKING YEAST, RECOMMENDED BY 165 DR. LETTSOM POTATOE YEAST 166 METHOD OF PRESERVING YEAST 167 ------------------------------------------------------------------------ A TREATISE ON THE ART OF MAKING Good and Wholesome Bread. ------- PRELIMINARY OBSERVATIONS. To most animals nature has designed a limited range of aliment, when compared to the extensive choice allotted to man. If we look into the history of the human race, inhabiting the different parts of the globe, as far as we are acquainted with it, we find, that man appears to be designed by nature to eat of all substances that are capable of nourishing him: fruits, grains, roots, herbs, flesh, fish, reptiles, and fowls, all contribute to his sustenance. He can even subsist on every variety of these substances, under every mode of preparation, dried, preserved in salt, hardened in smoke, pickled in vegetable acids, &c.