=To make Bread from Flour that runs.=--Put what flour you need in your pan, and pour enough boiling water over to just wet all of it, but not to make it thin; sprinkle in a teaspoonful of salt and a spoonful of butter; stir it up with a large wooden spoon until sure that all the flour is scalded; then cover and let it stand till cool enough to add the yeast. So that the yeast is sweet and lively, you can use any kind you prefer, bakers’ or home-made. When the flour is sufficiently cool, clear to the bottom, add your yeast, and give the whole mass a faithful kneading, adding more tepid milk or water, if needed. Knead till the dough cleaves from your hand easily, then set it to rise. When very light, knead again, put into the pans, and leave it to rise once more; then bake as directed above. By this method _running_ flour can often be conquered, and bread thus scalded will be found uncommonly sweet and tender. =Bread by Scalding the Flour.=--Pour enough boiling water on two quarts of flour to wet it thoroughly; add two even table-spoonfuls of butter; stir all well together, and let it stand till cool; then add a small cup of domestic yeast, or not quite a penny’s worth of bakers’ yeast; mold it fifteen minutes, then set by the fire to rise. When it begins to crack on top, put it on the molding-board, beat it with the rolling-pin, and chop and mold alternately for twenty minutes; then make into loaves, prick them on top, and set them by the fire to rise once more. As soon as light, bake. Bread made in this way is not quite so white, but is very sweet and light. If flour is at all inclined to “run,” the scalding will stop it. =To make Stale Bread fresh.=--Put the loaf into a clean tin, and cover closely to exclude all water, and set into a steamer or a kettle of boiling water for half an hour; then remove it from the tin and it will look like fresh bread, and be really almost equal to a new loaf. =Graham Bread.=--Two quarts of unbolted wheat, half a cent’s worth of bakers’ yeast, or half a teacup of home-made yeast; two table-spoonfuls of molasses, one even teaspoonful of salt, and warm water or milk and water enough to make a stiff dough. Beat this well, or, wetting your hands in water, mix it very thoroughly; cover closely, and let it rise light,--about six hours in warm weather, or in winter mix just before going to bed. When it is light, wet your hands in cold water and put it into well-buttered pans. Let it rise in the pans about an inch; an hour will generally be long enough. Bake an hour and a half, or until it is very well baked, but not scorched. Or, take three small cups of the sponge from your wheat bread; when well risen add to it two spoonfuls of molasses, half a teacup of Indian meal, one teaspoonful of salt, and half a pint of warm milk and water; stir in enough Graham flour to make a stiff dough, and cover closely and set to rise. When light, fill your pans half full; let it rise once more, and bake carefully.