Sift the flour. Put the salt, sugar and butter into a large bowl, pour on the warm water, stir until they are dissolved. Add the flour gradually until it forms a thin batter, then add the yeast; beat vigorously for at least five minutes. Add more flour until the dough is stiff enough to knead. Turn out on the board and knead for half hour. Cover and let rise until double its bulk. Form into separate loaves, put into the pans, cover, and let rise again till double its bulk. Bake in a hot oven about an hour. (Milk or half milk may be substituted in this recipe.) BREAD (WITH A SPONGE). 1 tbsp. butter. 1 tbsp. sugar. 1/2 cup yeast or 1/2 yeast cake. 1 tsp. salt. 1 pt. water. About 2 qts. flour. Put the butter, sugar and salt in the mixing bowl, add 1/4 cup boiling water to dissolve them; then add enough lukewarm water to make a pint, 3 cups of flour, then the yeast (if the cake is used dissolve in 1/4 cup tepid water). Give it a vigorous beating, cover, and let it rise over night. In the morning add flour to make it stiff enough to knead. Knead for 1/2 hour. Cover closely, let it rise till it doubles its bulk; shape into loaves; let it rise again in the pans; bake as directed in previous recipe. WHOLE WHEAT OR GRAHAM BREAD. 1 pt. milk, scalded and cooled. 1 tsp. salt. 2 cups white flour. 2 tbsps. sugar. 5 or 6 cups whole wheat flour. 1/2 yeast cake or 1/2 cup yeast. Mix in the same order as given in previous recipes. Whole wheat flour makes a softer dough, consequently does not require so much kneading, otherwise it should be treated the same as other bread, allowing it a little longer time for baking; if too moist, a cupful of white flour may be added. YEAST. Steep 1/2 cup of loose hops in 1 quart of boiling water, in a granite kettle, 5 minutes. Mix 1 cup of flour, 1/4 of a cup sugar and 1 tbsp. salt. Strain the hop liquor and pour it boiling into the flour mixture. Boil 1 minute, or till thick. When cooled add 1 cup of yeast. Cover and set in a warm place until foamy, which will be in 4 or 5 hours. Pour into stone jars, which should be not more than half full, and keep in a cool place. (Three boiled potatoes may be mashed smoothly and added to this yeast if desired.) * * * * * SAUCES AND MILK SOUPS. WHITE SAUCE. (_For Vegetables, Eggs, etc._) 1 pt. milk. 4 (l.) tbsps. flour. 1/2 ssp. white pepper. 2 tbsps. butter. 1/2 tsp. salt. Heat the milk over hot water. Put the butter in a granite saucepan and stir till it melts, being careful not to brown. Add the dry flour, and stir quickly till well mixed. Add the milk gradually, stirring carefully (especially from the sides) until perfectly smooth. Let it boil until it thickens, then add salt and pepper. In using this sauce for creamed oysters, add 1/2 tsp. of celery salt, a few grains of cayenne pepper, and a tsp. of lemon juice. DRAWN BUTTER SAUCE.