‘Should it be put into earthen pans, the dough must be cut with the _point_ of the knife just below the edge of the dishes after it is laid into them. To prevent it sticking to them, and being turned out with difficulty after it is baked, the pans should be rubbed in every part with a morsel of butter laid on a bit of clean paper. When they are only floured, the loaves cannot sometimes be loosened from these without being broken. All bread should be turned upside down or on its side as soon as it is drawn from the oven; if this be neglected, the under part of the loaves will become wet and blistered from the steam, which cannot then escape from them. They should remain until they are perfectly cold before they are put away and covered down. ‘The only difference between this and the other way of making dough, mentioned at the beginning of these directions, is the mixing all the flour at first with the yeast and liquid into a firm smooth paste, which must be thoroughly kneaded down when it has become quite light, and then left to rise a second time before it is prepared for baking. A pint of warm milk and water, or of water only, may be stirred gradually to the yeast, which should then be poured into the middle of the flour, and worked with it into a stiff batter with a spoon, which should then be withdrawn, and the kneading with the hands commenced. Until a little experience has been gained, the mass of dough which will be formed with the pint of liquid, may be lifted from the pan into a dish, while sufficient warm water is added to wet up the remainder of the flour. This should afterwards be perfectly mingled with that which contains the yeast. A better plan is to use at once from a pint and a quarter to a pint and a half of liquid; but learners are very apt to pour in heedlessly more than is required, or to be inexact in the measure, and then more flour has to be used to make the bread of a proper consistence than is allowed for by the proportion of yeast named in the receipt. It is a great fault in bread-making to have the dough so moist that it sticks to the fingers when touched, and cannot be formed into loaves which will retain their shape without much flour being kneaded into them when they are made up for the oven. ‘When it is to be _home baked_ as well as home made, you must endeavour to calculate correctly the time at which it will be ready, and have the oven in a fit state for it when it is so. Should it have to be carried to the baker’s, let a thick cloth or two be thrown over it before it is sent.’ In these very plain directions I do not find that Miss Acton specifies the quantity of salt to be used. Some, however, is absolutely necessary, to make good bread—say half an ounce to a quartern of flour. CHAPTER XI. OVENS ANCIENT AND MODERN.