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is done; but if it should not rise, put it back again; when the bread is taken out of the oven, wrap it in a cloth till quite cold. You should have a large tin vessel with holes in the top, to keep bread in; in this way, it will be moist at the end of the week

way. If you arrange every thing with judgment, half a dozen loaves of bread, as many pies or puddings, rusk, rolls or biscuit may be baked at the same time. Some persons knead up their bread over night in winter, to do this, the sponge should be made up at four o'clock in the afternoon. If you wish to put corn flour in your

set it by the fire, covered with a cloth, till it begins to crack on the top--when it is light enough to bake. To bake in a stove requires care to turn it frequently; if it browns too fast at first, leave the door open a little while; a thick loaf will bake in an hour, and a small one in less time. In trying the heat of a stove,

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