this purpose, but one can manage quite well with oven-plates made of
sheet-iron or black steel.

Into a large basin put 2 cupfuls of the coldest water procurable. Aerate by
pouring from one vessel to another several times, or by whipping up with a
spoon or spatula. Take 4 cupfuls whole meal, and pass several times through
a sieve. Sprinkle the meal into the water a little at a time, whipping
vigorously all the while till about three-fourths are worked in, and
continue whisking from 20 to 30 minutes till the mixture is full of air
bubbles. Sprinkle in the rest of the wheatmeal and mix thoroughly.
Meanwhile, see that the oven is very hot, as a strong steady heat is
necessary. Make the gem pans or oven-plates also very hot and grease
lightly. Half fill the pans and put at once in oven, so that the moist air
may be as quickly as possible converted into steam, and thus puff up the
bread. If oven-plates are used, put dessertspoonfuls some distance apart on
these and put in oven. If the oven is hot enough, a crust will at once
form, and the steam trying to force its way out will send them up like puff
balls. Moderate the heat, if possible after 10 or 15 minutes, and allow to
bake for about 30 minutes longer. It is very easy to regulate the heat if a
gas stove is used; if a range, put on some small coal. When baked turn out
on a sieve, and when quite cold split open and toast on the inside.

Another excellent kind of bread, which can be managed quite easily with a
little trouble and practice, is raised with eggs. It is generally known as


Wallace Egg Bread,

and as I have the recipe direct from Mrs C. Leigh Hunt Wallace, the inventor
of this kind of bread, I am able to pass it on at first hand.