Ingredients. - One pound of flour. One teaspoonful of baking-powder. Salt. Time required, about three-quarters of an hour.

To make Unfermented Bread :

1. Put one pound of flour into a basin, and mix into it one teaspoonful of baking-powder and half a salt-spoonful of salt.

2. Add sufficient water to make it into a light, firm dough (not too stiff).

N. B. - It will take about half a pint of water.

3. Sprinkle flour over a board, and turn the dough out on it.

N. B. - Keep your hands floured, to prevent the dough from sticking to them.

4. Knead it with your hands, and make it up quickly into small loaves.

N. B. - Small loaves do better than large ones for unfermented bread; and the quicker the bread is made and put into the oven, the better.

5. Put the loaves on a floured baking-sheet, and put them in the oven (the heat should rise to 240°) to bake for half an hour.

N. B. - To see if bread is sufficiently baked, run a clean knife into it; and if it comes out bright and untarnished, the bread is done.

6. Take the bread out of the oven, and stand each loaf on its side to cool.