Take apint of new milk, stir in nearly apint of boiling water, then salt it with ateaspoonful of fine salt; thicken this with flour enough to make a thick batter. Set it in a warm place to rise, and it is ready to mix into bread. Mix the yeast in a soft dough with fine flour, alittlelard, and acup of water; mould it, and set it to rise. When well risen, bake it a nice brown. Wrap it in a damp cloth for a few minutes, and let it cool slowly before it is cut. This is a good bread for a delicate stomach, which is sometimes painfully affected by hop-yeast bread.