"OUR DAILY BREAD."
[To THE EDITOE of 7211 " SPECTATOR."i Sta.—Considering that bread is now not only the staff of life, but is becoming also the staff of thought, and about the one topic of discussion, a description of the kihd of bread upon which my family and myself have subsisted for nearly thirty years may not be uninteresting. White bread was always taboo in my father's household, and we baked at home then. So it was no new thing, after I had been married but a few weeks and discovered that I was being persistently served with short-weight bread by the baker, to decide on home-made bread again with " happiness ever after." We get the flour in large quantities, and invariably mix with it a certain percentage of whole meal, bake it in our own range, end turn out a loaf that I am conceited enough to say can hardly be beaten anywhere. It is of course much more lasting and satisfying than all white bread, and one never tires of it as if it were all brown. I only once tasted bread like it, and that was in London about three years ago. I remarked at the time: " If all the bakers would sell bread like this I should never have to bake." It was what was known then as " standard bread," a bread which, if it had always been made properly, must surely have found universal favour. As it is unnecessary to give the recipe here, I will refer your readers to my little book, A Woman's Work and How to Lighten It (post free for Is. from 5 Corbett Road, Cardiff), for the full directions for making this delicious and health-gis:ing bread. As a proof of the pudding is in the eating, I will only add that digestive trouble of any sort has been and is almost a thing unknown in the annals of the
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