[To the Editor of the SPECTATOR.] SIR, - - May
I take up a little of your valuable space and tell your readers that most excellent wholemeal bread can be made very easily at home by even a novice at cooking with the coarse wholemeal to be obtained from the Army and Navy Stores, the only place where so far I have discovered I can procure it : 9 tablespoonfuls of wholemeal with a teaspoonful of salt, brown sugar and bicarbonate of soda, and half a teaspoonful of cream of tartar—all mixed together dry. This should be made fairly moist with milk (if sour it is all the better), turned on to a lightly floured board and well kneaded. Bake on a greased tin, in a moderately quick oven. Unlike the brown bread one buys, this keeps very fresh and is always so much appreciated that I wonder more people do not make it.--I am, Sir, &e.,
A NOVICE AT COOKING.
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