3564. Pulled Bread.—Take from the oven an ordinary loaf when it is about half baked, and with the fingers, while the bread is yet hot, dexterously pull the half-set dough into pieces of irregular shape, about the size of an egg. Don't attempt to smooth or flatten them—the rougher their shapes the better.
3565. Set upon tins, place in a very slow oven, and bake to a rich brown. This forms a deliciously crisp crust for cheese. If you do not bake at home, your baker will prepare it for you, if ordered. Pulled bread may be made in the revolving ovens.
3566. It is very nice with wine instead of biscuits.
3567. A great increase on home-made bread, even equal to one-fifth, may be produced by using bran water for kneading the dough. The proportion is three pounds of bran for every twenty-eight pounds of flour, the bran to be boiled for an hour, and then strained through a hair-sieve.
3568. Indian cake made with buttermilk, or sour milk with a little cream or butter rubbed into the meal, and a tea-spoonful of pearlash in the milk, is very light and nutritious.