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Salt-Rising Bread No. 2. —A Mrs. Bruce, although she does not give her whereabouts, tells " Aunt Nancy, " who inquired through the Blade, how to make salt-rising bread as follows, which will speak for itself, and as many people prefer this kind, I give it a place: " Set your rising in a pitcher, a sugar bowl, or a new tin dipper. Either must be sweet. Have ready a crock or pot with warm water enough to come even with the rising and just hot enough not to burn the finger. Put a plate in the bottom of the crock, so the rising does not scald. Set on the back of the stove or anywhere to keep an even heat. I set my rising about 5 o'clock in the morning, and about 10 o'clock I add 1 table-spoonful of flour and stir. If successful, your rising will be ready to make into loaves about 2 o'clock in the afternoon. To
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