| PAGE | |
| PREFACE | i |
| CONTENTS | 1 |
| PRELIMINARY OBSERVATIONS, CHIEFLY WITH REGARD TO THE CHEMICAL CONSTITUTION AND NUTRITIVE QUALITY OF THE SUBSTANCES OF FOOD DERIVED FROM THE VEGETABLE KINGDOM | 7 |
| HISTORICAL SKETCH OF THE ART OF MAKING BREAD | 25 |
| BREAD CORN | 30 |
| THE BREAD-FRUIT | 39 |
| SAGO BREAD, and SAGO | 41 |
| CASAVA BREAD, and TAPIOCA | 43 |
| PLANTAIN BREAD | 45 |
| BANANA BREAD | 46 |
| BREAD OF DRIED FISH | 47 |
| BREAD MADE OF MOSS | 49 |
| BREAD MADE OF EARTH | 50 |
| ——————— | |
| ANALYSIS OF BREAD FLOUR | 52 |
| QUANTITY OF FLOUR OBTAINABLE FROM VARIOUS KINDS OF CEREAL AND LEGUMINOUS SEEDS EMPLOYED IN THE FABRICATION OF BREAD, AND DIFFERENT KINDS OF FLOUR MANUFACTURED FROM WHEAT | 55 |
| REASON WHY OATS, PEASE, BEANS, RICE, MAIZE, MILLET, BUCKWHEAT, AND OTHER NUTRITIVE GRAINS CANNOT BE MADE INTO LIGHT AND POROUS BREAD | 58 |
| THEORY OF THE PANIFICATION OF BREAD FLOUR | 61 |
| ——————— | |
| UNLEAVENED BREAD | 66 |
| OATMEAL CAKES | 68 |
| MIXED OATMEAL AND PEASE BREAD | 69 |
| UNLEAVENED MAIZE BREAD | 70 |
| UNLEAVENED BEAN-FLOUR BREAD | 71 |
| UNLEAVENED BUCKWHEAT BREAD | 71 |
| UNLEAVENED ACORN BREAD | 72 |
| SEA BISCUIT | 73 |
| ——————— | |
| LEAVENED BREAD | 79 |
| LEAVENED RYE BREAD | 83 |
| HUNGARIAN RYE BREAD | 85 |
| ——————— | |
| BREAD MADE WITH YEAST | 88 |
| METHOD OF MAKING WHEATEN BREAD, AS PRACTISED BY THE LONDON BAKERS | 93 |
| QUANTITY OF BREAD OBTAINABLE FROM A GIVEN QUANTITY OF WHEATEN FLOUR | 97 |
| HOME-MADE WHEATEN BREAD | 100 |
| TO MAKE PAN-BREAD | 102 |
| BROWN WHEATEN BREAD | 103 |
| MIXED WHEATEN BREAD | 104 |
| ROLLS | 105 |
| FRENCH BREAD | 105 |
| MUFFINS AND CRUMPETS | 105 |
| BARLEY BREAD | 109 |
| MIXED BARLEY BREAD | 111 |
| RYE BREAD | 112 |
| TURNIP BREAD | 114 |
| RICE BREAD | 116 |
| POTATOE BREAD | 121 |
| POTATOE ROLLS | 124 |
| APPLE BREAD | 125 |
| DOMESTIC OVEN FOR BAKING BREAD | 126 |
| POPULAR ERRORS CONCERNING THE QUALITY OF BREAD | 133 |
| LAWS PROHIBITING THE ADULTERATION OF BREAD AND BREAD FLOUR | 149 |
| ECONOMICAL APPLICATION OF YEAST | 162 |
| ECONOMICAL PREPARATION OF YEAST | 165 |
| ECONOMICAL METHOD OF MAKING YEAST, RECOMMENDED BY DR. LETTSOM | 165 |
| POTATOE YEAST | 166 |
| METHOD OF PRESERVING YEAST | 167 |