Directions for Bread-Making
From the 1877 Farmers’ Almanac
Put three quarts of flour in a great big bowl,
And right in the middle make a big hole.
Three teaspoons of sugar and one of salt,
One-half cup of strong yeast, free from fault,
One pint of water and a little lard.
Let stand till tea-time, then roll up hard;
Let it rise till bed-time then knead again;
Put in your “best licks” now with might and main,
Then early next morning just take it once more,
Work it well, cut up—don’t put on any flour;
Shape it out into rolls and put into your pan;
Have it rise once more as quickly as you can,
Then put in your oven and thoroughly heat it,
And if it’s not good, we’ll come help you eat it.