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[NEVER PUT OFF TILL TO-MORROW WHAT YOU CAN DO TO-DAY.] 1012. How to Use Baking Powder, &c. Baking powder may be used instead of yeast in making all kinds of bread, cake, teacakes, &c., and for biscuits and pastry, either without or in combination with butter, suet, &c. Bread, &c., made with baking powder is never placed before the fire to rise as when made with yeast, but the dough may be shaped and put into the oven as soon as it is made. The chief points to bear in remembrance are that in making bread two teaspoonfuls of baking powder should be used to every pound of flour, but for pastry, cakes, buns, &c., three teaspoonfuls should be used. The ingredients should always be thoroughly incorporated by mixing; the tins on which or in which the dough is placed to bake should be well floured, and not greased; and the oven should always be very hot, so that the baking may be effected as rapidly as possible. 1013. Bread (Cheap and Excellent). Simmer slowly, over a gentle fire, a pound of rice in three quarts of water, till the rice has become perfectly soft, and the water is either evaporated or imbibed by the rice: let it become cool, but not cold, and mix it completely with four pounds of flour; add to it some salt, and about four tablespoonfuls of yeast. Knead it very thoroughly, for on this depends whether or not your good materials produce a superior article. Next let it rise well before the fire, make it up into loaves with a little of the flour--which, for that purpose, you must reserve from your four pounds--and bake it rather long. This is an exceedingly good and cheap bread.