Next, stir in a teaspoon of nice clear salt, If this bread's not good, it won't be our fault.

Now add the sugar, teaspoons three, mix well together, for dissolved this must be.

Pour the whole mixture into an earthen bowl, a pan is just as good, if it hasn't a hole.

It's the cook and the flour, not the bowl or the pan (that makes the bread that makes the man).

Now let the mixture stand a minute or two, You've other things of great importance to do.

First sift the flour - use the finest in the land. Three quarts is the measure, (Gold Medal's the brand).

Some people like a little shortening power; If this is your choice, just add to the flour.

2 tablespoons of lard, and jumble it about, 'till the flour and lard are mixed without doubt.

Now grease well a bowl and put the dough in, Don't fill the bowl full - that would be a sin;

For the dough is all right and it is going to rise, 'Till you will declare it is twice the old size.

Brush the dough with melted butter, as the recipes say, cover with a towel; set in a warm place to stay,

Two hours or more, to rise, until light, When you see it grow, you will know it is right.

As soon as it is light, please place again on the board, Knead it well this time, here is knowledge to hoard.

Now back in the bowl, once more it must go, and set to rise for an hour or so.

Form the dough gently into loaves when light, and place in bread pan greased just right.

Shape each loaf you make to half fill the pan, This bread will be good enough for your young man.

Next let it rise to a level on pan, no more, Have the temperature right - don't set by the door.

Be careful about drafts - it isn't made to freeze, Keep the room good and warm, say 72 degrees.

Now put into the oven, it's ready to bake, Keep uniform fire, great results are at stake.

One hour more of waiting and you will be repaid by bread that is worthy (a well-bred made).