Remove loaves at once from pans, and place on their sides on a wire bread or cake cooler. If a crisp crust is desired allow bread to cool without covering; if soft crust, cover with a towel during cooling. When cool, put in tin box or stone jar, and cover closely.

Never keep bread wrapped in a cloth, as the cloth will absorb moisture, and transmit an unpleasant taste to the bread. Bread tins or jars should be washed and scalded twice a week in winter, and every other day in summer; otherwise bread is apt to mould.

Unfermented Bread is raised without a ferment, the carbon dioxide being produced by the use of soda (alkaline salt, and an acid). Soda, employed in combination with cream of tartar, for raising mixtures, in proportion of one-third soda to two-thirds cream of tartar, was formerly used to a great extent, but has been generally superseded by baking powder.

Baking Powder is composed of soda and cream of tartar in definite, correct proportions, mixed with small quantity of dry material (flour or corn-starch) to keep action from taking place. If found to contain alum or ammonia, it is impure. In using baking powder, allow two teaspoonfuls of baking powder to each cup of flour, when eggs are not used; to egg mixtures allow one and one-half teaspoonfuls of baking powder. When a recipe calls for soda and cream of tartar, in substituting baking powder, use double amount of cream of tartar given.

Soda and cream of tartar, or baking-powder mixtures, are made light by liberation of gas in mixture; the gas in soda is set free by the acid in cream of tartar; in order to accomplish this, moisture and heat are both required. As soon as moisture is added to baking-powder mixtures, the gas will begin to escape; hence the necessity of baking as soon as possible. If baking powder only is used for raising, put mixture to be cooked in a hot oven.

Fermented and unfermented breads are raised to be made light and porous, that they may be easily acted upon by the digestive ferments. Some mixtures are made light by heating sufficiently to enclose a large amount of air, and when baked in a hot oven, air is forced to expand.

AËrated Bread is made light by carbon dioxide forced into dough under pressure. The carbon dioxide is generated from sulphuric acid and lime. Aerated bread is of close texture, and has a flavor peculiar to itself. It is a product of the baker's skill, but has found little favor except in few localities.