Should the heat of the oven not be great enough, when the loaves are placed within for baking, then poor bread would be the result.

This method of making bread will insure most satisfactory results, although more troublesome than ordinary methods.
RECIPE FOR "PULLED BREAD" Take a Vienna loaf of bread, twelve-hours old, cut away all the crust with a clean-cut knife, then break away gently (with your fingers only) small finger-lengths of the bread, place in a moderate oven and brown a golden brown, and it is ready to serve.

'Tis said six loaves will be required for one pound of this pulled bread.

'Tis easily prepared in the home, but quite costly, when purchased.

Many people prefer "pulled bread" to fresh bread, as it is more wholesome.
AUNT SARAH'S "HUTZEL BROD" 2 pounds dried pears.
2 pounds dried prunes.
2 quarts juice of fruit and water.
1 pound dried currants.
1 pound seeded raisins.
1 pound blanched and shredded almonds.
1 pound chopped English walnut meats.
1-1/2 ounces finely-shredded citron.
1-1/2 ounces orange peel.
1/2 ounce chopped figs.
1 ounce ground cinnamon.
1/4 ounce ground cloves.
2-1/2 ounces anise seed.
6 pounds flour (warmed and sifted).
2 cakes compressed yeast.
1-1/2 cups sugar.
1 large tablespoon butter.
1 tablespoon salt.
4 tablespoons brandy or sherry.
The whole recipe will make 12 loaves of bread.
This delicious German bread was usually made by "Aunt Sarah" one week before Christmas.