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APPLE BREAD.-A Frenchman has In
vented and practiced with great success. a
method of making bread with common ap-
pies, very far superior to potatoe bread.


After having boiled one third of pealed
apples, he bruised them quite warm into
two thirds of -four including the proper
quantity of yeast, and kneaded the whole
without water the fruit being quite Sufficient.
When the mixture had acquired the consis-
:ency of paste. he put it into vessel, IN
which he allowed it to rise twelve hours.
By this process he obtained very excellent
bread, full of foses, and extremely palatable
and light