Among people who are not highly civilized, bread forms the chief article of food and often almost the entire diet, even at the present time; but as man progresses in civilization he seems to require a greater variety of food, and he accordingly devises means of getting it. Since bread is only one of the many foods he finds at his disposal, it does not assume a place of so much importance in present-day meals as it formerly did. However, it still makes up a sufficient proportion of the food of every family to warrant such careful and extensive study, as well as such mastery of the processes involved, that the bread maker may present to her family only the best quality of this food.

Although it does not have such extensive use as it had in the past, bread of some description, whether in the form of loaves, biscuits, or rolls, forms a part of each meal in every household. This fact proves that, with the exception of milk, it is more frequently eaten than any other food. A food so constantly used contributes very largely to the family's health if it is properly made. However, there is possibly nothing in the whole range of domestic life that so disturbs the welfare of the entire family as an inferior quality of this food, which, besides proving detrimental to the digestion, adds materially to the household expense.

Of course, in many bakeries, bread of an excellent quality is made in a perfectly hygienic manner, and to be able to procure such bread is a wonderful help to the busy bread maker or to the woman who finds it inconvenient to make her own bread. Still, practically every person enjoys "home-made" bread so much more than what is made commercially that the bread maker will do well to make a careful study of this branch of cooking. If it is properly understood, it will not be found difficult; but the woman who takes it up must manifest her interest to master a few essential principles and to follow them explicitly. After she has obtained the knowledge that she must possess, experience and practice will give her the skill necessary to prevent poor results and a consequent waste of material.