GOOD YEAST.
S. S. Pierce.
Eight potatoes boiled and mashed fine, four tablespoons
of flour put in with the potatoes, two tablespoons of salt,
two of sugar; pour on one quart of boiling water; stir
carefully while pouring, so as to dissolve, add one quart
of cold water ; then strain, and when cold add one cup
of yeast and set it in a warm place to rise ; as soon as it
is light put in a jug or bottle and cork tight.
GOOD YEAST.
Mrs. Packard.
Grate six good sized potatoes (raw); have ready a
gallon of water in which has been well boiled three hand-
fuls of hops ; strain through a cloth or sieve, while boil-
ing hot, over the potatoes, stirring until well cooked, or
the mixture thickens like starch ; add one teacup of
sugar, one-half cup of salt; when sufficiently cool, one
cup of good yeast. Let it stand until a thick foam rises
upon the top. Care must be taken not to bottle too
soon, or the bottles may burst. Use one coffee cup of
yeast to six loaves of bread. If kept in a cool place this
yeast will last a long time, and housekeepers need not
fear having sour bread.
VALUABLE RECIPES.
281
YEAST THAT WILL NOT SOUE.
Mrs. J. B. Adams.
Boil two ounces of hops in two quarts of water ; put
one cup of brown sugar in a jar; boil and strain the hops
and pour into the jar. Add one cup of flour stirred
smooth ; let it stand in a warm kitchen till it ferments.
Add six potatoes boiled and mashed, and one cup of salt.
YEAST.
Mrs. Anna Marble.
Two quarts of wheat bran, one of Indian bran, two
gallons of boiling water ; simmer an hour or so ; put in a
handful of hops. As soon as the water boils, add one
teacup of molasses and one tablespoon of ground ginger.
When cold put in a teacup of yeast✪ Yeast and cork tightly.
Keep cool.
BREAD.
Mrs. E. S. Cheseb rough.
Take four quarts of sifted flour and a teacup of yeast,
a pinch of salt, and wet with warm milk and water stiff
enough to knead. Work it on the board until it requires
no more flour. If made at night the bread will be light
enough to work over and put in pans early in the morn-
ing. This quantity will make two large loaves. One-
third of the lump may be taken for rolls, which can be
made by working in butter the size of an egg, and setting
aside to rise again : when light the second time make out
in oblong shapes ; cover them with a cloth and let them
rise again. As soon as they break apart bake in a quick
282
THE HOME COOK BOOK.
oven. They will not fail to be nice if they are baked as
soon as they seam. This is the great secret of white,
flaky rolls. Two or three potatoes will improve the bread.
Good housekeepers always have flour sifted in readiness
for use, and never use it in any other way.
BEEAD.
M. E. B. Lynde. ✪ Rice Bread
Page 112 · 5 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GOOD YEAST.
S. S. Pierce.
Eight potatoes boiled and mashed fine, four tablespoons of flour put in with the potatoes, two tablespoons of salt, two of sugar; pour on one quart of boiling water; stir carefully while pouring, so as to dissolve, add one quart of cold water ; then strain, and when cold add one cup of yeast and set it in a warm place to rise ; as soon as it is light put in a jug or bottle and cork tight.
GOOD YEAST.
Mrs. Packard.
Grate six good sized potatoes (raw); have ready a gallon of water in which has been well boiled three handfuls of hops ; strain through a cloth or sieve, while boiling hot, over the potatoes, stirring until well cooked, or the mixture thickens like starch ; add one teacup of sugar, one-half cup of salt; when sufficiently cool, one cup of good yeast. Let it stand until a thick foam rises upon the top. Care must be taken not to bottle too soon, or the bottles may burst. Use one coffee cup of yeast to six loaves of bread. If kept in a cool place this yeast will last a long time, and housekeepers need not fear having sour bread.
YEAST THAT WILL NOT SOUR.
Mrs. J. B. Adams. Boil two ounces of hops in two quarts of water ; put one cup of brown sugar in a jar; boil and strain the hops and pour into the jar. Add one cup of flour stirred smooth ; let it stand in a warm kitchen till it ferments. Add six potatoes boiled and mashed, and one cup of salt.
Mrs. Anna Marble.
Two quarts of wheat bran, one of Indian bran, two gallons of boiling water ; simmer an hour or so ; put in a handful of hops. As soon as the water boils, add one teacup of molasses and one tablespoon of ground ginger. When cold put in a teacup of yeast and cork tightly. Keep cool.
BREAD.
Mrs. E. S. Cheseb rough.
Take four quarts of sifted flour and a teacup of yeast, a pinch of salt, and wet with warm milk and water stiff enough to knead. Work it on the board until it requires no more flour. If made at night the bread will be light enough to work over and put in pans early in the morning. This quantity will make two large loaves. Onethird of the lump may be taken for rolls, which can be made by working in butter the size of an egg, and setting aside to rise again : when light the second time make out in oblong shapes ; cover them with a cloth and let them rise again. As soon as they break apart bake in a quick
oven. They will not fail to be nice if they are baked as soon as they seam. This is the great secret of white, flaky rolls. Two or three potatoes will improve the bread. Good housekeepers always have flour sifted in readiness for use, and never use it in any other way.
BREAD.
M. E. B. Lynde.
Records on this page
YeastBreadYeast That Will Not SoueBrown BreadRice Bread