Buckeye cookery

wall bcp in a cool place one or es ae in warm weather, and in) : Ne cold weather five or six weeks, care being taken that it does not ae freeze. Never add soda to yeast; if it becomes sour it will do to | _ start fresh yeast, but will never make good bread. Make yeast in a bright tin pan, kept for this purpose alone. When it is risen ee sufficiently, a thick white scum rises to the top. Keep in a stone jar with a close-fitting cover, or in a jug, on the cellar bottom, or in ice-chest, or in some other cool place. Always shake the jug before taking out yeast for use. Leave cork loose for first twelve — hours. Extreme heat or freezing kills the plant, which grows while fermentation goes on. The jar or jug, when emptied, should be washed first in cold water, then in soap and water, and afterward | in hot water, which may be allowed to stand a half hour, when — pour out. Let jar cool, and it is ready for use. The cork or cover needs the same careful attention. Many times the yeast is spoiled by want of care and neatness in washing the yeast jar. Keep hops ina paper sack in a dry, cool place. One pint of potato yeast, — dne tea-cup of hop yeast, a piece of compressed yeast size of a — walnut, and one yeast cake, or two-thirds of a tea-cup of yeast crumbs, are equal in strength. ; Dry YEAsT. “Boil two large potatoes and a handful of hops (the latter | in ae bag) in three pints water; when done, take out potatoes, mash well, — add one pint flour, and pour boiling hot water over all; beat well. together, adding one table-spoon salt, one of ginger, and one-half cup sugar; when luke-warm add one cup good yeast and let stand two days (or only one day, if very warm weather), stirring down. frequently ; add good white corn meal until thick enough to make into cakes about half an inch in thickness; place to dry in the shade (never expose to the sun or to stove heat) where the air will pass freely, so as to dry them as soon as possible, as the fermentation _ goes on as long as there is any moisture; turn the cakes frequently, breaking them up somewhat, or even crumbling, so they will dry _ out evenly and quickly ; when thoroughly dried put in a paper sack, and keep in a dry place. A small cake will make a sponge sufti- 4 cient | to > bake five or six : ordinary loaves.—Mrs. E 7: Carson. Lane awe ‘Youu | x yeast which is especially good for the. use of Bivens a ie oe who use a great deal of bread and bake frequently, is made as follows: Take a handful of unpressed or two ounces of pressed — ne hops (those showing the pollen dust are best), put them in one quart of water, with four ordinary potatoes, and boil till the potatoes are well cooked; mash all together, and strain through a linen strainer, aad flour enough to make a thick batter; a tea-spoon salt, a table- spoon pulverized ginger and half a cup sugar; set it back on the fire and let it come to a boil, stirring constantly, and set by to cool ; when only milk warm add a cup of old yeast, or two cakes grocers’ ae hop yeast, or half a cup bakers’. This will be light in two or three hours. The yeast may be made perpetual, by saving a cup _ when started, but it must be kept from freezing in winter and in a cool place in summer. This is a good mode, and acceptable to all a who et yeast bread. oe H. Young, Hop YRast. pps a handful of hops in two quarts of cold water, boil slowly : foe athalf hour, strain boiling hot on one pint flour and. one table — _ Spoon salt (gradually at first in order to mix smoothly) ; when luke- _ warm add a half pint of yeast, and set in a warm place to rise. 2 Ov hep Hight, cover and keep in a cool place—Mrs. M. J. Woods. Poratro YEAST WITHOUT Hops. | Four good-sized potatoes peeled, boiled and mashed, four table- ~ spoons white sugar, one of ginger, one of salt, two cups flour; pour