Cassell's dictionary of cookery

Vienna Yeast. — The good qualities of Vienna beer and bread are celebrated all over Germany, and are due to the excellence of the yeast used in preparing them. According to Dr. Vogel, the formula for preparing this substance is as follows : — Previously malted barley, maize and rye, are ground up, and mixed ; next put into water at a temperature of 150 deg. to 170 deg. Fahr. ; after a few hours the saccharine liquid is decanted from the dregs, and the clear liquid brought into a state of fermentation by the aid of some yeast. The fermentation becomes very strong, and, by the force of the carbonic acid which is evolved, the yeast globules are carried to the surface of the liquid, and there form a thick scum, which is to be removed by a skimmer, placed on cloth filters, drained, washed with a little distilled water, and next pressed into any desired shape by means of hydraulic pressure, and covered with a strong and stoutly-woven canvas. This kind of yeast keeps from eight to fourteen days, according to the season, and is, both for bakers and brewers, very superior to that ordinarily used. Viennese Biscuits for Dessert.— Beat five eggs for fully a quarter of an hour with half a pound of powdered white sugar. Add gradually half a pound of flour, and beat the mixture again tiU it is light and smooth. Have ready some baking-sheets buttered and floured for the purpose. Put the batter into a biscuit-forcer, and gently press it out upon the baking-sheets in shapes broad at the ends and narrow in the middle. Dredge powdered white sugar on the surface, and bake the biscuits in a brisk oven. When they are lightly browned they are done enough. Time to bake the biscuits, about eight minutes. Probable cost, Is. for this quantity. Vinaigrette of Cold Meat.— Take any kind of cold dressed meat, cut it into neat slices, and put it upon a dish -svith cold potatoes cut into slices, -hard-boiled eggs cut into quarters, and slices of beetroot. Season rather highly with pepper and salt, pour upon it oU and vinegar, in the proportion of thi'ce tablespoonfuls of oil to two of vinegar, and toss it lightly together with a fork. Sliced cucumber, chopped parsley, and finely-minced onion may be added if liked, and a few drops of tarragon or chilli vinegar may be mixed with the ordinary vinegar. Sometimes the various ingredients are sent to table prettily arranged iu rings round a dish, with the colours contrasting, and they are mixed with the salad dressing at the moment of serving. A vinaigrette of cold boiled beef is excellent.