Yeast, Potato (another way). — Boil pota-
toes of the mealy sort tUl thej' are thoroughly
soft. Skin and mash them very smooth, and
put as much hot water on them as will make a
mash of the consistency of common beer yeast,
but not thicker. Add to every pound of pota-
toes two oimces of treacle, and when just
warm, stir in for every pound of potatoes two
large spoonfuls of yeast. Keep it wann tiU it
has done fermenting, and in twenty-four hours
it will be fit for use. A pound of potatoes will
make nearly a quart of yeast, which has been
found to answer the purpose so well, as not to
distinguish the bread made with it from bread
made with brewer's yeast.
Yeast, Potato (another way). — Sec also
Potato Yeast.
Yeast, Preserved.— Wlien yeast is plenti-
ful, take a quantity and work it well with a
whisk until it becomes thin ; then procure a
large wooden dish or platter, clean and dry,
and with a soft brush lay a thin layer of yeast
on the dish, and turn the top downwards to
keep out the dust, but not the air, which is to
dry it. When the first coat is dry, lay on
another, and let that di-j-, and so continue till
the quantity is suflicient ; by this means it may
soon be made two or three inches thick, when
it may be preserved in dry tin canisters or
stopped bottles for a long time good. When
used for baking, cut a piece off, and dissolve it
in warm water, when it will be fit for use.
Yeast, Preserved (another way).— To
preserve yeast, take a close canvas bag, fiU it
with yeast, then press out the water and make
it into cakes. " I have tasted bread," says one
writer, "made with yeast preserved in this
manner, and it has been excellent. The mode
of using it is to dilute it with warm water, to
which a little sugar and flour are added."
Yeast, Preserved (another way) .—Whisk
the yeast to a froth, and then with a paint-brush
lay it on -ni'iting paper ; continue coating the
YEA
( 1155 )
YOR
paper every time it dries, until a cake is formed,
then divide it into squares with a knife.
Yeast Wreaths. — Set a pound and a half
of fine floui- to warm in a pan. Mix an ounce
and a half of fresh dried yeast, or two large
tahle-spoonfuls of brewer's yeast, with a cupful
of lukewarm milk ; stir this in the centre of the
dough to a hatter ; cover, and leave it to rise.
When it is light, add haK a pound of butter
beaten to a cream, three eggs, three ounces of
sifted sugar, and a little salt. Work all to a
smooth light dough. Di\'ide it into six parts.
EoU them on the paste-board into long bars ;
plait two twists of these, lay them in rings on
a buttered tin, making the ends of each ring
join. Set them in a wai-m place to rise, and,
when light, brush -them over with egg. Sprinkle
chopped almonds and coarsely-powdered sugar✪ Yeast Wreaths
over, and bake them to a nice yellow colour in
a moderate oven. — German National Cookery.
Yellow Colour. — -Yellow colour for the
ornamentation of pastry may be prepared by
placing an ounce of hay-saifron in a sugar-pan
with a gill and a half of water, a small quantity
of alum, and half an ounce of sugar. Set the
pan on the fire, let the liquid boil for ten
minutes, then pass it thi-ough a napkin.
Page 2343 · 1 recipe record on this page
Presented as published in 1892. 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
Yeast, Potato (another way). — Boil potatoes of the mealy sort till they are thoroughly soft. Skin and mash them very smooth, and put as much hot water on them as will make a mash of the consistency of common beer yeast, but not thicker. Add to every pound of potatoes two ounces of treacle, and when just warm, stir in for every pound of potatoes two large spoonfuls of yeast. Keep it wann tiU it has done fermenting, and in twenty-four hours it will be fit for use. A pound of potatoes will make nearly a quart of yeast, which has been found to answer the purpose so well, as not to distinguish the bread made with it from bread made with brewer's yeast.
Yeast, Potato (another way). — Sec also Potato Yeast.
Yeast, Preserved.— When yeast is plentiful, take a quantity and work it well with a whisk until it becomes thin ; then procure a large wooden dish or platter, clean and dry, and with a soft brush lay a thin layer of yeast on the dish, and turn the top downwards to keep out the dust, but not the air, which is to dry it. When the first coat is dry, lay on another, and let that dry, and so continue till the quantity is suflicient ; by this means it may soon be made two or three inches thick, when it may be preserved in dry tin canisters or stopped bottles for a long time good. When used for baking, cut a piece off, and dissolve it in warm water, when it will be fit for use.
Yeast, Preserved (another way).— To preserve yeast, take a close canvas bag, fiU it with yeast, then press out the water and make it into cakes. " I have tasted bread," says one writer, "made with yeast preserved in this manner, and it has been excellent. The mode of using it is to dilute it with warm water, to which a little sugar and flour are added."
Yeast, Preserved (another way) .—Whisk the yeast to a froth, and then with a paint-brush lay it on writing paper ; continue coating the
YEA
( 1155 )
YOR
paper every time it dries, until a cake is formed, then divide it into squares with a knife.
Yeast Wreaths. — Set a pound and a half of fine floui- to warm in a pan. Mix an ounce and a half of fresh dried yeast, or two large tahle-spoonfuls of brewer's yeast, with a cupful of lukewarm milk ; stir this in the centre of the dough to a hatter ; cover, and leave it to rise. When it is light, add haK a pound of butter beaten to a cream, three eggs, three ounces of sifted sugar, and a little salt. Work all to a smooth light dough. Di\'ide it into six parts. EoU them on the paste-board into long bars ; plait two twists of these, lay them in rings on a buttered tin, making the ends of each ring join. Set them in a wai-m place to rise, and, when light, brush -them over with egg. Sprinkle chopped almonds and coarsely-powdered sugar over, and bake them to a nice yellow colour in a moderate oven. — German National Cookery.
Yellow Colour. — -Yellow colour for the ornamentation of pastry may be prepared by placing an ounce of hay-saifron in a sugar-pan with a gill and a half of water, a small quantity of alum, and half an ounce of sugar. Set the pan on the fire, let the liquid boil for ten minutes, then pass it thi-ough a napkin.
Records on this page
Yeast Wreaths