Farm and home cook book and housekeeper's assistant

When done, take out, brush over with melted butter, cover with a light clean cloth and let cool. Keep the balance of the prepared yeast in a jar in a cool place. and the next time, the day before you wish to bake, start the yeast as before, only use the remaining prepared yeast, instead of the compressed. — [Mrs. E. McC, N. Y. White Bread (Perpetual Yeast) For four loaves bread use 3 qts flour, 1 scant qt lukewarm water, 1 tablesp salt and 1 pt perpetual yeast. (See perpetual yeast recipe.) Knead the dough until thoroughly mixed, rub the outside of the mass with a tablesp lard, or lard and butter, put in a bowl, cover, and set in a warm place to rise over night. Next morning mould into loaves, let stand in a warm place 1 hour, and when light bake 1 hour in a hot oven. — [Mrs. C. E. Potato Yeast Bread Sift 3 qts warm flour in a warm mixing bowl with 1 tablesp salt, % tablesp sugar and % tablesp lard, then add 1 pt potato yeast, and 3 pts lukewarm water. Knead thoroughly, set in a warm place, and let rise over night. Next morning mould into loaves, set in a warm place until it has doubled in bulk, and then bake. — [Mrs. D. L. A., Ore. Hop Yeast Bread After tea time make a thin sponge with warm flour, 3 pts warm water and 1 cup hop yeast. Cover and let stand 2 hours in a warm place until light; then knead into a loaf, cover, and let stand in a warm place over night. In the morning mould into three loaves, let rise, and when light bake 1 hour. Have the oven quite hot when the loaves are first put in, and gradually moderate the heat. — [M. D., O. About "Salt Rising" or "Emptyings" This sponge or leavening is made by fermenting flour and water or milk without the addition of ordinary yeast. The true conditions of this fermentation are not exactly known. Judging from the odor produced, bacteria play an important part in the "fermentation." Then, too, the wild yeast plants of the air find this an exceedingly good resting place, and grow with great rapidity. Whether or not this bread is wholesome, is an open question. We know this, that in a perfectly clean room (and by this we mean a room surgically clean, one free as nearly as possible from all germ contaminations) it is almost impossible to make good "emptyings." Carry the basin from this room to one where the floor is covered with carpet, especially if the carpet has not been carefully cleaned or shaken recently, and almost immediately you will have a pitcher full of foaming "emptyings." We fully realize that many persons have eaten hread made after this method for years, and are, perhaps, in fairly good health. The question is, then, what would they have SALT RISING BREAD 19 been if, instead, they had always used good bread? The effect of heat upon bread greatly influences its digestibility. "Salt rising" bread will not bake as easily or quickly as that made with yeast. The crust is always light and soft, and the crumb moist; seeming to hold much more water than other breads. This sponge, made from the wild yeast floating in the air, and unwholesome yeasts used in bread making, are the frequent causes of indigestion. This bread then should be used but sparingly, if at all. — [Mrs. S. T. Rorer. Salt Rising Bread I