Boil the hops in a gallon of water for half an hour ; strain
it, aad let it coal down to the heat of new milk; then put the
salt and moist sugar; beat the flour with some of the liquor,
and then mix all together. Two days after, add the potatoes,
boiled and then mashed, to stand for four-and-twenty-hours ;
then put it into bottles, and it will be ready for use. Stir it
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¥42 TRE Dominion Cook Book.
frequently while making, and keep it warm. Before using,
shake the bottle up well. It will keep in a cool place for two
months.
454. Yeast (Compressed).
This yeast will make good and wholesome bread, but bread
made from it will not keep as long as with brewers or home-
made yeast. Potatoes mixed with the dough will keep it moist
jonger.
455. Potato Yeast—lIngredients—To every lb. of potatoes 2 oz,
of treacle, 2 large spoonfuls of yeast✪ Potato Yeast.
This is made of mealy potatoes boiled thoroughly soft ; they
are skinned and mashed as smooth as possible ; as much hot
water should then be put on them as will make a mash of the
consistency of good beer yeast. Add to the potatoes the
treacle ; and when just warm, stir in the yeast. Keep it warm
till it has done fermenting, and in twenty-four hours “it will be
fit for use. One pound of potatoes will make nearly a quart of
yeast ; and it is said to be equally as good as brewers’ yeast.
456. Home-made Bread (1)—Ingredients—4 lbs. of flour, 1 table-
spoonful of solid brewers’ yeast, 114 pint: of luke-warm milk and
water, salt✪ Home-made Bread (1).
Put the flour into a deep pan, sprinkle a little salt into it,
hollow out the middle with a wooden spoon (take care to leave
the bottom of the pan well covered with flour). Next take the
yeast, which has been made solid by liberally mixing with cold
water and allowing it to settle twenty-four hours. Then pro-
ceed to pour the yeast into the hole in the flour, and mix with
it as much flour as is round about it until it is of the consistency
of thick batter; be careful there are no lumps. Sift plenty of
flour over the top, cover with a clean cloth, and set it where the
air is warm and equal. Allow to stand an hour or a little
longer, and if the yeast has broken through it is then ready to
be madeinto dough. Pour into the sponge the remaining milk
and water. Mix into it as much of the flour as you can with
the spoon. Now take plenty of the flour, sprinkle on the top
of the leaven, and proceed to knead briskly, and when perfectly
free from lumps and does not adhere to the hands, it may he
covered with a cloth and left to rise a second time. When it
begins to crack, which will be in about three-quarters of a hour,
it can be formed into loaves and baked. In forming the loaves
©
r ‘
Saati aii
Pipe! Te hg
Ee erat. oe eee, =o Sore PD Ces
BrReaD AND CakEs. 143
divide in two and make up the shape and size required, and
with a sharp knife make incisions in the top of each loaf. If
baked in tins, take care to grease them before using. When
baked stand on end to allow the steam to evaporate. The
dough can be made without making a sponge (if desired) by
mixing the yeast with the best part of the milk and water, and
after a little salt has been added proceed to work up the whole
of the flour at once, and then act as above. The dough will
soften in the rising, so it should be made firm at first.
457. Home-made Bread (2),
✪ Home-made Bread (2)
Page 78 · 3 recipe records on this page
Presented as published in 1899. 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
Boil the hops in a gallon of water for half an hour ; strain it, and let it cool down to the heat of new milk; then put the salt and molasses or sugar; beat the flour with some of the liquor, and then mix all together. Two days after, add the potatoes, boiled and then mashed, to stand for four-and-twenty-hours ; then put it into bottles, and it will be ready for use. Stir it
¥42 TRE Dominion Cook Book.
frequently while making, and keep it warm. Before using, shake the bottle up well. It will keep in a cool place for two months.
454. Yeast (Compressed).
This yeast will make good and wholesome bread, but bread made from it will not keep as long as with brewers or homemade yeast. Potatoes mixed with the dough will keep it moist longer.
455. Potato Yeast—Ingredients—To every lb. of potatoes 2 oz, of treacle, 2 large spoonfuls of yeast.
This is made of mealy potatoes boiled thoroughly soft ; they are skinned and mashed as smooth as possible ; as much hot water should then be put on them as will make a mash of the consistency of good beer yeast. Add to the potatoes the treacle ; and when just warm, stir in the yeast. Keep it warm till it has done fermenting, and in twenty-four hours “it will be fit for use. One pound of potatoes will make nearly a quart of yeast ; and it is said to be equally as good as brewers’ yeast.
456. Home-made Bread (1)—Ingredients—4 lbs. of flour, 1 tablespoonful of solid brewers’ yeast, 114 pint: of luke-warm milk and water, salt.
Put the flour into a deep pan, sprinkle a little salt into it, hollow out the middle with a wooden spoon (take care to leave the bottom of the pan well covered with flour). Next take the yeast, which has been made solid by liberally mixing with cold water and allowing it to settle twenty-four hours. Then proceed to pour the yeast into the hole in the flour, and mix with it as much flour as is round about it until it is of the consistency of thick batter; be careful there are no lumps. Sift plenty of flour over the top, cover with a clean cloth, and set it where the air is warm and equal. Allow to stand an hour or a little longer, and if the yeast has broken through it is then ready to be madeinto dough. Pour into the sponge the remaining milk and water. Mix into it as much of the flour as you can with the spoon. Now take plenty of the flour, sprinkle on the top of the leaven, and proceed to knead briskly, and when perfectly free from lumps and does not adhere to the hands, it may he covered with a cloth and left to rise a second time. When it begins to crack, which will be in about three-quarters of a hour, it can be formed into loaves and baked. In forming the loaves
© r ‘
Saati aii
Pipe! Te hg
Ee erat. oe eee, =o Sore PD Ces
BrReaD AND CakEs. 143
divide in two and make up the shape and size required, and with a sharp knife make incisions in the top of each loaf. If baked in tins, take care to grease them before using. When baked stand on end to allow the steam to evaporate. The dough can be made without making a sponge (if desired) by mixing the yeast with the best part of the milk and water, and after a little salt has been added proceed to work up the whole of the flour at once, and then act as above. The dough will soften in the rising, so it should be made firm at first.
457. Home-made Bread (2),
Records on this page
Potato YeastHome-made Bread (1)Home-made Bread (2)