The new Annie Dennis cook book

Wash and slice one bushel of ripe tomatoes; boil until tender, using no water ; remove from the fire, and let them cool ; then rub them through a sieve. Return to the fire, and boil until very thick; now add three teacupfuls each of white sugar and good apple vinegar, one of salt and one heaping tablespoonful of black pepper. Let this continue to boil until there are just two gallons. Bottle while hot. Before corking, put one teaspoonful of apple vinegar in each bottle. Horseradish Sauce Wash and grate the horseradish. To each quart put one teacupful of sugar and one of good apple vinegar. Mix well, bottle and seal. BREADS YEAST It is hard to point out the most important steps in bread-making, but thorough kneading, slow rising and careful baking are some of the requisites, and the use of lukewarm water and milk the first essential. — Betsy Beeswax. Hop and Potato Yeast, No. 1 One-half dozen potatoes; pinch of hops (in muslin bag) ; pour three pints of water on potatoes and hops and let boil until done. Then put into cup of warm water, one heaping tablespoonful of powdered yeast and let stand a few minutes. Add two tablespoonfuls of sugar, one teaspoonful of salt. Mash potatoes ; strain the water in which potatoes and hops were boiled. There should be two pints. Mix with the yeast and this water, one teacupful of flour, two and a half of meal. Set to rise. It should rise to double its original quantity. Make into dough, with equal parts of meal and flour and make into cakes, dry and crumble. Put away in paper bags, to keep the weevils out. Hop and Potato Yeast, No. 2 One cake of yeast, dissolved in a warm tea, made from a pinch of hops ; boil one Irish potato, rub through a sieve and add to the yeast ; work in a quart of sifted corn meal, making a batter as stiff as mush. Set to rise ; after an hour, if any water rises to the top, stir in more meal; when well risen, it will crack open on top. Now stir in meal to make a stiff dough. Make in a long roll, three inches in diameter and cut the cakes from the end, each half an inch thick. Put in the shade to dry. When nearly dry, crumble, dry thoroughly, and put away in a close jar, bottle or paper sack. Use one tablespoonful to one good quart of flour. Liquid or Dry Hop Yeast One teacupful of lightly broken hops, one pint of sifted flour, one teacupful of granulated sugar, one tablespoonful of salt, four large, or six medium-sized potatoes, two quarts of boiling water. Boil 'the potatoes, drain off the water when done, and let them dry off a few minutes, precisely as for the table, before mashing them. At the same time, having tied the hops in a cloth, boil them half an hour in the two quarts of water, renewing it if it boils away. Mix the flour, sugar and salt well together, make into a soft paste with cold water, and pour on the boiling hop water slowly, stirring constantly. Now add enough of this to the mashed potato to thin it till it can be poured and mix all together, strain through a sieve to avoid any possible lumps. Add to this, when cool, either a teacupful of yeast, or cake of compressed yeast, dissolved in a little warm water.