The new Annie Dennis cook book

Let it stand two hours, or till partly light, then stir it down two or three times in the course of five or six hours, as this makes it stronger. At the end of that time it will be light. Put in an air-tight vessel, and keep in a cool, dark place. For the yeast cakes, stir in corn meal till a dough is made, form it in small, thin cakes, and dry them carefully in the shade. Liquid Yeast Peel and slice three or four medium-sized potatoes and boil until perfectly soft, in four pints of water. When done, drain, mash the potatoes well, and add the water. When about lukewarm, add two tablespoonfuls of salt, one teacupful of sugar, one of hops and one cupful of liquid yeast, or one yeast cake. Cover over for about twenty-four hours, or until it ceases to ferment ; then put in air-tight jar and set in a cool, dark place. It will keep for two or three months in winter and about two weeks in summer. One cupful of this yeast is sufficient for half a dozen loaves of bread. Mrs. Adams' Yeast Dissolve two tablespoonfuls of dry yeast in a tumbler of warm water; add a pinch of salt, one teaspoonful of sugar and make into a soft dough, with one pint of corn meal and a half pint of flour. In an hour, or when well risen, make into cakes and dry. When nearly dry, crumble the cakes as they will be more convenient for use. Keep in a bottle and use one tablespoonful to a quart of flour. Milk Yeast One cup of fresh sweet milk, two cups of water, one teaspoonful of salt, one tablespoonful of sugar. Boil the milk and water; when sufficiently cool (just milk warm), stir in one cupful of meal and enough flour to make a rather stiff batter. Keep warm, and in three hours, stir it up well; six hours from the time it is made, it ought to be well risen ; if it is not, do not use it for bread. Make the yeast in a pitcher, cover closely, and place in a pot of warm water; place the pot near the fire or stove, and add hot water, as often as necessary to keep an even temperature. Everything depends on keeping yeast and bread warm. This quantity of yeast, with one pint of warm water, will make up three quarts of flour. Buttermilk Yeast and Bread Boil a teacupful of fresh buttermilk; when about milk warm dissolve in it a cake of yeast. Stir into this enough sifted corn meal to make a stiff batter, and set to rise. When well risen it will crack open in places over the top. Roll out in corn meal and cut in cakes and dry in the shade. For rolls use just as one does other yeast. It rises more quickly. BREAD AND ROLLS Milk Yeast Bread, No. 1 Make the yeast as directed in preceding recipe. Sift three quarts of flour and rub in it one tablespoonful of lard — more or less, as is liked, one tablespoonful of sugar, and three tablespoonfuls of salt. Stir in one pint of warm water, then the yeast, and knead; set to rise; when well risen, knead thoroughly, make into loaves and set to rise in a warm place until ready to bake. Milk Yeast Bread, No. 2