The new practical housekeeping

Potato Teaat — Take eight good-sized potatoes, boil until done take one teacup sugar, one oi salt, not too full, one teaspoon ginger, one large heaping spoonful wheat flour. Mix all together, put in the potato hot and mash fine in the water they were boiled in. Do not nave it thicker than batter. When cool put in two yeast cakes, soaked in warm water, then let it get thoroughly light, put in a stone jar and put in a cool place. It will keep over a month. Potato-Ball Yeast — Boil and mash four or five medium-sized potatoes, or enough to make about a pint, add scant tablespoon each salt, white sugar and when cool a half package compressed yeast, or if you cannot get the compressed, take half cake dry yeast, soak in as little water as possible and add ; mold into a ball, lay away where it will not freeze ; after a day prepare potatoes in same way except that instead of adding yeast when cool, add first ball, work together thoroughly and mold into two balls of same size. These are ready for use any time after twelve hours, and one will be sufficient to raise four ordinary loaves. Set sponge overnight, dissolving the potato ball in about a quart of lukewarm water, which will be sufficient wetting. A supply of this yeast can be kept on hand by preparing potatoes and making a new ball as above directed the day before baking ; or jBrooksiae Yeast is made by stirring together three tablespoons mashed potato, tablespoon white sugar, level teaspoon salt and quarter of a yeast cake, softened sufficient to mix well. After mixing place in an earthen bowl or jar, cover with a saucer, and put in a place of moderate temperature ; ready for use next day, out will Keep a week or more in summer, and three or four weeks in winter. To make more take a tablespoon of above and add it to three or four times above recipe omitting the yeast cake. This is never failings and very easily made and kept. Yeast Without Yeast — Take tablespoon and a half each New Orleans molasses and warm water, stir in enough flour for a thin batter and set in warm place. It will soon begin to throw up bubbles and in a short time ferment. While waiting for this, make ready for it by boiling a teacup of hops in two quarts water twenty minutes ; strain and stir in a pint flour and tablespoon salt, beating until free from lumps. Put over the fire again and boil until of the consistency of good starch ; if too thick, thin with boiling water. Turn into a bowl, cover, and let stand till lukewarm and stir in the rising of molasses, etc. Set where it will be kept warm, but not hot, until light, when place in a jug, cork tight, and put away in a cool place. Yahoo Yeast. — Mix one quart flour, one teacup sugar, two teaspoons alum with warm water to a creamy consistency, and add one teacup yeast. When well risen it can be made into cakes with meal and dried ; or for Saltlesa Yeast, wash, pare and boil six potatoes ; when done, pour potatoes and water upon half quart flour in pan, mash to a smooth paste, add more boiling water if needed, one tablespoon sugar and thin with ice water till like thick cream. When tepid, add half pint yeast and finish as directed in general directions. Some claim that grated raw potato yeast can in winter be frozen solid and kept so, thawing as wanted and then refreezing. Thia might be well worth trying. '