The Pattern cook-book

There are three kinds of yeast in general use ; the dry, the compressed, and the liquid, each of which has its merits. Dry yeast cakes, such as the "Twin Brothers," " National " and many others, are good, if fresh, and being always obtainable and inexpensive, they are generally liked by those who use them. The compressed cakes, such as the "Vienna," are excellent when perfectly fresh, and are especially to be commended when bread is made in large quantities ; but for a small family, when only a quarter of a cake is used, perhaps twice a week, or for those living at a distance from the grocer's, they are inconvenient, expensive and wasteful. Yeast cakes have almost entirely taken the place of bakers' yeast. One two-cent cake of compressed yeast dissolved in a cupful of water is equal to a cupful of home-made yeast. There are many varieties of home-made yeast, all of which require some form of yeast for starting. Who made the first yeast, and how can a young housekeeper start her own when at a distance from stores or neighbors so that she can neither buy nor borrow, are questions often asked. The answer to the latter question is, simply make a thin batter of flour and water, and let it stand in a warm place until it ferments and is full of bubbles. A pint of this "ferment" is equal to a cupful of old yeast in starting the new. Yeast made with potatoes is always satisfactory, as the potato starch is particularly well adapted to yeast fermentation. Potato yeast rises rapidly, and it keeps longer without souring than any other variety; and bread made with it is sweet and light, and does not dry quickly. Porcelain or granite kettles are best for boiling the hops and potatoes, and earthen bowls and wooden spoons for mixing them, since iron and tin darken the yeast. The yeast for starting should be light in color, foaming or full of beads, effervescing easily when shaken and emitting an odor like weak ammonia ; it is poor when it has an acid odor and looks watery or has a thin film over the top. This yeast should be put away in glass jars as soon as made and kept in a cool place, for intense heat or freezing will " kill " it. It is a good plan to reserve a portion of the yeast for the next rising in a small jar by itself, as opening the jar often causes the yeast to lose its strength. The next subject to consider in the making of bread is THE SPONGE. This is made with lukewarm water or milk, yeast and flour. The milk used should be scalded and cooled, the scalding keeping the sponge from souring. The sponge is made either in the evening or in the afternoon, that " set " late being light by morning for the kneading of the