Royal Victoria cook book

YEAST.—Three potatoes boiled and pounded to a paste, ? cup hops boiled 15 minutes, 1 teaspoon salt, 1 teaspoon ginger, 1 tablespoon sugar, | yeast cake Seal when cold. CARRIE DAVIDSON. HOME-MADE YEAST.—One cup flour, 1 cup salt, 1 cup sugar; put ina dish and mix well together ; 4 quarts of water put in a pot, and when boiling, put in 3 large handfuls of hops; boil 30 minutes, pour on flour, sugar and salt. When cool, put in a little yeast to start with; boil 12 large potatoes, mash fine and add to the mixture. Cork tight, put in a warm place till it ferments. Shake weil before using. BREAD.—Three pints of luke-warm water, add flour enough to make a thick batter, add 1 cup of this yeast, let rise till morning, then add salt to taste. Mix in flour enough to make into loaves, let rise, then put into pans. BREAD.—Boil 12 medium-sized potatoes ; when done, pour the water off, which should be a quart. Mash the potatoes and pour the water back on them; take small cup flour, 2 tablespoons sugar, 1 tablespoon salt, scald these with 1 pint boiling water. Mix the potatoes and this together, add 1 quart cold water. Dissolve 2 Royal yeast cakes in 1 cup luke-warm water, when the mixture is cool add the yeast cakes. Let all stand over night. Use 14 cups mixture for 1 loaf of bread. Knead $ an hour. Miss CHESTNUTT. GRAHAM LUNCH BREAD.—One and one-half pints Graham flour, 4 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons baking powder, 1 pint milk. Mix Graham flour, flour, sugar, salt, baking powder together, add milk, mix into a smooth dough that can be easily handled. Flour the board, turn out dough, knead vigorously, divide into 3 pieces which form into long loaves, lay in a pan just touching, wash over with milk. Bake in a rather hot oven for about 30 minutes. I do not use the sugar when I make this bread. L. T. WHISH. BROWN BREAD.—Three cups corn meal, 3 cups flour, 1 cup molasses, salt, heaping teaspoon soda, milk to make it thick enough to pour out of pan. Steam 4 hours, then put in oven for 15 minutes. BOSTON BROWN BREAD.—Three cups Indian meal, 3 cups rye meal, 4 cup molasses, 1 spoon salt 1 teaspoon saleratus. Wet with milk enough to make a stiff batter ; steam 5 hours. This will make enough to fill a 2 quart pan. J. E. GEORGE. CORN BREAD.—Two cups flour, 1 cup corn meal, $ cup brown sugar, | egg, 2 tablespoons butter, 15 cups sweet milk, 3 teaspoons baking powder. Mix powder with flour and meal, put all ingredients together and stir 5 minutes. Quick oven. Mrs. Mooptre. PORTERHOUSE ROLLS.—Two quarts sifted flour, 1 pint heated milk, 2 pastryspoons sugar, 2 pastryspoons melted butter, $ cup yeast, salt (put in at night); in morning, 4 teaspoon soda fruit. Mix flour in slowly. Don’t make too stiff. MILK ROLLS.—Scald 1 pint milk ; when cool enough, add 1 small teaspoon salt, I tablespoon white sugar, and the largest 4 of a yeast cake. Mix a sponge as you would for bread ; let it rise over night; in the morning add 4 cup of melted butter and 2 tablespoons of sugar. Knead quite soft and let rise again. Then roll out and put in the tins. Let them rise pretty light, and bake in a moderate oven. Mrs JAmeEs Hoaa. PARKER HOUSE ROLLS.—Scald 1 pint milk ; while hot add 1 tab'espoon butter, 2 tablespoons sugar, 1 scant tablespoon salt ; when cool, add 1 cup yeast or } compressed yeast cake. Add flour enough to make a stiff batter and set in a warm place to rise; when light, knead well and let rise again. When light, knead, roll out on bake-board to $ inch thickness, spread lightly with butter and cut with round cake cutter, fold one half over the other and place in pan; set aside to rise. When light, bake in quick oven from 10 to 15 minutes. Mrs. N. W. E. KIna.