Take eight good sized potatoes, peel and slice into cold water,
put three coffeecupfuls of loose, or half cake of pressed hops in-
to a thin bag, tie securely and boil for half an hour in three quarts
of water, with the potatoes. When soft, remove the potatoes,
mash them into paste with one pint of flour, adding one teaspoon-
ful of ground ginger, one-half teacupful of salt and the same of
brown sugar; when cool, beat in one large cup of yeast, or two
cakes of leaven, soaked in tepid water. Cover closely and place
in a warm place to "rise" for twenty -four hours, when turn into
jars which can be closed air tight, but do not fasten down the
cover, or cork tightly until it has ceased to "work," lest the bot-
BBEAD. 107
ties be broken. (I have used the Mason self -sealing glass jars
for several years past, and nothing can be better for keeping yeast
pure and sweet). Place the jars, after tightening the lids, in a
cool place. This yeast will keep four weeks in winter, but in
summer it should be made weekly.
YEAST — Self -Working.
I said I never used any but the above recipe for years, but I
have a few times in niy life been so situated that my yeast ran
out, and I had no opportunity of obtaining any from other sources,
in which case I have made the following with perfect success:
Take two handfuls of good hops, which tie in a bag and boil
in one gallon of soft water for an hour or more. Allow it to
cool and with it make a batter of three coffeecups of flour, beat-
ing until perfectly smooth, and gradually adding half a pound
of brown sugar, one tablespoonful of ginger, and one handful of
salt✪ Self-Working Yeast. Put into a shallow vessel, cover lightly and place in a con-
stantly and uniformly warm spot for two or three days. On the
fourth morning, peel a dozen potatoes, par-boil them, and grate
into the batter, and allow to stand another day, stirring occasion-
ally. Then put into jars and fasten the covers securely, placing
in a cool celler or refrigerator. This yeast will remain sweet for
a length of time, and is excellent.
POTATO YEAST.
Boil one cupful hops in a sack in two quarts water for fifteen
minutes, remove sack with hops, add five good sized Irish pota-
toes, peeled and grated raw, one cupful of white sugar, one table-
spoonful salt, and one of ginger; stir occasionally, and cook from
five to ten minutes, and it will boil up thick like starch; turn in-
to a jar, and when just tepid in summer, or quite warm in winter,
add one-half pint good yeast✪ Potato Yeast (always save some to start with);
set jar in a large tin pan, and as often as it rises, stir down until
fermentation ceases, when it will be quite thin. Cover closely,
and set away in a cool place and it will keep two weeks. When
yeast smells sour, but does not taste sour, it is still good; if it
has no smell it is dead. One cupful will make six good loaves.
108 BREAD.
KCBS OB FLOUR HARD YEAST. ✪ Hard Yeast
Page 63 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take eight good sized potatoes, peel and slice into cold water, put three coffeecupfuls of loose, or half cake of pressed hops into a thin bag, tie securely and boil for half an hour in three quarts of water, with the potatoes. When soft, remove the potatoes, mash them into paste with one pint of flour, adding one teaspoonful of ground ginger, one-half teacupful of salt and the same of brown sugar; when cool, beat in one large cup of yeast, or two cakes of leaven, soaked in tepid water. Cover closely and place in a warm place to "rise" for twenty -four hours, when turn into jars which can be closed air tight, but do not fasten down the cover, or cork tightly until it has ceased to "work," lest the bot-
BREAD. 107
ties be broken. (I have used the Mason self -sealing glass jars for several years past, and nothing can be better for keeping yeast pure and sweet). Place the jars, after tightening the lids, in a cool place. This yeast will keep four weeks in winter, but in summer it should be made weekly.
YEAST — Self -Working.
I said I never used any but the above recipe for years, but I have a few times in niy life been so situated that my yeast ran out, and I had no opportunity of obtaining any from other sources, in which case I have made the following with perfect success:
Take two handfuls of good hops, which tie in a bag and boil in one gallon of soft water for an hour or more. Allow it to cool and with it make a batter of three coffeecups of flour, beating until perfectly smooth, and gradually adding half a pound of brown sugar, one tablespoonful of ginger, and one handful of salt. Put into a shallow vessel, cover lightly and place in a constantly and uniformly warm spot for two or three days. On the fourth morning, peel a dozen potatoes, par-boil them, and grate into the batter, and allow to stand another day, stirring occasionally. Then put into jars and fasten the covers securely, placing in a cool celler or refrigerator. This yeast will remain sweet for a length of time, and is excellent.
POTATO YEAST.
Boil one cupful hops in a sack in two quarts water for fifteen minutes, remove sack with hops, add five good sized Irish potatoes, peeled and grated raw, one cupful of white sugar, one tablespoonful salt, and one of ginger; stir occasionally, and cook from five to ten minutes, and it will boil up thick like starch; turn into a jar, and when just tepid in summer, or quite warm in winter, add one-half pint good yeast (always save some to start with); set jar in a large tin pan, and as often as it rises, stir down until fermentation ceases, when it will be quite thin. Cover closely, and set away in a cool place and it will keep two weeks. When yeast smells sour, but does not taste sour, it is still good; if it has no smell it is dead. One cupful will make six good loaves.
108 BREAD.
KCBS OB FLOUR HARD YEAST.
Records on this page
Self-Working YeastPotato YeastHard Yeast