Page:Book of knowledge (2).pdf/14



Put a pound of potatoes in a net, into a small kettle with cold water, and (lest the skin break, and let in the water) hang it a distance (so as not to boil) over the fire till they become soft, then skin, mash, and rub them so as to be well mixed with  pound of flour, a very large spoonful  salt, and two large spoonfuls of yeast,  less of the yeast is better. Then add little warm water, and kned it up as  dough; lay it a little while before the fire to ferment of rise, then bake it in a very  oven.

, and all vegetables, as fruit, &c. are restored to natural taste and flavour by being steeped in cold water twelve hours before boiled. Potatoes are also preserved from decay in the latter season by being dried on a kiln or any other convenient way.

Flour of brimstone, sprinkled by a puff dredging box, or otherwise, on the