Page:The White House Cook Book.djvu/266

 242 BREAD.

a large mouthed jug and cork tightly; set away in a cool place. The jug should be scalded before putting in the yeast.

Two-thirds of a coffeecupful of this yeast will make four loaves.

UNRIVALED YEAST.

ON ONE morning boil two ounces of the best hops in four quarts of water half an hour ; strain it, and let the liquor cool to the consistency of new milk ; then put it in an earthen bowl and add half a cupful of salt and half a cupful of brown sugar ; beat up one quart of flour with some of the liquor ; then mix all well together, and let it stand till the third day after; then add six medium-sized potatoes, boiled and mashed through a colander ; let it stand a day, then strain and bottle and it is fit for use. It must be stirred frequently while it is making, and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast ; if care be taken to let it ferment well in the bowl, it may immediately be corked tightly. Be careful to keep it in a cool place. Before using it shake the bottle up well. It will keep in a cool place two months, and is best the latter part of the time. Use about the same quantity as of other yeast.

DRIED YEAST OR YEAST CAKES.

MAKE a pan of yeast the same as "Home-Made Yeast;" mix in with it corn meal that has been sifted and dried, kneading it well un- til it is thick enough to roll out, when it can be cut into cakes or crumble up. Spread out and dry thoroughly in the shade ; keep in a dry place.

When it is convenient to get compressed yeast, it is much better and cheaper than to make your own, a saving of time and trouble. Almost all groceries keep it, delivered to them fresh made daily.

SALT-RAISING BREAD.

WHILE getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the finger could be held in ; then to this add a teaspoonf ul of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the right consistency for griddle-cakes. Set the cup, with the spoon in it, in a closed vessel half -filled with water moderately hot, but not scalding. Keep the tern-

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