Turn
them often.
EVER-READY YEAST. MRS. W. H. E.
Four good-sized perfect potatoes; pare and grate them quickly. Pour
boiling water over the grated potato until it thickens like starch;
let cool a few moments; then stir in flour to thicken. When milk
warm, put in one or two cakes of dry yeast, previously dissolved in a
cup of water; let stand twenty-four hours. Use one pint of this with
four pints of water for four loaves of bread. Make the sponge either
at bed time, or early in the morning. Will keep in a cool place two
weeks.
SWEET YEAST. MRS. SUSIE SEFFNER.
Boil four large potatoes in two quarts of water. When done, mash the
potatoes, and add one cup of sugar, one-half cup of salt, one-half cup
of flour. Boil one pint of hops in the water in which the potatoes
were boiled until strength is out; then strain in the jar with other
ingredients; stir well. When cool, add one cup of yeast, or one cake
of dry yeast; let raise, and put in jar. Keep in cool place.
GOOD BREAD. MRS. SUSIE SEFFNER.
Take six good-sized potatoes; cook until very soft; take from the
water, and mash until creamy; turn the water over the potato scalding
hot, and stir in flour until the consistency of cake batter. When
cool, stir in one cup of good yeast dissolved in a little warm water;
let rise over night. First thing in the morning, heat two quarts of
water milk warm; add to the yeast; then stir in flour to make a thick
sponge; let rise; then work to a stiff dough; let rise again; knead
down; let rise again; make into loaves.
Pages:
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144