Yeast.

1 largo potato. 1 tbsp. hops (loose). 1 pt boiling water. 1 hp. tbsp. flour.

1 hp. tsp. sugar. 1 hp. tsp. salt.

1/4 tsp. ginger.

1/2 yeast cake or 1/2 c. yeast.

Wash, pare, and soak the potato. Steep the hops in the water. Mix the flour, sugar, ginger, and salt in a large bowl. Grate the potato into the flour mixture. Let the hop water boil briskly for 1 m., strain it over the potato, and mix quickly. If it does not thicken like starch place it over the fire for a few moments. If too thick add boiling water till thick as cream. When lukewarm or at 70° add the yeast. Rise in a warm place till frothy. Beat it down every 1/2 h. Bottle and keep cooL

Bread.

1 c. water or milk (lukewarm). 1/2 tsp. salt. 1/2 tsp. sugar.

1/4 c. yeast or 1/8 yeast cake dissolved in 1/8 c. water. 3 to 31/2 c. flour.

Put the salt, sugar, and yeast in the mixing bowl, add the water, and when the sugar is dissolved add about 3 c. of the flour and mix with a knife. Add more flour till stiff enough to knead. Turn it out on a floured board, and knead till it is soft and elastic and can be worked without any flour. Put it back in the bowl, cover with a cloth and tin cover, and let it rise in a warm place (80°) till double its bulk (over night in winter, 3 or 4 h. in summer). When light, work it over in the bowl, doubling it over from the edges to the centre of the bowl until smooth. Let it rise again till double its bulk, then divide into two parts, shape into round or long loaves, or into biscuit. Once more let it rise, closely covered, till double its bulk. Bake in a hot oven (400° or 12 seconds by the hand). Bake a loaf 40 to GO m., biscuit from 10 to 20 m.

One third white flour and two thirds brown flour may be used in the same way, but without kneading. Brown flour means any good flour prepared from the whole grain. The Health Food Company's fine granulated wheat flour and some other brands, are improved varieties of what was formerly called Graham flour.

Questions on Lesson XIV.

1. What is the meaning of bread ?

2. From what grains is bread made ?

3. Why does wheat make the best bread?

4. What is gluten ?

5. What is fermentation ?

6. How is bread dough made light ?

7. How many kinds of fermentation ?

8. What is yeast ?

9. What conditions are necessary to enable yeast to grow in flour?

10. What change takes place in the flour when yeast is added to dough ?

11. How can we tell when dough is risen enough ?

12. What happens if it should rise too long ?

13. Why do we bake bread ?

14. What foods require to be baked in a very hot oven; a hot oven ; a moderate oven ?

15. What kind of a fire do we need for quick baking ?

16. What for baking meat ?

17. What for baking puddings ?

18. What is pastry ?

19. How do you make plain pastry?

20. What would you do if anything baked too rapidly ?

21. What are the objections to pastry as food ?

22. Can it be made in a wholesome manner ?