Boil one quart pared and sliced potatoes and a double handful of hops (tied in a muslin bag) in two quarts of water for nearly an hour. Then take out the hops and strain the remainder through a colander into a bowl. Stir into the hot liquid flour enough to make a stiff batter, beat up well, add two tablespoonfuls of lively yeast, and set to rise in a warm place. When light stir in a cup of Indian meal, roll into a thin sheet, and cut into round cakes. Dry these in a very moderate heat, and when quite dry and cold place them in a cool dry place. For a fair-sized loaf use a cake three inches in diameter, soaking until soft and adding a little soda.

These cakes will keep a month in summer, two months in winter.