In cities, where fresh compressed yeast can be obtained, it is not worth while to prepare one's own. Where this cannot be had, the dry yeast-cakes often give satisfactory results, but are not as reliable as a liquid yeast, which in the country it is often necessary as well as desirable to make.
FORMS OF GROWTH OF THE YEAST PLANT.
Peel nine good-sized potatoes, and boil them with a large handful of loose hops tied in a thin muslin bag. Use enough water to cover them well. "When the potatoes are tender strain off the water. Mash the potatoes, return them to the water in which they were boiled, and mix them well together. Add two tablespoonfuls of flour, one half cupful of granulated sugar, and one tablespoonful of salt. Cook it for a few minutes, adding sufficient flour to make a thin batter. Set it aside until lukewarm; then add a yeast-cake, or a cupful of liquid yeast. Mix it well and place in a stone jar. Let it stand for twelve hours in a warm place. Stir it three times during this period. Place a weight on the lid of the jar, and set it in a cool place.
6 grated raw potatoes. 1 cupful of brown sugar.
½ cupful of salt. 2 quarts of flour.
Mix these together, and add enough water to make a batter as thick as that used for griddle cakes.
Pour two quarts of boiling water on as many hops as one can hold in the hand. Let them boil for five minutes. Strain off the water, and while hot add it to the batter. When it is lukewarm add a cupful of yeast, or a yeast cake. Let it stand several hours in a warm place until it rises, or the top is covered with bubbles. Then place in glass preserve jars, and keep in a cool place. Use a granite-ware saucepan and a wooden spoon when making yeast, in order to keep a good color.
Mix a thin batter of flour and water, and let it stand in a warm place until it is full of bubbles. This ferment has only half the strength of yeast, so double the amount must be used.
One cake of compressed yeast is equal to one cupful of liquid yeast.
Use one level teaspoonful of baking-powder to each cupful of flour.
Use one even teaspoonful of soda and two full teaspoonfuls of cream of tartar to a quart of flour.
When sour milk is used, take one even teaspoonful of soda to a pint of milk, and omit the cream of tartar.
When molasses is used, omit the cream of tartar, and use one teaspoonful of soda to each cupful of molasses.
Mix powders with the flour, and sift them together, so as to thoroughly mix them.
Mix dry materials in one bowl and liquids in another; combine them quickly, and put at once into the oven.
Rolls brushed with milk just before baking will have a brown crust.
Rubbing the crust with butter just before it is taken from the oven will make it crisp.