Beer yeast, which is the best for bread, should be strained through a hah sieve, and two or three quarts of cold spring water poured over it; when it has stood for twenty-four hours the water should be poured off", the yeast will then be found at the bottom of the vessel, quite thick. To preserve that which may be left over the baking, it should be put into a bottle, corked tightly, and kept in a cool place. In cold weather it will continue good for a fortnight, but fresh yeast is always preferable. When it does not appear sufficiently strong, honey or brown sugar may be mixed with it, in the proportion of a tea-spoonful to half a pint.
Have ready two quarts of boiling water; put into it a large handful of hops, and let them boil twenty minutes. Sift into a pan a pound and a half of flour. Strain the liquor from the hops, and pour half of it over the flour. Let the other half of the liquid stand till it is cool, and then pour it gradually into the pan of flour, mixing it well. Stir into it a large tea-cup full of good yeast, (brewer's yeast if you can get it.) Put it immediately into bottles, and cork it tightly. It will be fit for use in an hour. It will be much improved and keep longer, by putting into each bottle a tea-spoonful of pearl-ash.
Boil two ounces of hops in four quarts of water one hour, adding more water as it decreases, carefully stirring it all the time, and taking care that it do not boil over; strain the liquor, and mix well with it two pounds of malt; cover it, and let it stand for eight hours, or until it be milk warm, then stir in half a pint of good yeast; when mixed well together, let it work for ten hours, and then strain it through a hair sieve.
Boil for ten minutes, in two quarts of water, one pint of bran, and a small handful of good hops; strain it through a sieve, and when milk warm, add three or four table-spoonfuls of beer yeast, and two of brown sugar or treacle: put it into a wooden stoup or jug; cover it, and place it before the fire to ferment. It may be bottled, tightly corked, and kept in a cool place.
Make a very light dough with yeast the same as for bread, but with milk instead of water, add salt; set it by the file, covered up in a pan, for half an hour, or an hour, to rise; in the mean time, set on the fire a large saucepan of hot water, and as soon as it boils, roll up the dough into small balls, and put them into the boiling water; keep them continually boiling for ten minutes, then take them out, and serve them immediately, with wine sauce over them. To ascertain whether they are suffieiently boiled, stick a fork into ope, and if it comes out clean, it is done enough. Some think the best manner of eating them is by dividing them from the top by two forks, as they become heavy by their own steam, and eat them immediately with meat, or sugar and butter, or salt.
Make a glaze, with a quarter of a pound of fine sugar in powder, the white of an egg, to which add by degrees as much lemon-juice as may be necessary; when sufficiently beaten up, (and the longer it is beaten the whiter it will be), add to it a small quantity of infusion of saffron, strained, and the yellow rind of one or two lemons grated on a piece of sugar, scraped off and pounded; take care, however, not to put too much of the latter, lest the glaze should be bitter.
Boil for half an hour two quarts of water, thickened with about three spoonfuls of fine flour, and sweetened with nearly half a pound of brown sugar; when almost cold, put it into a jug, adding four spoonfuls of fresh yeast; shake it well together, let it of and uncovered near the fire for a day, to ferment. There will be a thin liquor on the top, pour this off; shake the remainder, and cork it up for use. To make a half peck loaf you should use a quarter of a pint of the above.
Boil some good mealy potatoes; peel and weigh them; while hot, bruise them finely, and mix them quickly with boiling water, allowing one quart to each pound; rub it through a hair sieve, then add honey or brown sugar in the proportion of one ounce to each quart of water; boil it to the consistency of batter, and when nearly cold, add a large table-spoonful of good yeast to every quart of water; cover it with a cloth to rise, and the following day it will be ready for use; keep a bottle of it, which may be used instead of beer yeast for the next making, first pouring off the thin liquid that is on the top. It must be made with fresh beer yeast every two or three months. Double the quantity of this, as of beer yeast, is required to make bread light. '