Raw Potato Yeast

Mix one fourth of a cup of flour, the same of white sugar, and a teaspoonful of salt to a paste, with a little water. Pare three medium-sized, sound potatoes, and grate them as rapidly as possible into the paste; mix all quickly together with a silver spoon, then pour three pints of boiling water rapidly over the mixture, stirring well at the same time. If this does not rupture the starch cells of the flour and potatoes so that the mixture becomes thickened to the consistency of starch, turn it into a granite-ware kettle and boil up for a minute, stirring well to keep it from sticking and burning. If it becomes too much thickened, add a little more boiling water. It is impossible to give the exact amount of water, since the quality of the flour will vary, and likewise the size of the potatoes; but three pints is an approximate proportion. Strain the mixture through a fine colander into an earthen bread-bowl, and let it cool. When lukewarm, add one cup of good, lively yeast. Cover with a napkin, and keep in a moderately warm place for several hours, or until it ceases to ferment. As it begins to ferment, stir it well occasionally, and when well fermented, turn into a clean glass or earthen jar. The next morning cover closely, and put in the cellar or refrigerator, not, however, in contact with the ice. It is best to reserve enough for the first baking in some smaller jar, so that the larger portion need not be opened so soon. Always shake the yeast before using.

Raw Potato Yeast No. 2

This is made in the same manner as the preceding, with the exception that one fourth of a cup of loose hops tied in a clean muslin bag is boiled in the water for five minutes before pouring it into the potato-and-flour mixture. Many think the addition of the hops aids in keeping the yeast sweet for a longer period; but potato yeast may be kept sweet for two weeks without hops, if well cared for, and is preferred by those who dislike the peculiar flavor of the bread made from hop yeast.

Hep Yeast

Put half a cup of loose hops, or an eighth of an ounce of the pressed hops (put up by the Shakers and sold by druggists), into a granite-ware kettle; pour over it a quart of boiling water, and simmer about five minutes. Meanwhile stir to a smooth paste in a tin basin or another saucepan, a cup of flour and a little cold water. Line a colander with a thin cloth, and strain the boiling infusion of hops through it onto the flour paste, stirring continually. Boil this thin starch a few minutes, until it thickens, stirring constantly, that no lumps be formed. Turn it into a large earthen bowl, add a tablespoonful of salt and two of white sugar, and when it has cooled to blood heat, add one-half cup of lively yeast, stirring all well together. Cover the bowl with a napkin, and let it stand in some moderately warm place twenty-four hours, or until it ceases to ferment or send up bubbles, beating back occasionally as it rises; then put into a wide-mouthed glass or earthen jar, which has been previously scalded and dried, cover closely, and set in a cool place. Yeast made in this manner will keep sweet for two weeks in summer and longer in winter.

Raisin Yeast

Cover a cup of raisins with water, and keep in a warm place until fermentation takes place. Make potato yeast in the usual way, using the water from the raisins instead of lively yeast to start the fermentation.