Yeast That Will Not Sour

Boil the potatoes for dinner without salt, drain the water into a bright vessel and to 1 qt. of the boiling water add 1 cup of sugar, stirring until dissolved. When cool add 1 fresh yeast cake, set away in a warm place for a few hours to rise, when it will be ready to use. Mrs. Whitten.

Rye Bread

To 2 cups of scalded and cooled milk add 1 teaspoon salt, 1-4 cup sugar, 1-4 cup butter and the compressed yeast cake, softened in 1-2 cup of tepid water. Stir in 4 cups of sifted rye flour, and 3 cups of white flour, mould, set to rise in a warm place and when light make into loaves. Bake when the loaves have risen to about twice their size.

German Sweet Rolls

Break one egg into a cup and fill it up with milk, mix with 1-2 cup of yeast, 1-2 cup of melted butter, 1-4 cup of sugar, a little salt, and enough flour to knead out. Let it rise until light, being careful not to chill, roll out on a board, cut out with a cookie cutter and place in a greased pan far enough apart so that the rolls will not touch when light. Let rise again and bake. Miss Duggan.

Rolled Oat Bread

Pour 2 cups of boiling water over 1 cup rolled oats, add I cup cold water, 1-2 cup molasses, 1-2 cup yeast, salt and flour to make a stiff roll like brown bread. Let rise over night, then put into pans, and when light -bake slowly 1 1-2 hour. Mrs. Ansel D. Hannah.

Light Rolls For Tea

When the bread is ready for the pans, take out a piece of dough the size of a small loaf, add to it 1 tablespoon of butter, roll out to the thickness of 1-4 inch, spread with butter, cut out with a round cutter, fold 1-2 over the other and when very light bake in a hot oven about 15 minutes.

Mrs. H. W. Kirby.

Potato Biscuit

Boil six large potatoes, mash, add 1 tablespoon butter, 1 egg, 1 pint milk, and when cool beat in 1-2 cup yeast and flour to make a stiff dough. When light make into small cakes let rise, and bake. Mrs. Ansel D. Hannah.

Baking Powder

Eight oz. cream of tartar, 4 oz. baking soda, 4 oz. corn starch. Sift well together several times, as the chief danger of failure lies in not having the ingredients well mixed. If you are sure of the quality of cream of tartar, you will have an article that you know is pure.

The action of baking powder consists in the fact that when wet it effervesces, and gives off carbonic acid gas, which operates in the same way as the gas given off by yeast. The action of baking powder, however, is soon over, and if the bread or pastry is not baked at once, the gas begins to escape, and the dough will settle. To succeed when using baking powder, 2 things are necessary: the powder must be thoroughly and perfectly sifted with the flour, and after the powder has been wet so that it rises, it must be baked as soon as possible.

Johnnie Cake

Half cup sugar, 1-2 cup butter, 3 eggs, 1 cup sweet milk, 2 cups flour, sifted with 1 cup corn meal, 3 teaspoons baking powder, and 1 teaspoon salt. Bake 20 minutes in a hot oven. Mrs. W. E. Cook.