How To Make Dry Yeast

Have one heaping coffee saucer of flour. Boil one cup of hops in enough water to scald this flour. Mix the water with the flour. Let cool. Stir in a cup of dry yeast, wet with enough water to soak it. Set to rise in a warm place till light. Then stir in cornmeal till it is thick enough to make into small cakes and dry, but do not heat in drying.

In making this begin the work in the morning so that you can see it all accomplished before night.

Perennial Yeast

A simple and effective yeast of home brew is called perennial because it may be made to last some time. To dwellers remote from groceries it is of considerable value. When once you have started it, keep it by renewing it each week. To start it dissolve a cake of compressed yeast in two tablespoons of the water in which you cooked your potatoes for dinner.

Do not use the water when it is hot; let it become lukewarm. Next fill half full of lukewarm potato water a glass preserving jar a quart jar. Add half a cup of granulated sugar, and when it is dissolved in the potato water add the dissolved yeast Stir together, and set the can, loosely covered, in a warm but not hot place, where the yeast can work. When the contents of the jar have become light, seal up the can and set it away. The day before you want to make bread fill up the can with lukewarm potato water, add half a cup of granulated sugar, and let stand for twentyfour hours, when you will have a can full of foaming white yeast. Beat and use half a can of the yeast for making three loaves of bread. Mix the bread at once and use as much lukewarm water as yeast. Seal up the can from which you took the yeast and set it away. When again you want to make bread take the day before for filling again with lukewarm potato water and half a cup of granulated sugar, and allow fermentation for twentyfour hours, as above directed.

Potato Yeast

Take one quart of sliced potatoes. Wash in cold water and put in a large tin saucepan. Tie up in a square cloth a bunch of loose hops, as many as you would gather in your fingers. If the pressed hops are used (which are not quite as good) take half a package. Cover the potatoes with two quarts of hot water, in which put the hop bag. Boil slowly until the potatoes are soft enough to mash. Place a colander over a large crock. Put into it a full teacup of flour. Pour over the flour the boiling water and potatoes to scald it. Mash all through the colander with a potato masher. Wash the saucepan in which the potatoes boiled and have it ready for use.

Move the colander from the crock to the saucepan while the potato is being pressed through. Add one pint of warm water for that which has boiled away. When all is pressed through in the saucepan, wash the colander, potato masher, and crock. Set the colander over the crock. Press the potato water through again. Have ready two cakes of compressed yeast dissolved in cold water. Now add to the potato threequarters of a teacup of white sugar, in which mix one teaspoon of ground ginger and one iron spoon, heaping, of salt. When this is mixed and all is cool to lukewarm, stir in the yeast. Set in a warm place (but not hot) to rise. Cover. When very light put away in Mason glass jars with covers. Fill the jars threequarters full, as at first. The yeast will rise more Set away in a cold place or in an icebox. When yeast is made again use one yeast cake and half a teacup of potato yeast.

How To Bake Bread

Dissolve two cakes and a half of the ounce yeast cakes of Fleischmann's make. To dissolve them put in three tablespoons of cold water. Take a quart of bloodwarm water and a heaping teaspoon of salt, and add the dissolved yeast cakes. Have flour sifted into a pan or bowl, and stir the yeast mixture in till you have a dough stiff enough to lift from the bowl. Lift the dough to your bread board, having first floured it well, and knead the dough thoroughly, putting to it more flour until it does not stick to your fingers or to your bread board. With hot drippings grease a warm bowl, set the dough in the bowl and grease over the top of the dough. Cover to protect from cold and set in a warm place to rise not hot, merely warm. In about three hours the dough will have risen. Form it into loaves, brush the loaves with hot drippings, set to rise in a warm place for an hour, and bake till a golden brown.

Bread Made With Potatoes

Boil three large potatoes. Mash them while hot, adding a piece of butter half as big as an egg, one teaspoon of sugar, and half a teaspoon of salt. Mash all together perfectly smooth. Take a pint of warm water, half of it pour over the potatoes, moisten a teacup and a half of flour with the other half. Beat the flour batter well to remove all lumps, and add it to the potato batter. Then add half a teacup of yeast, or onethird of a cake of compressed yeast dissolved in half a cup of warm water. Add also half a teaspoon of soda dissolved in half a cup of warm water. Beat together this thin batter and set in a warm place, where the bottom of its dish will be kept warm overnight. Next morning sift into your bread tray a quart and a half of flour and half a teaspoon of salt.