Yeast

Louise J.

Four large potatoes, three pints boiling water, two handful hops, two tablespoonfuls salt, two tablespoonfuls sugar, one small cup of flour. Pare potatoes and put in boiling water, cover and boil until they break apart; take out and mash fine; leaving water boiling, in which place hops for one minute, then strain and pour over the mashed potatoes; when almost cold, add salt, sugar, with flour sprinkled on top; when cold, add four big spoonfuls of yeast.

Potato Yeast

Mrs. J. M. Campbell.

Three large potatoes, pared and cut into small pieces, covered with water, and boiled until quite soft. Mash in the water; add two tablespoons of hops, boiled in half a pint of water and strained. When this cools, add a little of your old yeast. Set to rise.

White Bread

Mrs. Dr. Hazletine.

Put into your bread-pan a quantity of flour; in the center of it put a heaping teaspoonful of white sugar, a small half-teaspoonful of salt, piece of lard as large as a walnut, two or more large spoonfuls potato yeast. With a spoon work the lard, yeast, sugar and salt together. Take one cup new milk, pour upon it one cup boiling water; let it cool, and put in your flour. Mix stiff enough to mold, half an hour or more, as you have time, set to rise in a warm place. When raised, cut it and mold into loaves. This quantity makes one good loaf.

Buns

Mrs. C. C. Lamb.

Mix a sponge the same as for bread, then add a piece of butter as large as an egg, one and one-half cups sugar, two eggs, one cup of milk, one teaspoonful of soda. Let it rise, put in your tins, and let rise again. Take the white of an egg, beat with sugar, and put on the top as soon as it comes from the oven.

Bread

Louise J.

Six quarts flour make eight loves; two tablespoonfuls salt, one tablespoonful sugar, one pint yeast, two spoonfuls butter. Mix with a pint of milk, and same of tepid water. Large loaves bake one hour.

Potato Yeast

Mrs. Dr. Hazeltine.

Pour upon one cup of grated potato one quart of boiling water; let it stand on the stove and boil for a few minutes, then put in two-thirds of a cup of white sugar, two large spoonfuls of salt; beat it until dissolved, let it cool, and put in potato yeast to raise. It will keep two weeks in a cool place.

Cream Biscuit

Mrs. J. M. Stewart.

To one quart of sifted flour add two heaping teaspoon-fuls of Dr. Price's cream baking-powder and one coffeecupful of sour cream, into which stir a scant quarter of a teaspoon of soda and a little salt. Use sweet milk enough to mix up the flour so it will roll out easily. Have the oven hot, and bake as quick as possible.

The above makes a superior crust for strawberry shortcake. Roll out the dough in two equal parts; spread a very little butter between them, and when baked they divide easily.

Muffins

Mrs. S. B. Caswell.

One cup of milk, two cups of flour, one teaspoonful of butter, one egg, half teaspoon of soda, one teaspoonful of cream of tartar, and sugar if you like.