Hop Yeast

Six or seven common-sized potatoes grated. Stir a heaping tablespoonful of flour with the grated potato. Put 1 cup of hops in 2 quarts of boiling water. Let boil half an hour, strain and pour over the grated potatoes, adding a large handful of salt and one of sugar. Stir well and let boil ten minutes. Let it stand until cool enough, not to scald, and add a coffee cup full -of good yeast. Set by the stove until light. Keep afterward in a cool, dry place.

An easier way is to boil the potatoes in hop water, mash them and add to them salt and sugar. If yeast is at all doubtful stir in a little saleratus before using it. If it does not foam well it is too stale.

Potato Yeast

Peel and grate 3 large potatoes. Pour on 1 quart of boiling water and cook clear, adding cupful salt and cupful of sugar. Let it cool and put in 1 cupful of soft yeast or 1 cake of dried yeast. Use one teacupful of this yeast for four or five loaves of bread, and renew while there is enough of the old yeast left to start the new. In starting new always clean the yeast jug thoroughly.

Yeast Cakes

To 1 quart of cold water add a large handful of hops. Let boil half an hour, then strain it into cupful of Wheat flour. When lukewarm add 3 cakes of yeast that have been soaked in warm water. Set in a warm place until light, then thicken with corn-meal until stiff enough to roll' out. Cut in three-inch cakes. Dry in the shade in windy weather. When dry tie in a bag and keep in a cool dry place. Turn them often while drying to keep from souring. They may be dried by the stove if necessary. When wanted for use soak a cake in lukewarm water. This should be enough for three loaves of bread. These cakes will keep five or six months and are especially convenient in the summer when common yeast is apt to ferment.

Baking Powder

10 ounces of corn-starch.

9 ounces bi-carbonate of soda.

7 ounces tartaric acid.

Powder, sift several times, spread on a bread-board and stand in the sun; sift again. When thoroughly dry put up in tight jars or cans.

Tartaric acid is to be used in preference to cream of tartar as being a purer article, and as only half the quantity is required the extra cost is not noticeable. Get bi-carbonate of soda. It is a better article than the common baking soda.

Lime Water In Bread

Use lime water in making bread. It has been found that lime water produces the same whiteness, softness and capacity for retaining moisture as results from the use of alum, while it removes all acidity from the dough. A saturated solution should be used. 1 cupful of air-slaked lime in 1 quart of cold water will answer as a solution. Use 1 tablespoon-ful for each loaf of bread.

Graham bread for dyspeptics should contain neither yeast, molasses or soda. Molasses needs soda to correct its natural acidity. No person with a weak digestion should ever use soda.