Hop Yeast

Six potatoes boiled in a gallon of water with a handful of hops tied in a bag; put in a jar one-half cup of flour, and when the potatoes are done, pour the water over it, adding the potatoes when mashed; when lukewarm, add a cup of yeast, and when cold a half cup of sugar, one-fourth cup of salt, and a tablespoonful of ginger.

Potato Yeast

Take half a dozen medium-sized potatoes, boil and mash fine, and two cups of flour, a good tablespoonful ginger, one of salt, one-half cup white sugar; add two cups of boiling water, and beat until smooth; when lukewarm, add a cup of yeast or two yeast cakes.

Yeast

1. Take two good-sized potatoes, grate them raw. Add one-half teacup of white sugar, one teaspoon of salt, a little ginger. Pour over the mixture one-half pint of boiling water, in which one tablespoonful of hops has been boiled. Save half a cup each time to start anew.

2. To one cup of grated raw potato add half cup salt and half cup sugar, pour over all one quart boiling water, stirring well; it will thicken like starch; when nearly cold add one cup of good yeast. In about twelve hours it should be light. Put in jug or bottle, and cork tightly.

3. A double handful of hops, one-half-dozen large potatoes; boil together in one-half gallop of water till done; strain and mash on to one-half cupful of ginger, small cup of flour, and one cup of brown sugar, and half cup of salt. Let stand until cool, then add one cupful of good yeast. Next day cork up tight in a jug.

Yeast And Bread

Take ten large potatoes, pare, and put them in a kettle with three quarts of water; put a pint of hops in a thin muslin bag in the same kettle with potatoes; boil until potatoes are soft, then pour the water from this kettle boiling hot over a pint of flour in a crock. Squeeze all the strength from the hops; mash the potatoes, add a quart of cold water to them, and put through a colander into the crock, and add one-half teacup of salt, a cup of sugar, one tablespoonful of ginger. Let this stand for two days until it stops fermenting and settles; then put into a jug, cork tight, and keep in a cool place.

For The Bread

Pare and boil six good-sized potatoes, drain off the water, mash fine, and pour over them about three pints of cold water, and run through a colander; add flour until this is a thin batter, then put in a cupful of yeast from the jug. Let stand until it rises, and then stir into flour as much as you can with a spoon, and let rise again. "Work in enough more flour to make as stiff as bread, and let rise the third time. When light this time work out into loaves, and let rise. All the flour must be sifted.