A yeast cake may be kept fresh for a week by burying it in the flour.

A liberal pinch of soda dissolved in a little warm water and added to slightly soured yeast will sweeten it.

Everlasting Yeast

1 cupful mashed potatoes 3 cupfuls lukewarm water yeast cake

1 tablespoonful salt 3 tablespoonfuls sugar 1/2 teaspoonful ginger

Peel and boil old potatoes, put through a colander, mix with the other ingredients with the yeast dissolved in a little warm water. Add the ginger the first time in starting the yeast, but not again. Let this mixture stand for three days before using. When you make bread, repeat the formula, omitting the yeast and ginger, add the ingredients to the first mixture and let stand over night. In the morning, stir it thoroughly, take out a pint to start your next yeast, sift the flour with the remainder, knead and put into pans. By noon the bread may be baked. This makes three loaves. Keep the yeast in a tight jar, and it will keep for about ten days in warm weather.

Making Dry Yeast

After mixing bread at night, the following morning take a large cupful of the light sponge and stir into it dry corn meal. Spread it out thinly to dry, stirring occasionally. When perfectly dry, like coarse powder, it is ready for use, and will keep indefinitely. Use about two tablespoonfuls for a medium size baking.


1 handful of hops

2 quarts cold water

2 cupfuls grated raw potato

1 yeast cake 1/2 cupful salt 1/2 cupful sugar

Put the hops in cold water, let boil for five minutes and strain. Add potato, salt and sugar, boiling all together for five minutes. Have a yeast cake dissolved in a little warm water, and when the potato mixture is nearly cold, stir in the yeast cake and let rise.