This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Mrs. E. S. Chesebrough.
Put two tablespoons of hops in a muslin bag and boil them in three quarts of water for a few minutes; have ready a quart of hot mashed potatoes, put in one cup of flour, one tablespoon of sugar, one of salt; pour over the mixture the boiling hop water, strain through a colander, put a pint or less of fresh baker's yeast, or two cakes of yeast in while it is warm, and set it in a warm place to rise. This yeast will keep three or four weeks, if set in a cool place. In making it from time to time, use a bowl of the same to raise the fresh with.
Mrs. Mary Ludlam, Evanston.
Six good potatoes grated raw, a little hop tea, one quart boiling water, three-fourths cup of brown sugar, one-half teaspoon salt; when cool, add yeast to rise ; keep covered and in a cool place.
Mrs. J. B. Adams. Boil, steam and mash a few potatoes ; pour slowly on some boiling water, in which a bag of hops has been boiled; stir in immediately sifted flour enough to thicken; when lukewarm add compressed yeast (dissolved), or raise with potato or baker's yeast.
Boil a good handful of hops in one quart of water and pour it over two teacups of grated potatoes, while boiling hot, stir mixture until it just comes to a boil; add one-quarter teacup of salt, and one-half teacup of sugar, and let stand until it is cool; then add the usual quantity of good yeast to start it with ; when raised put it into a jar, cover closely and set in a clean place; use one teacup for about four loaves of bread.
Mrs. W. C. Harris.
Boil in separate pans one-half cup of hops and two potatoes; strain both liquids boiling hot on a large cup of flour, one spoon of salt, half cup of sugar, and a cup of yeast. Pour it into a jug and set it in a cool place.
Boil two ounces of hops in four quarts of water twenty minutes, strain through a sieve and add one coffeecup of sugar to the hop water. When so cool as not to scald stir in one coffeecup of flour. Let this mixture stand in a warm place three days, stirring frequently. The third day boil three potatoes, press them through the colander and stir gradually into the hot water, adding a handful of salt; let it stand till next morning, then put into a jug. Shake well every time before using. Use a teacup full for six loaves. To your sponge next morning add three good-sized potatoes pressed through the colander, with the water they are boiled in.
S. S. Pierce. Eight potatoes boiled and mashed fine, four tablespoons of flour put in with the potatoes, two tablespoons of salt, two of sugar; pour on one quart of boiling water; stir carefully while pouring, so as to dissolve, add one quart of cold water; then strain, and when cold add one cup of yeast and set it in a warm place to rise; as soon as it is light put in a jug or bottle and cork tight.
Mrs. Packard. Grate six good sized potatoes (raw); have ready a gallon of water in which has been well boiled three hand-fuls of hops; strain through a cloth or sieve, while boiling hot, over the potatoes, stirring until well cooked, or the mixture thickens like starch; add one teacup of sugar, one-half cup of salt; when sufficiently cool, one cup of good yeast. Let it stand until a thick foam rises upon the top. Care must be taken not to bottle too soon, or the bottles may burst. Use one coffee cup of yeast to six loaves of bread. If kept in a cool place this yeast will last a long time, and housekeepers need not fear having sour bread.
Mrs. J. B. Adams.
Boil two ounces of hops in two quarts of water; put one cup of brown sugar in a jar; boil and strain the hops and pour into the jar. Add one cup of flour stirred smooth; let it stand in a warm kitchen till it ferments. Add six potatoes boiled and mashed, and one cup of salt.
Mrs. Anna Marble.
Two quarts of wheat bran, one of Indian bran, two gallons of boiling water; simmer an hour or so; put in a handful of hops. As soon as the water boils, add one teacup of molasses and one tablespoon of ground ginger. When cold put in a teacup of yeast and cork tightly. Keep cool.