|
|
HOMEMADE
YEAST
HOME-MADE YEAST
Boil six large potatoes in three
pints of water. Tie a handful of hops in a small muslin bag and boil with
the potatoes; when thoroughly cooked drain the water on enough flour to
make a thin batter; set this on the stove or range and scald it enough
to cook the flour (this makes the yeast keep longer); remove it from the
fire and when cool enough, add the potatoes mashed, also half a cup of
sugar, half a tablespoonful of ginger, two of salt and a teacupful of yeast.
Let it stand in a warm place, until it has thoroughly risen, then put it
in a large mouthed jug and cork tightly; set away in a cool place. The
jug should be scalded before putting in the yeast.
Two-thirds of a coffeecupful
of this yeast will make four loaves.
UNRIVALED YEAST
On one morning boil two ounces
of the best hops in four quarts of water half an hour; strain it, and let
the liquor cool to the consistency of new milk; then put it in an earthen
bowl and add half a cupful of salt and half a cupful of brown sugar; beat
up one quart of flour with some of the liquor; then mix all well together,
and let it stand till the third day after; then add six medium-sized potatoes,
boiled and mashed through a colander; let it stand a day, then strain and
bottle and it is fit for use. It must be stirred frequently while it is
making, and kept near a fire. One advantage of this yeast is its spontaneous
fermentation, requiring the help of no old yeast; if care be taken to let
it ferment well in the bowl, it may immediately be corked tightly. Be careful
to keep it in a cool place. Before using it shake the bottle up well. It
will keep in a cool place two months, and is best the latter part of the
time. Use about the same quantity as of other yeast.
DRIED YEAST OR YEAST CAKES
Make a pan of yeast the same
as "Home-Made Yeast;" mix in with it corn meal that has been sifted and
dried, kneading it well until it is thick enough to roll out, when it can
be cut into cakes or crumble up. Spread out and dry thoroughly in the shade;
keep in a dry place.
When it is convenient to
get compressed yeast, it is much better and cheaper than to make your own,
a saving of time and trouble. Almost all groceries keep it, delivered to
them fresh made daily. |
|
| OTHER
RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
|
|
|
|
 |
Email
To Friend
|
