Dry yeast calces^ such as the "National" or "Twin Brothers," are inexpensive, alwaj^s ready to use, and gen- erally^ liked by those who care more for economy of time and trouble than for the quality of their bread. Compressed yeast calces., like the " Vienna" or " Fleisch- mann's," are excellent, when perfect!}^ fresh ; the best form of yeast where bread is made in large quantities. But for a small family, where only a quarter of a cake is used per- 4 so The Boston Cook Book. haps twice a week, or for those hving at a distance from the stores, they are inconvenient, expensive, and waste- ful. They have almost entirely taken the place of baker's yeast. As to which is best of the many varieties of home-made yeast, who shall decide when housekeepers disagree? Every good cook thinks her wsij the best. They are all good that make good bread ; the only special advantage of one over another being the greater ease in making or the length of time it will keep good. People w^ho are inclined to shirk think it a deal of trouble to make yeast of any kind ; but there are none so independent as those who make their own yeast. The simplest form of liquid yeast is made with flour, salt, and boiling hop water. To this msiny add potatoes and a little sugar, and some add ginger✪ Liquid Yeast. Chemists say that the potato is the best form of starch for the growth of yeast. Potato 3^east rises more rapidly, and keeps longer without souring, than flour yeast ; bread made from it is sweet, light, and does not dry quickly. As to the comparative merits of grated raw potato or boiled potato, those who have used them both ways with equally good results think the grated potato has the advantage of being made in much less time. The really essential points are that the water shall be hoiling^ so that all the cells of the flour or potato may be ruptured. The salt and sugar assist in the fermentation, and the hops and ginger serve to prevent the yeast from souring by checking the fermentation before all the sugar is converted into alcohol ; they also give it an agreeably pungent taste, if not used in too large quantities. Old l)otatoes are better than new for 3^east, because the}^ con- tain more sugar. Porcelain or granite kettles for boiling the hops and potatoes, and earthen bowls and wooden spoons for mixing, are best, as iron and tin cause the yeast to turn dark-colored. The yeast for starting must be fresh and lively, and never added till the boiling mixture has become lukewarm, The Boston Cook Book, or the plant will be killed. It must be kept warm, and stirred several times while rising, and the next day put awa}^ in well-scalded glass jars. Keep it in a cool place ; freezing or intense heat will kill the yeast plant. Reserve a portion for the next rising in a small jar by itself, as opening the jar often causes the yeast to lose its strength. Always shake or stir well before using. Yeast is good when it is foam}^ or full of beads, has a brisk, pungent odor, and a good deal of snap or vim ; it is poor when it has an acid odor, and looks watery or has a thin film over the top. Making the Dough.

AI-modernized reading of the original text

Dry yeast cakes, such as the "National" or "Twin Brothers," are inexpensive, always ready to use, and generally liked by those who care more for economy of time and trouble than for the quality of their bread. Compressed yeast cakes, like the " Vienna" or " Fleischmann's," are excellent, when perfectly fresh ; the best form of yeast where bread is made in large quantities. But for a small family, where only a quarter of a cake is used per- so The Boston Cook Book. haps twice a week, or for those hving at a distance from the stores, they are inconvenient, expensive, and wasteful. They have almost entirely taken the place of baker's yeast. As to which is best of the many varieties of home-made yeast, who shall decide when housekeepers disagree? Every good cook thinks her way the best. They are all good that make good bread ; the only special advantage of one over another being the greater ease in making or the length of time it will keep good. People who are inclined to shirk think it a deal of trouble to make yeast of any kind ; but there are none so independent as those who make their own yeast. The simplest form of liquid yeast is made with flour, salt, and boiling hop water. To this many add potatoes and a little sugar, and some add ginger. Chemists say that the potato is the best form of starch for the growth of yeast. Potato yeast rises more rapidly, and keeps longer without souring, than flour yeast ; bread made from it is sweet, light, and does not dry quickly. As to the comparative merits of grated raw potato or boiled potato, those who have used them both ways with equally good results think the grated potato has the advantage of being made in much less time. The really essential points are that the water shall be boiling, so that all the cells of the flour or potato may be ruptured. The salt and sugar assist in the fermentation, and the hops and ginger serve to prevent the yeast from souring by checking the fermentation before all the sugar is converted into alcohol ; they also give it an agreeably pungent taste, if not used in too large quantities. Old potatoes are better than new for yeast, because they contain more sugar. Porcelain or granite kettles for boiling the hops and potatoes, and earthen bowls and wooden spoons for mixing, are best, as iron and tin cause the yeast to turn dark-colored. The yeast for starting must be fresh and lively, and never added till the boiling mixture has become lukewarm, The Boston Cook Book, or the plant will be killed. It must be kept warm, and stirred several times while rising, and the next day put away in well-scalded glass jars. Keep it in a cool place ; freezing or intense heat will kill the yeast plant. Reserve a portion for the next rising in a small jar by itself, as opening the jar often causes the yeast to lose its strength. Always shake or stir well before using. Yeast is good when it is foamy or full of beads, has a brisk, pungent odor, and a good deal of snap or vim ; it is poor when it has an acid odor, and looks watery or has a thin film over the top. Making the Dough.

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Liquid Yeast

Mrs. Lincoln's Boston cook book