First, see that you have at least three quarts of water
boiling rapidly. Pare the potatoes, and keep them cov-
ered with cold water. Mix the flour, sugar, and salt in a
large bowl, and grate the potatoes as quickly as possible,
not stopping to grate ever}^ scrap ; mix them at once with
the flour, using a wooden or silver spoon, that the mixture
may not be dark-colored. Pour the boilmg water directly
from the teakettle over the grater, and rinse off the potato
into the bowl, using perhaps a pint of water at first. Mix
the water thoroughly with the potato and flour ; then add,
slowly, enough more boiling water to make it the consist-
ency of thin starch. The amount of water will depend
upon the quality of the flour and potatoes. If it does not
thicken, pour the mixture into a double boiler or granite
pan, and let it come to the boiling-point, stirring well to
keep it from sticking. Strain through a squash strainer and
let it cool. When lukewarm (clear through the mixture,
not merely on the top) , add the yeast. Cover slightl}', and
keep in a warm (not hot) place, until light and covered
with white foam. After it begins to rise, beat it well sev-
eral times, as this makes it stronger. At night, or when
well risen, put it into wide-mouthed earthen or glass jars.
The next morning cover tightl}^, and keep it in a cool
place. Reserve one cupful or more in a small glass jar,
and do not open it until ready for the next ^^east-making.
Alwa^^s shake 3^east well before using ; take your cup to
the jar instead of taking the jar to the hot kitchen ; when
empt}^, scald the jar and the cover thoroughh\ This is
the quickest and easiest way of making j^east, fifteen min-
utes being ample time for the first part of the process. It
is whiter and looks more inviting than that made with hops.
It keeps well two weeks, and makes delicious bread.
This receipt can be varied by using boihng hop- water.
/I
The Boston Cook Book. 63
Steep one fourth cup of loose hops five minutes in three pints
of ivater, in a granite or porcelain kettle, and strain it into
the potato and flour. Or the flour may be omitted, using
more potato or less water. Man}^ think it an improvement
to mix one even teaspoonful of sifted ginger with the flour,
sugar, and salt. The hops and ginger will make the 3^east
dark-colored, but it will not be perceptible in the bread.
Boiled Potato Yeast. (Mrs. Townees Matilda.)
Three large.) old potatoes, pared, soaked, and boiled until
broken in small pieces ; half a cup of loose hops boiled in
one quart of water. Drain and mash the potatoes ; add the
hop water and enough more hot water to make two quarts.
Strain, rubbing all the potato through, and put it on to
boil. When boiling, add three fourths of a cup of flour^
which has been wet to a smooth paste in cold water, and
three quarters of a cup of sugar. Boil five minutes, stirring
well ; let it cool ; add three fourths of a cup of yeast ; and,
when well risen, add one fourth of a cup of salt. Keep in a
covered stone jar in a cool cellar. Bread made with this
yeast will not sour even in the hottest weather.
Hop Yeast. ✪ Milk Bread No. 1
Page 43 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
First, see that you have at least three quarts of water boiling rapidly. Pare the potatoes, and keep them covered with cold water. Mix the flour, sugar, and salt in a large bowl, and grate the potatoes as quickly as possible, not stopping to grate every scrap ; mix them at once with the flour, using a wooden or silver spoon, that the mixture may not be dark-colored. Pour the boiling water directly from the teakettle over the grater, and rinse off the potato into the bowl, using perhaps a pint of water at first. Mix the water thoroughly with the potato and flour ; then add, slowly, enough more boiling water to make it the consistency of thin starch. The amount of water will depend upon the quality of the flour and potatoes. If it does not thicken, pour the mixture into a double boiler or granite pan, and let it come to the boiling-point, stirring well to keep it from sticking. Strain through a squash strainer and let it cool. When lukewarm (clear through the mixture, not merely on the top), add the yeast. Cover slightly, and keep in a warm (not hot) place, until light and covered with white foam. After it begins to rise, beat it well several times, as this makes it stronger. At night, or when well risen, put it into wide-mouthed earthen or glass jars. The next morning cover tightly, and keep it in a cool place. Reserve one cupful or more in a small glass jar, and do not open it until ready for the next yeast-making. Always shake yeast well before using ; take your cup to the jar instead of taking the jar to the hot kitchen ; when empty, scald the jar and the cover thoroughh\ This is the quickest and easiest way of making yeast, fifteen minutes being ample time for the first part of the process. It is whiter and looks more inviting than that made with hops. It keeps well two weeks, and makes delicious bread.
This receipt can be varied by using boiling hop-water.
/I
The Boston Cook Book. 63
Steep one fourth cup of loose hops five minutes in three pints of water, in a granite or porcelain kettle, and strain it into the potato and flour. Or the flour may be omitted, using more potato or less water. Many think it an improvement to mix one even teaspoonful of sifted ginger with the flour, sugar, and salt. The hops and ginger will make the yeast dark-colored, but it will not be perceptible in the bread.
Boiled Potato Yeast. (Mrs. Towne's Matilda.) Three large old potatoes, pared, soaked, and boiled until broken in small pieces ; half a cup of loose hops boiled in one quart of water. Drain and mash the potatoes ; add the hop water and enough more hot water to make two quarts. Strain, rubbing all the potato through, and put it on to boil. When boiling, add three fourths of a cup of flour^ which has been wet to a smooth paste in cold water, and three quarters of a cup of sugar. Boil five minutes, stirring well ; let it cool ; add three fourths of a cup of yeast ; and, when well risen, add one fourth of a cup of salt. Keep in a covered stone jar in a cool cellar. Bread made with this yeast will not sour even in the hottest weather.
Hop Yeast.
Records on this page
Milk Bread No. 1Boiled Potato YeastHop Yeast