A very good method of ascertaining the quality of
yeast, will be to add a little flour to a very small quantity
setting it in a warm place. If in the course of ten or fif-
teen minutes it rises, it will do to use.
When you make bread, first set the sponge with warm
milk or water, keeping it in a warm place until quite light.
Then mould this sponge, by adding flour into one large
(277)
278
THE HOME COOK BOOK.
loaf, kneading it well. Set this to rise again, and then
when sufficiently light mould into smaller loaves , let it
rise again, then bake. Care should be taken not to get
the dough too stiff with flour; it should be as soft as it
can be to knead well. To make bread or biscuits a nice
color, wet the dough over top with water just before put-
ting into the oven. Flour should always be sifted.
YEAST.
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.
YEAST.
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.
POTATO YEAST.
Mrs. J. B. Adams.
Boil, steam and mash a few potatoes ; pour slowly on
VALUABLE EECIPES.
279
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.
POTATO 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.
YEAST.
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.
YEAST.
Mrs Freeman.
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 cofleecup 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
280
THE HOME COOK BOOK.
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,
Page 111
Presented as published in 1896. 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
A very good method of ascertaining the quality of yeast, will be to add a little flour to a very small quantity setting it in a warm place. If in the course of ten or fifteen minutes it rises, it will do to use.
When you make bread, first set the sponge with warm milk or water, keeping it in a warm place until quite light. Then mould this sponge, by adding flour into one large (277)
loaf, kneading it well. Set this to rise again, and then when sufficiently light mould into smaller loaves , let it rise again, then bake. Care should be taken not to get the dough too stiff with flour; it should be as soft as it can be to knead well. To make bread or biscuits a nice color, wet the dough over top with water just before putting into the oven. Flour should always be sifted.
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.
POTATO YEAST.
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.
POTATO 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 onequarter 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.
Mrs Freeman.
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,