The universal cookery book

Then came Tony’s acknowledgment that he had gone all the way to Mrs. Phillpotts’s without once thinking that he did not know what he was going for. You should have seen how Aunt Cindy received this, when the idea had fairly taken possession of her mind. It went to her funny spot. Planting her hands, outspread, on her sides, as if to fortify herself against shaking to pieces, she began laughing almost without a sound, as though she was too well cushioned to make any noise. She quivered all over like a great mass of jelly, swaying back and forth, her head falling on her chest, on this shoulder and on that, till she fell with a great flop on the meat-block, where she continued to sway and roll and quiver. Tony’s intense appreciation of the turned tide, expressed in broad grins, in titters, in giggles, in shuffles, in balancings, in hand-rubbings, was about as funny as Aunt Cindy’s characteristic laughing. Before this laughing was ended, he had made good his escape, and in process of events was repeating his tuggings and pullings at old Jack’s bridle. It was dark before he returned from his errand; for Mrs. Phillpotts not having any cinnamon, had sent a runner to Mrs. McDonald for the article. Mrs. McDonald, in turn, had sent to Mrs. Doubleday, and Mrs. Doubleday to the cross-roads store. Aunt Cindy never went to bed that night — never went to her cabin: she sat up with her cake and light-bread. — Aunt Cindy’s Dinner : Sarah Winter Kellogg. From Lippincott's Magazine. ( By per.) Yeast. Ingredients : One teacupful of lightly broken hops, or, if the Shaker packages are used, half a teacupful ; one pint of sifted flour ; one teacupful of granulated sugar ; one tablespoonful of salt ; four large or six medium-sized potatoes ; two quarts boiling water. Boil the potatoes ; drain off the water when done, and let them dry off a few minutes, precisely as for table. At the same time, having tied the hops in a cloth, boil them half an hour in the two quarts of water, renewing it if it boils away. Mix the flour, YEAST. sugar, and salt well together in a large mixing-bowl, and pour on the boiling hop-water slowly, stirring constantly. Now add enough of this to the mashed potato to thin it till it can be poured, and mix it all together, straining it through a sieve to avoid any possible lumps. Add to this, when cool, either a cupful of yeast left from the last, or of baker’s yeast, or a cake of compressed yeast dissolved in a little warm water. Let it stand two hours or so till partly light, then stir it down two or three times in the course of five or six hours, as this makes it stronger. At the end of that time it will be light. Keep in a carefully corked stone jug, or in glass cans, the last being the best ; and in all cases be particular to have whatever holds it perfectly sweet and well scalded. Be as careful with stopper or cover as with the vessel itself. For dry yeast, stir in corn-meal till a dough is made, form it in small, thin cakes, and dry them carefully in the sun. For hot weather this is a convenient form, as it does not sour. Crumb and soak in warm water half an hour before using.