Considerations of this kind, and convenience, brought into existence the well-known German yeast, which has, year by year, been followed by the appearance of various forms of home-made compressed yeasts of steadily increasing excellence. The quality of these yeasts is a point distinctly to be studied, for inferior compressed yeast is always specially inferior in strength, so that it takes nearly twice as much of it to do the work of good, fresh, and pure ferment. Moreover, there is a technical fact not too well known by the average housewife, which is that in all yeasts there are two kinds, the “ high ” and the “low ” yeast — the former working at a higher tem- perature than the latter, so that it is better for bakers in BREAD. II this country, wlio set their batches to “ prove ” or rise at a temperature too high to affect the “ low ” yeast. Now, “ low ” yeast is always used in the manufacture of German lager and light beers, so it is fair to conclude that the chief part of the German compressed yeast is made from the low variety ; therefore, even without taking into account adulteration (caused by the insane desire for cheap- ness at any cost), it is easy to see that recipes based on the use of our home-made “ high ” yeast may need some modi- fication when worked out with German yeast. In this, as in most cases, the best plan is to procure one’s supplies from respectable firms whose characters stand too high to be risked by adulteration or inferior goods. Fresh German yeast never has a bitter taste ; it should look like a firm, putty-coloured paste, moist in the centre and with a faint smell of new bread, and be easily friable between the fingers ; it should always be kept in an even temperature (as near 56° to 60° Fahr. as possible), for it is very liable to “turn ” if kept in an over hot place, or in very hot weather. An easy way of testing its condition is to dissolve loz. of loaf sugar in a tumbler half filled with warm water at a temperature of 100° Fahr., and then add an ounce of the yeast. This will at once sink to the bottom of the glass, but if in good usable condition will rise to the surface of the water in two minutes ; if it exceeds this time avoid using it. It is useless to try and name even a tithe of the yeasts now on the market, but it is pleasant to be able to assert that in almost every case the home-prepared ferments appear to give the best results from their freshness and purity. To dwellers in towns, or within postal reach of the makers, I can safely say “buy your yeast ready pre. pared”; but as in the pages of the Queen, from which these recipes have been chiefly gathered, requests from dwellers in distant parts abroad have often appeared for recipes for the home preparation of such baking necessaries. 12 BREAD, CAKES, AND BISCUITS. I add a few directions for the preparation, in a simple manner, of these “ lighteners.” A very simple form is the following :

AI-modernized reading of the original text

Considerations of this kind, and convenience, brought into existence the well-known German yeast, which has, year by year, been followed by the appearance of various forms of home-made compressed yeasts of steadily increasing excellence. The quality of these yeasts is a point distinctly to be studied, for inferior compressed yeast is always specially inferior in strength, so that it takes nearly twice as much of it to do the work of good, fresh, and pure ferment. Moreover, there is a technical fact not too well known by the average housewife, which is that in all yeasts there are two kinds, the “ high ” and the “low ” yeast — the former working at a higher temperature than the latter, so that it is better for bakers in this country, who set their batches to “ prove ” or rise at a temperature too high to affect the “ low ” yeast. Now, “ low ” yeast is always used in the manufacture of German lager and light beers, so it is fair to conclude that the chief part of the German compressed yeast is made from the low variety ; therefore, even without taking into account adulteration (caused by the insane desire for cheapness at any cost), it is easy to see that recipes based on the use of our home-made “ high ” yeast may need some modification when worked out with German yeast. In this, as in most cases, the best plan is to procure one’s supplies from respectable firms whose characters stand too high to be risked by adulteration or inferior goods. Fresh German yeast never has a bitter taste ; it should look like a firm, putty-coloured paste, moist in the centre and with a faint smell of new bread, and be easily friable between the fingers ; it should always be kept in an even temperature (as near 56° to 60° Fahr. as possible), for it is very liable to “turn ” if kept in an over hot place, or in very hot weather. An easy way of testing its condition is to dissolve loz. of loaf sugar in a tumbler half filled with warm water at a temperature of 100° Fahr., and then add an ounce of the yeast. This will at once sink to the bottom of the glass, but if in good usable condition will rise to the surface of the water in two minutes ; if it exceeds this time avoid using it. It is useless to try and name even a tithe of the yeasts now on the market, but it is pleasant to be able to assert that in almost every case the home-prepared ferments appear to give the best results from their freshness and purity. To dwellers in towns, or within postal reach of the makers, I can safely say “buy your yeast ready prepared”; but as in the pages of the Queen, from which these recipes have been chiefly gathered, requests from dwellers in distant parts abroad have often appeared for recipes for the home preparation of such baking necessaries. I add a few directions for the preparation, in a simple manner, of these “ lighteners.” A very simple form is the following :

Bread, cakes, and biscuits