Buckeye cookery

over it a pint of boiling water, and beat till all the lumps disappear. : . After it has cooled, add to it one cup good yeast, and set away to rise; when risen put in glass or stone jar, cover and set | away in a cool place.—Mrs. George H. Rust, | Potato YEAST. f i Boil one cup hops in a sack in two quarts water for fifteen minutes; remove sack with hops, add immediately after grating (to prevent their darkening) five good-sized Irish potatoes, peeled and grated raw, one cup white sugar, one table-spoon salt, and one of ginger; _ stir occasionally and cook from five to ten minutes, and it will become a little thick like batter, turn into a jar, ‘and when just Bee in sum- Bi mer, or quite warm in winter, add one-half pint good yeast (always save some to start with); set jar in a large tin pan, and as oftenas it rises stir down until fermentation ceases, when it will be quite thin. Cover closely, and set away in a cool place, and it will keep — two weeks. When yeast smells sour but does not taste sour it is 3 still good; if it has no smell it is dead. One cup will make six good-sized loaves. —Mrs. D. Buxton. Bio Porato YEAST. Take as many hops as can be grasped in the hand twice, put one-half gallon water over them in a new coffee-pot kept for that pur- _ pose, boil slowly for one hour. Do not tie them in a cloth to boil, ' . as that keeps the pollen (an important rising property) out of the yeast. Pare and grate half a dozen large potatoes into a two gallon’ , stone crock, one-half cup sugar, table-spoon each of salt and ginger, pour over this a half gallon of the boiling hop-water, stirring all the time. When milk-warm, add one cup of good lively _ yeast, set in a warm place until it rises, and remove to the cellar or some other cool place. The boiling hop-water must be added to “potatoes immediately or they will darken, and darken the yeast. A - good way to prevent the potatoes foul darkening is to grate them ito a pan half filled with cold water. As grated the potatoes sink _ to the bottom; when done grating, pour off the water and add the _ Be boiling hop-water. This is an excellent recipe, and the method Me given for boiling hops is especially recommended. e : YEAST. _ Pare and boil four ordinary-sized potatoes, boiling at the same _ time in a separate vessel a good handful of hops. When the potatoes are done, mash fine and add, after straining, the water in which __ the hops were boiled; put into this one cup white sugar and one-half cup salt, and add sufficient water to make one gallon; when ' ecold add one cup of good yeast,let stand in a warm place for a few hours until it will “sing” on being stirred, when it is ready for use. _ Keep covered in a flat or cool place. —Mrs. C. M. ; gallons water for half an hour, strain into a crock and let the liquid become lukewarm, add two even tea-spoons salt and half a pint — ‘best brown sugar; mix half a pint flour smooth with some of the— liquor, and stir all well together. On Wednesday, add three pounds — potatoes boiled and mashed, stir well and let stand till Thursday, _ then strain and put in stone jugs, but for the first day or two leave _ the corks quite loose. Stir the yeast occasionally while making, and keep near the fire. It should be made two weeks before using, and " aud will keep any length of time, improving with age. Keep it in _ | a cool place, and shake the jug before pouring from it, but with ee the cork out, holding the palm of the hand over us mouth to pes sp i vent the escape of the yeast. CAKE-MAKING. «Let all things be done decently and in order,” and the first to a put in order when you are going to bake is yourself, Secure the |