Cassell's dictionary of cookery

to cream, stir into it an equal quantity of sugar, and add a pinch of salt, a flavouring of nutmeg or lemon grated, two well- whisked eggs, and a tea-spoonful of carbonate of soda which has been dissolved in a cupful of sour milk. Mix these ingredients thoroughly, and stir into the mixture as much flour as will make a stiff batter. Butter or grease a dripping-tin thickly. Beat the cake mixture over the fire for a short time. When it is hot, pour it at once into the tin, and bake the cake in a well-heated oven. Time to bake the cake, half an hour to threequarters. Probable cost, Is. Yankee Pudding Sauce, for Pancakes and Light Puddings.— Beat a table-spoonful of fresh butter to cream, and add a small tea-cupful of powdered white sugar, a dessert- spoonful of sherry or brandy, and a little grated nutmeg. Place the mixture on a dish, gi-ate a little orange or lemon-rind upon it, and serve. Yarmouth Bloaters.— Cut off the head and tail, open the bloater down the back, and lay it flat. Broii it on both sides over a clear fire, and serve with a little fresh butter and a captain's biscuit, which has been heated in the oven. (See Bloaters). YEA ( 1152 ) YEA Yeast. — -Yeast is a substance produced during the fermentation of wine, beer, and vegetable juices : it is used to raise dough for bread and cakes, and to make it light and puify. The best yeast is that taken from good brewer's ale, though it is generally too bitter to use without preparation. This yeast, however, cannot always be obtained, and German yeast is frequently used as a substitute. This yeast is excellent when it can be procured fresh and good, and free from the bitter taste to which brewer's yeast is liable : it is frequently offered for sale when unfit for use, especially in hot weather. When neither good brewer's yeast nor fresh German yeast can be procured, yeast made at home may be used as a substitute ; and two or three recipes are given for its preparation. It is scarcely so strong as brewer's yeast, however, and therefore a larger quantity of it will need to be used. Half a pint of solid brewer's yeast will raise fourteen pounds of flour. If the brewer's yeast is thin, a few spoonfuls more will be needed. Yeast (another way) . — Boil a small handful of hops in a quart of water for half an hour. Pour it boiling upon a close sieve or colander upon three-quarters of a pound of white flour. Give it a stir, and let it stand till new-milkwarm, then add a breakfast- cui)ful of yeast from the baker's ; stir again, and let it stand near the fire for twenty -four hours. A pint of this yeast makes twenty-one pounds of flour into bread. By keeping a small quantity of this yeast in a bottle, to add to the new, one may bo quite independent of baker's or brewer's yeast. This yeast will keep a fortnight if either bottled or covered in a jar. Yeast, Baker's.— Put two ounces of hops into a saucepan, and pour over them one gallon of cold water. Bring the liquor to the boil, and keep it boiling, stirring well for one hour. Strain it, and mix with it two pounds of malt. Cover, and leave it till it is the heat of new milk. Stir into it briskly half a pint of solid brewer's yeast, let it work for ten hours, strain through a sieve, and it will be ready for use.