Put a large handfdl of bops oyer the fire in three pints of eold water^ boil it fifteen minutes; pnt in a small stone pot fi^e tablespoonsfiil of flour, mixed to a paste with oold water ; add to it a tablespoonful of salt, a teacup of white sugar, a teaspoonful of ginger and five raw potatoes, peeled, washed and grated. When the hops have boiled fifteen minutes, strain the water off them boiling hot on to this mixture ; put baok into the vessel you boiled the hops in, after rinsing it out ; let all oome to a boil } stir until it thickens. When nearly cold, add a teacup of yeast, set it in a warm place until perfectly light ; then stir it down and keep it in a cool place closely covered. * Teast, Ho. 2. Two single nandsftil of hops, boiled fbr half an hour in a quart of water (closely covered), strain it on to half a pint or a little more rye flour, to make a stiff batter ; add a tablespoonful of salty one of sugar and one of ground ginger ; when cool, stir in a teacup of yeast. In winter, put in two tablespoons of this yeast and in summer one, for three loaves of bread. Keep it in a cool place covered closely. Dry Teast Peel, wash and boil six medium-siied white potatoes; put into a crock three pints of flour, press the potatoes through a ouUender into the flour ; boil a large handful of hops in three 10 (145) 146 COOKERY FROM EXPERIENCE. pints of water for fifteen minates, strain over the floor and potatoes, mix thoronglily, and when only milk-warm, pour in eold water enough to make it the eonsistenoy of sponge ; soak a half pint of dry yeast and add to it , let it rise very light, stir- ring it down three or four times; then put three qnarts of siffced oom meal into a hread-bowl and poor the raised yeast into the middle of it, mix until quite stiff, roll out, cut in squares, and put it on dishes to dry in the air where it is shady ; turn it occasionally. It will dry in a couple of days. Put it in bags, and hang it up in a dry place. * Bread, Ho. L Boil six or eight potatoes in a quart of water; whm per- fectly soft, mash them in the water they were boiled in and press them through a cullender, stir into them a quart of bmled milk, and when a little cool, add a teacup of yeast✪ Teast and flour enough to make a stiff batter, with a little salt ; let this stand all night ; in the morning pour it into a pan or bread-bowl, into which you have sifted three quarts of flour ; stir all together into a dough, adding more flour, if you have not enough; cover it with a clean towel or bread-cloth, and if in winter, set it in a warm place until perfectly light^ which you can test by pulling it from the side of the pan with your finger; if it draws innu- merable threads, it is ready to knead ; flour your paste-board and turn the dough on it, and knead it for at least thre» quarters of an hour, and if you double the time, the bread wk be all the better ; add as little flour as you possibly can, only a sprinkle now and then on the board to prevent its sticking divide into even portions, as many as you wish loaves ; make each one into a round ball, put them into greased bread-pans, flatten them and set them covered in a warm place ; in half an hour they will be ready to bake. Bread does not require as hot an oven as pastry or cake. You may make the bread with mktx^ if you prefer it. instead of milk. BREAD, CAKES, &c 147 * Bread, No. 2.

AI-modernized reading of the original text

Put a large handful of hops over the fire in three pints of eold water^ boil it fifteen minutes; put in a small stone pot five tablespoonsful of flour, mixed to a paste with oold water ; add to it a tablespoonful of salt, a teacup of white sugar, a teaspoonful of ginger and five raw potatoes, peeled, washed and grated. When the hops have boiled fifteen minutes, strain the water off them boiling hot on to this mixture ; put back into the vessel you boiled the hops in, after rinsing it out ; let all oome to a boil } stir until it thickens. When nearly cold, add a teacup of yeast, set it in a warm place until perfectly light ; then stir it down and keep it in a cool place closely covered. * Teast, Ho. 2. Two single handsful of hops, boiled for half an hour in a quart of water (closely covered), strain it on to half a pint or a little more rye flour, to make a stiff batter ; add a tablespoonful of salty one of sugar and one of ground ginger ; when cool, stir in a teacup of yeast. In winter, put in two tablespoons of this yeast and in summer one, for three loaves of bread. Keep it in a cool place covered closely. Dry Yeast Peel, wash and boil six medium-sized white potatoes; put into a crock three pints of flour, press the potatoes through a ouUender into the flour ; boil a large handful of hops in three 10 (145) pints of water for fifteen minates, strain over the flour and potatoes, mix thoroughly, and when only milk-warm, pour in eold water enough to make it the eonsistenoy of sponge ; soak a half pint of dry yeast and add to it , let it rise very light, stirring it down three or four times; then put three qnarts of siffced oom meal into a hread-bowl and pour the raised yeast into the middle of it, mix until quite stiff, roll out, cut in squares, and put it on dishes to dry in the air where it is shady ; turn it occasionally. It will dry in a couple of days. Put it in bags, and hang it up in a dry place. * Bread, Ho. L Boil six or eight potatoes in a quart of water; when perfectly soft, mash them in the water they were boiled in and press them through a cullender, stir into them a quart of boiled milk, and when a little cool, add a teacup of yeast and flour enough to make a stiff batter, with a little salt ; let this stand all night ; in the morning pour it into a pan or bread-bowl, into which you have sifted three quarts of flour ; stir all together into a dough, adding more flour, if you have not enough; cover it with a clean towel or bread-cloth, and if in winter, set it in a warm place until perfectly light, which you can test by pulling it from the side of the pan with your finger; if it draws innumerable threads, it is ready to knead ; flour your paste-board and turn the dough on it, and knead it for at least three quarters of an hour, and if you double the time, the bread wk be all the better ; add as little flour as you possibly can, only a sprinkle now and then on the board to prevent its sticking divide into even portions, as many as you wish loaves ; make each one into a round ball, put them into greased bread-pans, flatten them and set them covered in a warm place ; in half an hour they will be ready to bake. Bread does not require as hot an oven as pastry or cake. You may make the bread with milk if you prefer it. instead of milk. BREAD, CAKES, &c 147 * Bread, No. 2.

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TeastBread, No. 1

The economical cook book