Farm and home cook book and housekeeper's assistant

To 1 qt hot, unsalted, mashed potatoes, add 1 qt hot unsalted water in which the potatoes were boiled, and a paste made of 3 tablesp flour and a little cold water. Beat well, and then add 3 tablesp sugar, 2 tablesp salt and 1 pt cold water. When this mixture is lukewarm, add 1 cake compressed yeast, thoroughly dissolved in a little lukewarm water. Let stand in a warm place until light, and when light, use as much of this yeast as you have water — 1 qt yeast and 1 qt water with flour enough to knead to the proper consistency will make about five or six loaves of bread. — [Mrs. J. B., Kan. Raw Potato Yeast Peel and grate 5 medium sized raw potatoes, put in a gal crock and add V2 cup each salt and sugar, and stir it well, then pour in boiling water, stirring constantly until the mixture thickens. Stir or beat with a spoon occasionally while allowing it to cool, and when lukewarm add 1/4 pt old yeast or 1/2 cake compressed yeast dissolved in a little lukewarm water. Set away in a warm place until light. — [Mrs. D. L. A., Ore. Hop and Raw Potato Yeast Boil a handful of hops in 1 qt water, then strain, pour the liquid in a jar and add to it 1 cup sugar, Vz cup salt, 1 level tablesp ginger and 8 medium sized raw potatoes, grated. Mix well, and when lukewarm, add 2 cakes compressed yeast, thoroughly dissolved in a little lukewarm water. Cover and let stand in a warm place till light, then seal and keep in a cool place. One cup of this will be plenty for three loaves of bread. Shake the jar well before using this yeast. — [Mrs. B. B. G., Mass. Buttermilk Yeast Cakes Scald 1 qt fresh buttermilk but do not let it boil, and while it is scalding hot sift in about l*^ qts white corn meal mixed with 1 teasp salt. Stir vigorously, and when the mixture is lukewarm stir in 1 cake compressed yeast, dissolved in a little lukewarm water. Set away in a warm place to rise, and when the mixture has become very light, stir it down again. Do this three times and then add more corn meal and flour sufficient to make the mass stiff enough so it will stick together and can be easily handled. Form into small cakes and let them dry. — [L. M., N. Y. Tanzy Yeast Boil together in 1 pt water, 1 large potato, and about 10 tanzy leaves. When the potato is soft, skim out the tanzy leaves, mash the potato fine and when lukewarm stir in 2 tablesp flour and 1 cake compressed yeast, dissolved in a little lukewarm water, 1 tablesp sugar and 1 teasp salt. Set away in a warm place until light and foamy, then stir in about iy2 pts white corn meal. It should be quite stiff. Roll out on a well floured board, about V2 inch thick, cut in 1-inch squares, and dry. Store in sealed paper bags and hang in a cool place. Use one of these cakes for three loaves of bread. — [Mrs. M. McC, Kan. Jug Yeast