Farm and home cook book and housekeeper's assistant

Wash and peel 6 medium sized potatoes, cut into quarters and boil until soft. While the potatoes are cooking, steep a handful of hops in 1 pt water. When the potatoes are well done, mash them fine, sift over them 1 pt flour, add % pt sugar and scant % pt salt. Mix well and then pour over this the hot water in which the potatoes were cooked and the strained water in which the hops were steeped, and beat all well together until smooth. Then add enough water to make 1 gal in all. When lukewarm add 2 cakes compressed yeast, thoroughly dissolved in a little lukewarm water. Stir well and set away in a warm place until it ferments and is light, then pour in a jug, cork tightly, and keep in cool place. Use about % pt of this yeast for a baking of bread. — [Mrs. H. C. H., Col. WHITE RAISED BREAD 17 Homemade Baking Powder To 1 lb and 2 ozs cream tartar add y^ lb bi-carbonate of soda and ^A lb fine cornstarch. Mix well and sift through, a very fine sieve at least six times to be sure that the ingredients are evenly distributed. All the ingredients must be dry, and the baking powder should be kept in a close tin, and set away in a dry place. Weigh the ingredients exactly, according to the above given quantities. Too much soda will cause yellow or brown spots to appear in the batters where this baking powder is used, and besides being unpalatable, when too much soda is used it hinders digestion. — [A. G., Mass. White Bread At noon, when the potatoes are cooked for dinner, select 3 about the size of an q^z, mash very fine, add 1 level tablesp salt, 2 of sugar and 3 of flour. Mix all well together, then add scant % cup boiling water, stirring vigorously, and when lukewarm add % cake compressed yeast dissolved in a little lukewarm water. Stir the mixture well, cover and let stand in a warm place. In the evening scald 2 cups sweet milk, pour it into the mixing pan, add 2 cups cold water, and when lukewarm add the light yeast mixture, and mix stiff with warm flour. Turn out on the bread board and mould into a large loaf, kneading about 10 or 15 minutes; then return to the mixing bowl, cover, and set in a warm place over night. In the morning knead it down and divide into three loaves. Put into greased tins, and set in a warm place to rise until they have doubled in bulk. Bake one hour in a moderately hot oven. — [Mrs. B. G., N. Y. Yeast Bread (Compressed Yeast) At noon pour 1 qt water from the boiled potatoes over 1 cup granulated sugar and let stand till lukewarm, then add 1 compressed yeast cake, stir well, cover, and set in a warm place until next morning. Put 2 qts warm sifted bread flour in the mixing pan, make a hole in the middle, put in y^. cup sugar, a little salt, and a small piece of lard, then add 1 pt yeast as prepared above, and 1 qt lukewarm water. Stir well, cover and set in a warm place to rise. When light and foamy, mix stiff, adding more flour if necessary, and knead from 5 to 15 minutes or longer. Let rise again, and when light shape into small loaves, but do not add any more flour. Place in drippingpans so the loaves just touch, brush with melted lard, and set to rise in a warm place. When light, but not too light (it should be no more than double in bulk), bake in a hot oven about 50 minutes.