When cold put it away in a well-aired, clean stone crock, and keep it closely covered. Keep it in a cool
place. All kinds of yeast bread is made by this method. You can add mashed boiled potatoes to any kind of
bread and it will improve it, one teacup of potato to every loaf. Dry bread can also be used, first remove
the crust, then moisten it in the wetting, proportioning a half loaf of the dry bread to two of the new.
HOP YEAST.
This yeast will keep a long time. Six potatoes, double handful hops, three tablespoons
flour, three tablespoons salt, three tablespoons yeast, two tablespoons sugar, one table-
spoon ginger. Tie the hops in a coarse muslin bag, boil in two quarts of water✪ Hop Yeast. Grate
the potatoes ; pour on them the hop water, boiling hot, of which there must be one quart,
which forms a starch, add the flour, salt, sugar, ginger, stir thoroughly and set aside until
lukewarm, then add three tablespoons of good yeast, set it in a warm place to rise ; when
light and spongy, which will take about three or four hours, put it in a jug that can be
corked air-tight, and keep it in a cool place. After the first time some of the yeast can be
saved to raise the next with.
SALT RISING, OR EMPTINGS.
Pour a pint of boiling hot water into a two-quart bowl or pail, on a half teaspoon of
salt, half teaspoon of sugar ; when the finger can be held in it, add enough flour to make
a stiff batter ; mix well, and set it in a kettle of warm water ; keep it at the same temper-
ature until the batter is nearly twice its original bulk, which will be in from five to eight
hours. It may be stirred once or twice during the rising. The salt rising, or empting,
can be set at night, the kettle being left in a warm oven, and will be risen by morning.
Add this to a sponge made of one quart of warm water and two and a half quarts of flour✪ Salt Rising or Emptings,
adding as much more as may be necessary to make a soft dough ; mix well, and leave it
in a warm place to rise ; when light mould into loaves, keeping them soft as possible ; lay
them in buttered tins, and when light, prick and bake.
R. BEST STEAMED BROWN BREAD.
Three cups sour milk or buttermilk, two-thirds cup of molasses, three eggs, one tea-
spoon ginger, two teaspoons soda heaped a little, a little salt, one-third part flour, two-
thirds part corn mea✪ R. Best Steamed Brown Breadl. Make a soft batter, put it into a tin pail, put this pail into a kettle
142 HOME DISSERTAIONS.
of boiling water, not letting the water come high enough to boil into the pail or wet the
bread in the least. Cover the kettle tight. It is not necessary to cover the pail. Boil
four hours, taking care that there is always water in the kettle. Hot water must be used
to keep up the supply, being careful not to wet the bread. This makes also an excellent
pudding to use with sauce.
GRAHAM BREAD. ✪ Graham Bread
Page 126 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When cold put it away in a well-aired, clean stone crock, and keep it closely covered. Keep it in a cool place. All kinds of yeast bread is made by this method. You can add mashed boiled potatoes to any kind of bread and it will improve it, one teacup of potato to every loaf. Dry bread can also be used, first remove the crust, then moisten it in the wetting, proportioning a half loaf of the dry bread to two of the new.
HOP YEAST.
This yeast will keep a long time. Six potatoes, double handful hops, three tablespoons flour, three tablespoons salt, three tablespoons yeast, two tablespoons sugar, one tablespoon ginger. Tie the hops in a coarse muslin bag, boil in two quarts of water. Grate the potatoes ; pour on them the hop water, boiling hot, of which there must be one quart, which forms a starch, add the flour, salt, sugar, ginger, stir thoroughly and set aside until lukewarm, then add three tablespoons of good yeast, set it in a warm place to rise ; when light and spongy, which will take about three or four hours, put it in a jug that can be corked air-tight, and keep it in a cool place. After the first time some of the yeast can be saved to raise the next with.
SALT RISING, OR EMPTINGS.
Pour a pint of boiling hot water into a two-quart bowl or pail, on a half teaspoon of salt, half teaspoon of sugar ; when the finger can be held in it, add enough flour to make a stiff batter ; mix well, and set it in a kettle of warm water ; keep it at the same temperature until the batter is nearly twice its original bulk, which will be in from five to eight hours. It may be stirred once or twice during the rising. The salt rising, or empting, can be set at night, the kettle being left in a warm oven, and will be risen by morning. Add this to a sponge made of one quart of warm water and two and a half quarts of flour, adding as much more as may be necessary to make a soft dough ; mix well, and leave it in a warm place to rise ; when light mould into loaves, keeping them soft as possible ; lay them in buttered tins, and when light, prick and bake.
R. BEST STEAMED BROWN BREAD.
Three cups sour milk or buttermilk, two-thirds cup of molasses, three eggs, one teaspoon ginger, two teaspoons soda heaped a little, a little salt, one-third part flour, twothirds part corn meal. Make a soft batter, put it into a tin pail, put this pail into a kettle
of boiling water, not letting the water come high enough to boil into the pail or wet the bread in the least. Cover the kettle tight. It is not necessary to cover the pail. Boil four hours, taking care that there is always water in the kettle. Hot water must be used to keep up the supply, being careful not to wet the bread. This makes also an excellent pudding to use with sauce.
GRAHAM BREAD.
Records on this page
Hop YeastSalt Rising or EmptingsR. Best Steamed Brown BreadGraham Bread