MILK YEAST OR RISING.— Take 1 pint of new milk; in the
morning add ^ teaspoon of salt; stir in, and beat for ^ minute, 2
tablespoons of flour; then place the pitcher in a kettle of warm
water, and where it will keep warm, but not hot (about 110°). It
takes about 5 hours for it to rise. Instead of milk, water is some-
times used, and then it is called salt=rising. Mix the rising with a
quart of warm water ✪ Milk Yeast or Rising and a little salt; make a stiff sponge, and let it
rise again; then mold and put in the pans to bake.
YEAST CAKES. — Take common home=made yeast, and when
the fermentation ceases stir in enough cornmeal to make a dough✪ Yeast Cakes.
Roll out, cut in squares, and dry thoroughly. Do not dry in the
oven as the heat will kill the yeast germs; choose a dry day to make
them, and dry in the shade rather than in the sun. Keep them
where it is shady, but where the air circulates freely; they will keep
indefinitely.
BEEAD, BISCUIT, ETC. 265
On examining yeast under a microscope it is found to consist of a collection
of small oval cells, of a vegetable nature, known as yeast cells, or yeast plant. It
is really a living plant, and if this was well understood many mistakes in its use
could be avoided. Extremes of heat and cold kill it, and an unfavorable tempera-
ture will check its active growth, even though it may not be hot or cold enough to
kill or prevent its growing in future under more favorable conditions. The better
the food suits the yeast the faster it grows. Rough usage will also prevent its
growth. Under favorable conditions it grows very fast, as much as will lie on a 25
cent piece will fill a cup in 1 or 2 hours. Given a little good yeast and any amount
more can be grown. People talk about keeping yeast, but it is only kept as one
year's corn is kept to be sown for the next year's crop.
Yeast as it grows converts into sugar some of the starch with which it comes
in contact, and this sugar it decomposes into alcohol and carbonic acid gas, and it
is to this action that it owes its value, because the carbonic acid gas thus formed
will permeate the mass and cause it to "rise."
The yeast plant can live in a temperature ranging between 30° and 170°, but
it thrives best between 70° and 80°. *
Good yeast is yellow, or greyish yellow in color; the more brown it is the
more dead germs there are. A blue line sometimes appears; it is due to mold, and
bread made from such yeast will soon become moldy. Yeast with a pungent odor,
and which is foamy and full of bubbles is good; if it has an acid odor and looks
watery it has spoiled. Potato starch is the best for the growth of the yeast plant,
and old potatoes are preferable to new for the reason that there is more sugar in
them. If all the starch cells in the flour or potato used are broken by boiling, the
yeast acts on them more readily.
Page 205 · 3 recipe records on this page
Presented as published in 1902. 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
MILK YEAST OR RISING.— Take 1 pint of new milk; in the morning add ^ teaspoon of salt; stir in, and beat for ^ minute, 2 tablespoons of flour; then place the pitcher in a kettle of warm water, and where it will keep warm, but not hot (about 110°). It takes about 5 hours for it to rise. Instead of milk, water is sometimes used, and then it is called salt-rising. Mix the rising with a quart of warm water and a little salt; make a stiff sponge, and let it rise again; then mold and put in the pans to bake.
YEAST CAKES. — Take common home-made yeast, and when the fermentation ceases stir in enough cornmeal to make a dough. Roll out, cut in squares, and dry thoroughly. Do not dry in the oven as the heat will kill the yeast germs; choose a dry day to make them, and dry in the shade rather than in the sun. Keep them where it is shady, but where the air circulates freely; they will keep indefinitely.
On examining yeast under a microscope it is found to consist of a collection of small oval cells, of a vegetable nature, known as yeast cells, or yeast plant. It is really a living plant, and if this was well understood many mistakes in its use could be avoided. Extremes of heat and cold kill it, and an unfavorable temperature will check its active growth, even though it may not be hot or cold enough to kill or prevent its growing in future under more favorable conditions. The better the food suits the yeast the faster it grows. Rough usage will also prevent its growth. Under favorable conditions it grows very fast, as much as will lie on a 25 cent piece will fill a cup in 1 or 2 hours. Given a little good yeast and any amount more can be grown. People talk about keeping yeast, but it is only kept as one year's corn is kept to be sown for the next year's crop.
Yeast as it grows converts into sugar some of the starch with which it comes in contact, and this sugar it decomposes into alcohol and carbonic acid gas, and it is to this action that it owes its value, because the carbonic acid gas thus formed will permeate the mass and cause it to "rise."
The yeast plant can live in a temperature ranging between 30° and 170°, but it thrives best between 70° and 80°. *
Good yeast is yellow, or greyish yellow in color; the more brown it is the more dead germs there are. A blue line sometimes appears; it is due to mold, and bread made from such yeast will soon become moldy. Yeast with a pungent odor, and which is foamy and full of bubbles is good; if it has an acid odor and looks watery it has spoiled. Potato starch is the best for the growth of the yeast plant, and old potatoes are preferable to new for the reason that there is more sugar in them. If all the starch cells in the flour or potato used are broken by boiling, the yeast acts on them more readily.
Records on this page
Milk Yeast or RisingYeast CakesYeast Cakes