Take a heaping spoonf ul of good yeast cake pounded,
one-half a cup of warm water, a lump of sugar, and
enough sifted flour to make a thick batter✪ To Make Rising with Yeast Cake. Set this to
rise in a cool place in summer, and a warm place in
winter. It will be light and ready to use in about three
hours, unless it is kept very cool. A heaping spoonful
is the proper quantity for one quart of flour ; half a cup
of lard will make the bread better and richer. It is well
to grease the bread on top bef ore baking.
LA OUIBINE OREOLE. 121
TUENPIKB CAKES^ OOMMONLY CALLBD HARD YEAST.
Put a cup of hops into a pint of water ; when boiling
hot, strain it over a pint of corn-meal ; add a teacup of
bakers' yeast, and when cool roU the dough in flour, and
eut it out into eakes, and dry them for use.
LIQUID YEAST OP PAECHBD COBN AND HOPS^ WHICH DOES
NOT TUEN SOUR-
Take two teacupfuls of corn, parch it thoroughly,
being caref ul not to burn it ; add a good handf ul of hops ;
boil in water enough to cover well, for an hour and a
half. Pare six good-sized potatoes, and boil them for
half an houp with the com and hops. Sift the potatoes
(when done) through a colander, and strain the liquor
through a eloth on to the potatoes ; add a tablespoonf ul
of ginger, one cup of sugar, and a half cup of sait ; put in
cold water enough to make up a gallon. Put the whole in
a jug, having added a teacupf ul of good yeast to raise it.
Set the jug, without corking, in a warm place tîll it be-
gins to "work", then cork it and put it in the cellar, and
the longer it stands the better it becomes. When wanted
for bread, you should (at noon) take five op six boiled po-
tatoes, mash them very fine, stir in a teacupf ul of flour,
and pour on a quart of boiling water ; then put in a cup
nearly f ull of yeast, and set the ferment in a warm place
till night ; then set a soft sponge, with warm water and
flour, adding the ferment ; it will be ready to mould up
hard the first thing in the moming. Let it pîse till quite
light, then mould it out in loaves, rîse again, and bake
in the usual way. The sponge should not be set near the
stove. The superiop qualities of this yeast are shown by
the fact that you never use saleratus in the bread, and
122 LA CUISINE CREOLE.
it never sours. If the directions are f ollowed, with good
flour, you may be sure of sweet light bread every time.
MISS BEECHEE^S POTATO YEAST.
Mash six boiled potatoes, mix in half a cofifeecup of
flour, two teaspoonfuls of sait, and add hot water until
it is a batter ; beat ail well together. When it is blood-
warm add to it one-half cup of brewers' yeast, or a whole
cup of home-brewed yeast. When this is light, put it
in a bottle, and cork it tight for use. Keep it as cool as
possible.
ANOTHEE POTATO YEAST WITHOUT HOPS.
Boil and mash sufficient potatoes to fill a pint cup ; add
to them a pint of water, boil them together, stir in flour
enough to form a thick batter, and when cool, add a
yeast cake, or a cup of good yeast. Bottle and put away
in a cool place.
YEAST WITH HOPS.
Peel and boil eight large Irish potatoes. Boil a hand-
f ul of hops in a little water, or in the water the potatoes
were boiled in; mash the potatoes fine, and strain the
water f rom the hops over them. Put in a cup of flour ta
the potatoes before the water is poured on, as it mixes
better when dry ; mix ail together and beat it, then put
in half a cup of good yeast, or a yeast cake. This wîU
keep good for a week if kept cool.
LA CUISINE CREOLE. 123
HOME-MADB YBAST.
Boil one pound of good flour, one-quarter of a pound
of good sugar, and a tablespoonf ul of sait in two gallons
of water. Boil for two hours, and bottle it for use.
Thîs will do if you are where you cannot get bakers'
yeast, or turnpike cakes to start your yeast, but is not
always reliable.
SALT EISING YBAST. ✪ Potato Bread
Page 50 · 7 recipe records on this page
Presented as published in 1885. 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
Take a heaping spoonful of good yeast cake pounded, one-half a cup of warm water, a lump of sugar, and enough sifted flour to make a thick batter. Set this to rise in a cool place in summer, and a warm place in winter. It will be light and ready to use in about three hours, unless it is kept very cool. A heaping spoonful is the proper quantity for one quart of flour ; half a cup of lard will make the bread better and richer. It is well to grease the bread on top bef ore baking.
[illustration: LA CUISINE CREOLE. 121]
TURNPIKE CAKES, COMMONLY CALLED HARD YEAST.
Put a cup of hops into a pint of water ; when boiling hot, strain it over a pint of corn-meal ; add a teacup of bakers' yeast, and when cool roU the dough in flour, and cut it out into cakes, and dry them for use.
LIQUID YEAST OP PARCHED CORN AND HOPS^ WHICH DOES
NOT TUEN SOUR-
Take two teacupfuls of corn, parch it thoroughly, being careful not to burn it ; add a good handful of hops ; boil in water enough to cover well, for an hour and a half. Pare six good-sized potatoes, and boil them for half an houp with the com and hops. Sift the potatoes (when done) through a colander, and strain the liquor through a eloth on to the potatoes ; add a tablespoonful of ginger, one cup of sugar, and a half cup of sait ; put in cold water enough to make up a gallon. Put the whole in a jug, having added a teacupf ul of good yeast to raise it. Set the jug, without corking, in a warm place till it begins to "work", then cork it and put it in the cellar, and the longer it stands the better it becomes. When wanted for bread, you should (at noon) take five or six boiled potatoes, mash them very fine, stir in a teacupf ul of flour, and pour on a quart of boiling water ; then put in a cup nearly full of yeast, and set the ferment in a warm place till night ; then set a soft sponge, with warm water and flour, adding the ferment ; it will be ready to mould up hard the first thing in the moming. Let it pîse till quite light, then mould it out in loaves, rîse again, and bake in the usual way. The sponge should not be set near the stove. The superiop qualities of this yeast are shown by the fact that you never use saleratus in the bread, and
it never sours. If the directions are followed, with good flour, you may be sure of sweet light bread every time.
MISS BEECHER'S POTATO YEAST.
Mash six boiled potatoes, mix in half a coffeecup of flour, two teaspoonfuls of sait, and add hot water until it is a batter ; beat ail well together. When it is bloodwarm add to it one-half cup of brewers' yeast, or a whole cup of home-brewed yeast. When this is light, put it in a bottle, and cork it tight for use. Keep it as cool as possible.
ANOTHEE POTATO YEAST WITHOUT HOPS.
Boil and mash sufficient potatoes to fill a pint cup ; add to them a pint of water, boil them together, stir in flour enough to form a thick batter, and when cool, add a yeast cake, or a cup of good yeast. Bottle and put away in a cool place.
YEAST WITH HOPS.
Peel and boil eight large Irish potatoes. Boil a handful of hops in a little water, or in the water the potatoes were boiled in; mash the potatoes fine, and strain the water f rom the hops over them. Put in a cup of flour ta the potatoes before the water is poured on, as it mixes better when dry ; mix ail together and beat it, then put in half a cup of good yeast, or a yeast cake. This will keep good for a week if kept cool.
HOME-MADB YBAST.
Boil one pound of good flour, one-quarter of a pound of good sugar, and a tablespoonf ul of sait in two gallons of water. Boil for two hours, and bottle it for use. This will do if you are where you cannot get bakers' yeast, or turnpike cakes to start your yeast, but is not always reliable.
SALT EISING YBAST.
Records on this page
To Make Rising with Yeast CakePotato BreadMiss Beechee's Potato YeastSalt Rising YeastAnother Potato Yeast Without HopsYeast with HopsHome-Made Yeast