To one large or two small potatoes one pint of hops, one leaf of tansy,
one-half of a pint of catnip leaves, add three quarts of water.✪ Home-Made Hop Yeast Boil until
potatoes are soft. Strain while hot over one pint of flour. When cool
add one pint of home-made yeast (previously soaked). Stir in flour to
form rather a stiff batter. Let rise from ten to fourteen hours. Thicken
mth. corn-meal, form in small cakes and dry in a cool, airy, place, never in
he sun. Harriet Malott.
POTATO YEAST.
Peel and wash three large potatoes throwing them into cold water.
Put one-half of a teacupful of flour into a bowl with an equal amount of
sugar and a tablespoonful of salt; over these grate the potatoes quickly
and stir the whole well with a wooden spoon. Pour a pint of boiling
water✪ Potato Yeast into the bowl, stirring it into the mixture, and add enough more of
the boiling water to make the mixture of the consistency of thin starch.
Should the preparation refuse to thicken put in a double boiler over the
6re and stir it until it does thicken; then pour it through a fine sieve
mto a bowl and let it cool. When lukewarm stir in a breakfast-cupful of
yeast, cover the bowl and set in a warm, but not hot, place and let it stand
until light and covered with a white foam. When it commences to rise
beat well and when it has thoroughly risen pour it off into wide-mouthed
earthen jars, letting it remain for twelve hours, then cover the jars tightly
and put in a cool place. One-half of a pint or so of the yeast should be
put into a glass jar for making the succeeding lot of potato yeast. The
jars should always be well shaken before the yeast is used.
M. E. K.
YEAST BREAD (WITHOUT KNEADINQ).
At noon take a dish (a two-quart lard pail is good for this purpose)
and put into it one tablespoonful of salt, one tablespoonful of sugar and
two tablespoonfuls of flour with enough cold or tepid water to mix to a
136 BREAD, BISCUIT MUFFINS, WAFFLES, ETC,
eream without lumps. Pour into this the boiling water in which potatoe<i
have boiled for dinner. Put in at the same time a yeast cake (I use Yeast
Foam) in a cup of cold water. When the yeast is cold pour the softened
yeast cake and the water, in which it has stood, into the pail of yeast and
let it stand until night. Then put all into the bread-pan, add flour, and
make a batter. (If this is not enough for one baking a little water may be
added.) Let rise until morning, then mix up hard and let it rise again.
Do not mix down at all. When ready put in loaves and let rise until
ready to bake. Excellent. M. A. McD.
BREAD MADE FROM DRY YEAST. ✪ Yeast Bread (Without Kneading)
Page 103 · 5 recipe records on this page
Presented as published in 1917. 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
To one large or two small potatoes one pint of hops, one leaf of tansy, one-half of a pint of catnip leaves, add three quarts of water. Boil until potatoes are soft. Strain while hot over one pint of flour. When cool add one pint of home-made yeast (previously soaked). Stir in flour to form rather a stiff batter. Let rise from ten to fourteen hours. Thicken with corn-meal, form in small cakes and dry in a cool, airy, place, never in the sun. Harriet Malott.
POTATO YEAST.
Peel and wash three large potatoes throwing them into cold water.
Put one-half of a teacupful of flour into a bowl with an equal amount of
sugar and a tablespoonful of salt; over these grate the potatoes quickly
and stir the whole well with a wooden spoon. Pour a pint of boiling
water into the bowl, stirring it into the mixture, and add enough more of
the boiling water to make the mixture of the consistency of thin starch.
Should the preparation refuse to thicken put in a double boiler over the
fire and stir it until it does thicken; then pour it through a fine sieve
mto a bowl and let it cool. When lukewarm stir in a breakfast-cupful of
yeast, cover the bowl and set in a warm, but not hot, place and let it stand
until light and covered with a white foam. When it commences to rise
beat well and when it has thoroughly risen pour it off into wide-mouthed
earthen jars, letting it remain for twelve hours, then cover the jars tightly
and put in a cool place. One-half of a pint or so of the yeast should be
put into a glass jar for making the succeeding lot of potato yeast. The
jars should always be well shaken before the yeast is used.
M. E. K. YEAST BREAD (WITHOUT KNEADINQ).
At noon take a dish (a two-quart lard pail is good for this purpose)
and put into it one tablespoonful of salt, one tablespoonful of sugar and
two tablespoonfuls of flour with enough cold or tepid water to mix to a
eream without lumps. Pour into this the boiling water in which potatoes have boiled for dinner. Put in at the same time a yeast cake (I use Yeast Foam) in a cup of cold water. When the yeast is cold pour the softened yeast cake and the water, in which it has stood, into the pail of yeast and let it stand until night. Then put all into the bread-pan, add flour, and make a batter. (If this is not enough for one baking a little water may be added.) Let rise until morning, then mix up hard and let it rise again. Do not mix down at all. When ready put in loaves and let rise until ready to bake. Excellent. M. A. McD.
BREAD MADE FROM DRY YEAST.
Records on this page
Home-Made Hop YeastHome-Made Yeast No. 2Potato YeastYeast Bread (Without Kneading)Bread Made from Dry Yeast