Make of one good-sized handful of hops a strong tea and strain it over one quart of flour. Boil two large potatoes, mash and mix with it, and when cool add three cakes of yeast✪ Dry Yeast dissolved. Let it rise, and make it out in cakes with dry corn-meal. Miss Phcebe Wood. LIQUID YEAST. Boil six potatoes until done; boil one handful of hops in a half gallon of water; mash the potatoes, add a handful of salt, half a tea-cupful of brown sugar, and a dessert- spoonful of flour. Strain the hop water into this; let it set till cool; pour in half a tea-cupful of old yeast✪ Liquid Yeast; put into a jug, set in a warm place. When it sings, it is ready for use. Miss Phcebe Wood. SPLENDID YEAST. Put five or six good-sized potatoes with a handful of hops tied in a thin bag into a half gallon of boiling water. Boil all together until the potatoes are done, then remove the The New Kentucky Home Cook Book. 135 sack of hops, squeezing well. Pour the water off the pota- toes, and place where it will keep hot. Mash very fine and smooth, add half a tea-cupful of salt and one tea-cupful of sugar✪ Splendid Yeast, then gradually the water in which the potatoes were boiled. Stir all together ; pour into a gallon stone jar and put a saucer over the top. When milk warm, break in two good-sized cakes of yeast, and leave overnight in a warm j)lace to rise. Let it remain anywhere in the kitchen for two or three days, stirring from the bottom once or twice a day, then set away in the cellar or some cool place. This yeast does not sour — it improves with age. One tea-cupful is sufficient for three or four loaves of bread. Always re- serve the last tea-cupful to start the next yeast, as it is pref- erable to the cake yeast for this purpose. Mrs. C. E. Tabb. SPONGE FOR BREAD. Boil three good-sized potatoes in a quart of water ; when done, add enough flour to the water to make a stiff batter, then add the potatoes well mashed, and lastly a cake of yeast✪ Sponge for Bread dissolved in lukewarm water. In winter, have the potatoes and water boiling hot; in summer, have them moderately warm. This receipt will make a half gallon of sponge. Mrs. James F. Kobinson. Bread Made with This Sponge. — Three quarts of flour, three table-spoonfuls of lard worked in thoroughly, salt, one coffee-cupful of sponge. Mix rather soft with lukewarm water, and set to rise. It must be worked a great deal be- fore putting to rise. When risen, work in a table-spoonful of sugar and one tea-spoonful of soda✪ Bread Made with This Sponge dissolved in water. To make good bread, work till it blisters, let it rise again, and bake. Pocket-books can be made by this same receipt, by break- ing in three eggs while first mixing, and when ready to bake butter and turn over the top, 136 The New Kentucky Home Cook Book. Graham bread can be made by this receipt, by using Gra- ham flour, either sifted or unsifted. Mrs. Joseph F. Brodrick. TO SET A SPONGE FOR BREAD. ✪ To Set a Sponge for Bread

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Make of one good-sized handful of hops a strong tea and strain it over one quart of flour. Boil two large potatoes, mash and mix with it, and when cool add three cakes of yeast dissolved. Let it rise, and make it out in cakes with dry corn-meal. Miss Phcebe Wood. LIQUID YEAST. Boil six potatoes until done; boil one handful of hops in a half gallon of water; mash the potatoes, add a handful of salt, half a tea-cupful of brown sugar, and a dessert- spoonful of flour. Strain the hop water into this; let it set till cool; pour in half a tea-cupful of old yeast; put into a jug, set in a warm place. When it sings, it is ready for use. Miss Phcebe Wood. SPLENDID YEAST. Put five or six good-sized potatoes with a handful of hops tied in a thin bag into a half gallon of boiling water. Boil all together until the potatoes are done, then remove the The New Kentucky Home Cook Book. 135 sack of hops, squeezing well. Pour the water off the pota- toes, and place where it will keep hot. Mash very fine and smooth, add half a tea-cupful of salt and one tea-cupful of sugar, then gradually the water in which the potatoes were boiled. Stir all together ; pour into a gallon stone jar and put a saucer over the top. When milk warm, break in two good-sized cakes of yeast, and leave overnight in a warm j)lace to rise. Let it remain anywhere in the kitchen for two or three days, stirring from the bottom once or twice a day, then set away in the cellar or some cool place. This yeast does not sour — it improves with age. One tea-cupful is sufficient for three or four loaves of bread. Always re- serve the last tea-cupful to start the next yeast, as it is pref- erable to the cake yeast for this purpose. Mrs. C. E. Tabb. SPONGE FOR BREAD. Boil three good-sized potatoes in a quart of water ; when done, add enough flour to the water to make a stiff batter, then add the potatoes well mashed, and lastly a cake of yeast dissolved in lukewarm water. In winter, have the potatoes and water boiling hot; in summer, have them moderately warm. This receipt will make a half gallon of sponge. Mrs. James F. Kobinson. Bread Made with This Sponge. — Three quarts of flour, three table-spoonfuls of lard worked in thoroughly, salt, one coffee-cupful of sponge. Mix rather soft with lukewarm water, and set to rise. It must be worked a great deal be- fore putting to rise. When risen, work in a table-spoonful of sugar and one tea-spoonful of soda dissolved in water. To make good bread, work till it blisters, let it rise again, and bake. Pocket-books can be made by this same receipt, by break- ing in three eggs while first mixing, and when ready to bake butter and turn over the top, 136 The New Kentucky Home Cook Book. Graham bread can be made by this receipt, by using Gra- ham flour, either sifted or unsifted. Mrs. Joseph F. Brodrick. TO SET A SPONGE FOR BREAD.

The new Kentucky home cook book