The new practical housekeeping

» ofwater, for three-quarters of an hour, and strain through a fine sieve. Stir in flour enough to make a thick batter, beat well, add two tablespoonfuls of fresh yeast, and set in a warm place to rise. When light, stir in a coffee-cupful of Indian meal, work and roll out one-quarter of an inch thick, and cut into round cakes. Dry and pack them like the preceding. Sop Yeast — Steep an eighth ounce of pressed, or a handful of loose fiops, in a quart of boiling water, five minutes. Strain the boiling infusion upon a half-pint of flour, stirred to a smooth paste with a little cola water. Mix well, boil a minute; then add one ounce of salt and two ounces of white sugar. When luke-warm stir in a gill of liquid yeast or an ounce cake of compressed yeast dissolved in some water. Let stand twenty-four hours stirring occasionally, then cover closely and set in a cool place. Made in this way, yeast will keep two weeks in summer or longer in winter, and may be used at any time while sweet for starting a fresh supply of yeast or for making bread. Catnip Yeast — Pare and boil six medium sized potatoes ; tie in a clean white cloth one handful catnip (fresh or dry) and boil with potatoes ; when they are thoroughly cooked take out catnip, mash potatoes with a fork, and if not smooth put through a colander or seive ; add a half teaspoon ginger, handful sugar, teaspoon salt, and water in which potatoes were cooked to make about two quarts, cool to blood heat, add half-pint yeast. Set in a warm place to rise. It will rise rather slowly in making, but will raise cakes, bread, etc., quicker than hop yeast. The advantage of catnip over hops is that more yeast can be used in cold weather, as is always necessary, without danger of giving a bitter taste. This is especially nice for buckwheat cakes. Lightning Yeast — To a half-cup warm water add a pinch each salt and sugar and stir in corn meal until quite thick. Put in a warm place over night, or stirred in the morning and kept warm it will be light in a few hours. Put about two tablespoons of this lightning in your rising and it will be up in an hour. The yeast will not look very light but will be very porous. Potato Yeast — Take a small handful of hops, put in a granite kettle with three quarts water and boil till desired strength is obtained. Grate six medium-sized potatoes ; into the grated potato put one cup sugar and one-half cup salt. Turn on this mixture the boiling hop water ; stir till it thickens. Set away to cool until just warm, then stir in one cup of yeast. Set it to rise ; when done foaming, put it in glass jars. Keep it in a cool place ; or pare and boil four ordinary sized potatoes in two quarts oi water, boiling at the same time i]^ a separate vessel a gooa handful of hops. When potatoes are done, mash fine, pass throuh a colander, and add, after Btraining, the water in whicn the hops were boiled ; put into this YEAST. 49 ' " ' ' ' ■ I 1 1 ■■ ■ I ■ iiHfc one cup white sugar and one-half cup salt, and add sufficient water to make one gallon ; when cold add one cup good yeast, let stand in a warm place for a few hours, until it will " sing" on being stirred, when it is ready for use. Keep covered in a cellar or cool place.