Put the hops and boiling water into a saucepan and boil five minutes. Strain off the water, rinse out the saucepan, put in the flour and cold water, and mix into a smooth paste ; add the hop water, stirring constantly, then boil two minutes. Turn into a crock or large bowl and stir in the salt and sugar. When this cools to luke- warm stir in the liquid or dissolved compressed yeast ; cover closely and keep at a temperature of YO'' to 90°, five or six hours. Then give the foamy mixture a good beating which will cause it to settle. Repeat the beating several times during the day, when the yeast will be quiet enough to be poured into a jar, cover and set away in a cool place. One cupful of liquid yeast is equal to one yeast cake. 82.— ROLLS. b 2 cups scalded milk. 2 tbsps. butter. 2 tbsps. sugar. 1 tsp. salt. 1 compressed yeast cake. I cup lukewarm water. About six cups of flour✪ Rolls. 80 DOMESTIC SCIENCE, Put the butter, sugar, salt and milk into a large bowL When lukewarm add the yeast dissolved in the water and half the flour. Beat well until it bubbles, cover closely and let rise in a temperature of 70° to 90° R, about two and one-half hours. Beat again, add flour to make a stiff dough, and knead about twenty minutes. Return the dough to the bowl, cover closely, and let rise again until more than double in bulk (which will take about three hours). Turn out on a very lightly-Roured board, and roll out, without kneading, one-third of an inch thick. Cut with a floured biscuit cutter; crease through the centre of each roll with a floured knife handle ; brush one-half of each piece with melted butter ; fold and press together. Place in a greased pan one inch apart, cover, let rise in a warm place unti' double in bulk. Bake in a moderate oven about twenty minutes. 83.— DRY TOAST. Cut bread at least one day old, better if two days old, into slices one-third of an inch thick. Have a clear, hou fire. Put the slices between the wires of a toaster, and hold one side a little distance above the fire, and move from side to side over the heat that all parts may dry alike. Dry the other side similarly. Then hold the first side nearer to the heat until colored a golden brown. Color tlie other side in the same way and serve at once standing on edge. 84.— BUTTERED TOAST. Cut stale bread in slices about one-half inch thick, tooHt OH for dry toast. Dip <juickly in nuilted butter, or Bpread evenly with soft butter and serve at once. CHAPTER XI Simple Salads. Salads are valuable chiefly for the mineral matter which they contain and for their refreshing, appetizing qualities. The chief salad plants are lettuce, celery, watercress, cucumbers, etc., but may be made of almost any cold meat, or vegetable (canned or fresh). The dressing may be added at the table, or just before sending to the table. GENERAL DIRECTIONS FOR SALAD-MAKING. The leaves of salad plants must be thoroughly washed, crisped, in cold water, then drained, put in a wet cloth and kept in a cool place until wanted. Cooked vegetables are cut into suitable pieces, thor- oughly chilled, and mixed with the dressing just before serving. Meats should be freed from skin and gristle, cut into cubes and thoroughly chilled before mixing with the dressing. Fish should be flaked and all bones carefully removed and thoroughly chilled ; cover with the dressing without mixing.

AI-modernized reading of the original text

Put the hops and boiling water into a saucepan and boil five minutes. Strain off the water, rinse out the saucepan, put in the flour and cold water, and mix into a smooth paste ; add the hop water, stirring constantly, then boil two minutes. Turn into a crock or large bowl and stir in the salt and sugar. When this cools to lukewarm stir in the liquid or dissolved compressed yeast ; cover closely and keep at a temperature of 70° to 90°, five or six hours. Then give the foamy mixture a good beating which will cause it to settle. Repeat the beating several times during the day, when the yeast will be quiet enough to be poured into a jar, cover and set away in a cool place. One cupful of liquid yeast is equal to one yeast cake. 82.— ROLLS. b 2 cups scalded milk. 2 tbsps. butter. 2 tbsps. sugar. 1 tsp. salt. 1 compressed yeast cake. I cup lukewarm water. About six cups of flour. Put the butter, sugar, salt and milk into a large bowL When lukewarm add the yeast dissolved in the water and half the flour. Beat well until it bubbles, cover closely and let rise in a temperature of 70° to 90° R, about two and one-half hours. Beat again, add flour to make a stiff dough, and knead about twenty minutes. Return the dough to the bowl, cover closely, and let rise again until more than double in bulk (which will take about three hours). Turn out on a very lightly-floured board, and roll out, without kneading, one-third of an inch thick. Cut with a floured biscuit cutter; crease through the centre of each roll with a floured knife handle ; brush one-half of each piece with melted butter ; fold and press together. Place in a greased pan one inch apart, cover, let rise in a warm place until double in bulk. Bake in a moderate oven about twenty minutes. 83.— DRY TOAST. Cut bread at least one day old, better if two days old, into slices one-third of an inch thick. Have a clear, hot fire. Put the slices between the wires of a toaster, and hold one side a little distance above the fire, and move from side to side over the heat that all parts may dry alike. Dry the other side similarly. Then hold the first side nearer to the heat until colored a golden brown. Color the other side in the same way and serve at once standing on edge. 84.— BUTTERED TOAST. Cut stale bread in slices about one-half inch thick, toast as for dry toast. Dip quickly in melted butter, or spread evenly with soft butter and serve at once. CHAPTER XI Simple Salads. Salads are valuable chiefly for the mineral matter which they contain and for their refreshing, appetizing qualities. The chief salad plants are lettuce, celery, watercress, cucumbers, etc., but may be made of almost any cold meat, or vegetable (canned or fresh). The dressing may be added at the table, or just before sending to the table. GENERAL DIRECTIONS FOR SALAD-MAKING. The leaves of salad plants must be thoroughly washed, crisped, in cold water, then drained, put in a wet cloth and kept in a cool place until wanted. Cooked vegetables are cut into suitable pieces, thoroughly chilled, and mixed with the dressing just before serving. Meats should be freed from skin and gristle, cut into cubes and thoroughly chilled before mixing with the dressing. Fish should be flaked and all bones carefully removed and thoroughly chilled ; cover with the dressing without mixing.

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