True food values and their low costs

The best home-made yeast is that made from the potato. The grated raw potato is to be preferred to the boiled potato, and the yeast is made in much less time. Old potatoes are better than new for yeast, because they contain more sugar. The really essential points are that the water shall be boiling, so that all the cells of the potato shall be acted upon. The salt and sugar assist in the fermentation, and the hops and ginger serve to prevent the yeast from souring, by checking the fermentation before all the sugar is converted into alcohol. Porcelain or granite kettles should be used for boiling the hops and potatoes, as iron or tin causes the yeast to turn dark-colored. The yeast for starting must be perfectly fresh, and never added until the boiling mixture has become lukewarm, or the plant will be killed. It must be kept warm, and stirred several times while rising, and the next day put away in glass jars that have been well scalded. Keep in a cool place, and always shake or stir well before using. Raw-potato Yeast Ji cup flour 3 raw potatoes % cup sugar I to 2 quarts boiling water 1 tablespoott salt 1 cup yeast Have at least three quarts of water that is boiling. Mix the flour, sugar, and salt in a bowl, grate the potatoes as quickly as possible, and mix them at once with the flour. Pour the boiling water over the grater, and rinse off the potato into the bowl, using perhaps a pint of water at first. Mix the water thoroughly with the potato and flour ; then add, slowly, enough more boiling water to make it the consistency of thin starch. If it does not thicken, pour the mixture into a double boiler or granite pan, and let it come to the boiling point, stirring well to keep it from sticking. Put through a strainer and let it cool. When lukewarm add the yeast. Cover slightly, and keep in a warm (not hot) place, until light and covered with white foam. After it begins to rise, beat it well a number of times, as this makes it stronger. When well risen, put it Into wide-mouthed earthen or glass jars. Reserve one cupful or more in a small glass jar for the next yeast-making. This yeast will keep well for two weeks, and makes the finest kind of bread. This recipe for making yeast can be varied by using boiling hop-water. Steep one-fourth of a cup of loose hops five minutes in three pints of water, and strain into the potato and flour. Or the flour may be left out, using more potato or less water. Many think it an improvement to mix one teaspoon of sifted ginger with the flour, sugar, and salt. The hops and ginger will make the yeast dark-colored, but it will not be perceptible in the bread. There are other ways of making yeast, but none that possess any advantage over the rawpotato yeast just given. Bread Give us this day our daily bread.— Matthew 6: 11. Wheat is the greatest and most important of all foods. About one hundred million tons are grown in the world every year, yet a third of this immense amount is wasted in the milling of white flour. For every pound of wheat that is milled, a third of a pound is wasted in order to get the flour white. This third that is wasted contains all the vital elements of the grain, and for the need of these missing elements millions have suffered the severest penalty. Nature has provided in a grain of wheat fifteen important elements that are needed properly to nourish the human body. There is no sense in removing ten or twelve of these elements in milling simply to produce a product that is pleasing to the eye. Food value is what is needed, not ' color. The fibrous part of the entire wheat is very important as a laxative in the food. The outer covering of a grain of wheat is Nature's remedy for constipation. How true it is that vanity sometimes has more i