Fine sugar should be used in cake-making to give good texture. Cake pans with movable bottoms are more easily managed, for they may be placed on a teacup and the rim will fall off. The milk in cake-making should be added slowly. Butter the tins, then flour them. Yeast (1) —A double handful of hops, ^ doz. potatoes, % gal. water, 1 or ^ cupful ginger, small cup flour, a cup brown sugar, )^ cup salt, a cupful good yeast. 144 White Ribbon Cook Book. Allow the hops and potatoes to boil together in }/2 gallon of water till done; strain and mash the ginger, then add remaining ingre- dients, excepting the yeast. Let stand until cool, then add the yeast. Next day cork up tight in a Yeast (2) — Two oz. hops, 1 gal. water, ✪ Yeast (1) a handful salt, 1 lb. best flour, 3 lbs. potatoes. Boil the hops in a gallon of water for 3^ hour; strain it, and let it cool down to the heat of new milk; then put the salt and moist sugar; beat the flour with some of the liquor, and then mix all together. Two days after, add the pota- toes, boiled and then mashed, to stand for 24 hours; then put into bottles, and it will be ready for use. Stir it frequently while making, and keep it warm. Before using, shake the bottle up well. It will keep in a cool place for two months. To Make Baking-Powder — Take % lb. of ground rice, 3^ lb. carbonate of soda, 2 oz. tar- taric acid. Mix them very thoroughly and smoothly. Allow 1 teaspoonful to 1 lb. of flour. Anotheb Way — Mix well together 6 oz. car- bonate of soda, 4 oz. tartaric acid, 1 teaspoonful salt, and 1 teaspoonful powdered sugar. Home-Made Bread (l) — Four lbs. flour, 1 tablespoonful solid brewers' yeast, 1)^ pints lukewarm milk and water, salt✪ Home-Made Bread (1). Put the flour into a deep pan, sprinkle a little salt into it, hollow out the middle with a wooden spoon (taking care to leave the bottom of the pan well covered with flour). Next take the yeast, which has been made solid by liberally mixing with cold water, and allowing it to settle 24 hours. Then proceed to pour the yeast into the hole in the flour, and mix with it as much flour as is round about it until it is of the con- Bread and Cakes. 146 sistency of thick batter; be careful there are no lumps. Sift plenty of flour over the top, cover with a clean cloth, and set it where the air is warm and equal. Allow to stand an hour or a little longer, and if the yeast has broken through it is then ready to be made into dough. Pour into the sponge the remaining milk and water. Mix into it as much of the flour as you can with the spoon. Now take plenty of the flour, sprinkle on the top of the leaven, and proceed to knead briskly, and when perfectly free from the lumps and it does not adhere to the hands, it may be cov- ered with a cloth and left to rise a second time. When it begins to crack, which will be in about % of an hour, it can be formed into loaves and baked. In forming the loaves divide in two and make up the shape and size required, and with a sharp knife make incisions in the top of each loaf. If baked in tins, take care to grease them before using. When baked stand on end to allow the steam to evaporate.

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Fine sugar should be used in cake-making to give good texture. Cake pans with movable bottoms are more easily managed, for they may be placed on a teacup and the rim will fall off. The milk in cake-making should be added slowly. Butter the tins, then flour them. Yeast (1) —A double handful of hops, ^ doz. potatoes, % gal. water, 1 or ^ cupful ginger, small cup flour, a cup brown sugar, )^ cup salt, a cupful good yeast. 144 White Ribbon Cook Book. Allow the hops and potatoes to boil together in }/2 gallon of water till done; strain and mash the ginger, then add remaining ingre- dients, excepting the yeast. Let stand until cool, then add the yeast. Next day cork up tight in a Yeast (2) — Two oz. hops, 1 gal. water, a handful salt, 1 lb. best flour, 3 lbs. potatoes. Boil the hops in a gallon of water for 3^ hour; strain it, and let it cool down to the heat of new milk; then put the salt and moist sugar; beat the flour with some of the liquor, and then mix all together. Two days after, add the pota- toes, boiled and then mashed, to stand for 24 hours; then put into bottles, and it will be ready for use. Stir it frequently while making, and keep it warm. Before using, shake the bottle up well. It will keep in a cool place for two months. To Make Baking-Powder — Take % lb. of ground rice, 3^ lb. carbonate of soda, 2 oz. tar- taric acid. Mix them very thoroughly and smoothly. Allow 1 teaspoonful to 1 lb. of flour. Anotheb Way — Mix well together 6 oz. car- bonate of soda, 4 oz. tartaric acid, 1 teaspoonful salt, and 1 teaspoonful powdered sugar. Home-Made Bread (l) — Four lbs. flour, 1 tablespoonful solid brewers' yeast, 1)^ pints lukewarm milk and water, salt. Put the flour into a deep pan, sprinkle a little salt into it, hollow out the middle with a wooden spoon (taking care to leave the bottom of the pan well covered with flour). Next take the yeast, which has been made solid by liberally mixing with cold water, and allowing it to settle 24 hours. Then proceed to pour the yeast into the hole in the flour, and mix with it as much flour as is round about it until it is of the con- Bread and Cakes. 146 sistency of thick batter; be careful there are no lumps. Sift plenty of flour over the top, cover with a clean cloth, and set it where the air is warm and equal. Allow to stand an hour or a little longer, and if the yeast has broken through it is then ready to be made into dough. Pour into the sponge the remaining milk and water. Mix into it as much of the flour as you can with the spoon. Now take plenty of the flour, sprinkle on the top of the leaven, and proceed to knead briskly, and when perfectly free from the lumps and it does not adhere to the hands, it may be cov- ered with a cloth and left to rise a second time. When it begins to crack, which will be in about % of an hour, it can be formed into loaves and baked. In forming the loaves divide in two and make up the shape and size required, and with a sharp knife make incisions in the top of each loaf. If baked in tins, take care to grease them before using. When baked stand on end to allow the steam to evaporate.

The white ribbon cook book