Let it stand till partly
light, and then stir down two or three times in the course of five or six
hours, as this makes it stronger. At the end of that time it will be
light. Keep in a covered stone jar, or in glass cans. By stirring in
corn-meal till a dough is made, and then forming it in small cakes and
drying in the sun, _dry yeast_ is made, which keeps better than the liquid
in hot weather. Crumb, and soak in warm water half an hour before using.
_Potato yeast_ is made by omitting hops and flour, but mashing the
potatoes fine with the same proportion of other ingredients, and adding
the old yeast, when cool, as before. It is very nice, but must be made
fresh every week; while the other, kept in a cool place, will be good a
month.
BREAD.
For four loaves of bread of the pan-size given above, allow as follows:
Four quarts of flour; one large cup of yeast; one tablespoonful of salt,
one of sugar, and one of butter or lard; one pint of milk mixed with one
of warm water, or one quart of water alone for the "wetting."
Sift the flour into a large pan or bowl. Put the sugar, salt, and butter
in the bottom of the bread pan or bowl, and pour on a spoonful or two of
boiling water, enough to dissolve all. Add the quart of wetting, and the
yeast.
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