Yeast

Take two good-sized potatoes, grate them raw. Add one-half teacup of white sugar, one teaspoon of salt, a little ginger. Pour over the mixture one-half pint of boiling water, in which one tablespoonful of hops has been boiled. Save half a cup each time to start anew.

To one cup of grated raw potato add half cup salt and half cup sugar; pour over all one quart boiling water, stirring well; it will thicken like starch; when nearly cold, add one cup of good yeast. In about twelve hours it should be light; put in jug or bottle, and cork tightly.

A double handful of hops, one-half dozen large potatoes; boil together in one-half gallon of water till done; strain and mash on to one-half cupful of ginger, small cup of flour, and one cup of brown sugar, and half cup of salt. Let stand until cool, then add one cupful of good yeast. Next day cork up tight in a jug.

Yeast And Bread

Take ten large potatoes, pare and put them in a kettle with three quarts of water; put a pint of hops in a thin muslin bag in the same kettle wit'. potatoes; boil until potatoes are soft, then pour the water from this kettle boil-ing hot over a pint of flour in a crock. Squeeze all the strength from the hops; mash the potatoes, add a quart of cold water to them, and put through a colander into the crock, and add one-half teacup of salt, a cup of sugar, one tablespoon of ginger. Let this stand for two days until it stops fermenting and settles; then put into a jug, cork tight, and keep in a cool place.

For The Bread

Pare and boil six good-sized potatoes, drain off the water, mash fine, and pour over them about three pints of cold water and run through a colander. Add flour until this is a thin batter, then put in a coffeecup of yeast from the jug. Let stand until it rises, then stir into flour as much as you can with a spoon, and let rise again. Work in enough more flour to make as stiff as bread, and let rise the third time. When light, this time work out into loaves, and let rise. All the flour must be sifted.

To Freshen Stale Bread

Pump on or pour water over the loaf until moistened through, put in a pan, set in the oven and bake until the moisture is all absorbed.

Milk Sponge Bread

Put a pint of boiling water in a pitcher, with a teaspoonful of sugar; one-quarter teaspoonful salt, and the same of soda; let it stand till you can bear your finger in it; then add flour to make a thick batter; beat it hard for two minutes. Now place the pitcher in a kettle of hot water - not hot enough to scald, the mixture; keep the water at the same temperature till the emptyings are light. If set early in the morning they will be ready, if watched carefully, at eleven o'clock to make a sponge, the same as for other bread, with a quart of very warm milk. Let this sponge get very light; then make into loaves, and set to rise again, taking care they do not get too light this time before putting in the oven, or the bread will be dry and tasteless.

Salt-Rising Bread

Take newly-ground middlings; put six heaping teaspoonfuls of it in a coffee cup; add one teaspoon of sugar, one salt-spoon of salt, one-half saltspoon of soda; mix thoroughly; pour boiling water in the mixture, stirring it well together until it will nearly fill the cup; remove the spoon; cover the cup of dough; set it where it will keep warm, not scald; set it Friday morning, and it will be light for Saturday's baking; if in a hurry, set in a dish of warm water. Now put in bread-pan flour enough for bread; add salt; take one quart of boiling water for three loaves, and turn into the middle of your flour, stirring in slowly; put enough cold water (or milk) to cool sufficiently to bear your linger in it;. then add middlings - stir in well; cover with some of the flour, and set in a warm place. When light enough, mix soft into loaves; grease bread-pans; also top of the loaves, which makes tender upper crust; cut gashes quite deep across the loaves, and it will rise evenly; set near the stove, and when light enough, bake three-quarters of an hour.

Salt-Rising Bread

In the morning take a quart dish and scald it out; then put in a pint of warm water; put in a teaspoonful of salt; stir flour enough in to make a thick batter; set the dish in a kettle of warm water, and where it will keep of the same temperature - just warm enough to bear your hand in. If the flour is good it will be at the top of the dish in two hours; then take flour enough in a pan to make three loaves of bread; make a hole in the middle; put in the yeast, and the same dish full of warm water; stir it up thick with a spoon, and cover it with some of the flour, and set it to rise. When light, mold it into loaves, and set it in a warm place to rise again. When light enough, bake three-quarters of an hour.