Buckeye Cookery

page 39

well, add one pint flour, and pour boiling hot water over all; beat well
together, adding one table-spoon salt, one of ginger, and one-half cup sugar;
when luke-warm add one cup good yeast and let stand two days (or only one day,
if very warm weather), stirring down frequently; add good white corn meal until
thick enough to make into cakes about half an inch in thickness; place to dry in
the shade where the air will pass freely so as to dry them as soon as possible;
turn the cakes frequently, breaking them up somewhat so they will dry out
evenly; when thoroughly dried put in a paper sack, and keep in a dry place. A
small cake will make sponge sufficient to bake five or six ordinary
loaves.--Mrs. E. T. Carson.

      HOP YEAST.
Boil four potatoes and a small handful of hops tied in a bag in one gallon
water; when the potatoes are done, pour the water over four table-spoons flour
in a stone jar, mash and add potatoes; let stand until milk warm, then add one
cup hop yeast, stir well and let remain in kitchen cupboard for twelve hours
undisturbed; then add half a cup sugar, put in a stone jug, cork tightly and set
in a cool place. In summer add one table-spoon ginger and three of salt; shake
well and take one cup yeast to three pints water. This yeast will keep sweet for
six weeks.--Mrs. J. T. Liggett, Detroit, Michigan.

      POTATO YEAST WITHOUT HOPS.
Four good-sized potatoes peeled, boiled and mashed, four table-spoon white
sugar, one of ginger, one of salt, two cups flour; pour over this a pint of
boiling water, and beat till all the lumps disappear. After it has cooled, add
to it one cup good yeast and set away to rise; when risen put in glass or stone
jar, cover and set away in a cool place.--Mrs. George H. Rust, Minneapolis,
Minn.

      POTATO YEAST.
Boil one cup hops in a sack in two quarts water for fifteen minutes, remove sack
with hops, add five good-sized Irish potatoes, peeled and grated raw, one cup
white sugar, one table-spoon salt, and one of ginger; stir occasionally and cook
from five to ten minutes, and it will boil up thick like starch; turn into a
jar, and when just tepid in summer, or quite warm in winter, add one-half pint

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