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Classic
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page 40
good yeast (always save some to start with); set jar in a large tin pan, and as
often as it rises, stir down until fermentation ceases, when it will be quite
thin. Cover closely, and set away in a cool place and it will keep two weeks.
When yeast smells sour but does not taste sour it is still good; if it has no
smell it is dead. One cup will make six good-sized loaves.--Mrs. D. Buxton.
TO HASTEN MILK YEAST.
Take one tea-cup of wheat "shorts," one tea-spoon salt, one of soda, one of
ginger; add boiling water enough to make a thin batter. Two table-spoons or less
added to common milk or salt-rising yeast will cause it to rise in an hour or
two. If kept in a cool place it will be good for two weeks in winter.
YEAST.
Pare and boil four ordinary-sized potatoes, boiling at the same time in a
separate vessel a good handful of hops. When the potatoes are done, mash fine
and add, after straining, the water in which the hops were boiled; put into this
one cup white sugar and one-half cup salt, and add sufficient water to make one
gallon; when cold add one cup of good yeast, let stand in a warm place for a few
hours until it will "sing" on being stirred, when it is ready for use. Keep
covered in a cellar or cool place--Mrs. C. M.
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