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Classic
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page 120
BREAD AND YEAST
REMARKS ON YEAST
Without good yeast to start with it is impossible to make good bread, therefore
I devote a few moments to this important consideration. There are several kinds
of yeast used for raising bread and rolls. Brewers' yeast is given to start
with, though too strong for a family bread. Bakers' is better, but not always to
be had. A housekeeper should get a little of any good yeast to commence with,
and when she finds it is good, and is well risen and sweet, instead of pouring
it into flour, and baking it, it is better to thicken it with cornmeal, cut the
cakes out, dry in a cool place, and keep the cakes always on hand for any
purpose to which they are suited, i. e., in the making of bread, rolls,
pocketbooks, loaf, cake, sally lunn, or any kind of light biscuit.
TO MAKE RISING WITH YEAST CAKE
Take a heaping spoonful of good yeast cake pounded, one-half a cup of warm
water, a lump of sugar, and enough sifted flour to make a thick batter. Set this
to rise in a cool place in summer, and a warm place in winter. It will be light
and ready to use in about three hours, unless it is kept very cool. A heaping
spoonful is the proper quantity for one quart of flour; half a cup of lard will
make the bread better and richer. It is well to grease the bread on top before
baking.
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