|
Classic
Cook Books
< last page | next page >
page 121
TURNPIKE CAKES, COMMONLY CALLED HARD YEAST
Put a cup of hops into a pint of water; when boiling hot, strain it over a pint
of corn-meal; add a teacup of bakers' yeast, and when cool roll the dough in
flour, and cut it out into cakes, and dry them for use.
LIQUID YEAST OF PARCHED CORN AND HOPS, WHICH DOES NOT TURN SOUR
Take two teacupfuls of corn, parch it thoroughly, being careful not to burn it;
add a good handful of hops; boil in water enough to cover well, for an hour and
a half. Pare six good-sized potatoes, and boil them for half an hour with the
corn and hops. Sift the potatoes (when done) through a colander, and strain the
liquor through a cloth onto the potatoes; add a tablespoonful of vinegar, one
cup of sugar, and a half cup of salt; put in cold water enough to make up a
gallon. Put the whole in a jug, having added a teacupful of good yeast to raise
it. Set the jug, without corking, in a warm place till it begins to "work," then
cork it and put it in the cellar, and the longer it stands the better it
becomes.
When wanted for bread, you should (at noon) take five or six boiled potatoes,
mash them very fine, stir in a teacupful of flour, and pour on a quart of
boiling water; then put in a cup nearly full of yeast, and set the ferment in a
warm place till night; then set a soft sponge, with warm water and flour, adding
the ferment; it will be ready to mould up hard the first thing in the morning.
Let it rise till quite light, then mould it out in loaves, rise again, and bake
in the usual way. The sponge should not be set near the stove.
< last page | next page >
Classic
Cook Books
|
