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Classic
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page 123
HOME-MADE YEAST
Boil one pound of good flour, one-quarter of a pound of good sugar, and a
tablespoonful of salt in two gallons of water. Boil for two hours, and bottle it
for use. This will do if you are where you cannot get bakers' yeast, or turnpike
cakes to start your yeast, but is not always reliable.
SALT RISING YEAST
Take a pint of new milk, warm from the cow if possible. Put in a teaspoonful of
salt, and thicken it with flour to the consistency of batter cakes. Set this in
a warm place to rise, and make your biscuit or bread up with it, and some new
milk, or milk and water warmed together.
SALT, OR MILK, RISING FOR BREAD, AND HOW TO BAKE IT
Take a pint of new milk, stir in nearly a pint of boiling water, then salt it
with a teaspoonful of fine salt; thicken this with flour enough to make a thick
batter. Set it in a warm place to rise, and it is ready to mix into bread. Mix
the yeast in a soft dough with fine flour, a little lard, and a cup of water;
mould it, and set it to rise. When well risen, bake it a nice brown. Wrap it in
a damp cloth for a few minutes, and let it cool slowly before it is cut. This is
a good bread for a delicate stomach, which is sometimes painfully affected by
hop-yeast bread.
HARD FIG-LEAF YEAST MADE WITHOUT HOPS
During the war we could get no hops, and found that fig-leaves were a good
substitute. To Make Fig-Leaf Yeast.--Take a pint cup of the leaves, put them to
a
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