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Classic
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page 56
warm milk. Knead it till it is very smooth, set it to rise six hours, work it
over and make it into rolls. Bake in a quick oven.
POTATO YEAST.
Boil a handful of hops half an hour, in two quarts of water. Take ten boiled
potatoes and mash them very fine, and strain the water from the hops on them as
soon as it has boiled. Mix into it a pint of flour, and two table-spoonsful of
salt. When it is lukewarm, add a pint of good brewer's yeast, and let it stand
six hours to rise. Strain it through a cullender, and put it into a close stone
vessel. It will keep a week in summer, and longer in winter.
HOME-MADE YEAST.
Take a handful of hops, put them in three pints of water, and boil half an hour.
As soon as you take it off, strain half the water on a pint of flour, mix it
well, and then pour on the rest of the water. When it is almost cool, put in a
cup of yeast, half a cup of molasses, and some salt.
CRACKERS.
Rub two ounces of butter into a quart of flour. Put in a tea-spoonful of
saleratus, and half a tea-spoonful of salt. Make it up with milk enough to have
a stiff dough. Beat it for half an hour, or
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