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Classic
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page 138
bowl, and work in as much corn meal as will make it the consistency of biscuit
dough; set it to rise, and when quite light, make it into little cakes, which
must be dried in the shade, turning them very frequently; keep them securely
from damp and dust. Persons who live in town, and can procure brewer's yeast,
will save trouble by using it: take one quart of it, add a quart of water, and
proceed as before directed.
TO PREPARE THE CAKES.
TAKE one or more cakes, according to the flour you are to make; pour on a little
warm water; when it is dissolved, stir it well, thicken with a little flour, and
set it near the fire, to rise before it is used. The best thing to keep yeast
in, is a small mug or pitcher, with a close stopper, under which must be placed
a double fold of linen, to make it still closer. This is far preferable to a
bottle, and more easily cleaned.
ANOTHER METHOD FOR MAKING YEAST.
PEEL one large Irish potato, boil it till soft, rub it through a sieve; add an
equal quantity of flour, make it sufficiently liquid with hop tea; and when a
little warmer than new milk, add a gill of good yeast; stir it well, and keep it
closely covered in a small pitcher.
NICE BUNS.
PUT four ounces of sugar with three quarters of a pound of flour; make it up
with two spoonsful of yeast, and half a pint of milk; when well risen, work into
it four ounces of butter, make it into small buns, and bake them in a quick
oven--do not burn them.
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