|
Classic
Cook Books
< last page | next page >
page 215
DRIED YEAST OR YEAST CAKES.
Make a pan of yeast the same as "Home-made Yeast;" mix in with it corn-meal that
has been sifted and dried, kneading it well until it is thick enough to roll
out, when it can be cut into cakes or crumble up. Spread out and dry thoroughly
in the shade; keep in a dry place.
When it is convenient to get compressed yeast, it is much better and cheaper
than to make your own, a saving of time and trouble. Almost all groceries keep
it, delivered to them fresh made daily.
SALT-RAISING BREAD.
While getting breakfast in the morning, as soon as the tea-kettle has boiled,
take a quart tin cup or an earthen quart milk pitcher, scald it, then fill
one-third full of water about as warm as the finger could be held in; then to
this add a teaspoonful of salt, a pinch of brown sugar and coarse flour enough
to make a batter of about the right consistency for griddle-cakes. Set the cup,
with the spoon in it, in a closed vessel half-filled with water, moderately hot,
but not scalding. Keep the temperature as nearly even as possible, and add a
teaspoonful of flour once or twice during the process of fermentation. The yeast
ought to reach to the top of the bowl in about five hours. Sift your flour into
a pan, make an opening in the centre, and pour in your yeast. Have ready a
pitcher of warm milk, salted, or milk and water, (not too hot, or you will scald
the yeast germs,) and stir rapidly into a pulpy mass with a spoon. Cover this
sponge closely, and keep warm for an hour, then knead into loaves, adding flour
to make the proper consistency. Place in warm, well-greased pans, cover closely,
and leave till it is light. Bake in a steady oven, and when done let all the hot
steam escape. Wrap closely in damp towels, and keep in closed earthen jars until
it is wanted.
This in our grandmothers' time used to be considered the prize bread, on account
of its being sweet and wholesome, and required no prepared yeast to make it.
Nowadays yeast-bread is made with very little trouble, as the yeast can be
procured at almost any grocery.
BREAD FROM MILK YEAST.
At noon the day before baking, take half a cup of corn-meal, and pour over it
enough sweet milk boiling hot to make it the thickness of batter-cakes. In the
winter place it where it will keep warm. The next morning before breakfast pour
into a pitcher a pint of boiling water; add one teaspoonful of soda and
< last page | next page >
Classic
Cook Books
|
