An Unfailing Yeast

Put a handful of hops into a bag and drop it into two quarts of boiling water.

While the hops steep, wash, peel and grate six medium sized potatoes.

Take out the hops.

Put in the potatoes and boil a few minutes, stirring continually.

Add a half tea-cup of white or light brown sugar and the same amount of salt.

When cool, stir in a tea-cup of yeast. Let it rise till it becomes a mass of foam, then jug it tight.

Steep one large handful of hops until the strength is gone.

Mash one dozen potatoes in the water in which they were boiled and pour into a jar.

Add one cup of sugar, one-half cup of salt and one tablespoonful of ginger to the jar.

Add the hop water to this mixture until you have one gallon.

When cooled to blood heat, add one cup of the same yeast.

Keep warm from six to eight hours.

When light, bottle and set in the cellar.

Boil a double handful of hops in a thin bag with one quart of boiling water.

Boil one quart of potatoes cut in small pieces with the hops until thoroughly done, keeping them covered tight.

Take the potatoes out and mash well, then pour the boiling hop water over them.

Add two tablespoons of sugar, two of ginger and one of salt.

Let it stand until just warm, then add one tea-cup of yeast, or more.

Boil one pint of peeled potatoes cut in small pieces in one and one-half pints of water.

Skim out the potatoes and mash fine.

Add four tablespoons of fine flour to the potatoes, pour over the potato-water and stir till smooth.

When cool, add four tablespoons of yeast and a teaspoon of salt.

Let it rise over night.

In the morning, pour one pint of boiling water in the center of the bread-bowl filled with flour, and mix.

Add enough cold water to make lukewarm.

Pour in the sponge made the night before, mix the dough soft and knead one-half hour.

Put back in the bread-bowl and set to rise.

When light, knead down and set to rise again.

Knead into loaves and when light, bake in a moderate oven.

Mix a batter with warm water and a little salt, using one teacup of yeast to each quart of water.

Mix at night if the weather is not very warm, or in the morning if quite warm.

When light, add flour till the dough is stiff, knead thoroughly, cover and let rise again.

When light again, knead and let it stand.

Repeat kneading several times for a finer texture.

Knead into loaves and let rise until light, then bake in a hot oven.

On the evening of the day before bread is wanted, take one quart of water, two-thirds of a cup of yeast and stir in flour to make a thick batter.

Let rise, knead it well at night and cover close.

In the morning, knead lightly, put into pans and bake when sufficiently risen.