Dry Yeast

Ingredients

• three pints water
• one pint flour
• one tablespoon salt
• one half cup sugar
• one cup good yeast
• two tablespoons hops boiled in half pint water
• three tablespoons flour
• three tablespoons sugar
• a handful of hops
• two large potatoes
• 59 latter in a bag
• half inch in thickness
• six ordinary sized loaves
• half pint water
• one teacup
• salt
• ginger

Directions

1. Mrs. E. T. C.

2. Boil two large potatoes and a handful of hops, (the

3. latter in a bag), in three pints water ; when done, take out the potatoes, mash well, add one pint flour, and pour the boiling hop water over all ; beat well to- gether, adding one tablespoon salt, one of ginger, and one half cup sugar ; when luke warm add one cup good yeast and let stand two days, (or only one day, if very warm weather), stirring down frequently ; add good white corn meal until thick enough to make into cakes about a half inch in thickness ; place to dry in the shade where the air will pass freely so as to dry them as soon as possible ; turn the cakes frequently, breaking them up somewhat so they will dry out evenly ; when thoroughly dried put in a paper sack, and keep in a dry place. A small cup will make sponge sufficient to bake five or six ordinary sized loaves.

4. HOP YEAST. Mrs. J. S. R. Two tablespoons hops boiled in half pint water ; boil to half the quantity, strain and pour over ' three tablespoons flour, stirring until- there are no lu<nps ; add three tablespoons sugar and one of salt ; put in a quart bottle and fill up with cold water. Use one teacup for common baking.

Nutrition, whole recipe (rough)

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.