To Make Dry Yeast

Ingredients

• two quarts of water
• one pound of flour
• half pound of sugar
• one pint of milk
• one teaspoonful of soda
• one tablespoonful of butter
• quarter pound of butter
• a pint of home-made yeast
• a pound of butter
• a piece of dough
• a small piece of butter
• a pound of flour
• a teaspoonful of salt
• a pint of corn mush
• a quart of milk
• a cup of yeast
• 68 family receipt book
• four loaves of bread will require two quarts of water
• two tablespoonsful of salt
• three quarters to one hour
• 69 rusk
• six eggs
• 70 family receipt book
• two eggs
• salt

Directions

1. Make as directed above. When perfectly light, stir in corn meal till it is quite dry ; spread it on dishes to dry. Be careful not to let it be in the sun, as this would sour it. When dry, put it in a bag, in

2. a dry, cool place. In summer time, when the flies are numerous, spread a thin piece of gauze over to keep them off when it is drying.

3. Sift the flour ; put it in an earthen vessel ; the quantity of flour you take will depend upon the num- ber of loaves you want. Four loaves of bread will require two quarts of water; pour the water, which may be as warm as milk just from the cow, upon the flour, enough to make a thick batter ; put in two tablespoonsful of salt, and a pint of home-made yeast ; do not beat it after the yeast goes in. Set it in a warm place to rise; when it is light, work it very well with flour. The more you knead it, the better. If the flour is running, the bread will require to be made stiff'er than when it is superfine flour. Let it rise again, covering it, and set it in a warm place. When it is broken on top, make it into loaves, with as little flour as possible. Put each loaf into a basket: cover it over, and set it to rise again. When quite light, bake it in a brick oven, from three quarters to one hour.

4. TO BAKE IN A BRICK OVEN. A brick oven will require one hour to heat. The wood should be split fine ; make a little fire at first, then add more wood ; when the oven is white at the top, it is sufficiently hot. Spread the coals over the bottom of the oven, and let them remain a quarter of an hour.

5. FAMILY RECEIPT BOOK. 69

6. Rusk or biscuit, if they are very light, will bake in from ten to fifteen minutes. Bread requires one hour.

7. PHILADELPHIA BUNNS. One pound of flour, and a half pound of sugar, one pint of milk, with one teaspoonful of soda, a few currants, and half a pound of butter, a tea-cup full of yeast. Mix all well, and let it rise ; when well risen, put in six eggs, beaten separately : pour it in the pans, and let it rise again ; then bake.

8. BREAD ROLLS. When your bread is very light, take a piece of dough, into which rub a small piece of butter ; make them into rolls a quarter of an inch thick : let them rise, and bake.

9. DIET BREAD. f Rub into a pound of flour, one tablespoonful of butter, and a teaspoonful of salt : work it very well, or beat it ; roll very thin : stick with a fork, and bake.

10. MUSH ROLLS. Have a pint of corn mush ; when a little warm, add a little salt and flour, enough to make a dough; add a tea-cup full of yeast ; let it rise, and when quite light, make into rolls ; let them rise again, and bake. You can put a little butter with them, if you prefer : but they are very palatable without. 7

11. RISEN MUFFINS. Warm a quart of milk, into which put a quarter pound of butter, enough flour to make a batter, two eggs, well beaten, and a cup of yeast, a little salt ; when quite light, bake in rings. Do not beat them after the yeast is in: they will be light enough in three hours.

Nutrition, whole recipe (rough)

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Water	not in our table	0

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