TO MAKE GOOD FOOD OF POOR BREAD

If dry or sour bread is cut iuto small pieces and put in a pan, and set in a very moderately warm oven till of a light brown, and hard and dry in the center, it can be kept for weeks. Whenever you wish to use a portion of them for pud- dings or griddle cakes, soak them soft in cold water or milk. If the bread is sour, use sufficient saleratus or soda to destroy the acidity of it in making the pudding or cakes. With proper care, there need be no waste of even poor bread.

There are various wa}Ts of making, but the three best kinds are dry, soft hop, and potato yeast. The dry should be made in May or June^for summer use, and in October for winter use. In hot and damp weather, dry yeast sometimes loses its vitality; however, many use it on account of its convenience, since there is no danger of its souring in summer or freezing in winter. Soft hop or potato yeast will keep in a cool place one or two weeks in warm weather, and in cold weather five or six weeks, care being taken that it does not freeze. Never add soda to yeast; if it becomes sour it will do to start fresh yeast, but will never make good bread. Potato yeast is made either by boiling and mashing the potatoes, or by grating them while raw, and adding them to the boiling hop water immediately, for if allowed to stand they darken, and the yeast will not be as white. A good way to prevent the pota- toes from darkening is to grate them into a pan half filled with cold water. As grated the potatoes sink to the bottom ; when done grating, pour off the water and add the potatoes to the boiling hop water. A stone jar with a close-fitting cover is best to keep yeast in, and should be scalded as often as emptied. In taking out for use, stir up well from the bottom.

YEAST TO LAST SIX MONTHS. — Mrs. John II. Webb,

Erie, Pa.

Grate potatoes; put flour and potatoes together; have hop water boiling; pour over flour and potatoes; then salt; it must be quite thin ; when luke-warm put in yeast ; let rise two days ; then it is fit to bottle, and you use one cup yeast to a small baking. It will keep good for six months.

Boil two large potatoes and a handful of hops (the latter in a bag) in three pints water; when done, take out potatoes, mash well, add one pint flour, and pour boiling hot water over all; beat well together, adding one table-spoon 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 half an 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 cake will make sponge suf- ficient to bake five or six ordinary loaves.

Boil four potatoes and a small handful of hops tied in a bag in one gallon water; when the potatoes are done, pour the water over four table-spoons flour in a stone jar, mash and add potatoes; let stand until milk warm, then add one cup hop yeast, stir well and let remain in kitchen cupboard for twelve hours undisturbed ; then add half a cup sugar, put in a stone jug, cork tightly and set in a cool place. In summer add one table-spoon ginger and three of salt; shake well and take one cup yeast to three pints water. This yeast will keep sweet for six weeks.

6 medium potatoes. 1 tea-cup sugar. A little salt.

1 handful hops. 1 tea-cup flour. 1 pint yeast.