The Northern star, and farmers' and mechanics' advocate. [volume] (Warren, R.I.) 1830-1834, 1833-05-18
From the American Farmer.
PRESERVED YEAST.

PRESERVED YEAST.
Every good housewife will thank us
Tor the following method Of making yeast
ut least, after she has tried It; Tor 1t is
one ofthe most convenient articles used
in famil, economy. We give the method
as it is practised in the Editors family,
aud assure our good housewives that it is
superior to any other yeast, in every par
ticular, and has the great advantage over
all other kinds, Of keeping perfectly good
for months and years.
Take good handful Of fresh hops and
boil them in one quart oil water TIL they
settle 10 the bottom Of the kettle; strain
tho liquor afier cooling, upon pint oi
good wheat -four in stone jar, and stir
i well, breaking all the Jumps, and max
ing thin batter When the hand can be
borne in it without pain, put in half u pint
of common bakers yeast, or any other
yeast that is fresh aud good, except brew
ers' yeast, which viii not do, cover the
jar aud set II away to rise. In eight or
ten hours this will rise and become such
as is used by the city bakers. 1t should
be allowed to rise as high in the Jar as it
will go, for this purpose the jar should at
first be only half full, and begin to fall;
then take good corn meal and stir into ],
Till it becomes quite stiff This dough
must now be rolled out on table into a
cake a quarter Of an inch thick, cut into
pieces two or three inches square, and
placed on boards in dry airy room, and
turned over once day ill the cakes be-
come thoroughly dried, when they must
be put away in perfectly dry place-in
common linen bag is the best. When
wanted for use, one of the cakes is to be
taken for each loaf Of moderate size i'll
tended to be made, put into u bowl or 9TH
or vessel, and gill of warm water for
each cake is to be poured on to it; as soon
as it dissolves, which will be in half an
hour or so, stir it up, and put it into the
-four in the usual way OF using yeast.
Now let rs tell them how to make good
wheat bread:-Alwsys measure your wa
ter and salt, that is rule not 10 be omit
ted with impunity. A pint of water will
make moderate size loaf. Say you
want to make four loaves. In cold wea-
ther take quart Of water as warm as you
can bear your hand in, aud make q stiff
batter over night, say at bedtime, put in
the yeast, and let it stand TO rise in TILL
morning, when it will have risen and be-
gan to sink in the middle, if not, keep it
warm till it does. This is called setting
sponge" In the morning, take another
quart Of warm water, put into it small
handful of fine salt, pour il into the
"spunge," and make the dough, working
It well till it becomes perfectly fine and
silky. Let the dough rise till it becomes
quite light. Now begin to heat your ov-
en-; mould the dough into loaves immedi-
ateIy, and let them stand till your oven is
hot, when you will put them in and bake
them one hour. In warm weather the
water should be milk warm for the
"spunge," and The chll'' merely taken
of for the dough. Bread made in this
way will be as light as any bakers bread,
aud yet preserve all the sweetness OF
home made bread.
To make fine rusk, take some Of the
dough made as above for bread, after you
have made your loaves; put in some but
ter and sugar, with such spices as you
prefer; work it well, set it aside 10 rise;
wnen very lplt moulu thc IuSk, put tHeUi
in pans, set them aside to rise again, and
when light bake them. No better rusk
than these were ever made by the bakers.
Milk is not good for any kind of bread or
rusk, for the little butter that is in il is
more easily supplied by working butter
itself into the dough, and then you have
not the cheesy matter, which Injuries
bread. A small lump Of butter or sweet
lard worked into the dough is greater
iwprover Of bread.
To make apple dumplings, take some Of
the well raised dough prepared for bread
work in some butter or lard, and put IN
the apples in the usual way. DumPlIngs
mads thus are as Wholesome as bread, be.
ing very light, and free from clamminess,
and of course easily digested; they arc
much better than when made in the COM
mon way, but rolled very thin, is far bet
fer and more wholesome thanthe common
kind.