Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1872-01-31
Domestic Recipes.

To MAKE ll0r YEAST. To handful Of
hops, put quart of water boil till reduced
one-half strain, wipe out the vessel, return
the liquid, set over the fire again While
the hops are boiling, mix enough -four with a
little cold water to make it as thick as stiff
starch. When it begins to boil after return.
ing it to the vessel, stir in the dissolved -four;
let il boil few minutes, then set il to cool /;
when cool enough stir in some good yeast or
dissolved yeast cake and a tablespoonful or
little more Of sugar. Pour into a jug.
cork, and let it work. Ii is best to set il in
something suitable, in case it should work
and run over before you are aware, aud you
lose a good deal. After it works, cork tight
and keep in cool place. Potatoes are not
necessary and make it sour much sooner.
Now to make the cakes sft into pan one
third Of -four and two-thrds Of meal as fue
as you can, that there may be as little meal
as possible in your bread pour III the yeast
and work well into a stiff dough make of
into cakes the size of small teacup, aud
about three.quarters Of an inch thick dry
in the shade From this start you may have
perpetual yeast by taking off piece Of dough
after it has risen for bread. aud working it
with your hand in water enough to make a
thick batter, and then sitting IN meal enough
to make as before stated or piece of the
risen dough will rise another batter Of dough
the same as the yeast. | AN mixing cakes
now made from stock before the war have
had no hops since, aud they are good as ever;
but much prefer liquid yeast If ! could
have it fresh. Peach leaves w,, make yeast;
so will dried apple' hat nJne are so good as
hops
To MAKE BREAD.--To two quarts -four
add spoonful Of butter, half cup yeast, il
strong, more if not, or one yeast cake dis.
solved in warm water salt to taste, ttoo
much will prevent iis'rising) aud water suihc.
lent to make stiff dough kneld well and
set to rise. When light, sift some flour in
the tray, turn out your dough and kncad well
again, working in as much -four as it will
take up without being too stiff Have your
oven or stove pan warm make Of your rolls
or loaves, and if the dough has not risen too
much in the first rising, give it second ris-
ing for half an hour then set TO bake with
a moderate heat, increasing it gradually. II
II is not well kneaded, and Of the proper
SUNLESS, OF II II rises TOO mucn, IL VIII be
coarse grained and spongy but il rightly
done The grain will be close and fine though
light
FRENcn Rolls. After the dough has
risen it may be made into many ways. BY
taking oil part and beating up an egg, aud
working it in with little butter, you may
have nice French rolls just use -four enough
to handle them well, dip your hand in the
Hour and -four round the sides to make them
break apart nicely make OF quickly, put
close together and allow no room for them, or
any other rolls to run and get out Of shape.
When nearly done, wipe the tops over with
milk without taking them from the stove.
Another way Take piece of dough the
size Of loaf beat two eggs light half cup
Of milk, small spoonful Of butter, aud with
the hand work all together, IN a stiff batter f.;
grease pan IA round one is best. pour in an
inch and a half thick, and bake in moder.
ate oven till well done split and butter 4;
send TO table hot 1t should rise twice its
original thickness. BY adding little more
Of the above Ingredients with a cup Of sugar,
and giving il second rise before baking, you
have very good plain cake, especially for
children. Rural Nep Yorker.