The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-10-28

the fermentation be arrested before it be-
come putrefaction, are in no way OBJ
~jectionable, but rather heighten the flavor
of the next meal from yeast bread.
An excellent recipe for yeast is the fol-
lowing: Boil for about fifteen minutes in
a quart of water a handful OF common
hops or a square inch of pressed hops tied
in a piece of muslin; peel and CRATE five
large or three cery large potatoes; dis
solve in the boiling water one cup OF
sugar and one-half cup of salt; add a pinch
of ginger; remove the hops, add the
grated potatoes, stir the mixture till ii
thickens, remove from the stove and when
milk-warm add n cup of good yeast; or,
| if this cannot be obtained, a small yeast
cake dissolved in a cup OF water with flour
| stirred in to make a thin batter and al
lowed to rise till very light may be used
for the first brewing of potato yeast. 1t
should be covered very tight and set to
rise in a warm place. After fermentation
ceases it should be kept in a cool place
in a covered jar of stone, glass, or earth
enware.
Many people boil and mash the potatoes
instead of grating them, but the yeast
sours sooner, and sour yeast will notmake
good bread. even with the addition OF
soda to correct the accidity. The hops
can be omitted if desired, but they, as
well as the salt and ginger, help to pre-
serve the yeast, and a small quantity i'm
parts no unpleasant flavor to the bread.
White sugar keeps better than brown. \
/ porcelain-llned kettle or a bright tin YES
sci should be used in making yeast, as
iron burns it dark. Care should be taken
not to allow the yeast to become warmer
DESTROYS its life. \ certain inexperienced
hOusekeeper | once knew actually kept
up her courage to brew Yeast seven times
before she succeeded in making it rise, all
because she set it in too warm & place.
She has never failed of having good yeast
since, but is still ~rejoiced because Of her
own perseverance, and grateful to her
ncighbors for the loan of the requisite
seven cupful> for brewing.
Good flour and good yeast at hand, the
bread may be made with warm water OF
half new milk, using one-third Of a cup OF
yeast to one pint Of "miNing' for each
loaf. Use -four enough to knead smooth
at night, place in a pan, cover, and SET
where its temperature will be KEEP. as
nearly equal as possible until morning,
In cold weather the water should be Il lit,
tie more than miIk-warHl, but not hot
enough to scald the yeast. If perfectly
light and spongy the dough should be
kneaded thoroughly, chopped with a
knife to increase its finene>S Of grain
nodded into loaves and set to rise again
before breakfast. At any rate it should
not be allowed to stand till bubbles rise &c
the surface, as then the bread will contain
large air-holes, with a chance OF Il slight
sour taste. The mass should be fine,
grained and stringy when removed from
the pan for the second kneading. 1t can.
not be kneaded too much; my creates
trouble is that, with other work pressing
it often canno be kneaded enough. The
loaves should be allowed to stand in the
tins lin cold weather near the fire. until
perfectly light, and baked from three,
quarters OF an hour TO an hour. OF course
experience is needed in addition to minute
directions in order to attain perfect sue
cess, and that experience is certainly
worth striving after. In our own family
during the heat of the past two months
we have found our light bread and sweet
butter with fresh berries a far more salts
factory dessert than pie or pudding, and
the little ones, as well as their elders, show
by their state of health the beneficial re
suits of the change.