Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1894-06-16
HOMEMADE YEAST.
A Recipe with Exact Directions for Making

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The very best homemade yeast for
family use is hop yeast. If it is kept in
| the ice box when the weather is warm,
and in the cellar at other seasons of
the year, twill easily keep two months.
Boil enough potatoes to fill pint
measure when they are washed. Meas
ure out half-pint cupful each of salt,
sugar and flour, and q cupful of hops.
Do not press down the measure of hops,
but let them lie lightly in the cup. The
pressed hops sold in drug stores may be
used, but they must be thoroughly sep
arated and measured lightly; for there
| is nearly pint of hop flowers in one of
these tiny cakes. 1t is better, all in
all, to buy a supply Of hops from the
fresh crop that comes into the market
in the fall, and keep them hanging in
| bag in the store room. The odor,
though pungent, is not disagreeable.
Ten cents worth will be sufficient for
years upply.
| Put the cup of hops in quart of boil
ing water and let it boil steadily for
half an hour. Mash the potatoes free
from all Jumps and measure out full
pint, not pressed down in the measure.
Mix full cup of salt with the potatoes
and then cup of sugar and one of
flour. Strain the water off the hops
over them, squeezing all the liquid
from the hop flowers. Beat the batter
thus formed thoroughly, adding the
hot water so gradually that there
will be no Jumps. Then add three
quarts and pint of boiling
water. Let the mixture stand until
it is just lukewarm. Melt cake
of compressed yeast in a little tepid
wate-. Stir the mixture thoroughly
and add the yeast beating it well in. A
two-gallon stone jar is the best to set it
in. Cover it closely and put it in place
shat is warm, but where it will not be
heated If it is kept at about the tenn
perature of 20 degrees it will rise in
twenty-four hours, when it will be a
thick mass of white bubbles, without a
sediment. Few things are more uncer-
tain, however, than the time taken for
the growth of the yeast plant. Given
favorable conditions, twenty-four hours
is sufficient; yet sometimes, owing to a
lowering of temperature during the
night, the yeast will require six or
seven hours longer. 1t is a good plan
to beat the yeast several times while it
is rising. When it has thoroughly
risen thick foam covers it, and when
beaten it is mass of bubbles like foam
on beer. Bottle it at once in one or two
stone jugs, filing each about three
quarters full. Cork them tightly and
tie down the corks, otherwise you may
have the pleasure of hearing the pop.
ping of corks in your refrigerator, and
learning something practically of the
power that lies latent in this white
foam. In the winter, of course, the
yeast may be kept in the cellar or in
any cool place where it will not freeze
The large quantity of salt in this
recipe assists in keeping the yeast
sweet, and renders it necessary to use
smaller quantity than is otherwise
usual in the bread. Do not cook hops
in an iron kettle, but in one of granite
ware or bright tin. The flavor of hops
is so pungent that it is liable to infect
any food cooked after it, and it is a
good plan to have small kettle for the
purpose of cooking hops.-St. Louis Re
| public.