Persons who live in town, and can
procure brewer's yeast, will save trouble by using it: take one quart of
it, add a quart of water, and proceed as before directed.
* * * * *
TO PREPARE THE CAKES.
Take one or more cakes, according to the flour you are to make; pour on
a little warm water; when it is dissolved, stir it well, thicken with a
little flour, and set it near the fire, to rise before it is used. The
best thing to keep yeast in, is a small mug or pitcher, with a close
stopper, under which must be placed a double fold of linen, to make it
still closer. This is far preferable to a bottle, and more easily
cleaned.
* * * * *
ANOTHER METHOD FOR MAKING YEAST.
Peel one large Irish potato, boil it till soft, rub it through a sieve;
add an equal quantity of flour, make it sufficiently liquid with hop
tea; and when a little warmer than new milk, add a gill of good yeast;
stir it well, and keep it closely covered in a small pitcher.
* * * * *
NICE BUNS.
Put four ounces of sugar with three quarters of a pound of flour; make
it up with two spoonsful of yeast, and half a pint of milk; when well
risen, work into it four ounces of butter, make it into small buns, and
bake them in a quick oven--do not burn them.
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