Rensselaer Union, Volume 6, Number 40, Rensselaer, Jasper County, 25 June 1874 — Yeast and Yeast Cakes. [ARTICLE]

Yeast and Yeast Cakes.

Pare four good-sized potatoes and put with one large handful o‘s hops into one quart of cold water, and boil, being careful in handling the hops not to lose the lupuline, or fine yellow powder of the hop, wherein consists its chief strength. The term “ handful ” may seem as vague as the “ bigness of a piece of chalk,” but so small a quantity of hops would be about as difficult to weigh or to measure in any other manner as would a few feathers. When the potatoes are done take them out, mash fine and mix with them about half a teacupful of wheat flour and a little salt. Strain upon this the water from the hops, which must be very hot. When the batter is cool enough—that is, “ blood warm”—add a teacupful and a half of yeast, and set in a warm place to rise. When perfectlv light pour into a stone jug, cork tightly and set in the cellar. For yeast cakes proceed as above till the addition of the flour, which omit, substituting Indian meal, stirring it in as you add the boiling hop-water until the mixture is very stiff'. When sufficiently cool, add a full teacupful of yeast, which it will be necessary to work in with the hand, and let stand six or eight hours; then make into long rolls and cut in slices about an inch thick; sprinkle dry meal on plates, boards, or tins; lay on the cakes, and place where they will ary quickly.—Hearth and Home.