The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Irish Potato Yeast.—(Mrs. R. S. Robertson.)—Grate a well mashed, peeled and large Irish potato or 2 medium sized ones, put the grated potato into a tin or porcelain pan, pour over boil­ing water, stirring while doing so till it becomes a thick starch, and also adding at the same time more than half a cupful of loaf or white sugar, and 2 tablespoonfuls of salt; boil it till done like starch. When cold bottle and stop it well. In making up the bread allow 1 cup of yeast to every 4cups of flour; work the dough well, set to rise the same night in a warm place. In the morning work it well and put it in a slightly greased pan to rise again in an oven just warm, not hot, as that would ruin the bread and make it sour, then bake it slowly. If you make up the bread with milk instead of wa­ter and with a little butter or sweet lard, it makes it much better. Either way it is sweet and wholesome.
N. B. If the yeast sours sweeten it with sugar and never with soda, as that spoils the bread, Always save half a teaspoonful of the old yeast to put into the new. It is better to make the yeast of­ten, and not use it when it gets too stale.
Potato Yeast —(Contributed in the great American Dessert by Mrs. Belle Gregg, Cole County, 111.)—Six common sized Irish pota­toes peeled and boiled till quite soft, leave water enough to cover them, mash very fine while hot, then stir in enough flour to make a batter, set off to cool, till just blood warm, then add 1 table-spoonful of salt, 1 tablespoonful of sugar, then add 1 cup of hop yeast. Set in a cool place; for 4 loaves use 1 spoonful.
Milk Ykast.—To 1 pint of milk allow 1 teaspoonful of salt and a tablespoonful of flour, mix well, keep it luke-warm by a fire ; in 1 hour it will be fit for use; rise twice as much as common yeast. If sour add a teaspoonful of salt to a pint of yeast when used. If it foams lively it will raise the bread, if not, throw it away. Never keep yeast in tin. This is made for immediate use. It is convenient for loaf bread or biscuits when one wishes to make them up in haste.
Quick Yeast made with Milk.—Take a cupful of milk and 2 large spoonfuls of flour and stir them together; set it near the fire and let it rise 1 hour. This quantity will make 1 gallon of flour in good bread.
Magic Yeast.—Twelve hours before you wish to use it stir one tablespoonful of brown sugar, 2 of flour and 3 of water together and add a small piece of leaven or 1 spoonful of hop yeast to make it rise. Use 2 tablespoonfuls of this to 1 quart of flour, let the yeast remain in a jar, and before it is all used add the flour, sugar and wa­ter, as at first, and you will always have nice, fresh yeast that makes beautiful bread. Keep 2 jars, and occasionally change them, so you can have it sweet and fresh.