The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

to cream and pour over cooked macaroni in baking dish; sprinkle with crumbs and bake until egg is set. Rice may be used in place of macaroni, tomato also may be added sometimes with chopped onion; a delicate flavoring of sage gives another variety. BREADS--LEAVENED Yeast Yeast is a plant and success in bread-making depends upon its growth. Plants require warmth, food and moisture and thrive the best when not too warm nor too cold. A temperature of from 75 degrees to not over 90 degrees is the most favorable for the growth of the yeast plant. Compressed yeast is the most convenient to use when it can be obtained fresh, but the bread made from it lacks the sweet rich flavor of that made from a good soft yeast; so from the great number of good recipes for liquid yeast I give two with which I have had excellent success. Use only mature, well ripened potatoes for yeast. Hops may be omitted but the yeast keeps better and the bread is lighter and sweeter when a few are used. Keep yeast in several small jars rather than in one large one, so as not to disturb the whole when using from it. Bread rises slowly from yeast that is less than 48 hours old. When liquid yeast is used, let it count as part of the wetting. Compressed yeast is meant when dry is not specified in recipes calling for cakes of yeast. To use compressed yeast, slice it in rather thin slices, sprinkle sugar between the layers and pour just enough lukewarm water over it to moisten the sugar, not enough to cover the yeast. Let stand until foamy and use at once. One cake of compressed yeast equals 4 tablespns. of either grated or mashed potato yeast. =Grated Potato Yeast= 2 qts. water 2 tablespns. hops 6 medium sized or 3 very large potatoes ½ cup sugar ¼ cup salt 1 cup soft yeast, or 2 cakes of good dry yeast (yeast foam when obtainable) Dissolve yeast in warm water with part of the sugar. Simmer the