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

hops in water for half an hour, strain, add enough water to make 2 qts. and keep at boiling point. Put sugar and salt into a large granite or porcelain kettle, quickly grate the pared potatoes over them, set the kettle over the fire and pour the boiling hop water on to the mixture, stirring; let boil until thickened, remove from fire, cool to lukewarm, add the yeast, beating it in well and let stand on table or shelf in warm kitchen; as it rises, stir it down once in a while; when well risen, set in a cool place and stir down occasionally until it does not rise any more. Fill clean cold jars about ⅔ full and when settled, fasten covers on and put in ice box. Use 1 tablespn. of yeast to each pint of water when setting bread over night, and double the quantity for starting in the morning. =Mashed Potato Yeast= 1¼ cup smooth mashed potato 1 tablespn. loose hops 1 tablespn. sugar 1 teaspn. salt ¾ cup of water in which potatoes and hops were boiled, 1 cake of dry yeast dissolved in ¼ cup of water with a little of the sugar, or, ½ cup of hop water and ½ cup of liquid yeast. Tie the hops in a piece of cheese cloth and cook with the well washed but not pared potatoes (the yeast is lighter if the skins are left on); when done, drain and peel potatoes and rub through colander on to the salt and sugar; beat well, pour water on gradually, add yeast, beat, put into a clean glass jar, lay the cover on without fastening down and let stand in a warm room until full of bubbles, no longer; then set in a cold place. When thoroughly cooled, fasten the cover tight and keep in refrigerator. Use ¼-½ cup of yeast to a pint of liquid, according to the time you wish to give the bread to rise. =Dry Yeast= 1 cup loose hops 2 qts. water 1 qt. pared potatoes in small pieces flour 1 cup corn