The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

to roll out. Let it stand till risen again, then roll it out, about half an inch thick, cut it into narrow strips, braid and twist them a little, as you braid them. Lay them on flat buttered tins, let them remain from twenty to thirty minutes, then bake them slowly. 119. _Yeast._ Boil a small handful of hops, in two quarts of water, when all the strength is obtained from them, strain the liquor, and put it back on the fire, take a little of it, and mix smoothly with a couple of table spoonsful of flour, mix it with the boiling liquor, when it has boiled five or six minutes, take it from the fire, and when lukewarm, add a tea cup of yeast, keep it in a warm place till risen, then stir in a table spoonful of salt, turn it into a jar, and cover it up tight. Some people keep yeast in bottles but they are very apt to burst. Yeast made in this manner, will keep a fortnight in the warmest weather. If your yeast appears to be sour, put a little saleratus in just before you put it into your bread; if it does not foam well, it is too stale to use. Another method of raising bread, which is very good, is to leave about half a pound of dough, from one week's baking to another. It should be rolled out thin and dried in the sun, about two hours before you wish to bake your bread, turn a quart of warm water to it, and set it near the fire till light, which will be in the course of an hour, then scald your dough, and when lukewarm, stir in the yeast; it will raise the bread in the course of an hour. This can only be used two or three times, without having fresh yeast put to it. 120. _Yeast Cakes._ Stir into a pint of yeast, a table spoonful of salt, and Indian meal sufficient to enable you to roll it out. When rolled thin, cut it into cakes