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Classic
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page 38
SOFT SHORT-CAKE.
One cup sour cream, one tea-spoon saleratus; stir in flour enough to make a
batter a little stiffer than for griddle-cakes; bake on a griddle, split open
and put on milk and butter.--Harriet O. Backus, West Killingly, Conn.
TOMATO BATTER CAKES.
Make an egg batter as for batter cakes; take and slice large, solid ripe
tomatoes, cover with batter and fry on a griddle like any griddle-cakes; season
with pepper and salt while frying. Tomatoes so prepared make a nice breakfast
dish.--Mrs. G. W. Collins, Urbana.
YEAST.
There are various ways of making, but the three best kinds are dry, soft hop,
and potato yeast. The dry should be made in May or June for summer use, and in
October for winter use. In hot and damp weather, dry yeast sometimes loses its
vitality; however, many use it on account of its convenience, since there is no
danger of its souring in summer or freezing in winter. Soft hop or potato yeast
will keep in a cool place one or two weeks in warm weather, and in cold weather
five or six weeks, care being taken that it does not freeze. Never add soda to
yeast; if it becomes sour it will do to start fresh yeast, but will never make
good bread. Potato yeast is made either by boiling and mashing the potatoes, or
by grating them while raw, and adding them to the boiling hop water immediately,
for if allowed to stand they darken; and the yeast will not be as white.
A good way to prevent the potatoes from darkening is to grate them into a pan
half filled with cold water. As grated the potatoes sink to the bottom; when
done grating, pour off the water and add the potatoes to the boiling hop water.
A stone jar with a close-fitting cover is best to keep yeast in, and should be
scalded as often as emptied. In taking out for use, stir up well from the
bottom.
DRY YEAST.
Boil two large potatoes and a handful of hops (the latter in a bag) in three
pints water; when done, take out potatoes, mash
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