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Classic
Cook Books
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page 65
Milk Yeast.
If you have no yeast, you may make some with milk, to rise with. Take a pint of
new milk and stir in it two tea-spoonsful of salt, and half a tea-cup of flour;
keep it moderately warm by the fire, and it will lighten in about an hour; stir
in flour enough to make a large loaf of bread, with more milk or water. This
yeast should be used immediately, and will do to lighten hop yeast.
To thicken half a gallon of water with a quarter of a pound of sugar, a little
salt and flour, makes very good yeast when you cannot get hops. It will do to
use in a day.
Superior Boiled Milk Rolls.
Boil a quart of new milk; pour it on a quart of flour, while boiling hot, and
stir it well; when nearly cold, add two tea-spoonsful of salt, two
table-spoonsful of lard, and half a tea-cup of good yeast; set it in a warm
place to rise for about two hours; when light, work flour in it on the
cake-board, and, when quite smooth, mould it out into rolls, and put them in a
baking-pan, which has been rubbed with lard or butter; set them in a warm place
to rise again;--if the weather is warm, on a table in the kitchen, but if cold,
set them by the fire. When light, put them in a cool place till you are ready to
bake; they should have a moderate heat, and will bake in half an hour. In winter
they may be moulded out and placed in the bake-pan over night for breakfast, or
some hours before wanted for tea, and kept in a cool place till half an hour
before baking, when set them near the stove to rise up.
With the addition of nutmeg and sugar, you may make nice rusk.
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