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Classic
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page 122
The superior qualities of this yeast are shown by the fact that you never use
saleratus in the bread, and it never sours. If the directions are followed, with
good flour, you may be sure of sweet light bread every time.
MISS BEECHER'S POTATO YEAST
Mash six boiled potatoes, mix in half a coffeecup of flour, two teaspoonfuls of
salt, and add hot water until it is a batter; beat all well together. When it is
blood-warm add to it one-half cup of brewers' yeast, or a whole cup of
home-brewed yeast. When this is light, put it in a bottle, and cork it tight for
use. Keep it as cool as possible.
ANOTHER POTATO YEAST WITHOUT HOPS
Boil and mash sufficient potatoes to fill a pint cup; add to them a pint of
water, boil them together, stir in flour enough to form a thick batter, and when
cool, add a yeast cake, or a cup of good yeast. Bottle and put away in a cool
place.
YEAST WITH HOPS
Peel and boil eight large Irish potatoes. Boil a handful of hops in a little
water, or in the water the potatoes were boiled in; mash the potatoes fine, and
strain the water from the hops over them. Put in a cup of flour to the potatoes
before the water is poured on, as it mixes better when dry; mix all together and
beat it, then put in half a cup of good yeast, or a yeast cake. This will keep
good for a week if kept cool.
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