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Classic
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page 124
quart of cold water, and boil them until a strong tea or decoction is made--this
is to be put away to cool; then pour off the tea carefully, leaving the dregs
and leaves. Now boil and wash Irish potatoes enough to fill a pint-cup, put them
to the tea of fig-leaves, beat them up with a tablespoonful of brown sugar and
flour, to make a stiff batter, and put it in a covered vessel to rise. When this
yeast is light and frothing, thicken it immediately (as keeping too long injures
it) with corn-meal, until it is thick enough to be rolled out like biscuit. Roll
it out, cut and dry the cake, turning them very often until dry. This will be a
supply of yeast for several months.
When you wish to make bread, take one of the cakes in the morning, put it in a
covered mug or pitcher; put on it a cup of cold water, and when it is dissolved,
put to it a spoonful of brown sugar, and make a batter of the water and yeast
cake. Make this batter as stiff as pound-cake batter, and when it rises well,
mix with two quarts of flour, and the bread will be most excellent, if carefully
made according to these directions. Use lard as usual in making the bread up for
baking.
TO MAKE A LOAF OF GOOD BREAD
One large spoonful of hop yeast, or a yeast cake; put this to a pint of water,
mash to this two Irish potatoes, and stir all together. Sift in flour until you
have a stiff batter, and set it to rise. When it is very light, stir in a
spoonful of lard, and enough flour to enable you to mould it into a loaf. When
moulded, grease the top, and set it to rise again. If really light, you can now
bake it; but if not, work it down again, and mould it over and let it rise
again. This is made plain and definite, for nothing is more discouraging for a
young housekeeper
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