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Classic
Cook Books
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page 9
slowly for an hour. Pare and grate half a dozen large potatoes into a two gallon
stone crock, add a half cup sugar and a tablespoon each of salt and ginger, pour
over this half a gallon of the boiling hopwater, stirring all the time. When
milk warm add one cup good yeast; set in a warm place until it rises, and then
remove to the cellar or other cool place. The hopwater must be added to the
potatoes immediately, or they will darken and discolor the yeast. This is a
valuable recipe, and the manner of boiling the hopwater is especially
recommended.
Potato yeast without hops.
Take four good sized potatoes, peeled, boiled and mashed, four tablespoons white
sugar, one spoon ginger, one spoon salt, and two cups flour; pour over this a
pint of boiling water and beat until all lumps disappear. After it has cooled
sufficiently add to it one cup of good yeast, and set aside to rise. When it has
risen put in a glass or stone jar, cover and set it aside in a cool place for
use.
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