Grandmother’s Old Fashioned Yeast.
Wash pare and boil 6 large potatoes until soft. If the water boils away very much, add enough more to make about 3 pints. After removing the potatoes from the kettle, add to the water in which they were boiled a very small pinch of hops. The water should be but slightly colored. Let the water boil hard for 10 minutes, now take a large pitcher or earthen crock which will hold 2 to 3 quarts. Put the potatoes in the pitcher and mash them smooth. Then add ¹⁄₂ cup of flour, the same of sugar and a tablespoon of salt, being sure to rub out all the lumps. Place a fine strainer in the top of pitcher and as the hop water boils, add 1 or 2 cups of water and stir again until all is smooth. Then add the rest of the water. There should be about 2 quarts of yeast. When just warm add ¹⁄₂ cake of magic yeast. 1 cup will raise a sponge for 5 or 6 loaves. This yeast should be as thick as thin cream and about the color. This yeast will rise very quickly and when it begins to foam, stir 2 or 3 times. Do not bottle yeast but keep in the pitcher and place a saucer over the top. Keep in a cool place in winter and in the refrigerator in summer. It will keep sweet for two or three weeks.