Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Yeast

• 6 pared potatoes
  ¼ cup hops
  2 quarts water
  ½ cup sugar
  ¼ cup salt
  1 cup yeast, or 1 yeast cake

Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add sugar and salt; when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water; let rise for six hours; pour into scalded stone jug; cork tightly; keep in cool place.

Milk Bread

• 2 cups scalded milk
  1 tablespoon lard
  1 tablespoon butter
  2 teaspoons salt
  ½ cup yeast, or ½ yeast cake
  6 cups flour
  1 tablespoon sugar

Put butter, lard, sugar and salt in mixing bowl. Add scalded milk. Dissolve yeast cake in one fourth cup lukewarm water. Add to milk mixture when lukewarm. Add flour, knead until smooth. Cover tightly and let rise until double its bulk, in temperature of sixty-eight degrees.

Knead; shape into loaves or biscuit; let rise in pans until double its bulk. Bake in hot oven: biscuit twenty to thirty minutes, loaves sixty minutes. This bread may be made without kneading by omitting one cup flour and beating ten minutes.