HOP YEAST.
Boil four large potatoes, and at the same time steep a fourth package of hops in sufficient water to cover them. Mash the potatoes through a colander, strain over them four cups of the hop water; add one cup sugar, tablespoon salt; thicken with flour to the consistency of batter cakes. Add one-half cup yeast, and leave it uncovered in a jar to rise. Use one-half a cup of this for four loaves of bread. — Mrs. Werner.