Mix Indian meal with cold water, stir it into boiling water, let it boil half an hour—stir in a little salt, take it from the fire, let it remain till lukewarm, then stir in yeast and Indian meal, to render it of the consistency of unbaked rye dough. When light, take it out into buttered pans, let it remain a few minutes, then bake it two hours and a half.
Boil the potatoes very soft, then peel and mash them fine. Put in salt, and very little butter—then rub them with the flour—wet the flour with lukewarm water—then work in the yeast, and flour till stiff to mould up. It will rise quicker than common wheat bread, and should be baked as soon as risen, as it turns sour very soon. The potatoes that the bread is made of should be mealy, and mixed with the flour in the proportion of one-third of potatoes to two-thirds of flour.
Boil a pint of rice till soft—then mix it with a couple of quarts of rice or wheat flour. When cool, add half a tea-cup of yeast, a little salt, and milk to render it of the consistency of rye bread. When light, bake it in small buttered pans.
Turn a quart of lukewarm milk on to a quart of flour. Melt a couple of ounces of butter, and put to the milk and flour, together with a couple of eggs, and a tea-spoonful of salt. When cool, stir in half a tea-cup of yeast, and flour to make it stiff enough to mould up. Put it in a warm place. When light, do it up into small rolls—lay the rolls on flat buttered tins—let them remain twenty minutes before baking.
Boil a small handful of hops in a couple of quarts of water. When the strength is obtained from them, strain the liquor—put it back on the fire—take a little of the liquor, and mix smoothly with three heaping table-spoonsful of wheat flour—stir it into the liquor when it boils. Let it boil five or six minutes—take it from the fire. When lukewarm, stir in a tea-cup of yeast—keep it in a warm place till risen. When of a frothy appearance, it is sufficiently light. Add a table-spoonful of salt, turn it into a jar, and cover it tight. Some people keep yeast in bottles, but they are apt to burst—some use jugs, but they cannot be cleaned so easily as jars. Whenever your yeast gets sour, the jar should be thoroughly cleaned before fresh is put in—if not cleaned, it will spoil the fresh yeast. Yeast made in this manner will keep good a fortnight in warm weather; in cold weather longer. If your yeast appears to be a little changed, add a little saleratus to it before you mix it with your bread. If it does not foam well, when put in, it is too stale to use. Milk yeast makes sweeter bread than any other kind of yeast, but it will not keep good long. It is very nice to make biscuit of. Take half the quantity of milk you need for your biscuit—set it in a warm place, with a little flour, and a tea-spoonful of salt. When light, mix it with the rest of the milk, and use it directly for the biscuit. It takes a pint of this yeast for five or six loaves of bread. Another method of making yeast, which is very good, is to take about half a pound of your bread dough, when risen, and roll it out thin, and dry it. When you wish to make bread, put a quart of lukewarm milk to it, set it near the fire to rise—when light, scald the flour, and let it be till lukewarm—then add the yeast and salt. This will raise the bread in the course of an hour. The dough will need a little fresh hop liquor put to it, in the course of three or four times baking. Potato yeast makes very nice bread, but the yeast does not keep good as long as when made without them. It is made in the following manner: boil a couple of good, sized potatoes soft—peel and rub them through a sieve—put to it a couple of table-spoonsful of wheat flour, and a quart of hot hop tea—when lukewarm, stir in half a tea-cup of yeast—when light, put in a couple of tea-spoonsful of salt, put it in your yeast-jar, and cover it up tight.