AUNT SARAH'S POTATO YEAST
- 9 medium-sized potatoes.
- 5 tablespoons sugar.
- 2 tablespoons salt.
- 1 quart water.
Grate the raw potatoes quickly, so they will not discolor, pour over the grated potato the quart of boiling water, add salt and sugar, cook several minutes until the consistency of boiled starch, let cool, and when lukewarm add 1 cup of good yeast. Stir all together in a crock, cover and let stand in a warm place three or four hours, when it is foamy and rises to top of crock, stir down several times, then fill glass fruit jars, cover and stand away in a cool place until needed.
This yeast will keep about ten days. Use one cup to about three pounds of flour, or one quart of liquid, when setting sponge for bread. Save one cup of this yeast to start fresh yeast with.
PERFECTION POTATO CAKES
- 1 cup of boiled mashed potatoes.
- 1 cup sweet milk.
- 1 cup water in which 1 Fleischman yeast cake was dissolved.
- 2 cups soft A sugar.
- ½ cup butter and lard mixed.
- 2 eggs.
- A little salt.
- About 7 cups of flour.
Cream the sugar, butter and eggs together. Add mashed potatoes, milk and cup of water containing yeast, alternately with the flour, until about 7 cups of flour have been used, making a dough as stiff as can be stirred with a spoon. Stand, covered, in a warm place by the range until morning. These should be set to rise about nine o'clock in the evening. The following morning take pieces of the dough, on a well-floured bake board; roll about one inch thick, to fit in pie tins, place in pie tins to raise; when doubled in bulk spread with melted butter and sprinkle sugar thickly over top and bake in a moderately hot oven until lightly browned on top. This quantity of dough makes six cakes.