French Bread.
With a quarter of a peck of fine flour mix the yelks of three and whites of two eggs, beaten and strained, a little salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm, as will work into a thin light dough. Stir it about, but do not knead it. Have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done.
To make Yeast.
Thicken two quarts of water, with fine flour about three spoonfuls; boil half an hour, sweeten with near half a pound of brown sugar; when near cold, put into it four spoonfuls of fresh yeast in a jug, shake it well together, and let stand one day to ferment near the fire, without being covered. There will be a thin liquor on the top, which must be poured off, shake the remainder, and cork it up for use. Take always four spoonfuls of the old to ferment the next quantity, keeping it always in succession.
An half peck loaf will require about a gill.
Another way.
Boil one pound of potatoes to a mash, when half cold add a cupful of yeast, and mix it well. It will be ready for use in two or three hours, and keeps well.
Use a double quantity of this to what you do of beer yeast.
To take off the bitter of yeast, put bran into a sieve, and pour it through.