Add one teacup of brown sugar.
1 teacup of salt.
1 tablespoonful of ground ginger.
When milk-warm, add yeast of the same sort to make it rise.
Put it in bottles, or a jug, leaving it uncorked for a day.
Set it in a cool place.
Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it.
This yeast never sours, and is good as long as it lasts.—Mrs. A. F.
Alum Yeast.
On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm.