YEAST.
Reading edition
Dry Hop Yeast.
Boil two large potatoes and a handful of hops (put the hops into a cheesecloth bag) in three pints of water. When done, take out the potatoes and mash well, add one pint of flour, and pour boiling water over all. Beat it well together, adding one teaspoonful salt, one teaspoonful ginger, and a half cup of sugar. When cooled to milk warm, add a cup of good yeast, let stand two days, or, if weather is warm, one day, stirring it down frequently. Add corn meal until thick enough to cake. Lay it out on a table or board about one inch deep. Pass over it a heavy roller, which will press it to a thickness of a little over half an inch, then cut in small squares with a long knife about one and a quarter inch square. Place on a canvas-covered frame, set in dry place where air can freely pass. When quite dry, pack. One square is enough for six large loaves of bread.
Dry Hop Yeast No. 2.
One-half peck potatoes. Boil until soft, keep water on them to amount of 2½ gallons. When soft add one handful of good hops. Then boil thirty minutes. Proceed then to mash and mix the hops and potatoes thoroughly. Pour the liquor strained through a sieve (to exclude the hops and potato skins) into a five-gallon jar. Mix in enough flour to make a medium paste. Mix into this one-half pint of brewers’ yeast. Let it rise. When well up, stir it down. Do so a second time, let stand ten hours, and add some corn meal, about half of what it should have altogether. Let it rise again, then add corn meal until it gets crumbly, then spread out, press dry, and pack away. The time consumed in making this, will extend over several days.
Salad Dressing.
Take the yolks of two hard boiled eggs, rubbed smooth with one teaspoonful fine ground English mustard, add one teaspoonful of salt, and the yolks of two raw eggs beaten into the other. Then put into it two teaspoonfuls fine powdered sugar. Pour in fresh olive oil or refined cottonseed oil, a little at a time, beating the same into the mass as long as it continues to thicken. Then add vinegar to reduce it to proper consistency. If not hot enough, add Cayenne pepper. Bottle and seal tight for future use or sale.
Salad Dressing No. 2.
Raw Yolks 8 eggs
Sugar 1 cup
Mustard 1 tablespoonful
Salt 1 ” ”
Pepper 1 ” ”
Butter 1 cup
Vinegar 1 ”
Beat the yolks of the eggs, add the sugar and spices, boil the vinegar, and to it add the butter while it is boiling, throw it over the other, and mix thoroughly. Bottle tight, and set in cool place for future use.