fire.
In the morning they will be entirely dissolved, and then the mixture is
to be employed in setting the sponge, in the same way as beer yeast is
used. In making a farther supply for the next year, beer or ale yeast
may be used as before; but this is not necessary where a cake of the old
stock remains, for this will act on the new mixture precisely in the
same way. If the dry cakes were reduced to powder in a mortar, the same
results would take place, with perhaps more convenience, and in less
time. Indian meal is used because it is of a less adhesive nature than
wheat flour, but where Indian meal cannot easily be procured, white
pea-meal, or even barley-meal, will answer the purpose equally well. The
principal art or requisite in making yeast cakes, consists in drying
them quickly and thoroughly, and in preventing them from coming in
contact with the least particle of moisture till they are used.

YEAST DUMPLINS. Make a very light dough as for bread, only in a smaller
quantity. When it has been worked up, and risen a sufficient time before
the fire, mould it into good sized dumplins, put them into boiling
water, and let them boil twenty minutes. The dough may be made up with
milk and water if preferred. These dumplins are very nice when done in a
potatoe steamer, and require about thirty-five minutes, if of a good
size. The steamer must not be opened till they are taken up, or it will
make the dumplins heavy. Dough from the baker's will answer the purpose
very well, if it cannot conveniently be made at home. The dough made for
rolls is the most delicate for dumplins. If not eaten as soon as they
are taken up, either out of the water or the steamer, they are apt to
fall and become heavy. Eaten with cold butter they are much better than
with any kind of sauce, except meat dripping directly from the pan. The
addition of a few currants will make good currant dumplins.

YELLOW BLAMANGE. Pour a pint of boiling water to an ounce of isinglass,
and add the peel of one lemon. When cold, put in two ounces of sifted
sugar, a quarter of a pint of white wine, the yolks of four eggs, and
the juice of a lemon. Stir all well together, let it boil five minutes,
strain it through a bag, and put it into cups.

YELLOW DYE. There is a new stain for wood, and a yellow dye for cloth,
which consists of a decoction of walnut or hickory bark, with a small
quantity of alum dissolved in it, in order to give permanency to the
colour. Wo