h a lengthy and troublesome one, it is far better to secure
the same results by browning the bread in a moderate oven.

Such toast is sometimes called _zwieback_ (twice baked), and when
prepared from good whole-wheat bread, is one of the most nourishing and
digestible of foods. Directions for its preparation and use will be
found in the chapter on "Breakfast Dishes."

STEAMED BREAD.--Steaming stale bread is as open to objection as the
surface toasting of bread, if steamed so as to be yielding and adhesive.
It is not, perhaps, as unwholesome as new bread, but bread is best eaten
in a condition dry and hard enough to require chewing, that its starch
may be so changed by the action of the saliva as to be easily digested.

LIQUID YEAST.

_RECIPES._

RAW POTATO YEAST.--Mix one fourth of a cup of flour, the same of
white sugar, and a teaspoonful of salt to a paste with a little water.
Pare three medium-size, fresh, and sound potatoes, and grate them as
rapidly as possible into the paste; mix all quickly together with a
silver spoon, then pour three pints of boiling water slowly over the
mixture, stirring well at the same time. If this does not rupture the
starch cells of the flour and potatoes so that the mixture becomes
thickened to the consistency of starch, turn it into a granite-ware
kettle and boil up for a minute, stirring well to keep it from sticking
and burning. If it becomes too much thickened, add a little more boiling
water. It is impossible to give the exact amount of water, since the
quality of the flour will vary, and likewise the size of the potatoes;
but three pints is an approximate proportion. Strain the mixture through
a fine colander into an earthen bread bowl, and let it cool. When
lukewarm, add one cup of good, lively yeast. Cover with a napkin, and
keep in a moderately warm place for several hours, or until it ceases to
ferment. As it begins to ferment, stir it well occasionally, and when
well fermented, turn into a clean glass or earthen jar. The next morning
cover closely, and put in the cellar or refrigerator, not, however, in
contact with the ice. It is best to reserve enough for the first baking
in some smaller jar, so that the larger portion need not be opened so
soon. Always shake the yeast before using.

RAW POTATO YEAST NO. 2.--This is made in the same manner as the
preceding, with this exception, that one fourth of a cup of loose hops
tied in a clean muslin bag, is boiled in the wat