nful of salt, and a large one of yeast, into a quart of
flour; make it sufficiently soft, with corn meal gruel; when well risen,
bake it in a mould. It is an excellent bread for breakfast. Indifferent
flour will rise much better, when made with gruel, than with fair water.

* * * * *

PATENT YEAST.

Put half a pound of fresh hops into a gallon of water, and boil it away
to two quarts; then strain it, make it a thin batter with flour; add
half a pint good yeast, and when well fermented, pour it in a bowl, and
work in as much corn meal as will make it the consistency of biscuit
dough; set it to rise, and when quite light, make it into little cakes,
which must be dried in the shade, turning them very frequently; keep
them securely from damp and dust. Persons who live in town, and can
procure brewer's yeast, will save trouble by using it: take one quart of
it, add a quart of water, and proceed as before directed.

* * * * *

TO PREPARE THE CAKES.

Take one or more cakes, according to the flour you are to make; pour on
a little warm water; when it is dissolved, stir it well, thicken with a
little flour, and set it near the fire, to rise before it is used. The
best thing to keep yeast in, is a small mug or pitcher, with a close
stopper, under which must be placed a double fold of linen, to make it
still closer. This is far preferable to a bottle, and more easily
cleaned.

* * * * *

ANOTHER METHOD FOR MAKING YEAST.

Peel one large Irish potato, boil it till soft, rub it through a sieve;
add an equal quantity of flour, make it sufficiently liquid with hop
tea; and when a little warmer than new milk, add a gill of good yeast;
stir it well, and keep it closely covered in a small pitcher.

* * * * *

NICE BUNS.

Put four ounces of sugar with three quarters of a pound of flour; make
it up with two spoonsful of yeast, and half a pint of milk; when well
risen, work into it four ounces of butter, make it into small buns, and
bake them in a quick oven--do not burn them.

* * * * *

MUFFINS.

Sift a quart of flour, put to it a little salt, and a large spoonful of
yeast--beat the white of a fresh egg to a strong froth, add it, and make
the flour up with cold water, as soft as you can to allow it to be
handled; set it in a moderately warm place. Next morning, beat it