dd enough of this to the mashed potato to thin
it till it can be poured, and mix all together, straining it through a
sieve to avoid any possible lumps. Add to this, when cool, either a cupful
of yeast left from the last, or of baker's yeast, or a Twin Brothers'
yeast cake dissolved in a little warm water. Let it stand till partly
light, and then stir down two or three times in the course of five or six
hours, as this makes it stronger. At the end of that time it will be
light. Keep in a covered stone jar, or in glass cans. By stirring in
corn-meal till a dough is made, and then forming it in small cakes and
drying in the sun, _dry yeast_ is made, which keeps better than the liquid
in hot weather. Crumb, and soak in warm water half an hour before using.

_Potato yeast_ is made by omitting hops and flour, but mashing the
potatoes fine with the same proportion of other ingredients, and adding
the old yeast, when cool, as before. It is very nice, but must be made
fresh every week; while the other, kept in a cool place, will be good a
month.

BREAD.

For four loaves of bread of the pan-size given above, allow as follows:
Four quarts of flour; one large cup of yeast; one tablespoonful of salt,
one of sugar, and one of butter or lard; one pint of milk mixed with one
of warm water, or one quart of water alone for the "wetting."

Sift the flour into a large pan or bowl. Put the sugar, salt, and butter
in the bottom of the bread pan or bowl, and pour on a spoonful or two of
boiling water, enough to dissolve all. Add the quart of wetting, and the
yeast. Now stir in slowly two quarts of the flour; cover with a cloth,
and set in a temperature of about 75 deg. to rise until morning. Bread mixed
at nine in the evening will be ready to mould into loaves or rolls by six
the next morning. In summer it would be necessary to find a cool place; in
winter a warm one,--the chief point being to keep the temperature _even_.
If mixed early in the morning, it is ready to mold and bake in the
afternoon, from seven to eight hours being all it should stand.

This first mixture is called a _sponge_; and, if only a loaf of graham or
rye bread is wanted, one quart of it can be measured, and thickened with
other flour as in the rules given hereafter.

To finish as _wheat bread_, stir in enough flour from the two quarts
remaining to make a dough. Flour the molding-board very thickly, and turn
out. Now begin kneading, flouring the hands, but after