put to it one pint
of home-brewed yest. Put it into a bottle, and keep it for use. It
should stand twenty-four or thirty hours before it is used.

_Excellent Yest._

Put a pint of well boiled milk into a hasty-pudding, and beat it till
cold and there are few lumps remaining; then put to it two spoonfuls of
yest and two of white powdered sugar, and stir it well. Put it in a
large bowl not far from the fire, and next morning you will find it
risen and light. Put it all to your flour, which must be mixed with as
much warm milk and water as is necessary to make it into dough, and put
it to rise in the common way.

_Potato Yest._

Boil rather more than a quarter of a peck of potatoes; bruise them
through a colander; add half a pound of fine flour, and thin it with
cold water till it is like a thick batter. Add three table-spoonfuls of
good yest; let it stand for an hour, and make your bread.

This yest will always serve to make fresh from.

_Another way._

Weigh four pounds of raw potatoes pared; boil them in five pints of
water. Wash and rub them through a sieve with the water in which they
were boiled. Add four table-spoonfuls of good brown sugar; when
milk-warm, put to the mixture three pennyworth of fresh yest; stir it
well, and let it work in an open vessel. It will be fit for use in about
twelve or fourteen hours.

About a pint and a half of this mixture will raise eighteen pounds of
coarse flour; it may be put to rise over-night and will be ready to
knead the first thing in the morning. It should be left to rise in the
loaf four or five hours, before it is put in the oven.

PICKLES.

_General Directions._

Stone jars, well glazed, are best for all sorts of pickles, as earthen
vessels will not resist the vinegar, which penetrates through them.

Never touch pickles with the hand, or any thing greasy; but always make
use of a wooden spoon, and keep them closely tied down, in a cool, dry
place.

When you add vinegar to old pickles, let it boil, and stand till cold
before you use it: on the contrary, when you make pickles, put it on the
ingredients boiling and done with the usual spices.

_Green Almonds._

Boil a quantity of vinegar proportionate to that of the almonds to be
pickled, skim it, and put into it salt, mace, ginger, Jamaica and white
pepper. Put it into a jar, and let it stand till cold. Throw your
almonds into the liquor, which must cover them.

_Artichokes._

Articho