lf.

140. _Potato Bread._

Boil the potatoes very soft, then peel and mash them fine. Put in salt,
and very little butter--then rub them with the flour--wet the flour with
lukewarm water--then work in the yeast, and flour till stiff to mould
up. It will rise quicker than common wheat bread, and should be baked as
soon as risen, as it turns sour very soon. The potatoes that the bread
is made of should be mealy, and mixed with the flour in the proportion
of one-third of potatoes to two-thirds of flour.

141. _Rice Bread._

Boil a pint of rice till soft--then mix it with a couple of quarts of
rice or wheat flour. When cool, add half a tea-cup of yeast, a little
salt, and milk to render it of the consistency of rye bread. When light,
bake it in small buttered pans.

142. _French Rolls._

Turn a quart of lukewarm milk on to a quart of flour. Melt a couple of
ounces of butter, and put to the milk and flour, together with a couple
of eggs, and a tea-spoonful of salt. When cool, stir in half a tea-cup
of yeast, and flour to make it stiff enough to mould up. Put it in a
warm place. When light, do it up into small rolls--lay the rolls on flat
buttered tins--let them remain twenty minutes before baking.

143. _Yeast._

Boil a small handful of hops in a couple of quarts of water. When the
strength is obtained from them, strain the liquor--put it back on the
fire--take a little of the liquor, and mix smoothly with three heaping
table-spoonsful of wheat flour--stir it into the liquor when it boils.
Let it boil five or six minutes--take it from the fire. When lukewarm,
stir in a tea-cup of yeast--keep it in a warm place till risen. When of
a frothy appearance, it is sufficiently light. Add a table-spoonful of
salt, turn it into a jar, and cover it tight. Some people keep yeast in
bottles, but they are apt to burst--some use jugs, but they cannot be
cleaned so easily as jars. Whenever your yeast gets sour, the jar should
be thoroughly cleaned before fresh is put in--if not cleaned, it will
spoil the fresh yeast. Yeast made in this manner will keep good a
fortnight in warm weather; in cold weather longer. If your yeast appears
to be a little changed, add a little saleratus to it before you mix it
with your bread. If it does not foam well, when put in, it is too stale
to use. Milk yeast makes sweeter bread than any other kind of yeast, but
it will not keep good long. It is very nice to make biscuit of. Take
half the qua