ntity of milk you need for your biscuit--set it in a warm
place, with a little flour, and a tea-spoonful of salt. When light, mix
it with the rest of the milk, and use it directly for the biscuit. It
takes a pint of this yeast for five or six loaves of bread. Another
method of making yeast, which is very good, is to take about half a
pound of your bread dough, when risen, and roll it out thin, and dry it.
When you wish to make bread, put a quart of lukewarm milk to it, set it
near the fire to rise--when light, scald the flour, and let it be till
lukewarm--then add the yeast and salt. This will raise the bread in the
course of an hour. The dough will need a little fresh hop liquor put to
it, in the course of three or four times baking. Potato yeast makes very
nice bread, but the yeast does not keep good as long as when made
without them. It is made in the following manner: boil a couple of good,
sized potatoes soft--peel and rub them through a sieve--put to it a
couple of table-spoonsful of wheat flour, and a quart of hot hop
tea--when lukewarm, stir in half a tea-cup of yeast--when light, put in
a couple of tea-spoonsful of salt, put it in your yeast-jar, and cover
it up tight.

144. _Yeast Cakes._

Stir into a pint of good lively yeast a table-spoonful of salt, and rye
or wheat flour to make a thick batter. When risen, stir in Indian meal
till of the right consistency to roll out. When risen again, roll them
out very thin, cut them into cakes with a tumbler, and dry them in the
shade in clear windy weather. Care must be taken to keep them from the
sun, or they will ferment. When perfectly dry, tie them up in a bag, and
keep them in a cool dry place. To raise four or five loaves of bread,
take one of these cakes, and put to it a little lukewarm milk or water.
When dissolved, stir in a couple of table-spoonsful of flour, set it
near the fire--When light, use it for your dough. Yeast cakes will keep
good five or six months. They are very convenient to use in summer, as
common yeast is so apt to ferment.

145. _Butter Biscuit._

Melt a tea-cup of butter--mix it with two-thirds of a pint of milk, (if
you have not any milk, water may be substituted, but the biscuit will
not be as nice.) Put in a tea-spoonful of salt, half a tea-cup of yeast,
(milk yeast is the best, see directions for making it)--stir in flour
till it is stiff enough to mould up. A couple of eggs improve the
biscuit, but are not essential. Set the do