How To Make Yeast Without Yeast

On Monday morning boil 2 ozs hops in 4 qts water 1/2 hour, strain, and when the liquor is lukewarm add a small handful salt and 1/2 lb brown sugar. Mix 1/2 lb flour to a smooth paste with some of the liquor and then mix all well together and let stand till Wednesday, then add 3 lbs raw potatoes, grated, mix well and let stand till Thursday. It should be stirred frequently and stand in a warm place. When baking bread you will find that it will not require more than 1/2 of this yeast as compared to other yeast.-[Mrs. N. E. W., Mo.

Fresh Yeast

To 4 large tablesp hot mashed potatoes add 1/2 teasp salt, 1 teasp sugar, and hot water enough to make a thin batter. When lukewarm, add 1 cake compressed yeast, thoroughly dissolved in a little lukewarm water. Stir well and set in a warm place to rise over night. I always make yeast fresh the day before I bake bread. This insures sweet, delicious bread, with no sour taste.-[L. M., N. Y.

Buttermilk Yeast Cakes

Scald 1 qt fresh buttermilk but do not let it boil, and while it is scalding hot sift in about 1 1/2 qts white corn meal mixed with 1 teasp salt. Stir vigorously, and when the mixture is lukewarm stir in 1 cake compressed yeast, dissolved in a little lukewarm water. Set away in a warm place to rise, and when the mixture has become very light, stir it down again. Do this three times and then add more corn meal and flour sufficient to make the mass stiff enough so it will stick together and can be easily handled. Form into small cakes and let them dry.-[L. M., N. Y.

Tanzy Yeast

Boil together in 1 pt water, 1 large potato, and about 10 tanzy leaves. When the potato is soft, skim out the tanzy leaves, mash the potato fine and when lukewarm stir in 2 tablesp flour and 1 cake compressed yeast, dissolved in a little lukewarm water, 1 tablesp sugar and 1 teasp salt. Set away in a warm place until light and foamy, then stir in about 1 1/2 pts white corn meal. It should be quite stiff. Roll out on a well floured board, about 1/2 inch thick, cut in 1-inch squares, and dry. Store in sealed paper bags and hang in a cool place. Use one of these cakes for three loaves of bread.- [Mrs. M. McC., Kan.