94 BREAD. 



under it near the kitchen fire, and let it drain. When it has 

 done dripping, set it away in a cool place, but not where it 

 will freeze. This is sliced cold, and eaten with mustard. It 

 will keep, if the cloth is kept around it, several weeks. 



When the water is cold that the meat has been boiled in, 

 skim the liquor ; top-fat nicely clarified being useful to fry 

 griddle-cakes or vegetables. The remainder of the liquor is 

 nice in a veal or pork pot-pie. 



BREAD. Stir into a quart of water which has been 

 made a little warm, a cup of yeast, and sifted flour enough 

 to make a batter tolerably thick. Let it rise. In summer, 

 if yeast and flour are good, it will rise in about six hours ; in 

 winter, though covered near the fire, it will take nearly 

 twice the time. When the batter has risen, have ready 

 half a pound of sifted meal, which has boiled with a little 

 salt and a pint of water for over an hour ; stir into the meal 

 a piece of butter the size of a goose's egg ; mix it into the 

 batter, with flour enough to make it stiff, and beat it with 

 a strong spoon for a long time very hard. Let it stand 

 five hours, or less time if it rises well. Knead it well, 

 and bake. 



Yeast for the above may be made thus : Two quarts of 

 water, one handful of hops ; pare a potato and boil it dry ; 

 stir into two cups of sifted flour a very little cold water; 

 strain your hop-water on to the flour, stirring it all the while ; 

 mash the potato very fine, and add it to the flour ; one spoon- 

 ful of clean sugar may be put to it, and when cool enough 

 add a little yeast to make it rise. 



MILK YEAST BREAD. 



One pint of new milk, one pint of boiling water ; stir in 

 flour enough to make a thick batter. Set this to rise in a 

 place where it will be kept quite warm. As soon as it is 



