HOUSEHOLD RECIPES. 
BREAD. 
YEAST. 
Boil one quart of Irish potatoes in three quarts of water. When 
done, take out the potatoes, peel and mash fine in a tray, having the 
boiling water on the stove during the process. Throw in this water a 
handful of hops, which must scald, not boil, as it turns the tea dark 
to let the hops boil. Add to the mashed potatoes, a heaping cup of 
sugar and a half cup of salt. Then slowly stir in the hop tea, so there 
will be no lumps. When milk is warm, add a cup of yeast and pour 
in glass fruit jars to ferment, being careful not to close them tightly. 
Set in a warm place in winter and a cool place in summer. In six 
hours it will be ready to use, and at the end of that time the jar must 
be securely closed. Keep in a cold room in winter, and in the refrigerator 
in summer. 
LIGHT BREAD. 
Two quarts of flour, i teaspoonful of sugar, i teaspoonful salt, one-half 
cup of yeast, i egg, well beaten, i pint water, a little lard. Work well, 
and set in a jar to rise. When light, work over very lightly and put in 
the pans to rise the second time, which will take about one hour; then put 
in the stove and bake. 
FRENCH ROLLS. 
One quart of flour, i teaspoonful salt, 2 eggs, 1 large tablespoonful 
of lard, 2 tapblespoonfuls of yeast. Work and knead it well at night, 
and in the morning work it well again; make it into rolls, put them in 
the oven to take a second rise, and when risen, bake them. 
SALLY LUNN. 
One quart of flour, three tablespoonfuls yeast, three eggs, one salt- 
spoonful of salt, butter the size of an egg. Make up with new milk into 
a tolerably stiff batter; set it to rise, and when risen, pour into a cake 
mold and set to rise again, as light bread. Bake quickly and serve hot. 
BEATEN BISCUITS. 
One quart of flour, one teaspoonful salt, lard the size of a hen’s egg. 
Make into a stiff dough, with sweet milk. Beat for half an hour. Make 
out with the hand, or roll out and cut with a biscuit cutter. Stick with 
a fork and bake in a hot oven—yet not hot enough to blister the biscuit. 
SODA BISCUITS. 
One quart flour, 1 teaspoonful of cream of tartar, the same of soda, 
and the same of salt. Sift these together, then rub in a tablespoonful 
of lard, and make up the dough with milk and water. 
BAKING POWDER BISCUITS. 
Make in the same way as soda biscuits, only leave off the soda and 
cream of tartar, and put 2 teaspoonfuls of Royal Baking Powder in¬ 
stead. 
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