. El hogar y la salud; un manual del hogar que contiene dos mil recetas y sugerencias útiles sobre la construcción y el cuidado del hogar en armonía con las leyes sanitarias .. . ama de casa debe planear hacer pan de herown. Ningún otro puede igualar, en limpieza, dulzura, y saludable, buen pan casero. Aunque este no es un libro de recetas de cocina, no se puede considerar fuera de lugar para dar una receta para la levadura casera y el pan. Si las instrucciones se siguen con cuidado, el pan será excelente. HACIENDO LA LEVADURA Cocine tres papas de tamaño medio en un cuarto de galón de agua; cuando estén tiernas, mash en el

• Colaborador/a: Reading Room 2020 / Alamy Foto de stock
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. Home and health; a household manual containing two thousand recipes and helpful suggestions on the building and care of the home in harmony with sanitory laws .. . housewife should plan to make herown bread. No other can equal, in cleanliness, sweetness, and wholesomeness, good home-made bread. Although this is not a book of recipes on cookery, itcan not be considered out of place to give a recipe forgood home-made yeast and bread. If directions are care-fully followed, the bread will be excellent. MAKING THE YEAST Cook three medium-sized potatoes in a quart of water;when tender, mash in the water in which they have beencooked. Steep a small amount of compressed hops in a Good Food 239 I wont quarrel with my bread and butter. —Swift cupful of water; strain and add to the potatoes; then addone-half cup of sugar, a tablespoonful of salt, and oneyeast-cake. Compressed yeast is best, but if this is notobtainable, use Magic, or any othergood, live yeast. Stir well and letstand for twenty-four hours, when itwill be ready for use. If kept in acool place, this may be preserved with-out changing for a week, but it wouldbe better if changed twice a week.. Mash in the Water in Which They Have Been Cooked MAKING BREAD When ready to bake, cook threeor four potatoes, or save them out, together with the potato water, when cooking for the table.Mash them as directed for making the yeast, and add waterenough to make wetting for the amount of bread desired.To this add all the prepared yeast, a teaspoonful of salt, and a tablespoonful of sugar; stir well, and let stand over-night. In the morning, before adding any flour, stir thor-oughly, and save out about a quart of the mixture foryeast. Occasionally, say every second time the yeast isused, steep a few hops and add toit, together with half a cup of sugarand a spoonful of salt. The hopshelp to keep it sweet. In this waythe yeast can be preserved indefi-nitely. It should always be kepttightly closed, and in a cool place.After saving

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