What I Know Author:Elizabeth Nicholson Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: THE ECONOMICAL COOK BOOK. BREAD. This staff of life, on which we lean for bodily support thrice every day, should never be made but of the best materials,—... more »our health and comfort depending much thereupon. Many a confirmed dyspepsia has been induced by the habitual partaking of heavy, sour, or ill-baked bread: owing, in some cases, to the ignorance or indifference of the maker and baker—in others, from the want of the best materials, and the use of a poor stove or range. If, however, the following rules are observed closely, a wholesome, beautiful Bread will be the result. An improvement in baking bread will be found in a porcelain lined pan, which can be obtained at 262 Chestnut street, at various prices and sizes. The English porcelain lined ware is cheapest in the end. Yeast,—Take 1 handful good hops, put them in a little bag in 1 quart of water, to boil. Pare 6 large potatoes and put in the water. When the latter are soft, pass them through a colander, (moistening the while with a little of the hot water.) Now, squeeze out the bag, and return the pulp wade to the water, and let the whole be stirred, and just come to a boil. In this hot state pour it on sufficient flour to make a thinish batter. When tepid, add ) pint yeast. This is fit for use in the evening, if made in the morning. Put it in a crock with a lid, in a cool place. [Those .who arc near a baker's, may save this work by purchasing, each baking day ] Dry Yeast.—Boil 1 pint hops well in 1 quart water: strain it hot on 1 pint flour and table- spoonful of salt: etir it well, and cool. After it has risen enough, add as much Indian meal as will make a stiff dongh. Roll it into rolls. When they are light, cut them up in thin cakes and dry them in the shade; turning them several times a day. Keep in a dry plac...« less