. The Century cook book : with a new supplement of one hundred receipts of especial excellence. FORMS or GROWTH OF THE YEAST BREAD AND ROLL TINS. BREAD 339 DICE BENNETS SECEIFT FOB. TEAST Peel nine good-sized potatoes, and boil them with a largehandful of loose hops tied in a thin muslin bag. Use enoughwater to cover them well. When the potatoes are tender strainofiE the water. Mash the potatoes, return them to the waterin which they were boiled, and mix them well together. Addtwo tablespoonfuls of flour, one half cupful of granulatedsugar, and one tablespoonful of salt. Cook it for a
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. FORMS or GROWTH OF THE YEAST BREAD AND ROLL TINS. BREAD 339 DICE BENNETS SECEIFT FOB. TEAST Peel nine good-sized potatoes, and boil them with a largehandful of loose hops tied in a thin muslin bag. Use enoughwater to cover them well. When the potatoes are tender strainofiE the water. Mash the potatoes, return them to the waterin which they were boiled, and mix them well together. Addtwo tablespoonfuls of flour, one half cupful of granulatedsugar, and one tablespoonful of salt. Cook it for a few minutes,adding sufficient flour to make a thin batter. Set it aside untillukewarm; then add a yeast-cake, or a cupful of Kquid it well and place in a stone jar. Let it stand for twelvehours in a warm place. Stir*it three times during this a weight on the lid of the jar, and set it in a cool place. TEAST BECEIFT TSo. 2 6 grated raw potatoes. J cupful of salt. 1 cupful of brown sugar. 2 quarts of flour. Mix these together, and add enough water to make a batteras thick as that used for griddle cakes. Po
Size: 2338px × 1068px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
