Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Dry Yeast

Put a pint of hops in half a gallon of water; cover it close and boil it down to one half; strain it over flour enough to make a thick batter; when nearly cold, put in a tea-cup of yeast, and three table-spoonsful of salt; when well risen, work in as much corn meal as will make it as stiff as biscuit dough; add a spoonful of sugar and one of ginger; when it rises again, make it out into little cakes, which must be dried in the shade, and turned twice a day. If made in dry weather, this yeast will keep for several months, and is useful when hops are scarce; it should be kept in a tight box, or a bag hung up in a dry place.