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(Bread) - (The International Jewish Cook Book)

In cities where fresh compressed yeast can be obtained, it is not worth
while to prepare one's own.
Compressed yeast is always in proper condition to use until it becomes
soft, often the yeast cakes are slightly discolored, but this does not
affect the yeast, being caused by the oxidation of the starch in the

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Grate six large raw potatoes, have ready a gallon of water in which you
have boiled one and one-half cups of hops. Strain through a fine hair
sieve, boiling hot, over the potatoes, stirring well, or the mixture
will thicken like starch. Add a scant cup of sugar and one-half cup of
salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand
until a thick foam rises on the top. Bottle in a few days. If kept in a
cool place, this yeast will last a long time. Use one cup of yeast for
one large baking. In making yeast, from time to time, use a cup of the
same with which to start the new yeast.
One cup of liquid yeast is equal to one cake of compressed yeast.
When yeast is not obtainable to start the fermentation in making yeast,
mix a thin batter of flour and water, and let it stand in a warm place
until it is full of bubbles. This ferment has only half the strength of
yeast so double the amount must be used.

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Take coffee cake dough, add one-fourth cup of washed currants. Let rise
in warm place, then toss on floured board. Divide into three or four
equal parts, roll each part into a long strand and work the strands
together to form one large braid. Place braid in form of a circle in
greased baking-pan or twist the braid to resemble the figure eight,
pretzel shape. Let rise again in a warm place and bake in a moderate
oven one-half hour or until thoroughly done. Brush with beaten eggs and
sugar, sprinkle with a few chopped almonds. Return to oven to brown

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9 medium-sized potatoes.
5 tablespoons sugar.
2 tablespoons salt.
1 quart water.
Grate the raw potatoes quickly, so they will not discolor, pour over
the grated potato the quart of boiling water, add salt and sugar, cook
several minutes until the consistency of boiled starch, let cool, and
when lukewarm add 1 cup of good yeast. Stir all together in a crock,
cover and let stand in a warm place three or four hours, when it is
foamy and rises to top of crock, stir down several times, then fill
glass fruit jars, cover and stand away in a cool place until needed.
This yeast will keep about ten days. Use one cup to about three pounds
of flour, or one quart of liquid, when setting sponge for bread. Save
one cup of this yeast to start fresh yeast with.

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Place in a bowl 1 cup of milk, scalded and cooled until lukewarm; add
1 tablespoonful of sugar and dissolve one cake of yeast in the milk.
Mix in 1 cup of flour and stand in a warm place to raise 3/4 of an
hour. Then cream together in a separate bowl 1/2 cup soft "A" sugar,
1/2 cup of butter or "butter substitute," add 1 egg and a pinch of
salt; stir in 1-1/4 cups of flour, 1/2 cup of well-floured raisins,
and 1/2 teaspoonful of vanilla flavoring. Add the yeast mixture and
allow it to raise about 2 hours longer. At the expiration of that time
turn the well-risen sponge out on a floured bake-board. After giving
the dough several deft turns on the board with the hand, place in a
well-greased fruit cake pan, which has been dusted with flour. Stand
pan containing cake in a warm place, let rise until very light,
probably 1-1/4 hours, when brush the top of cake with a small quantity
of a mixture of milk and sugar. Sift pulverized sugar thickly over
top. Place the cake in a moderately hot oven, so the cake may finish
rising before commencing to brown on the top. Bake about 35 minutes.

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4 eggs.
2 cups sugar.
1 cup butter.
1 cup milk.
1/2 teaspoonful baking soda.
1 teaspoonful cream of tartar.
1 teaspoonful cinnamon.
1/4 teaspoonful grated nutmeg.
1 cup dried currants.
4 to 4-1/2 cups flour.
Make about as stiff as ordinary cake mixture. The butter, sugar and
yolks of eggs were creamed together. Cinnamon and nutmeg were added.
Milk and flour added alternately, stirring flour in lightly; sift
cream of tartar in with the flour. Add the baking soda dissolved in a
very little water, then add the well-floured currants, and lastly add
the stiffly beaten whites of eggs. Bake in a large cake pan, generally
used for fruit cake or bake two medium-sized cakes. Bake slowly in a
moderately hot oven. These cakes keep well, as do most German cakes.

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Cream together:
1 cup of sugar.
1/2 cup lard and butter, mixed.
Yolk of 2 eggs.
1/2 cup pulverized cocoa.
1/2 cup of creamed mashed potatoes, cold.
A little ground cinnamon and grated nutmeg.
A few drops of essence of vanilla.
1/4 cup of sweet milk.
1/2 cup finely chopped nut meats.
One teaspoonful of baking powder sifted with one cup of flour added to
the batter alternately with the stiffly beaten whites of eggs. Bake in
two layers, in a moderately hot oven. Ice top and put layers together
with white icing. This is a delicious, if rather unusual cake.

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Four quarts of dandelion blossoms. Pour over them four quarts of
boiling water; let stand 24 hours, strain and add grated rind and
juice of two oranges and two lemons, four pounds of granulated sugar
and two tablespoonfuls of home-made yeast. Let stand one week, then
strain and fill bottles.

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A large handful of hops put into one quart of water; cover, and let
boil five minutes; strain over one pint of flour; beat until your arm
aches, and the batter is smooth. When cool, add a cake of good yeast.
When perfectly light, mix stiff with white corn meal, and a little
flour; roll out on the kneading board; cut in cakes, and dry. Turn
them often.

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Four good-sized perfect potatoes; pare and grate them quickly. Pour
boiling water over the grated potato until it thickens like starch;
let cool a few moments; then stir in flour to thicken. When milk
warm, put in one or two cakes of dry yeast, previously dissolved in a
cup of water; let stand twenty-four hours. Use one pint of this with
four pints of water for four loaves of bread. Make the sponge either
at bed time, or early in the morning. Will keep in a cool place two

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Boil four large potatoes in two quarts of water. When done, mash the
potatoes, and add one cup of sugar, one-half cup of salt, one-half cup
of flour. Boil one pint of hops in the water in which the potatoes
were boiled until strength is out; then strain in the jar with other
ingredients; stir well. When cool, add one cup of yeast, or one cake
of dry yeast; let raise, and put in jar. Keep in cool place.

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