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If the yeast is home-made, or not very strong and fresh, double or treble the quantity mentioned in the receipt will be necessary to raise the bread. Sift into a pan three quarts of unbolted wheat meal. Make a hole in the heap of flour, pour in the liquid, and proceed in the usual manner of making bread. This quantity may be made into two loaves.

Milk may be used instead of water, or the same mixture raised over-night with half a cup of yeast, and then steamed. A pint-bowlful of bread dough will make twelve small rolls. Increase amount of dough if more are desired. Flour the molding-board lightly, and work into the dough a piece of butter or lard the size of an egg.

At Blidah I found that all the sellers of sfinges yeast fritters were Moors, and those whom I came across were enthusiastic to find one who knew and liked their country. The Algerines affect to despise them and their home, which they declare is too poor to support them, thus accounting for their coming over to work.

When tepid, add one small teacupful of yeast; when light, warm three ounces of butter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour. Bake in a quick oven. These biscuits are fine.

Warm a quart of milk, put in a spoonful of butter, a little salt, and two eggs well beaten, stir in flour till it is a thin batter, and two spoonsful of yeast; beat all well together, adding the eggs at the last; allow it five hours to rise, and bake it on the griddle in cakes, the size of a breakfast plate. Do not butter them till you send them to the table. Mush Flannel Cakes.

The church, Parson Tombs's, was packed. Men were not few, yet the pews and the aisles, choked with chairs from end to end, were one yeast of muslins, lawns, and organdies, while everywhere the fans pulsed and danced a hundred measures at once in fascinating confusion.

This toughness and elasticity of gluten is an important quality; for in bread-making, were it not for the gluten, the carbonic-acid gas formed by the action of yeast on dough would all escape. But, though it works its way out vigorously enough to swell up each cell, the gluten binds it fast, and enables us to have a panful of light "sponge," where a few hours before was only a third of a pan.

The lad blows a bubble of foolery, and it glitters and floats and bursts, and who is the worse for it? The man carves folly in brass, and breaks his head on his own monument; or forges it in steel, and stabs his own heart with it. The vanities of youth are yeast in wholesome ale. The follies of later life are mildew in the cask.

Mix it up with one egg well beaten, and cold water sufficient to make it into a paste. Mould it with the hand till it is quite smooth, and roll it out for use. SUGAR VINEGAR. To every gallon of water, add two pounds of the coarsest sugar; then boil and skim it thoroughly, and add one quart of cold water for every gallon of hot. When cool, put in a toast spread with yeast.

But, though the notion that the Torula is a creature which eats sugar and excretes carbonic acid and alcohol, which is not unjustly ridiculed in the most surprising paper that ever made its appearance in a grave scientific journal, may be untenable, the fact that the Toruloe are alive, and that yeast does not excite fermentation unless it contains living Toruloe, stands fast.