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You were, once, and able to eat me, as you were pleased to phrase it; but there has been a diminishing, and I am now able to eat you. The yeast has grown stale." He gave a short, disagreeable laugh. "I see you're working my philosophy back on me for all it is worth. But don't make the mistake of under-estimating me. For your own good I warn you." "Since when have you become a philanthropist?"
PRIMROSE VINEGAR. Boil four pounds of moist sugar in ten quarts of water for about a quarter of an hour, and take off the scum. Then pour the liquor on six pints of primroses, add some fresh yeast before it is quite cold, and let it work all night in a warm place. When the fermentation is over, close up the barrel, and still keep it in a warm place.
On the occasion of a communication on the inversion of cane-sugar by H. Rose, published in 1840, M. Mitscherlich observed: "The inversion of cane-sugar in alcoholic fermentation is not due to the globules of yeast, but to a soluble matter in the water with which they mix.
When it is filtered, a matter remains which possesses properties similar to vegetable gluten; by this separation the yeast loses the property of exciting fermentation, but recovers it again when the gluten is added. The addition of yeast to any vegetable substance, containing saccharine matter, excites fermentation by generating a quantity of carbonic acid gas.
I tell you, I've sat and looked into that dog's eyes till the shivers ran up and down my spine and the marrow crawled like yeast, what of the intelligence I saw shining out. I can't express myself about that intelligence. It is beyond mere words. I saw it, that's all.
Take half a gallon of corn meal, and pour boiling water on one-third of it; mix it together with warm water till it is a thick batter; put in two table-spoonsful of lively yeast, and one of salt; stir it well and set it by the fire to rise; when it begins to open on the top, grease the dutch-oven and put it to bake, or bake it in a pan in a stove. Cold Water Pone.
In a sponge, its purpose is to blend the ingredients after they have been mixed, as well as to permit the growth of the yeast; in a dough, after the gas has been evenly distributed by means of kneading, the purpose of rising is to permit the incorporation of a sufficient quantity of carbon dioxide to make the bread light when it is baked.
Dissolve one cake of compressed yeast and four tablespoons of light brown sugar or molasses in one cup of lukewarm water and one cup of milk which has been scalded and cooled to lukewarm. Knead thoroughly, being sure to keep dough soft. Cover and set aside in a warm place to rise for about two hours.
2 Tb. fat 2 Tb. sugar 1/2 cake compressed yeast, or 1 cake dried yeast 1 Tb. salt 1 qt. lukewarm liquid 3 qt. flour 1 c. flour additional for kneading Put into the mixing bowl the fat, the sugar, the salt, and the yeast that has been dissolved in a little of the lukewarm liquid. Add the remainder of the liquid and stir in half of the flour.
If they are rightly made, they will split on the top in baking, and can be eaten by those who cannot partake of other preparations made of corn flour. Mixed Bread. Put a little salt, and a spoonful of yeast, into a quart of flour; make it sufficiently soft with corn meal gruel; let it rise; bake in a mould. New England Hasty Pudding, or Stir-about.
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