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The Yeast

After the flour, the yeast or leaven is the next essential element in bread. For regular fare most, especially women, prefer "yeast bread," but men who can not forget "how their mother used to cook," have a liking for "salt-rising" bread, and the latter deserves the acquaintance of the housekeeper and a frequent welcome on the family table. The dry hop yeast, such as Twin Bros., Stratton's, National, Eagle, Gillett's, and many others, are all good, if fresh, and always available, for they are found in every grocery. Many housekeepers use baker's yeast, and buy for a penny or two what will serve each baking of bread. Potato yeast has two advantages over other kinds; bread made from it keeps moist longer, and there is no danger that an excess of yeast will injure the flavor of the bread. coarse.