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Yeast, Preserved

When yeast is plentiful, take a quantity and work it well with a whisk until it becomes thin; then procure a large wooden dish or platter, clean and dry, and with a soft brush lay a thin layer of yeast on the dish, and turn the top downwards to keep out the dust, but not the air; this is to dry it. When the first coat is dry, lay on another, and let that dry, and so continue till the quantity is sufficient; by this means it may soon be made two or three inches thick, when it may be preserved in dry tin canisters or stoppered bottles for a long time. When used for baking, cut a piece off, and dissolve it in warm water, when it will be fit for use.