Alum Yeast
On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm. Then add a teaspoonful of powdered alum. 1 teaspoonful of salt. 1 tablespoonful of sugar. Half a teacup of yeast.
After it ferments, add enough meal to make it a stiff dough. Let it stand till it works, and then spread it in the shade to dry.
To a quart of flour put a tablespoonful of crumbs.--Mrs. P.