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Irish Potato Yeast

1 quart of potatoes, boiled and mashed fine. 1 teaspoonful of salt. 1/2 teacup of sugar.

Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir it briskly.

Then put all the ingredients in a jar together, and when cool enough, add a cup of yeast, or leaven.

Set it by the fire to rise.

It will be ready for use in five or six hours.--Mrs. E. Another Recipe for Yeast. 12 large potatoes, boiled and mashed fine. 1 teacup of brown sugar. 1 teacup of salt. 1 gallon of hop tea.

Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour.--Mrs. Dr. S.

Yeast that Never Fails.

Boil twelve potatoes in four quarts of water till reduced to three quarts. Then take out and mash the potatoes, and throw into the water three handfuls of hops.

When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together. Add one teacup of brown sugar. 1 teacup of salt. 1 tablespoonful of ground ginger. When milk-warm, add yeast of the same sort to make it rise. Put it in bottles, or a jug, leaving it uncorked for a day. Set it in a cool place. Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it.

This yeast never sours, and is good as long as it lasts.--Mrs. A. F.