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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

JUG YEAST
 
 
 Take 6 large potatoes, 1 handful of hops, 1/2 cup of sugar, 1 cup of flour, 1 quart of water. Boil the potatoes and hops together (hops in a bag). When done, mash the potatoes, squeeze out the hops, pour over the sugar and flour. When cool, add 1 cup of yeast or 3 yeast cakes. Keep warm 24 hours/then put in a jug, but do not seal until it has risen.

Sister J. E. Price, Dallas Center, Iowa.
 
 

. BREADS, PAGE 2 . . Good Biscuits . . Good Dry Yeast . . Good Light Bread #1 . . Good Light Bread #2 . . Graham Biscuit . . Graham Biscuits . . Graham Gems . . Graham Gems (2 Recipes) . . Graham Gems (3 Recipes) . . Homemade Yeast . . Jug Yeast . . Maryland Biscuits . . Muffins (2 Recipes) . . Muffins or Turnovers . . Oatmeal Gems . . Old Fashioned Corn Pone . . Perfect White Bread . . Pop Overs . . Potato Rusks . . Potato Yeast . . Raised Biscuit . . Rowland Buns . . Sponge for Light Yeast . . Steamed Corn Bread . . Sweet Biscuit . . Sweet Rusks . . Tea Biscuits . . Tea Rolls . . To Make Bread with Spook Yeast . . Unleavened or Communion Bread . . White Bread . . Whole Wheat Gems . . Yeast (2 Recipes) .

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