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

BREADS - WARM AND COLD

POTATO YEAST
 
 
 Take 2 medium-sized potatoes and grate them; take a small pinch of hops -peachtree leaves will do- and boil in a quart of water; strain, and add 1 tablespoonful each of salt and sugar. Let it come to a boil, then stir in the grated potatoes. When cool, add a little good yeast; set it away until it rises, then it is ready for use. Keep in a cool place. One teacupful of the yeast is enough to make 10 or 12 loaves of bread.

Sister Rachel E. Gillett, Camp Verde, Ariz.
 
 

. 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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