FOR SALE BY ALL DRUGGISTS

THE ONLY RELIABLE

COMPRESSED YEAST

Is produced from No. 1 Grain, and Manufactured only by the

RlVERDALE DlST. COMPANY

OFFICE AND WAREHOUSE:

264 to 270 Kinzie Street, CHICAGO, ILLS.

A. JUNKER, - - - General Agent.

To produce the lightest and best BREAD, BISCUIT, or ROLLS, use "FERMENTUM" and the following- RECIPES:

WHEAT BREAD— ( for 4 Loaves )— Thoroughly dissolve a Cake of Fermentum in a pint of lukewarm water ; stir in sifted flour until it forms a thick batter as for Cakes ; set in a warm place until it rises and begins to settle ; than add to this spouge a quart of lukewarm water, a tablespoon salt, two of sugar, the same of butter, with sifted flour to make a dough as soft as can be handled, and knead it well. Set it to rise and when thoroughly light knead it thoroughly again, form into loaves and place in greased pans for final rising. When suffi- ciently light, hike in a moderately quick oven. When baked, cool the loaves by standing them on ends, leaning against each other, in a cool place.

BISCUITS OR ROLLS.— Use a half cake of Fermentum to each quart of flour; dissolve it thoroughly ; add the flour and mould at once ; set in a warm place and bake in a brisk oven as soon as light.

Ask your Grocer for FERMENTUM, and accept no other Yeast or Raising- Com- pound whatever. FOR SALE EVERYWHERE.

1. Stock Yeast — Boil three ounces hops in three quarts water for half an hour. Put a handful of dry sifted flour into a stone jar, and scald it with enough of the hop water to make a stiff paste and set aside. Let the rest of the hop water boil slowly for an hour and a half, strain it on the paste without stirring, and set aside to cool. When blood-warm add a small handful of malt, mix well; tie a cotton cloth over it and let it stand untouched in a moderately cool place, for forty- eight hours; then bottle, and keep in a cool, dark cellar.

2. Stock Yeast — On Monday morning boil one pint hops in two gallons water for half an hour, strain into a crock and let it become lukewarm, add two even teaspoons salt and half a pint best brown sugar, mix half a pint flour smooth with some of the liquor, and stir all well together. On Wednesday add three pounds boiled and mashed potatoes, stir well, and let stand until Thursday, then strain and put in jugs, but for the first day or two leave the corks loose. Stir the yeast occasionally while making and keep near the fire. It should be made two weeks before using, and will be improved by age. Keep it in a cool place, and shake the jug before pouring from it — but with the cork out — holding the palm of the hand over the mouth.

3. Potato Yeast— Peel and boil four or five large potatoes, mash them fine, add a tablespoon of flour,. a pinch each of sugar and salt, and when blood-warm add one and a half gills of the stock yeast, and let it ferment six hours, when it will be ready for use.

4. Potato Yeast — Take as many hops as can be grasped in the hand twice, put half a gallon water over them in a new coffee pot kept for that purpose, boil slowly for one hour. Do not tie them in a cloth to boil, as the above is a superior method. Pare and grate half a dozen large potatoes into a two-gallon stone crock, add a half cup sugar and a tablespoon each of salt and ginger, pour over this a half gallon of the boiling hop water, stirring all the time. When milk-warm add one cup good lively yeast, set in a warm place until it rises, and then remove to the cellar or some cool place. The hop water must be added to the potatoes immediately, or they will darken and discolor the yeast. To prevent them from darkening, the potatoes may be grated into a pan half filled with cold water, as they will sink to the bottom ; when done grating, pour off the water and add the boiling hop water. This is a valuable recipe, and the manner of boiling the hop water is especially recommended.

5. Potato Yeast without Hops — Take four good-sized potatoes, peeled, boiled and mashed, four tablespoons white sugar, one of ginger, one of salt, and two cups flour ; pour over this a pint of

boiling water, and beat until all the lumps disappear. After it has cooled sufficiently add to it one cup good yeast, and set away to rise; when it has risen put in a glass or stone jar, cover and set it away in a cool place for use.

6. Hop Yeast — Boil a large handful of hops in two quarts water for twenty minutes; strain one half of it on three pints of sifted flour, and when the other half is cool, mix slowly with the paste; stir in half a pint of fresh, strong brewers' yeast, or use yeast of a previous making; bottle and cork loosely, and let it ferment until it ceases to work; next day cork tightly, and set in a cool cellar. Make fresh every week.

7. Yeast Cake — Boil half a pound of hops in one gallon water until reduced to two quarts; strain it, mix in wheat flour enough to make a thin batter, and add half a pint of fresh, strong yeast. When fermented, work with Indian meal to a stiff dough. Cover and set in a warm place to rise. When light, roll into a sheet an inch thick, and cut into small cakes, three inches across, spread them on a platter, and dry in a cool shade. Turn them several times a day, and when dry, put them in paper bags, and set in a closely covered box, and keep cool in a perfectly dry place. Use one cake for four quarts flour.

8. To Cool Bread — Bread should be always carefully cooled before being put away, especially if kept in a tight box or crock, and for this purpose a board should be kept- — oaken being the best, as being solid and odorless — cover with a white flannel cloth, and over this spread a fresh linen bread cloth. Place the bread upon this, crust- side up, and cover with some thin material to keep off the flies. Place in a cool airy place. Bread cooled in this manner will have a fine soft crust, and remain light and wholesome.

9. Hop Yeast Bread — One tea cup yeast, three pints warm water; make a thin sponge at tea time, cover and let it remain two hours, or until very light. By adding water to the flour first, and hav- ing the sponge quite warm, it is never necessary to put it over hot water or in an oven to make it rise. Knead into a loaf before going to bed; in the morning mold into three loaves, spread a little lard between as they are put in the pan. When light, bake one hour, having the oven quite hot when the bread is put in, and very moderate when it is done. Bread made in this manner is never sour or heavy.

Biscuit of same Sponge — To have fine, light biscuit, add to a por- tion pi the sponge for bread shortening at night, and in the morning make into biscuit, and bake for breakfast.

10. Twice-Raised Bread — Measure out four quarts of sifted flour, take out a pint in a cup and place the balance in a bread-pan ; make a hole in the heap of flour, into which turn one tablespoon of sugar, one of salt and one cup of yeast, previously mixed with the pint of flour, then mix in one pint of milk which has been made blood warm by adding one pint of boiling water; beat well with a strong spoon, add one tablespoon lard, knead for twenty or thirty minutes and let it rise

over night; in the morning knead again and make into loaves; let them raise one hour and bake fifty minutes.

Water may be used instead of the pint of milk, in which case use twice as much lard.

11. Boston Brown Bread — One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and a half teaspoo.ns soda, one and a half pints cold water; put on stove over cold water, which gradually bring to a boil; steam for four hours and place in the oven to brown over. All steam-cooked breads are the better for the above method of steaming.

12. Boston Brown Bread — Two cups white flour, two of Graham flour, one cup Indian meal, one teaspoon soda, one cup mo- lasses, three and a half cups milk, a little salt. Beat well and steam for five hours.

13. Corn Bread (Of the St. Charles Hotel, New Orleans)— Beat two eggs very light ; mix with them one pint either sour or butter- milk, and one pint yellow sifted Indian meal. Melt one tablespoon of butter with one teaspoon of salt and add to the mixture. Dissolve one teaspoon soda in a small portion of the milk and add the last thing. Beat all up very hard and bake in a pan in a brick oven for about three- quarters of an hour.

14. Corn Bread — One pint corn meal, one-half teaspoon soda, one teaspoon cream tartar, one-half teaspoon salt, one egg^ and milk enough to form a stiff batter. Bake in a hot oven. The tins in which you bake should be hot and well greased before putting in the batter.

15. Corn Bread — One pint corn meal, sifted; one pint wheat flour, one pint sour milk, two eggs beaten lightly, half a cup sugar, a piece of butter size of an egg; add lastly one teaspoon soda in a little milk; add to the beaten egg the milk and meal alternacely, then the butter and sugar. If sweet milk. is used, add one teaspoon cream- tartar. Bake for twenty minutes in a hot oven.

16. Steamed Corn Bread — Two cups each of Indian meal, Graham flour and sour milk, two-thirds cup of molasses, one teaspoon soda. Mix well and steam two hours and a half.

17. Boston Corn Bread — One cup of sweet milk, two of sour milk, two-thirds cup of molasses, one of wheat flour, four of corn meal and two teaspoons soda ; steam for three hours, and brown a few minutes in the oven.

18. Graham Bread — Use a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and a half teaspoons salt; thicken the water with unbolted flour to a thin batter; add sugar, salt and yeast, and stir in more flour until quite stiff. In the morning add a small teaspoon soda, and flour enough to make a batter as stiff as can be stirred with a spoon; put it into pans, and let rise again; then bake in an even hot oven, not too hot at first; keep warm when rising; smooth over each loaf with a knife or spoon dipped in hot water.

19. Rye and Indian Bread— One quart rye meal or rye flour, two quarts Indian meal, scalded (by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon), one-half cup molasses, two teaspoons salt, one of soda, one tea cup yeast; make it as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night; then put it in a large pan, smooth the top with the hand dipped in cold water; let it stand a short time, and bake five or six hours, It put in the oven late in the day, let it remain all night.

Graham may be used instead of rye, and baked as above.

This is similar to the "Rye and Injun " of our grandmother's days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heaped upon the lid, to bake all night.

20. Rye Bread — Make a sponge of one quart warm water, one tea-cup yeast thickened with rye flour ; put in a warm place to rise over night. Scald one pint corn meal ; when cool add it to the sponge. Add rye flour until thick enough to knead, but knead it but little ; let rise, mould into loaves, place in deep pie-tins or small square pudding- pans, let it rise, and bake ; or thicken the sponge with rye flour, and proceed as above.

21. Rye Bread — Make a sponge as for wheat bread, let it rise over night, then mix it up with rye flour (but not so stiff as wheat bread), and bake.

22. Salt-Raised Bread — The leaven for this bread is thus pre- pared: Take a pint of warm water at about 90 deg. (if only a little too hot you will not succeed), in a perfectly clean bowl, and stir up a thick batter, adding but a teaspoon of salt; beat very thoroughly — this is important. Set it in a pan of warm water to secure uniformity of tem- perature, and in from two to four hours it will begin to rise. The rising is much more sure if coarse flour ot " shorts " is used instead of fine flour.

When your " rising " is nearly light enough, take a pint of milk and a pint of boiling water (a tablespoon of lime water added, is good, and frequently prevents souring), mix the sponge in the bread-pan, and when cooled to about milk-warm, stir in the rising. The sponge thus made will be light in two to four hours with good warmth. The dough requires less kneading than yeast-raised dough.

To ascertain the temperature of the water in preparing the rising, place a thermometer in for a minute or so.

Some object to this bread on account of its odor when rising; the result of fermentation, but the more there is of this the surer you will be of having a good sweet bread when baked.

23. Bread Sponge for Winter Use — Peel and boil four or five medium-sized potatoes in two quarts of water (which will boil down to about one quart by the time the potatoes are cooked) ; when done, take out and press through a colander, or mash very fine in the crock

in which the sponge is made; make a well in the center, into which put one cup of flour, and pour over it the boiling water from the potatoes; stir thoroughly, and when cool add a pint of tepid water, flour enough to make a thin batter, and a cup of yeast. This sponge makes very moist bread.