Ingredients
- one quart
- a pound of fresh hops into a gallon of water
- a gallon of water
- a pint of good yeast
- a quart of water
- two quarts
Directions
PUT half a pound of fresh hops into a gallon of
water, and boil it away to two quarts; then strain it,
and make it a thin batter with flour; add half a pint
of good yeast, and when well fermented, pour it in a
138 THE VIRGINIA HOUSEWIFE.
bowl, and work in as much corn meal as will make it the consistency of biscuit dough;, set it to rise, and when quite light, make it into little cakes, which must be dried in the shade, turning them very fre- quently; keep them securely from damp and dust Persons who live in town, and can procure brewer'* yeast, will save trouble by using it: take one quart of it, add a quart of water, and proceed as before directed
TO PREPARE THE CAKES. - p
TAKE one or more cakes, according to the flour you are to make; pour on a little warm water; when it is dissolved, stir it well, thicken with a little flour, and set it near the fire, to rise before it is used. The best thing to keep yeast in, is a small mug or pitcher, with a close stopper, under which must be placed a double fold of linen, to make it still closer. This is far preferable to a bottle, and more easily cleaned.