*  Exported from  MasterCook  *

                               Yeast Cakes

Recipe By     : Uncle John's Original Bread Book - John Rahn Braue
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads                           Yeast And Starters

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             Hops
   1      c             Water
   1      md            Potato
     1/4  c             Flour
     1/2  c             Corn meal
                        Additional corn meal --
                        - for dipping

Place 1/4 c hops in a pan and cover with 1 c water. Let this come to
a boil, reduce heat, and simmer 20 minutes with lid on pan. It should
yield 1/3 c hops water after straining. 

Peel and slice the potato into another pot. Use just enough water to
cover and boil until well done. Drain; it should yield 1 c of potato
liquid.

Mix hops water and potato liquid, and while still hot, pour over
1/4 c flour and 1/2 c corn meal, making a stiff paste. Let cool; then
roll into cakes, using 2 tb of paster for each cake. Dip cakes in
corn meal and roll until easily handled.

Dry for several days on wire rack, turning daily. They may be used
immediately, but they must be perfectly dry before storing in a cool
place or the refrigerator.

Yield: 16 Cakes

Notes:

Through the kindness of Mrs. Charles Vanderford of Midland, Texas,
her good mother, and an old friend, here's another live helper in the
kitchen.


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