p. 16 | Easier Ways by Rose C. Hill

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Dec 16, 1915

Easier Ways

By Rose C. Hill

MRS. ROSE C. HILL

STARCH MAKING.—The following method of making starch is one I have used for years, and found to be entirely satisfactory. Into a pail (for the starch can be stirred smooth more easily in a pail than in a pan) put the required amount of dry starch, and dissolve in a little cold or lukewarm water. Then add boiling water from the teakettle, stirring the starch rapidly all the time with a long-handled spoon. Stir till clear, add a very little kerosene, and the starch is done. My starch never sticks and the odor from the small quantity of kerosene used disappears in drying.

BREAD MAKING.—For one quart of water in which potatoes have been boiled, add half a cup of sugar and one yeast cake, broken into small pieces. Stir well together, and set in a warm place. In twenty-four hours or less it will have worked nicely. To this add a little more potato water, and sugar, and it will work again in a few hours. Use this as wetting for your bread, adding water to make the desired quantity. Half water may be used. Do not make a sponge, but make into a hard loaf at once. Let it rise once, then mold and put into pans. This bread rises rapidly, and is not so sensitive to uneven temperature as other bread.

Some of the liquid yeast should be saved for next time. This I keep handy, and frequently add a little potato water and sugar, so that I shall have plenty whenever I wish to bake. If not allowed to freeze in winter, or get stale in summer, this yeast makes light, sweet bread.

Wood, S. Dak.