SI ROYAL YEAST CAKES

warm, and add two Royal Yeast Cakes
that have been soaked previously for a
few minutes in tepid water. Then put
this mixture in a warm (not hot) place,
well covered, for a few hours. Use a
vessel sufficiently large to allow the
liquid to rise.

The liquid referred to above could be
used four or five hours after making,
but to get the best results it should be
allowed to stand over-night, or about
twelve hours, before using it. It will
keep for two weeks in a moderately cool
place.

Above quantity of liquid yeast is
sufficient to make ten or twelve large
loaves of delicious home-made bread.

To Make Two Loaves of Bread.

Warm two auarts of flour, and knead
in two pints of liquid yeast. Mix well,
and turn out on bake board, and knead
again for a minute or two, or until
smooth and even. Cover and set in a
moderately warm place (away from
draughts) until the bulk has about
doubled. If the liquid yeast has stood
over night, the bread sponge should

‘rise enough in one hour and a half, or
very little more. Then knead again and
divide into two loaves. Put loaves into
greased pans, and cover and set to rise

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