My Sympathy to Rosemary and family on the loss of your husband and father.Good Morning
Chilly again last night, but I made it through anyway. Each day the good Lord give me, makes me happy. And today He gave me time for an errand.
Some of you know, how I like to construct and quilt quilts. Any size, any pattern will do. But today, I got caught with my=====down. No, not really, I ran out of white thread, so Wal Mart here I come. Today is Sr's meeting, but since it is the day for Election of Officers just think I will stay home. Anyway, at Wal Mart, I can get into more trouble..Did I hear someone say: "Leave your checkbook at home." Well that's no problem but aren't there (unmentionable) ways to get things from Wal Mart? And I don't mean stealing. Heaven forbid. What do you think of me?
I recently bought a hard cover recipe book from a re-sale store. Little did I know the first copyright was in 1938 by Consolidated Book Publishers, Inc., Chicago, IL. It is a treasure. The following is just one of the recipes I have found. It brought back memories of my mother and her bread making. I always wondered where those potatoes she cooked occasionally went. Now I Know: Enjoy:
Potato Yeast
(Liquid, Railroad or Starter)
6 medium-sized potatoes 1/3 cup sugar
4 pints boiling water 3 tablespoons salt
1 cup flour 1 yeast cake softened in
1/2 teaspoon ginger 1 cup lukewarm water
Pare potatoes and cut in small pieces. Cook in the boiling water until well done. Mash the potatoes or force them through a colander. Mix sugar, salt, ginger and flour. Pour over the ingredients the hot, cooked, mashed potatoes with the water in which they were cooked. When lukewarm add the softened yeast. Keep at room temperature twenty-four hours.
Pour into sterilized crock or jar. Cover and store in a cool, dark place. Liquid yeast may be used for two weeks. It is not desirable to keep it longer. When making new liquid yeast, use one cup of the old liquid yeast or a compound yeast cake to start it.
This recipe reminds me of the Friendship Cake/Bread recipe we used to pass around. I left a batch of that on top of the refrigerator when the whole family went on a weekend trip. It was in a plastic mixing bowl. Got home. No batch, no bowl. The concoction had eaten right through the bottom of the bowl.
Whew---What a mess.
Later.
HAVE A GOOD DAY! y'ALL
4 pints boiling water 3 tablespoons salt
1 cup flour 1 yeast cake softened in
1/2 teaspoon ginger 1 cup lukewarm water
Pare potatoes and cut in small pieces. Cook in the boiling water until well done. Mash the potatoes or force them through a colander. Mix sugar, salt, ginger and flour. Pour over the ingredients the hot, cooked, mashed potatoes with the water in which they were cooked. When lukewarm add the softened yeast. Keep at room temperature twenty-four hours.
Pour into sterilized crock or jar. Cover and store in a cool, dark place. Liquid yeast may be used for two weeks. It is not desirable to keep it longer. When making new liquid yeast, use one cup of the old liquid yeast or a compound yeast cake to start it.
This recipe reminds me of the Friendship Cake/Bread recipe we used to pass around. I left a batch of that on top of the refrigerator when the whole family went on a weekend trip. It was in a plastic mixing bowl. Got home. No batch, no bowl. The concoction had eaten right through the bottom of the bowl.
Whew---What a mess.
Later.
HAVE A GOOD DAY! y'ALL
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