2 quarts water (cold.)
1 quart pared and sliced potatoes.
Double-handful hops, tied in coarse muslin bag.
Flour to make stiff batter.
1 cup Indian meal.
Boil the potatoes and hop-bag in two quarts of water for three-quarters
of an hour. Remove the hops, and while boiling hot, strain the potatoes
and water through a cullender into a bowl. Stir into the scalding
liquor enough flour to make a stiff batter. Beat all up well; add two
tablespoonfuls lively yeast and set in a warm place to rise. When
light, stir in a cup of Indian meal, roll into a sheet a quarter of an
inch thick, and cut into round cakes. Dry these in the hot sun, or in
a _very_ moderate oven, taking care they do not heat to baking. It is
best to put them in after the fire has gone down for the night, and
leave them in until morning. When entirely dry and cold, hang them up
in a bag in a cool, dry place.
Use one cake three inches in diameter for a loaf of fair size; soak in
tepid water until soft, and add a pinch of soda or saleratus, then mix.
These cakes will remain good a month in summer, two in winter.