Excerpt from The Reappear: A Book of Choice RecipesA quart preserving can is the most convenient thing to start and to keep this yeast in. To begin a can of this perpetual yeast, dissolve a compressed yeast cake in a quarter of a cup of lukewarm potato water that is, the water - in which the potatoes for dinner are cooked. Fill a quart can of glass half full of lukewarm potato water. Add half a cup granulated sugar to it, and when this is dissolved add the quarter of a cup of dissolved yeast. Stir well and set the can containing the yeast in a moderately warm place, but not where it will be heated perceptibly, and let it stand until the whole is very light. Seal up the can and the day before you are ready to make bread, fill the can full of lukewarm potato water and add another half cup of sugar. Let the can stand for about twenty-four hours. Beat the foaming white yeast and use a pint, or half the can, for four small or three large loaves of bread. Use as much lukewarm water as you do of yeast, and mix the bread at once, kneading it thoroughly. Seal up the can of yeast, set it away and a day before the yeast is needed fill up the can again with lukewarm potato water, in which the potatoes were boiled, and a half cup sugar, and it is ready for use again when it is risen.Graham Bread - Mrs. BaldwinStir into a quart of water (warm in winter and cold in summer) enough wheat flour to make a soft batter, also a cup of yeast. Let rise over night. In the morning add salt, one-half tea cup molasses, one teaspoon soda in cup of boiling water and enough Graham flour to make batter thick enough to pour into well greased tins. Let rise very light and bake in moderate oven.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com