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Hops Yeast

On 28 Mar 2007 at 21:05, Cynthia wrote:

> that is what i thought but i have a cook  book over a
> hundred years old an some things i cannot read it says
> bread making i think the next step is take the hopps
> buds an boil till soft an an strain threw cheese
> cloth an set aside in a stone jar an too boil 4 good 
> irish potatoes an boil down to a  mush an sprinkle 
> sugar over the potatoes until blood warm an add the 
> hopps that have cooled ect so am i reading this 
> wrong ? an if so how do or where do i go to learn 
> about making yeast ?

Hi Cynthia,

This "hops yeast" is new to me, but I did find a couple of similar recipes that might help you. It seems to be something like a sourdough starter. See below.


Homemade Yeast Cakes From Hops

1 double handful of hops*
2 med. Irish potatoes
3 pts. water
1 tbsp. sugar
3 tbsp. flour Meal

*(This means the blossom of the hop vine when it is just fully opened 
with the pollen still in it). Tie the hops in cheese cloth; peel the 
potatoes; boil in the water until the potatoes are soft. Discard the 
hops; mash the potatoes in the water; add the sugar and flour; set in a
warm place until it foams. If you still have a cake of yeast from last 
making, add it after soaking. This hurries the fermentation; but given 
time the mix will work without yeast starter.
When it has worked until good and light, thicken with meal so that you 
can spread it on a board and cut it into cakes about twice as big as the 
store cake. Set them in a cool place to dry. Soften one in warm water and 
use it in bread just like any other yeast. Keep the cakes cool and dry 
until needed.
Spontaneous Barm, (homemade yeast)

4 quarts water
1 1/2 cups yellow hops, loosely packed
!/2 cup brown sugar, packed
1 rounded teaspoon salt
1 cup bread flour
1 1/2 lb. potatoes, cooked and mashed


Day One:
 Combine hops and water and bring to a boil. Simmer for 30 minutes, 
stirring occasionally. Cool to lukewarm. Strain out hops, discard 
flowers. Place liquid in a 6 or 8 quart container. Stir in sugar and 
salt. Add some of the broth to the flour in a bowl to make a slurry. 
Add the slurry back into the hops broth, stirring well. Set the bowl 
in a warm spot, stirring occasionally, for two days.

Day Two:
Continue to stir the broth occasionally.

Day Three:
Stir in the still warm, (but not hot!), mashed potatoes. Stir well.

Day Four:
The mixture should have started to ferment. Let sit until the evening, 
then strain and store in bottles filled 3/4 full of the yeasty coloured 
broth. Store in the refrigerator. Bring the yeast to room temperature 
before using.

Barm will keep 6 to 8 weeks.

Pax Cakes

On 23 Mar 2007 at 13:57, Cynthia wrote:

> What a wonderful and  interesting website.
> I read somewhere recently  about a tradition of the priest handing out
> "Pax Cakes" to people leaving church  on (I believe) Palm Sunday.  I
> am searching for history and a recipe.   They were small cakes, I am
> thinking probably more like cookies.  I thought  I'd just type "Pax
> Cake" into the computer and be flooded with hits...not the  case.  Now
> I don't remember where I read it or if the tradition was  Catholic or
> Anglican.  I apologize for the lack of information.  I  just checked
> Chambers' Book of Days and there were some things that  almost sounded
> like what I read about but not quite because I distinctly  remember
> the term Pax Cake but I do think it was an Easter/Lent custom as I
> came  across it while looking for recipes for Simnel Cakes. Thank you
> ever so  kindly.   Cynthia 

Hi Cynthia,

These would be an Anglican custom:

"On Palm Sunday (the Sunday before Good Friday), in some parts of England, small biscuits bearing the image of a lamb are handed out by the vicar to his congregation as they leave church, bearing the words 'peace and good neighbourhood'. The biscuits are called pax cakes (from the Latin for 'peace', pax). The custom goes back to at least the 16th century, when cakes and ale were given out during morning service and eaten and drunk in the church, to promote neighbourliness and good feeling at Easter." (From:


Pax Cakes

Beat one egg. Add and beat until smooth:
1 cup sour milk or buttermilk
2 tablespoons salad oil
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup white flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 salt

Grease heated skillet or griddle. (Electric skillets work well in
classroom settings.) Pour batter from pitcher onto hot griddle in
silver-dollar-sized dollops. Turn pax cakes when bubbles show.
Fry on second side until brown. Sprinkle with powdered sugar
or cinnamon/sugar mixture.
Makes 55-60 pax cakes.
Variation: Use 1 cup white flour, instead of combining whole
wheat flour, wheat germ, and white flour.

Tuna Frenchie

On 24 Mar 2007 at 16:33, Mary lu  wrote:

> My late husband and I, when dating 35 yrs. ago loved to eat at Kings
> restaurant in Ft. Dodge Iowa.  Our favorite meal was Tuna Frenchies. 
> It was one sandwich quartered deep fried with tuna and cheese inside. 
> I have tried to duplicate but can't get the outside crispie without it
> being soggy or burning it.  I have dipped it in Eggs then cracker
> crumbs and fried, but it got too brown on the outside and mushy on the
> inside. my name is Mary Lu .  Thank you

Hi Mary Lu,

See below.


Tuna Frenchie Like The King's Food Host Restaurants (Gloria Pitzer)

1 can (4 oz.) tuna packed in spring water, drained and all liquid pressed out
1 T. Miracle Whip
2 T. real mayonnaise
1 t. dry minced onion
1 T. sweet pickle relish
6 slices bread, white, whole wheat or rye
2 beaten eggs
1/3 c. milk
pinch salt
1/4 lb. butter or margarine
2 T. oil

Combine the first 5 ingredients to make the filling and set aside. 
Arrange bread slices on working surface and beat eggs, milk and salt 
in a shallow bowl. Melt butter with oil in a roomy skillet (don't let 
the butter turn brown). Divide filling between half of bread slices and 
place remaining slices on top. Heat the oil over medium high heat. 
Dip each sandwich into egg mixture, coating both sides well and transfer 
between 2 pancake turners or spatulas to the oil. Brown (this happens 
quickly so watch it). Turn the sandwich over using the spatulas 
to secure each sandwich. Brown the other side and remove to a paper 
towel to drain. Cut in half and serve quickly.
(makes 3 generous sandwiches)

Sugar Plum Ring

I looked for this recipe for years.  It came from some women's magazine 
back in the 60's and I lost part of the recipe in a move.  I searched and 
searched and finally found it.....Very worth the trouble.

One note:  I have "cheated" on this recipe and substituted two loaves of 
frozen bread dough (thawed thoughly according to package directions) for 
the "bread" part of this recipe.  There is some difference but not a 
lot.  While it is clearly a holiday recipe, its a family favorite in this 
house and my family requests it for special occasions including birthday 
breakfasts.  This is the same recipe that  I had from years and years ago, 
cut from the magazine:

Christmas Sugar Plum Ring

Source/Author: Laurine Jack, Salem

 Yield: 10 servings
 1 package (1 tablespoon) yeast
 1/4 cup warm water
 1/2 cup milk, scalded
 1/3 cup sugar
 1/3 cup shortening
 1 teaspoon salt
 3 1/2 to 4 cups flour
 2 beaten eggs

 1/2 cup melted butter or margarine
 3/4 cup sugar
 1 teaspoon cinnamon
 1/2 cup whole almonds
 1/2 cup maraschino cherries, drained
 1/3 cup dark corn syrup

 Dissolve yeast in warm water. Set aside. Combine scalded milk, 1/3 
cup sugar, shortening, and salt in mixing bowl. Cool to lukewarm. When 
cool, stir in 1 cup flour. Beat well. Add yeast and beaten eggs. Add enough 
of the remaining flour to make a soft dough. Mix and knead thoroughly and 
place in bowl. Cover and let rise till double (about 2 hours). Punch down 
and let rest 10 minutes.

Used frozen sweet bread dough…2 loaves for bundt pan.

 Divide dough into 4 parts, further dividing each part into 10 pieces 
and shape each piece into a ball. Dip balls in the melted butter and then 
roll in 3/4 cup sugar mixed with the cinnamon. Arrange 1/3 of the balls in 
a well-greased 10-inch tube or bundt pan. Sprinkle dough layer with some of 
the almonds and cherries. Repeat process with dough, almonds and cherries 
two more times.

 Mix corn syrup with any remaining butter and cinnamon/sugar mixture 
and drizzle over top of dough balls. Cover and let rise in a warm place 
till double (about 1 hour). Bake at 350 degrees F. for 35 minutes. Cool 5 
minutes in pan and then invert and remove pan onto serving platter.

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