{"newspaper_name": "Iowa territorial gazette and advertiser.", "edition": "01", "page": "p2", "byline": ""}
{"character_count": 1283, "word_count": 247, "ccnet_language_score": [0.7918000221252441], "ccnet_perplexity": [2010.0], "fasttext_language": ["en"]}
sdTBE Rislse. Boil quantity Of hops;
strain them stir -four into the liquor when
boiling hot, let it cool sufficiently, put in
a small quantity Of brewers yeast; let y
stand until perfectly light, then knesd 4
hard with meal, cut it Into thin cakes ana
dry II in the sun. i 5aH 9s1 sas .hls.
M FoR MAKrsa BRtAb. Soak small
quantity Of the cake in warm water an
hour or two, put il 10 spongine In you,
flour until il rises, knead Il and lei i s'ara
until It rises again; knead it.again and pM
it in. pans for the oven, let it stand unsi' =
rises then bake the usual time.
I To MAKE MILK YEAsr. Take half Pm
new milk, one pint hot water, half tea-
spoon full salt, half tea spoonful saIcFa'ns.
stir in -four to the thickness If consnoH
batter, keep warm FIVE or six hours.


To MAKR BREAp. When light, fsks \,
1.-TWO quarts warm milk, one teaspoon ia'l
saleratus; stir in -four and yeast 70 sSe
Ithickness Of common batter, keep warn,
when light, make small loaves, bake snfv
minutes. & itss9s iip tsf -sS-'''


To MAxE CRAexEns. Take 8 ounces
butter, eggs, ! pint milk, bed the eas. ii.
and stir in us inuch as you can;i then NJ. "A.
with fat iron 10 minutes without sda'ss
-four; then break of piece large SNOWY
for cracker, knesd and roll out h'n, -
bake in hot oven Pvssfss fss"'0'