In these days of baking powders and prepared Yeasts that are sold by all grocers, and that have proven such a saving of time and trouble to the housekeeper, it might seem superfluous to add a recipe for making Yeast. Nevertheless, the following ancient recipe, in use for many years in Creole homes, is given as the final recipe of the Picayune’s Creole Cook Book: Take six large potatoes, pare them, and boil in about three pints of water. Take a handful of hops, tie in a muslin bag, and boil with the potatoes. When these are thoroughly cooked, drain the water on sufficient flour to make a good batter, and set the mixture on the stove for a few minutes, till the flour is well scalded. Do not let it boil or simmer under any consideration. Take from the fire and let cool. Mash the potatoes and add to the flour, and add a half cup of sugar and a half cup of Yeast. Let stand in a warm place till it has thoroughly risen. Add corn meal that has been sifted and dried, and knead well, till you have a dough thick enough to roll out, and that will crumble when dry. Cut this into cakes, spread on a board and place in the shade to dry. Keep in a box in a dry place. This mixture may be also kept and used as a liquid by simply stopping when you have come to the point where you must add the corn meal. Let the mixture thus made stand in a warm place till it has thoroughly risen. Scald a large jar, wipe dry, and put in the Yeast. Cover tight and keep in a cool place. One-third of a Cupful of Yeast will make two loaves of bread. But as Compressed Yeast can be had at any grocer’s, and is a great saving of time and trouble, it is always better to get it, and it has this advantage, that it may be procured fresh when needed.