The difficulty of obtaining good cream of tartar is very great. It is said to be more extensively adulterated than any other substance used for food. Moreover, in the practice of bread-making the cream of tartar and soda are generally mixed in the proportion of two to one--that is, two teaspoons of cream of tartar to every teaspoon of soda; but this is not the _exact_ proportion in which they neutralize each other, so that under ordinary circumstances there is an excess of soda in the bread. To be exact they should always be combined by weight, as is done in making baking-powders, the proportion being 84 parts of soda to 188 of cream of tartar, or, reducing to lower terms, as 21 to 47--a little less than half as much soda as cream of tartar. For practical use in cooking there are no scales known to the author for the purpose of weighing these materials, so the proportion will have to be approximated with teaspoons, and a fairly accurate result for bread-making may be obtained most easily by measuring a teaspoon of each in exactly the same manner, and then taking off a little from the soda. With good materials, care in measuring them, and a hot oven to set the bread before the gas escapes, cream of tartar biscuits are both wholesome and palatable. LIQUID YEAST (HOME-MADE WITH GRATED POTATO) 1 Medium-sized potato. 1 Tablespoon of sugar. 1 Tablespoon of flour. 1 Teaspoon of salt. 1½ Pints of boiling water. ⅕ of a two-cent cake of Fleischmann's yeast. First see that there is a supply of boiling water. Then put the salt, sugar, and flour together in a mixing-bowl. Wash and peel the potato, and grate it quickly into the bowl, covering it now and then with the flour to prevent discoloring. As soon as the potato is all grated, pour in the boiling water and stir. It will form into a somewhat thick paste at once. Set it aside to cool. Then dissolve the yeast in a little cold water, add it, and set the mixture to rise in a temperature of 70° to 80° Fahr. In a short time bubbles will begin to appear; these are carbonic acid, showing that the alcoholic stage of the fermentation has begun. In six or eight hours the whole will be a mass of yeast cells, which have grown in the nutrient liquid. It is then ready for use. It should be bottled in wide-mouthed glass or earthen jars, and kept in a cool place. It will remain good for two weeks. At the end of that time make a fresh supply. Yeast is an organism--a microscopic form of plant life--which grows by a species of budding with great rapidity when it finds lodgment in material suitable for its food. The dissolved compressed yeast is like seed, which, when put into a fruitful soil, grows so long as sustenance lasts. WATER BREAD 1 Pint of boiling water. 1 Tablespoon of sugar. 1 Teaspoon of salt. 1 Tablespoon of butter. ⅓ Cup of liquid yeast, or ⅕ of a two-cent cake of Fleischmann's yeast. Enough sifted flour to make a stiff dough.