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The International Jewish Cook Book by Florence Kreisler Greenbaum

Part 6 out of 12

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would butter barches. Bake one hour in moderate oven. Wrap in a damp,
clean towel as soon as baked to prevent the crust from becoming too
hard.

POTATO BREAD

Add one medium-sized mashed boiled potato to any of the foregoing
recipes. This will give a more moist bread, which retains its freshness
longer.

GRAHAM BREAD

Dissolve one cake of compressed yeast and four tablespoons of light
brown sugar or molasses in one cup of lukewarm water and one cup of milk
which has been scalded and cooled to lukewarm. Add two tablespoons of
melted butter, then four cups of Graham flour and one cup of white flour
(sifted), adding flour gradually, and one teaspoon of salt. Knead
thoroughly, being sure to keep dough soft. Cover and set aside in a warm
place to rise for about two hours. When double in bulk, turn out on
kneading board, mold into loaves, and place in well-greased pans, cover
and set to rise again--about one hour or until light. Bake one hour, in
a slower oven than for white bread. If wanted for overnight use one-half
cake of yeast and an extra half teaspoon of salt.

GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one
cup of milk, scalded and cooled, and one cup of lukewarm water; add one
level tablespoon of butter then three cups of gluten flour gradually,
and one teaspoon of salt. Knead thoroughly until smooth and elastic;
place in well-greased bowl; cover and set aside in a warm place, free
from draught, to rise until light, which should be in about two hours.
Mold into loaves; place in greased pans, filling them half full. Cover,
let rise again, and when double in bulk, which should be in about one
hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves. For diet use omit shortening and
sugar.

RAISIN BREAD

Make dough as directed for Butterbarches, using one-quarter cup of
raisins and omitting the lemon and egg. Form in loaves, fill
well-greased pans half full; cover and let rise until light; about one
hour. Glaze with egg diluted with water, and bake forty-five minutes.

ROLLED OATS BREAD

Pour two cups of boiling water over two cups of rolled oats, cover and
let stand until lukewarm. Dissolve one cake of compressed yeast and
one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
tablespoons of shortening, the oatmeal and the water in which it has
been swelling. Beat well, add about three cups of flour to make a dough,
also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
into two loaves in pan and bake forty-five minutes.

POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender. Strain,
reserving potato water. Measure and add enough more water to make three
cups. Let come to a boil, add one-quarter cup of salt, and very
gradually one and one-quarter cups of cornmeal. Cook two minutes,
stirring constantly until thick. Remove from fire, add two tablespoons
of any kind of fat, the potatoes riced or mashed and when cooled two
cups of flour; then one tablespoon of sugar and one cake of yeast
dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
adding wheat flour to keep it from sticking. Cover, set aside in a warm
place overnight, or until double its bulk. Shape into four loaves, let
rise again; bake in a moderate oven one hour or more, until well done.
Glaze with egg diluted with water before putting in the oven. These
loaves will keep moist one week.

RYE BREAD (AMERICAN) No. 1

Dissolve one cake compressed yeast in two cups of lukewarm water and one
cup of milk which has been scalded and cooled; or if so desired the milk
may be omitted and all water used; add two and one-half cups of rye
flour or enough to make a sponge. Beat well; cover and set aside in a
warm place, free from draught, to rise about two hours. When light add
one and one-half cups of sifted white flour, one tablespoon of melted
butter or oil, two and one-half cups of rye flour to make a soft dough
and last one tablespoon of salt. Turn on a board and knead or pound it
five minutes. Place in greased bowl; cover and let rise until double in
bulk--about two hours. Turn on board and shape into loaves; place in
floured shallow pans; cover and let rise again until light--about one
hour. Brush with white of egg and water, to glaze. With sharp knife cut
lightly three strokes diagonally across top, and place in oven. Bake in
slower oven than for white bread. Caraway seeds may be used if desired.

By adding one-half cup of sour dough, left from previous baking, an acid
flavor is obtained, which is considered by many a great improvement.
This should be added to the sponge.

RYE BREAD, No. 2

Sift three cups of rye flour, three cups of wheat flour and two
teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
or any other yeast in two cups of lukewarm water. When the yeast is
dissolved pour it into the flour and make into a dough. Lay it on a
kneading board, and knead until smooth and elastic, put it back into the
bowl, cover with a towel, and set aside overnight to rise. Next morning,
lay the dough on a biscuit or kneading board again and knead well. Make
into a loaf, put into a pan, and when well risen, moisten the top with a
little cold water and bake in a moderate oven.

ZWIEBEL PLATZ

Take a piece of rye bread dough. After it has risen sufficiently roll
out quite thin, butter a long cake pan and put in the rolled dough.
Brush with melted butter; chop some onions very fine, strew thickly on
top of cake, sprinkle with salt, put flakes of butter here and there.
Another way is to chop up parsley and use in place of onions. Then
called "Petersilien Platz."

VARIETY BREAD

Dissolve one cake of compressed yeast in two cups of lukewarm water or
milk, add two teaspoons of salt, three cups of bread or wheat flour, one
cup of cornmeal, one cup of rye flour and one-half cup of dark molasses,
and mix very thoroughly. Let rise, shape into loaves, let rise again and
bake in a moderate oven for forty-five minutes.

ROLLS

Take bread dough, when ready to shape into loaves and make a long even
roll. Cut into small even pieces, and shape with thumb and fingers into
round balls. Set close together in a shallow pan, let rise until double
the bulk, and bake in a hot oven from ten to twenty minutes. If crusty
rolls are desired, set apart in a shallow pan, bake well, and cool in
draft.

TEA ROLLS

Scald one cup of milk and when lukewarm dissolve one cake of compressed
yeast and add one and one-half cups of flour. Beat thoroughly, cover and
allow to stand until light. Add one-quarter cup of sugar, one and
one-half teaspoons of salt, two eggs, one-third cup of butter and enough
flour to knead. Allow to rise again until light. Shape into round or
small oblong finger rolls, and place in buttered pans close together,
when light bake in hot oven.

CRESCENT ROLLS

Take bread or kitchen dough, and when well risen, toss on floured baking
board, roll into a square sheet, one-quarter inch thick. Spread with
melted butter, and cut into six-inch squares, then cut each square into
two equal parts through opposite corners, thus forming two triangles.
Roll over and over from the longest side to the opposite corner and then
shape the rolls into half moons or crescents. Place in floured or
greased pans, rather far apart; brush with beaten yolk to which a little
cold water has been added and sprinkle tops of crescents or horns with
poppy seed. Set in warm place to and, when double its bulk, bake in hot
oven until brown and crusty.

BUNS

Make same as tea rolls. When well risen mold into small round buns;
place in well-greased pans, one inch apart. Coyer set aside to rise
until light--about one hour. Brush with egg diluted with water; bake
twenty minutes, just before removing from the oven, brush with sugar
moistened with a little water.

RAISIN OR CURRANT BUNS

Boil two large potatoes and strain the water into a pitcher, dissolve
two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of
sugar; large lump of butter, and teaspoon of salt. The heat of potatoes
will melt the sugar and butter. Mash with large masher to a cream; pour
in rest of potato water, add pint of flour and mix together. Then cover
and set in a warm place all night. In the morning add more flour, mix
quickly and put currants or raisins in as you turn the dough. This will
keep them from settling in the bottom of the bread. Put in hot pans and
bake in a hot oven. This makes a delicious holiday bread. Eat with
butter, hot or cold.

BREAD STICKS

Take pieces of raised bread dough, roll three-eighths inch thick and
four or five inches long. Place in floured pan, far apart, brush tops
with beaten yolk and poppy seed. Let rise, bake in a hot oven until
brown.

FRENCH ROLLS

Prepare the yeast as for bread and work just the same; add one-quarter
cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk
beaten very light, flavor with mace or a few gratings of lemon peel;
work until it leaves the hand perfectly clean, then form into rolls, let
raise, brush with beaten egg, place rolls in pan close together and
bake.

BUTTERED TOAST

Slice even slices of baker's bread, not too thin, put in biscuit pan on
the top rack of a very hot oven, brown nicely on one side, then turn and
brown on the other, spread with butter, and a little powdered sugar, if
desired, and serve at once. Or put the slices on a long fork, hold
before a red coal fire, without flame, toast on both sides and proceed
as above.

MILK OR CREAM TOAST

Toast as many slices of stale light bread as desired a light brown. Heat
milk or cream, allowing one-half cup for each slice, add small lump of
butter. When just at the boiling point, pour over bread which has been
placed in dish, sprinkle with sugar and cinnamon, cover, and serve
immediately. Nice for invalids.

CINNAMON TOAST FOR TEA

Bread cut thin and browned, but not dried.

Butter the toast while very hot, thinly and evenly, and sprinkle over
each piece some powdered cinnamon and sugar.

ARME RITTER

Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup
of milk; dip six slices of stale bread in the mixture. Have a griddle
hot and well buttered; brown the bread on each side. Serve hot with
cinnamon and sugar or a sauce.

*COFFEE CAKES (KUCHEN)*

RENDERED BUTTER

Procure as much country or Western butter as desired, you may get
several pounds of it when it is cheap during the summer; or any butter
unfit for table use may be made sweet and good for cooking purposes and
will last for months, if prepared in the following manner: Place the
butter in a deep, iron kettle, filling only half full to prevent boiling
over. Set it on the fire where it will simmer slowly for several hours.
Watch carefully that it does not boil over. Do not stir it, but from
time to time skim it. When perfectly clear, and all the salt and
sediment has settled at the bottom, the butter is done. Set aside a few
minutes, then strain into stone jars through a fine sieve, and when cold
tie up tightly with paper and cloth. Keep in a cool, dry place.

COFFEE CAKE (KUCHEN) DOUGH

Soak one-half ounce of yeast in one-half cup of lukewarm milk; when
dissolved put in a bowl, or round agate pan, and stir in one cup of
sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix
thoroughly, and put in a warm place (not hot) to rise, from one to two
hours.

When well risen, cream well together one cup of sugar and three-fourths
cup of butter, then add three eggs, five cups of sifted flour, one cup
of milk and one teaspoon of salt, mix together until light, then stir in
the risen yeast, and with a spoon work well for ten minutes, and set
aside to rise again, five or six hours or all night. Dough should not be
very stiff. When well risen it can be used for cinnamon cake, pies or
pocket books. This recipe makes one large cinnamon cake, three pies, and
about one dozen pocket books. If set at night use half the quantity of
yeast.

KAFFEE KUCHEN (CINNAMON)

Butter long and broad cake-pans thoroughly, roll out enough dough to
cover them, and let it rise about half an hour before baking, then brush
it well with melted butter. Sprinkle sugar and cinnamon on top and some
chopped almonds. Take a small lump of butter, a very little flour, some
sugar and cinnamon and rub it between the hands until it is like lumps
of almonds, then strew on top of cakes.

CINNAMON ROLLS OR SCHNECKEN

Take half the kitchen dough. Roll one-half inch thick and spread well
with melted butter. Sprinkle generously with scraped maple, brown or
granulated sugar and cinnamon, then roll. Cut the roll into equal parts
about one inch thick, place close together endwise in a spider,
generously buttered, spread with one-fourth inch layer of brown, or
maple sugar. Let rise until light, and bake ten to twenty minutes in a
hot oven, a golden brown. Invert the spider, remove rolls and serve
caramel side up.

ABGERUEHRTER KUGELHOPF

Soak one-half ounce of yeast or one cake compressed yeast in a very
little lukewarm milk; add a pinch of salt and one tablespoon of sugar,
stir it up smooth and set back of the stove to rise. In the meantime rub
a scant cup of butter and a scant cup of powdered sugar to a cream, add
gradually the yolks of four eggs, one at a time and add also the grated
peel of a lemon. Sift two cups of flour into a bowl, make a depression
in the centre, pour in, the yeast, one cup of lukewarm milk, and make a
light batter of this. Add the creamed butter and eggs and stir until it
forms blisters and leaves the bowl clean. Take one-half cup of cleaned
and seeded dark raisins and cut up some citron very fine. Dredge flour
over them before adding, and if necessary, add more flour to the dough,
which should be of the consistency of cup cake batter. Last add the
stiffly-beaten whites of the eggs. Place in a well-greased long or round
pan with tube in centre; let rise until double in bulk, and bake in
moderate oven until browned and thoroughly done.

PLAIN BUNT OR NAPF KUCHEN

Take one cake compressed yeast, add a pinch of salt, one tablespoon of
sugar, and about two tablespoons of lukewarm water. Stir the yeast until
it is a smooth paste and set it in a warm place to rise. Sift two and
one-half cups of flour (use the same size cup for measuring everything
you are going to use in your cake), make a depression in the centre,
stir in the yeast and a scant cup of lukewarm milk, make batter, and let
it rise until you have prepared the following: Rub one-half cup of
butter and three-fourths cup of powdered sugar to a cream, just as for
cup cake, then add gradually one egg at a time, using three altogether,
and stirring all the time in one direction. Work in the risen batter two
or three spoons at a time between each egg. Grate in the peel of a lemon
or an orange. Butter the bunt-form well (do this always before you begin
to work). Blanched almonds may be set in the grooves of the cake-form
after buttering it. Put in the dough, set it in a warm place and let it
rise for an hour and a half or two hours. Bake in a moderate oven one
full hour, covered at first.

CHOCOLATE COFFEE CAKE

Pour a bunt kitchen dough into long, well-buttered tins, and when baked
remove from the oven and cover thickly with boiled chocolate icing.

POCKET BOOKS

Take as much of the coffee cake dough as you desire, lay it on a
well-floured biscuit board and mix just enough more flour with it to
enable you to roll it out without sticking to the board. Roll out about
one-fourth inch thick and cut the dough in squares about as long as your
finger.

Beat the yolk of one egg and two tablespoons of milk together; wet each
square well with the mixture, lay one raisin in the centre (after the
seed has been removed from it), sprinkle thickly with sugar and cinnamon
mixed together, then put a small dab of butter on top. Catch the four
corners of each square together, so that the inside is protected. Lay
the pocket books, not too closely together, in a greased pan and set
aside to rise. When well risen bake in a moderately hot oven until well
baked and browned nicely.

BOLA

Make a good, rich bread dough. Let it rise overnight; next morning; mix
with dough two eggs; one-half pound of butter well kneaded; stand by
fire until well risen. When risen, roll out into thin sheets and
sprinkle with chopped almonds, citron, cinnamon and plenty of brown
sugar and lumps of butter all through; roll up like jelly-roll, cut in
pieces a finger long, grease pan, stand pieces in centre, others around
and let rise before baking. Watch it well while baking.

FRENCH COFFEE CAKE (SAVARIN)

Soak one cake of compressed yeast in a little lukewarm water or milk.
Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch
of salt and one tablespoon of sugar, stir it up well with a spoon and
set back of the stove to rise. Rub one-half cup of butter to a cream,
add one-third cup of powdered sugar and stir constantly in one
direction. Add the yolks of four eggs, one at a time, and the grated
peel of a lemon. Sift two cups of flour into a bowl, make a depression
in the centre of the flour, pour in the yeast and one cup of lukewarm
milk. Stir and make a light batter of this. Add the creamed butter and
eggs, stir until it forms blisters and leaves the bowl clean; one-half
cup of dark raisins, one-half cup of pounded almonds and a little
citron, cut up very fine, and last the stiff-beaten whites of the eggs.
Fill your cake forms which have been well-greased, set in a warm place
to rise until double in bulk, about forty-five minutes, and bake in a
moderate oven forty-five minutes. Fill the centre with whipped cream and
serve with rum sauce.

BABA A LA PARISIENNE

Prepare the yeast as above; cream a scant cup of butter with four
tablespoons of sugar, the grated peel of a lemon, add five eggs, one at
a time, stirring each egg a few minutes before you add the next. Have
ready two cups of sifted flour and add two spoonfuls between each egg
until all is used. Make a soft dough of the yeast, a scant cup of
lukewarm milk, add two spoonfuls between each egg until all is used up,
a pinch of salt, and one cup of flour. Let it rise for fifteen minutes.
Now mix all well, rub the form with butter, and blanch one-half cup of
almonds, cut into long strips and strew all over the form. Fill in the
mixture or cake batter, let it rise two hours and bake very slowly.

MOHN (POPPY SEED) ROLEY POLEY

Roll out a piece of dough large enough to cover your whole baking-board,
roll thin. Let it rise until you have prepared the filling; grind one
cup of black poppy seed in a coffee-mill as tight as possible and clean
it well, throw away the first bit you grind so as not to have the coffee
taste; put it on to boil with one cup of milk, add two tablespoons of
butter, one-half cup of seeded raisins, one-half cup of walnuts or
almonds chopped up fine, two tablespoons of molasses or syrup, and a
little citron cut up fine. When thick, set it away to cool, and if not
sweet enough add more sugar and flavor with vanilla. When this mixture
has cooled, spread on the dough which has risen by this time. Take up
one corner and roll it up, into a long roll, like a jelly-roll, put in a
greased pan and let it rise an hour, then spread butter on top and bake
very slowly. Let it get quite brown, so as to bake through thoroughly.
When cold cut up in slices, as many as you are going to use at one time
only.

MOHN WACHTEL

Take coffee cake dough. Let the dough rise again; for an hour, spread
with a poppy seed mixture, after cutting into squares, fold into
triangles and pinch the edges together. Lay in well-buttered pans, about
two inches apart, and let them rise again, spread with poppy seed
filling. Take one-half pound of poppy seed (mohn) which have previously
been soaked in milk and then ground, add one-quarter of a pound of sugar
and the yolks of three eggs. Stir this all together in one direction
until quite thick and then stir in the beaten whites to which you must
add two ounces of sifted flour and one-quarter of a pound of melted
butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley
Poley may be used in the Mohn Wachtel if so desired.

MOHNTORTS

Line a deep pie-plate with a thin sheet of kuchen dough, let it rise
about half an hour, then fill with a poppy seed filling same as used
with Mohn Wachtel. Fill the pie-plates and bake.

SMALL MOHN CAKES

Roll coffee cake dough out quite thin, spread with melted butter (a
brush is best for this purpose). Let it rise a little while, then
sprinkle well with one cup of sugar, add one-half pound of ground poppy
seed moistened with one-half cup of water, cut into strips about an inch
wide and four-inches long; roll and put in a well-buttered pan to rise,
leaving enough space between each and brush, with butter. Bake in
moderate oven at first, then increase the heat; bake slowly.

BERLINER PFANNKUCHEN (PURIM KRAPFEN)

Take one and one-half cups of flour, a pinch of salt sifted into a deep
bowl, one cup of lukewarm milk and three-fourths cake of compressed
yeast which has been, dissolved in a little warm water and sugar. Stir
into a dough, cover with a towel and set away in a warm place to rise.
When well risen, take one-half cup of butter, one cup of sugar, a little
salt and rub to a cream. Add two eggs well beaten, stir all well and
add the risen dough, one teaspoon of salt and work in gradually five
cups of sifted flour and the grated peel of a lemon. Stir the dough till
it blisters and leaves the dish perfectly clean at the sides. Let the
dough rise slowly for about two hours (all yeast dough is better if it
rises slowly). Take a large baking-board, flour well and roll out the
dough on it as thin as a double thickness of pasteboard. When it is all
rolled out, cut with a round cutter the size of a tumbler. When all the
dough has been cut out, beat up an egg. Spread the beaten egg; on the
edge of each cake (spread only a few at a time for they would get too
dry if all were done at once). Then put one-half teaspoon of marmalade,
jam or jelly on the cake. Put another cake on top of one already spread,
having cut it with a cutter a little bit smaller than the one used in
the first place. This makes them stick better and prevents the preserves
coming out while cooking. Set all away on a floured board or pan about
two inches apart. Spread the top of each cake with melted butter and let
them rise from one to two hours. When ready to fry, heat at least two
pounds of rendered butter or any good vegetable oil in a deep iron
kettle. Try the butter with a small piece of dough. If it rises
immediately, put in the doughnuts. In putting them in, place the side
that is up on the board down in the hot butter. Do not crowd them in the
kettle as they require room to rise and spread. Cover them with a lid.
In a few seconds uncover. If they are light brown, turn them over on the
other side but do not cover them again. When done they will have a white
stripe around the centre. Take them up with a perforated skimmer, lay on
a large platter, sprinkle with pulverized sugar. If the butter gets too
hot take from the fire a minute. These are best eaten fresh.

The doughnuts may be baked in moderately hot oven and when half done
glazed with sugar and white of egg.

TOPFA DALKELN. CHEESE CAKES (HUNGARIAN)

Take one-half ounce of yeast, mix with a little scalded milk which has
cooled to lukewarm, one-half cup of flour and put aside in a warm place
to rise. Allow two cups of scalded milk to become lukewarm. Add one
pound of flour (four cups sifted flour) to the risen sponge, then the
two cups of milk, mix these very well, cover with a cloth and put aside
in a warm place to rise. Take one pound of sweet pot cheese, a pinch of
salt, three egg yolks, rind of one lemon, one-half cup of light colored
raisins and sugar to taste; mix very well and add the beaten whites and
mix thoroughly. When the dough is very well risen, place on a pastry
board, roll out and spread with melted butter, fold these edges over to
the middle, then the top and bottom over, roll again and spread with
butter, fold all sides in once more, roll, spread with butter, repeat
the folding, roll out to one-half inch thickness, cut in three-inch
squares, place a tablespoon of the cheese mixture in the centre of each
square, fold over opposite corners, spread egg white over the top of
each pocket, let rise fifteen minutes or one-half hour and bake in a hot
oven; when they are well risen, lower heat and bake to a golden brown.
This will make about thirty cakes. The dough in the above may be used
with the following filling:

Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add
the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of
this into each square. Take up the corners, fasten them firmly, also
pinch all along the edges and lay in a buttered pan, let them rise half
an hour before baking. Spread them with melted butter, and bake a nice
brown.

PUFFS (PURIM)

Make the dough same as for Berliner Pfannkuchen, and when well risen
roll out on a floured board one-half inch thick, cut in triangles, lay
on floured dishes or board to rise. When well risen, drop into a deep
kettle of boiling butter and with a spoon baste with the butter until
brown; remove with a perforated skimmer and sprinkle with powdered
sugar.

KINDLECH

Into a large bowl sift one pound of fine flour. Make a depression in the
centre and pour into it one yeast cake dissolved in a little milk. Let
this remain until the milk and yeast have risen a little. Stir in the
surrounding flour together with three well-beaten eggs, a quarter of a
pound of butter, six ounces of sugar, a pinch of salt and two cups of
lukewarm milk. Knead the whole into a smooth dough.

Roll this out very lightly on a well-floured board, brush over with a
feather dipped in melted butter and strew thickly with chopped almonds,
sultanas and currants. Next fold over about three fingers' width of the
dough. Brush the upper surface of this fold with melted butter and strew
with mixed fruit and almonds. Fold over again and repeat the operation
until the whole of the dough is folded up in layer somewhat resembling
a flattened, roley poley pudding. Brush the top well with another
feather dipped in beaten egg and cut the whole into thick slices or
fingers. Let them stand for half an hour and then bake for an hour in a
rather slow oven.

A CHEAP COFFEE CAKE

This German coffee cake is made by kneading into a pint of bread dough
one well-beaten egg, one-half cup of sugar, and a generous tablespoon of
butter. The mixture is rolled flat, placed in a shallow pan, let rise
again until very light, sprinkled with finely chopped nuts, dusted over
with sugar and cinnamon and baked in a quick oven.

BOHEMIAN KOLATCHEN

Make kuchen dough. Add a little cinnamon and mace and one teaspoon of
anise seed, well pounded, or flavor to taste. Let rise till very light,
then take out on mixing board and roll out to about one-half inch in
thickness. Cut in rounds three inches in diameter and lay on a
well-buttered pan, pressing down the centre of each so as to raise a
ridge around the edge. When well risen, brush the top over with
stiffly-beaten white of an egg and sprinkle with granulated sugar.

ZWIEBACK

Scald one-half cup of milk and when lukewarm add to one cake of
compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted
butter, one-half teaspoon of salt and three eggs unbeaten, one-half
teaspoon of powdered anise and enough flour to handle. Let rise until
light. Make into oblong rolls the length of middle finger and place
together in a buttered pan in parallel rows, two inches apart. Let rise
again and bake twenty minutes. When cold, cut in one-half inch slices
and brown evenly in the oven.

SOUR CREAM KOLATCHEN

Cream one-half cup of butter, add five yolks, two tablespoons of sugar,
grated rind of a lemon, one cup of thick sour cream and one ounce or two
cakes of yeast dissolved with a little sugar in two tablespoons of
lukewarm milk. Stir all together and add three cups of flour; mix and
drop from end of teaspoon on well-greased pans. Let rise until light in
a warm place. Place a raisin or cherry on the top of each cake, spread
with beaten white of egg, sprinkle with sugar and bake ten minutes in a
hot oven.

RUSSIAN TEA CAKES

Mix one cup of sugar, one cup of eggs (about five), and one cup of sour
cream with enough flour to roll. Toss on board, roll out one-fourth inch
thick, spread with a thin layer of butter, fold the dough over, roll and
spread again; repeat three or four times, using altogether three-fourths
pound of brick butter. Then place dough in a bowl, cover, and let stand
on ice to harden. Then roll as thin as possible, strew with one cup of
chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
Roll each strip separately into a roll, cut into squares and strew top
with chopped almonds, sugar and cinnamon. Bake in a hot oven.

WIENER KIPFEL

Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of
salt and one tablespoon of sugar, set away in a warm place to rise. Sift
one pound of flour into a deep bowl and make a dough of one cup of
lukewarm milk and the yeast. Set it away until you have prepared the
following: Rub a quarter of a pound of butter and four ounces of sugar
to a cream, adding yolks of three eggs and one whole egg. Add this to
the dough and work well. Let it rise about one hour, then roll out on a
well-floured board, just as you would for cookies and let it rise again
for at least one-half hour. Spread with beaten whites of eggs, raisins,
almonds and citron. Cut dough into triangles. Pinch the edges together.
Lay them in well-buttered pans about two inches apart and let then rise
again. Then spread again with stiff-beaten whites of eggs and lay a few
pounded almonds on each one. Bake a light yellow.

SPICE ROLL

Roll out coffee cake dough quite thin and let it rise half an hour,
brush with melted butter and make a filling of the following: Grate some
lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one
cup of seeded raisins and one cup of cleaned currants. Strew these all
over the dough together with some brown sugar and a little syrup. Spice
with cinnamon and roll. Spread with butter and let it rise for an hour.
Bake brown.

WIENER STUDENTEN KIPFEL

Make dough same as for Wiener Kipfel. Roll it out quite thin on a
well-floured board and let it rise. Cut also into triangles (before you
cut them, spread with melted butter). Mix one cup of chopped fresh
walnuts with one cup of brown sugar, juice of a lemon, or grind the
nuts; add cream to make a paste, sugar to taste and flavor with vanilla,
and fill the triangles with the mixture. Take up the three corners and
pinch together tightly. Set in well-buttered pans and let them rise
again and spread or brush each one with melted butter. Bake a light
brown.

YEAST KRANTZ

Take coffee cake dough, add one-fourth cup of washed currants. Let rise
in warm place, then toss on floured board. Divide into three or four
equal parts, roll each part into a long strand and work the strands
together to form one large braid. Place braid in form of a circle in
greased baking-pan or twist the braid to resemble the figure eight,
pretzel shape. Let rise again in a warm place and bake in a moderate
oven one-half hour or until thoroughly done. Brush with beaten eggs and
sugar, sprinkle with a few chopped almonds. Return to oven to brown
slightly.

STOLLEN

Sift two pounds of flour into a bowl and set a sponge in it with one
cake of compressed yeast, one teaspoon of salt, one pint of lukewarm
milk and one tablespoon of sugar. When this has risen, add one-half
pound of creamed butter, a quarter of a pound of seeded raisins and
one-quarter of a pound of sugar, yolks of four eggs, four ounces of
powdered almonds, and the grated peel of a lemon. Work all well, beating
with the hands, not kneading. Let this dough rise at least three hours,
roll, press down the centre and fold over double, then form into one or
two long loaves, narrow at the end. Brush the top with melted butter,
let rise again and bake three-quarters of an hour in a moderate oven.

APPLE CAKE (KUCHEN)

After the pan is greased with butter, roll out a piece of dough quite
thin, lay it in the pan, press a rim out of the dough all around the pan
and let it rise for about ten minutes. Pare five large apples, core and
quarter them, dipping each piece in melted butter before laying on the
cake, sprinkle bountifully with sugar (brown being preferable to white
for this purpose) and cinnamon. See that you have tart apples. Leave the
cake in the pans and cut out the pieces just as you would want to serve
them. If they stick to the pan, set the pan on top of the hot stove for
a minute and the cake will then come out.

CHEESE CAKE OR PIE

Take one and one-half cups of cheese, rub smooth with a silver or wooden
spoon through a colander or sieve, then rub a piece of sweet butter the
size of an egg to a cream, add gradually one-half cup of sugar and the
yolks of three eggs, a pinch of salt, grate in the peel of a lemon,
one-half cup of cleaned currants and a little citron cut up very fine.
Line two pie-plates with some kuchen dough or pie dough (See "Coffee
Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite
heavily, and let the dough in them rise at least a quarter of an hour
before putting in the cheese mixture, for it must be baked immediately
after the cheese is put in, and just before you put the cheese into the
plates whip up the whites of the eggs to a very stiff froth and stir
through the cheese mixture.

CHERRY CAKE

Line a cake-pan, which has been well-buttered, with a thin layer of
kuchen dough. Stone two pounds of cherries and lay them on a sieve with
a dish underneath to catch the juice. Sprinkle sugar over them and bake.
In the meantime beat up four eggs with a cup of sugar, beat until light
and add the cherry juice. Draw the kuchen to the oven door, pour this
mixture over it and bake.

PEACH KUCHEN

Grease your cake-pans thoroughly with good clarified butter, then line
them with a rich coffee cake dough which has been rolled very thin and
set in a warm place to rise. Then pare and quarter enough peaches to
cover the dough. Lay the peaches in rows and sweeten and set in oven to
bake. Make a meringue quickly as possible and pour over the cakes and
bake a light brown.

FRESH PRUNE CAKE (KUCHEN)

Line a greased biscuit-pan with some of the coffee cake dough. Roll the
dough thin and let it come up on the sides of the pan, then set aside to
rise. When risen, cut the prunes in halves (they must be the fresh ones,
not dried), lay in rows thickly and close together all over the bottom
of the pan, do not leave any space between the prunes. Sprinkle very
thickly with sugar, lightly with cinnamon, and lay bits of fresh butter
all over the top. Bake until done in a moderately hot oven.

PRUNE CAKE (KUCHEN)

Line one or two plates with a thin roll of kuchen dough and let it rise
again in the pans which have been heavily greased. Have some prunes
boiled very soft, take out the kernels, mash them until like mush,
sweeten to taste, add cinnamon and grated peel of a lemon or lemon
juice, put in the lined pie-plates and bake immediately. Serve with
whipped cream, sweetened and flavored.

HUCKLEBERRY KUCHEN

Line your cake-pans, which should be long and narrow, with a rich kuchen
dough, having previously greased them well. Make a paste of cornstarch,
one cup of milk, one tablespoon of butter and one teaspoon of cornstarch
wet with cold milk. Boil until thick, sweeten and flavor with vanilla
and spread on top of the cake dough, then sprinkle thickly with
huckleberries which have been carefully picked, sugared and sprinkled
with ground cinnamon. Bake in a quick oven.

HUCKLEBERRY PIE

Clean, pick and wash two cups of huckleberries, then drain them. Beat
yolk of one egg and two tablespoons of sugar until light, add one
tablespoon of milk, then the drained berries. Line one pie-plate with
rich pastry or cookie dough, pour on it the berry mixture, put in the
oven and bake light brown; remove from the oven, spread with a meringue
made of the white of the egg beaten stiff, and two tablespoons of sugar
added. Brown nicely. The white can be beaten with the yolk and sugar, if
preferred.

*MUFFINS AND BISCUITS*

BAKING-POWDER

Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and
one package of high-grade cornstarch together and sift them thoroughly
five times. Keep closely covered in glass jars or tin boxes.

BAKING-POWDER BATTERS

Batter is a mixture of flour with sufficient liquid to make it thin
enough to be beaten.

Pour-batter requires one measure of liquid to one measure of flour.

Drop-batter requires one measure of liquid to two measures of flour.

To make a batter. Sift flour before measuring. Put flour by spoonfuls
into the cup; do not press or shake down. Mix and sift dry ingredients.
Measure dry, then liquid ingredients, shortening may be rubbed or
chopped in while cold, or creamed; or it may be melted and then added to
dry ingredients, or added after the liquid. Use two teaspoons of
baking-powder to one cup of flour. If eggs are used, less baking-powder
will be required.

When sour milk is used, take one level teaspoon of soda to a pint of
milk; when molasses is used, take one teaspoon of soda or baking-powder
to each cup of molasses.

Mix dry materials in one bowl and liquids in another, combine them
quickly, handle as little as possible and put at once into the oven.

The oven for baking biscuits should be hot enough to brown a teaspoon of
flour in one minute.

BROWN BREAD

Mix and sift together one cup each of rye, graham flour, corn-meal and
one teaspoon of salt. Dissolve one teaspoon of soda in one cup of
molasses. Add alternately to flour with two cups of sour milk. Grease
one-pound baking-powder cans, put in the dough and boil two and one-half
hours, keeping the water always three-fourths up around the tins. Turn
out on baking-tins and place in the oven fifteen minutes to brown.

To be eaten warm, whatever is left over can be steamed again or toasted.

CORN BREAD

Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of
sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt
one tablespoon of butter and add to one egg; mix milk and egg and beat
this into the dry ingredients, pour this mixture into well-greased tins
and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake
in gem tins if preferred.

BRAN BREAD

Sift four teaspoons of soda, two teaspoons of salt with four cups of
white flour, add four cups of bran flour and mix well. Add one cup of
molasses and four cups of sweet milk. Use chopped nuts or raisins or
both as desired. This will make three or four flat loaves. Place in
greased pans (four and a half by nine inches), and bake one hour in a
moderate oven.

JOHNNIE CAKE

Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda,
one-half cup sugar, add two eggs beaten with one and one-half cups of
buttermilk, one half cup of molasses and one-half cup of shortening,
melted. Beat all ingredients as fast as possible for a minute. Pour the
dough into a warm, well-buttered pan and bake quickly and steadily for
half an hour. The dough should be as soft as gingerbread dough. Serve
hot.

EGGLESS GINGERBREAD WITH CHEESE

Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt
and two teaspoons of ginger. Melt three-fourths cup of grated cheese in
one-half cup of hot water, add one-half cup of molasses and blend
perfectly. Add the flour and seasonings very gradually and beat
thoroughly. Bake in muffin rings for fifteen minutes and serve while
warm.

GINGERBREAD

To one cup of molasses add one cup of milk, sour or sweet, dissolve one
teaspoon of soda in the milk, one tablespoon of butter, one or two eggs,
one teaspoon of ginger and one of ground cinnamon, add enough sifted
flour to make a light batter. Bake in a shallow pan.

WHITE NUT BREAD

Mix two and one-half cups of flour, four teaspoons of baking-powder,
one-half teaspoon of salt, one-half cup of sugar and one-half cup of
walnut meats, broken; add one egg beaten with one cup of milk and let
this mixture stand for about twenty minutes in well-greased breadpan
before placing in a moderate oven to bake. Bake about an hour. Better
day after it is made.

BAKING-POWDER BISCUITS

Sift two cups of flour with one-half teaspoon of salt, four teaspoons of
baking-powder, and four tablespoons of butter; cut butter in with two
knives and mix with one-half to two-thirds cup of water or milk, stir
this in quickly with a knife, when well mixed place on a well-floured
board and roll out about one inch thick, work quickly, cut with a
biscuit cutter or the cover of a half-pound baking-powder can; place on
a greased pan and bake quickly in a well-heated quick oven tea to
fifteen minutes.

Butter substitutes may be used in place of butter.

DROP BISCUIT

Add to ingredients for baking-powder biscuit enough more milk or water
to make a thick drop batter, about two tablespoons; mix as directed for
biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or
into greased gem pans, small size.

The more crust the more palatable these biscuits are. The mixture should
not be soft enough to run. Bake in a hot oven ten to twelve minutes.

SOUR MILK BISCUITS

Mix and sift two cups of flour, one-half teaspoon of salt and one-half
teaspoon of soda; cut in one tablespoon of butter, stir in with a knife
enough sour milk to make a soft dough. Roll one-half inch thick; cut in
small rounds and bake in a quick oven about twenty minutes.

MUFFINS.

Light the burners of the gas oven before beginning to mix the muffins
and work rapidly. Place in a mixing-bowl one well-beaten egg, two
tablespoons of butter, one tablespoon of sugar, one-half teaspoon of
salt, one scant cup of milk and two teaspoons of baking-powder that have
been sifted with sufficient flour to form a batter that will "ribbon"
from the spoon. Beat the batter steadily for five minutes, stir in one
tablespoon of melted butter and bake in muffin-pans in a quick oven.
These muffins will bake in ten minutes if pans are only half filled.

BRAN MUFFINS

Sift one-half cup of white flour with one teaspoon of soda; mix three
tablespoons of molasses with one tablespoon of butter, add two cups of
bran, one and one-half cups of sweet milk, then add the flour and
one-half teaspoon of salt, stir all together; one-half cup of chopped
dates or raisins may be added if so desired. Bake in muffin-pans in a
moderate oven thirty minutes.

CORN MUFFINS, No. 1

Beat the yolks and whites of two eggs separately. Add to this two cups
of flour, of which one is a full cup of white and three-quarters of the
corn-meal. This must be sifted three times. Put into this flour two
teaspoons of baking-powder, together with a pinch of salt. Mix the
prepared flour with a little boiling water, adding the eggs; also a
little sugar may be put in, if desired. Then add enough tepid milk to
make the mixture into a batter, after which pour into your pans; or, if
corn-bread is desired, into the plain pan (thin). Bake in a quick oven.
This quantity makes a dozen muffins. Butter your pan well, or the small
gem-pans, according to which is used, and in so doing heat the pan a
little.

CORN MUFFINS, No. 2

Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of
sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one
egg beaten into one cup of sour milk and one tablespoon of melted
butter. Beat thoroughly and bake in well-greased tins.

GRAHAM MUFFINS

Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon
of salt, two teaspoons of baking-powder, add to this one tablespoon of
melted butter creamed with one-half cup of sugar and one well-beaten
egg, moisten with one and one-half cups of milk. Beat all well and bake
in muffin-tins in moderately hot oven one-half hour.

WHEAT MUFFINS

Mix two cups of flour, one-half teaspoon of salt, three teaspoons of
baking-powder, two tablespoons of sugar and sift these ingredients
twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk
and add it to one cup of milk and one teaspoon of molasses. Mix with the
dry ingredients and stir until smooth. Fold in the beaten white of egg
and pour into hot, well-greased muffin-tins. Bake fifteen to twenty
minutes in hot oven.

RICE MUFFINS

Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon
of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough
flour to make a stiff batter and lastly one tablespoon of melted butter.
Bake in muffin-tins.

RYE FLOUR MUFFINS

Sift one and one-half cups of rye flour with one-half teaspoon of salt
and one teaspoon of baking soda; add one-half cup of molasses and one
well-beaten egg or one-half cup of water if the egg is omitted,
one-quarter cup of chopped raisins and four tablespoons of melted
shortening--butter, or any good butter substitute will do. Bake in
muffin-pans in rather hot oven twenty-five minutes. Fill pans
three-fourths full.

GLUTEN GEMS

Beat the yolks of two eggs, add one cup of milk; then one and one-half
cups of gluten flour, two teaspoons of baking powder; beat well, stir in
the whites of the two eggs, and bake in hot buttered gem pans about
twenty minutes.

EGGLESS GINGER GEMS

Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of
butter, and warm slightly; beat up well and stir at least ten minutes.
Add the following spices: one-half teaspoon each of ginger and cinnamon;
and gradually one-half cup of milk and two and one-half cups of sifted
flour in which has been sifted two teaspoons of baking powder.
One-fourth cup of currants or seeded raisins may be added. Bake in
well-greased gem pans and eat warm for tea or lunch.

POPOVERS

Mix to a smooth batter two cups each of milk and well-sifted flour, the
yolks of three fresh eggs and a teaspoon of salt. Butter well the inside
of six or eight deep earthen popover cups and stand them in a pan in a
hot oven. While the cups are heating, beat to a froth the whites of the
three eggs and stir them quickly in the batter. Open the oven door, pull
the pan forward, pour the batter in the hot buttered cups up to the
brim. Push the pan back, close the oven door, and bake the popovers till
they rise well and are brown at the sides where they part from the
clips. Serve them hot, folded lightly in a napkin.

ONE-EGG WAFFLES

Mix one and one-half cups of flour, one teaspoon of baking powder,
one-quarter teaspoon of salt; add one and three-fourths cups of milk,
add the milk slowly; then one well-beaten egg and two tablespoons of
melted butter; drop by spoonfuls on a hot buttered waffle iron, putting
one tablespoon in each section of the iron. Bake and turn, browning both
sides carefully; remove from the iron; pile one on top of the other and
serve at once.

THREE-EGG WAFFLES

Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon
of salt, and sift these ingredients; add the yolks of three eggs beaten
and stirred into one and one-fourth cups of milk; then add one
tablespoon of melted butter and fold in the whites of the eggs. Bake and
serve as directed under One-Egg Waffles.

DOUGHNUTS

Mix two and one-half tablespoons of melted butter, one cup of granulated
sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour
enough to make a batter as stiff as biscuit dough; add two teaspoons of
baking-powder and one teaspoon of salt to the sifted flour. Flour your
board well, roll dough out about half an inch thick, and cut into pieces
three inches long and one inch wide. Cut a slit about an inch long in
the centre of each strip and pull one end through this slit. Fry quickly
in hot Crisco. Sprinkle powdered sugar on top of each doughnut.

FRENCH DOUGHNUTS

French doughnuts are much daintier than the ordinary ones, and are
easily made. Take one-half pint of water, one-half pint of milk, six
ounces of butter, one-half pound of flour, and six eggs. Heat the
butter, milk, and water, and when it boils remove from the fire and
stir in the flour, using a wooden spoon. When well mixed, stir in the
eggs, whipping each one in separately until you have a hard batter. Now
pour your dough into a pastry bag. This is an ordinary cheesecloth bag,
one corner of which has a tiny tin funnel, with a fluted or fancy edge.
(These little tins may be purchased at any tinware store.) It should be
very small, not over two inches high at the most, so the dough may be
easily squeezed through it. Pour the paste on buttered paper, making
into ring shapes. Fry in hot oil or butter substitute. Dust with
powdered sugar.

CRULLERS

Cream two tablespoons of butter with one-half cup of sugar, then beat in
one at a time two whole eggs. Mix well, then add one-half cup of milk,
two teaspoons of baking-powder, and sufficient flour to make a soft
batter to roll out. (Try three cupfuls and then add as much more flour
as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch
thick, cut in strips one inch wide, three inches long and fry in hot
Crisco.

STRAWBERRY SHORTCAKE (BISCUIT DOUGH)

Mix two cups of flour, four teaspoons of baking-powder, one-half
teaspoon of salt, one tablespoon of sugar; work one-quarter cup of
butter with tips of fingers, and add three-quarters of a cup of milk
gradually. Toss on floured board, divide in two parts. Pat, roll out and
bake twelve minutes in hot oven in layer-cake tins. Split and spread
with butter. Pick, hull, and drain berries. Sweeten one to one and
one-half boxes of strawberries to taste. Crush slightly and put between
and on top of short cake. Allow from one to one and one-half boxes of
berries to each short cake. Serve with cream, plain or whipped.

Strawberries make the best short cake, but other berries and sliced
peaches are also good.

DOUGH FOR OPEN FACE PIES

The directions for making the dough for Cinnamon Buns may be followed in
making the under crust for fruit pies, such as apple, plum, huckleberry
and peach.

Enough for two pies. Drippings and water may be substituted for butter
and milk respectively.

CINNAMON BUNS

Sift together one pint of flour, one tablespoon of sugar, one-half
teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons
of butter, mix with milk to soft dough. Roll out one-half inch thick,
spread with soft butter, granulated sugar, and powdered cinnamon. Roll
up like jelly roll, cut in inch slices, lay close together in greased
pan, and bake in quick oven.

FRUIT WHEELS

Sift together two cups of flour, two teaspoons of baking-powder,
one-half teaspoon of salt, one tablespoon of sugar. Rub in two large
tablespoons of butter. Mix to soft dough with milk; roll out one-half
inch thick. Spread thickly with soft butter, dust with one teaspoon of
flour, four tablespoons of granulated sugar, one teaspoon of cinnamon;
sprinkle over one-half cup each of seeded and cut raisins, chopped
citron, and cleaned currants. Roll up, cut in one-inch slices, put one
inch apart on greased, flat pans, and bake in hot oven.

*PANCAKES, FRITTERS, Etc.*

BUCKWHEAT CAKES

Dissolve one cake of compressed yeast and two level teaspoons of brown
sugar in two cups of lukewarm water and one cup of milk, scalded and
cooled; add two cups of buckwheat and one cup of sifted white flour
gradually and one and one-half teaspoons of salt. Beat until smooth;
cover and set aside in a warm place, free from draft, to rise about one
hour. When light stir well and bake on a hot griddle. If wanted for
overnight, use only one-fourth cake of yeast and an extra half teaspoon
of salt. Cover and keep in a cool place.

GERMAN PANCAKES, No. 1

Beat two eggs very thoroughly without separating the yolks and whites;
add one-half teaspoon of salt, sift in two and one-half tablespoons of
flour, add one cup of milk gradually at first, and beat the whole very
well. Melt one tablespoon of butter in a large frying-pan, turn mixture
in and cook slowly until brown underneath. Grease the bottom of a large
pie plate, slip the pancake on the plate; add the other tablespoon of
butter to the frying-pan; when hot, turn uncooked side of pancake down
and brown. Serve at once with sugar and lemon slices or with any desired
preserve or syrup. This pancake may be served rolled like a jelly roll.

GERMAN PANCAKES, No. 2

Beat two eggs until very light, add one-half cup of flour and one-half
teaspoon of salt and beat again; then add one cup of milk slowly, and
beat thoroughly. Heat a generous quantity of butter in a frying-pan and
pour all the batter into this at one time; place on a hot stove for one
minute; then remove to a brisk oven; the edges will turn up on sides of
pan in a few minutes; then reduce heat and cook more slowly until light,
crisp and brown, about seven minutes. Take it out, slide it carefully on
a hot plate, sprinkle plentifully with powdered sugar and send to the
table with six lemon slices.

GERMAN PANCAKES, No. 3

Beat the yolks of four eggs until very light, then add one-half cup of
milk and stir in three-quarters cup of sifted flour, one-eighth
teaspoon of baking-powder, a pinch of salt, and lastly, just before
frying, add the stiffly-beaten whites of eggs and mix well together. Put
on fire an iron skillet with a close-fitting top; heat in two
tablespoons of rendered butter; when very hot, pour in enough of the
batter to cover the bottom of the skillet, cover at once with the top,
and when the pancake is brown on one side, remove the top and let it
brown on the other side. Take it up with a perforated skimmer, lay on a
plate and sprinkle with powdered sugar and some lemon juice. Serve at
once. Pancakes must only be made and fried when ready to be eaten, as
they fall from standing.

BREAD PANCAKES

Soak stale bread overnight in sour milk, mash the bread fine in the
morning, and put in one-half teaspoon of salt, two eggs, two teaspoons
of baking soda, dissolved in hot water, and thicken with finely sifted
flour.

RICE PANCAKES OR GRIDDLE CAKES

Boil in a double boiler one pint of milk, three tablespoons of rice and
two tablespoons of granulated sugar. It will take from fifty to sixty
minutes for the rice to be thoroughly cooked, and the mixture to
thicken. Remove from the fire and when a little cool, add one tablespoon
of vanilla and the yolk of egg into which one tablespoon of flour has
been smoothly stirred. Mix all thoroughly together, then pour, by
spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and
turn over, and brown on the other.

GRIMSLICH

Half a loaf of bread, which has been soaked and pressed, two eggs;
one-half cup of sugar, one-fourth cup raisins, one tablespoon of
cinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a
froth and add last. Drop by tablespoonful and fry. Serve with stewed
fruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze
water thoroughly from bread and make as directed.

POTATO PANCAKES

Peel six large potatoes and soak several hours in cold water; grate,
drain, and for every pint allow two eggs, about one tablespoon of flour,
one-half teaspoon of salt, a little pepper; a little onion juice may be
added if so desired. Beat eggs well and mix with the rest of the
ingredients. Drop by spoonfuls on a hot greased spider in small cakes.
Turn and brown on both sides. Serve with apple sauce.

When eggs are very expensive the cakes can be made with one egg. When
required for a meat meal, the pancakes may be fried in drippings; the
edges will be much more crisp than when fried in butter, which burns so
readily.

POTATO CAKES

Made just as pancakes, only baked in the oven in a long cake pan with
plenty of butter or drippings under and above.

SOUR MILK PANCAKES

Mash fine and dissolve one level teaspoon of baking-soda in three cups
of sour milk; beat one egg well; then put in a little salt and one-half
cup of flour; stir in the milk, make a smooth batter, and last stir in
one tablespoon of syrup. Bake on a hot griddle.

FRENCH PANCAKE

Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup
of flour, until smooth; add one cup of cold milk gradually, then fold in
the beaten whites. Heat pan, add two tablespoons of butter and when hot
pour in pancake; let cook slowly and evenly on one side, finish baking
in oven.

CHEESE BLINTZES

With a fork beat up one egg, one-half teaspoon of salt, add one cup of
water and one cup of sifted flour, beat until smooth. Grease a
frying-pan very slightly with butter or oil, pour in two tablespoons of
the batter, tilting the pan so as to allow the batter to run all over
the pan. Fry over a low heat on one side only, turn out the semi-cooked
cakes on a clean cloth with the uncooked side uppermost; let cool.
Prepare a filling as for cheese kreplich, using one-half pound of
potcheese, a piece of butter size of an egg, add one egg, pinch of salt,
a little cinnamon and sugar to taste and grated peel of a lemon. Spread
this mixture on the cooled dough, fold over and tuck the edges in well.
Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil
or butter. These blintzes are served hot.

SWEET BLINTZES

These little pancakes may be filled with the fruit filling in following
recipe; or with a poppy seed filling using one cup of seed and adding
one cup of sugar, moistening with one-half cup of water. The recipe
given for the dough makes only six blintzes and where more are required
double or triple the quantities given to make amount desired.

For Purim, fold blintzes in triangular shapes. Fry as directed.

BLINTZES

Make dough as directed for cheese blintzes. Filling may be made of force
meat, highly seasoned; fry in hot fat, or filling may be made of
one-half pound of apples, peeled and cored and then minced with one
ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of
cinnamon, juice of one-half lemon; mix well and bind with the beaten
white of egg.

Spread either of these mixtures on the dough, fold over and tuck edges
in well. Fry in plenty of oil or fat.

Sprinkle those containing the fruit mixture with sugar and cinnamon.
These may be served either hot or cold.

FRITTER BATTER

Mix and sift one and one-third cups of flour, two teaspoons of
baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of
milk or water gradually, and one egg; well beaten. For fruit batter add
a little sugar, for vegetables pepper and salt.

BELL FRITTERS

Stir three eggs until very light, then stir in one cup of sweet milk,
then sift in three cups sifted flour; beat for ten minutes, then add
three teaspoons of baking-powder and fry by spoonfuls in hot oil.
One-half this amount will be sufficient for three persons.

Serve with any sweet sauce.

APPLE FRITTERS

Choose four sour apples; pare, core and cut them into small slices. Stir
into fritter batter and fry in boiling hot fat or oil. Drain on paper;
sprinkle with powdered sugar and serve.

PINEAPPLE FRITTERS

Soak slices of pineapple in sherry or white wine with a little sugar and
let stand one hour. Drain and dip slices in batter and fry in hot oil.
Drain on brown paper and sprinkle with powdered sugar.

Fresh pears, apricots and peach fritters made the same as pineapple
fritters. Bananas are cut in slices or mashed and added to batter.

ORANGE FRITTERS

Yolks of two eggs beaten with two spoons of sugar, stir into this the
juice of quarter of a lemon and just enough flour to thicken like a
batter; add the beaten whites and dip in one slice of orange at a time,
take up with a large kitchen spoon and lay in the hot oil or
butter-substitute and fry a nice brown. Sprinkle pulverized sugar on
top.

MATRIMONIES

Sift three cups of flour in a bowl, pour in two scant cups of sour milk,
beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of
three eggs, mix well, then add the stiffly-beaten whites of the eggs and
one level teaspoon of soda sifted with one teaspoon of flour. Mix well
and fry at once in very hot butter or butter-substitute. Baste the
grease over them with a spoon until they are nicely browned. Serve with
preserves.

QUEEN FRITTERS

Put in a deep skillet on the fire one cup of water, one-fourth cup of
fresh butter; when it comes to a boil, stir in one cup of sifted flour
and continue stirring until the dough leaves the side of the skillet
clean. Remove from the fire and when cool break in three eggs, one at a
time, stirring continually. Add a little salt. Mix all well, then drop
pieces about the size of a walnut into plenty of boiling butter or
Crisco and fry a light brown. Drain, make an opening in each, fill with
preserves and sprinkle with sugar; serve at once.

VEGETABLE FRITTERS

Cook the vegetables thoroughly; drain them, chop fine and add to the
batter. Drop in boiling hot fat, drain and dry on paper.

CORN FRITTERS

Grate two cups of corn from the cob. Ears that are too old for eating in
the ordinary method will serve very well for this. Mix with the corn one
egg, beaten light, a cup of sweet milk into which has been stirred a bit
of soda the size of a pea, two teaspoons of melted butter, a pinch of
salt and enough flour to make a thin batter. Beat well together and fry
on a griddle as you would cakes for breakfast.

ERBSEN LIEVANZEN (DRIED PEA FRITTERS)

Boil one cup of dried peas, pass through a hair sieve, pour into a bowl,
add two ounces of butter rubbed to a cream, add also some soaked bread
(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon
of sugar, one yolk and one whole egg; one ounce of blanched and pounded
almonds. If too thick add more egg, if too thin more bread. Fry a nice
brown.

SQUASH FRITTERS

Two cups of boiled squash, half a cup of flour, one teaspoon of
baking-powder, one egg and two tablespoons of milk. It is assumed that
the squash has been prepared as a vegetable, with seasoning and a little
butter, and what is here used is a cold, left over portion of the same.
Mix baking-powder with the flour and add to the squash; add milk and
stir all together. Beat egg and stir in. Have hot fat in pan and drop
fritters from spoon into pan. When browned on both sides remove to hot
platter.

FRENCH PUFFS (WINDBEUTEL)

Put one cup of water and one-quarter pound of butter on to boil. When it
begins to boil stir in one-quarter pound of sifted flour. Stir until it
leaves the kettle clean, take off the fire and stir until milk-warm,
then stir in four eggs, one at a time, stirring until all used up.
Flavor with the grated peel of a lemon. Put on some rendered butter in a
kettle. When the butter is hot, dip a large teaspoon in cold water and
cut pieces of dough with it as large as a walnut, and drop into the hot
butter. Try one first to see whether the butter is hot enough. Do not
crowd--they want plenty of room to raise. Dip the hot butter over them
with a spoon, fry a deep yellow and sprinkle powdered sugar over them.

SHAVINGS (KRAUS-GEBACKENES)

Sift about one pint of flour in a bowl, make a depression in the centre;
break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and
one tablespoon of pulverized sugar. Mix this as you would a noodle
dough, though not quite as stiff. Roll out very thin and cut into long
strips with a jagging iron. Fry a light yellow. Roll on a round stick as
soon as taken up from the fat or butter, sprinkle with sugar and
cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the
butter get too brown; if the fire is too strong take off a few minutes.

SNIP NOODLES, FRIED

Sift two cups of flour with three teaspoons of salt in it, make into a
dough by adding enough sweet milk to make soft as biscuit dough. Break
off small pieces and roll between the hands in the shape of croquettes.

Now put one-half cup of rendered butter in a skillet that has a top to
it; when the butter is hot, lay in the pieces of dough (do not put too
many in at one time), throw in one-half cup of cold water, put on the
cover and let cook until the water is cooked out and noodles are brown
on one side. Remove the cover and brown on the other side.

NOODLE PUFFS

Make a noodle dough with as many eggs as desired, roll out somewhat
thin, cut in strips four inches long by one inch wide.

Have a skillet half full of boiling hot chicken fat; drop in the strips,
a few at a time, baste with the hot grease until brown on both sides.
Remove to a platter, sprinkle generously with powdered sugar and
cinnamon, and serve.

SNOWBALLS (HESTERLISTE)

Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon
of sugar with one egg. Add one tablespoon of cream, one teaspoon of
brandy and flour to make stiff dough. Work the whole together with a
spoon until the flour is incorporated with the other ingredients and you
have a dough easily handled. Break the dough in pieces about the size of
a walnut; roll each piece out separately just as thin as possible
without tearing (the thinner the better), make three lengthwise slashes
in the centre of each piece of dough after rolling out.

Heat a large deep skillet about half full with boiling hot butter or
Crisco, drop in the snowballs, not more than three at one time, brown
quickly on one side, then on the other, turn carefully with a perforated
skimmer as they are easily broken. Remove to a platter, sprinkle with
powdered sugar and cinnamon and a few drops of lemon juice.

MACROTES

Blend one pound of good light dough with two eggs, six ounces of butter,
and add as much flour as may be needed to make the whole sufficiently
dry. Make it into the shape of a French roll, and cut off rather thin
slices, which should be placed before the fire to rise, and then fried
in oil. Let them drain carefully, and when nearly cold dip each in very
thick syrup flavored with essence of lemon.

*CAKES*

GENERAL DIRECTIONS FOR MAKING CAKES

Use only the best material in making cake.

Gather together all ingredients and utensils that are required. If tins
are to be greased, do so the first thing; some cakes require greased or
buttered paper, if so, have paper cut the size that is needed and butter
the paper.

All measurements are level. See "Measurement of Food Materials".

Use pastry flour. Sift flour twice at least and measure after sifting.

Measure or weigh the sugar, butter, milk and flour. In measuring butter
always pack the cup so as to be sure to get the proper quantity. Use the
half-pint measuring cup.

If fruit is to be used, wash and dry it the day before it is needed.
Dust with flour just before using, and mix with the hand till each piece
is powdered so that all will mix evenly with the dough instead of
sinking to the bottom.

A few necessary implements for good cake making are a pair of scales, a
wooden spoon, two wire egg-whips, one for the yolks and the other for
the whites of eggs.

A ten-inch mixing-bowl, and two smaller bowls.

Two spatula or leveling knives.

A set of aluminum spoons of standard sizes.

For convenience, cakes are divided into two classes: Those containing
butter or a butter substitute and cake containing no shortening.

The rules for mixing cakes with butter are:

Break the eggs, dropping each in a saucer or cup. If the whites and
yolks are to be used separately divide them as you break the eggs and
beat both well before using; the yolks until light and the whites to a
stiff froth, so stiff that you can turn the dish upside down and the
eggs will adhere to the dish.

Rub the butter to a cream which should be done with a wooden spoon in a
deep bowl, add the sugar gradually. In winter set the bowl over hot
water for a few minutes as the butter will then cream more easily. Add
the yolks or the whole eggs, one at a time, to creamed butter and sugar.
Sift the baking-powder with the last cup of flour, add flour and milk
alternately until both are beaten thoroughly into the mixture, add
beaten whites of eggs last to the dough and then set in the oven
immediately.

Sponge cakes and cakes that do not contain butter and milk must never be
stirred, but the ingredients beaten in, being careful to beat with an
upward stroke. Separate the yolks of the eggs from the whites, and beat
the yolks with an egg-beater until they are thick and lemon-colored.
Then add the sugar, a little at a time, beating constantly. Now beat the
whites until they are stiff and dry; add them; the flour should be added
last and folded lightly through. Every stroke of the spoon after flour
is added tends to toughen the batter. Bake at once. All sponge cakes and
torten should be baked in ungreased molds.

TO BAKE CAKES

Make sure the oven is in condition, it can better wait for the cake than
the other way around.

Light your gas oven five or ten minutes before needed and reduce heat
accordingly when cake is put in oven.

For the coal range, have the oven the right temperature and do not add
coal or shake the coals while cake is baking.

If a piece of soft yellow paper burns golden brown in five minutes the
oven is moderately hot; if it takes four minutes the oven is hot, if
seven minutes is required the oven is fit for slow baking.

Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes
with butter a moderate oven.

Never look after your cake until it has been in the oven ten minutes.

If cake is put in too cool an oven it will rise too much and be of very
coarse texture. If too hot, it browns and crusts over the top before it
has sufficiently risen. If, after the cake is put in, it seems to bake
too fast, put a brown paper loosely over the top of the pan, and do not
open the oven door for five minutes at least; the cake should then be
quickly examined and the door carefully shut, or the rush of cold air
will cause it to fall. Setting a small dish of hot water in the oven
will also prevent the cake from scorching.

When you think your cake is baked, open the oven door carefully so as
not to jar, take a straw and run it through the thickest part of the
cake, and if the straw comes out perfectly clean and dry your cake is
done. When done, take it out and set it where no draft of air will
strike it, and in ten minutes turn it out on a flat plate or board.

Do not put it in the cake box until perfectly cold. Scald out the tin
cake box each time before putting a fresh cake in it. Make sure it is
air-tight. Keep in a cool place, but not in a damp cellar or a
refrigerator.

TIME-TABLE FOR BAKING CAKES

Sponge cake, three-quarters of an hour.
Pound cake, one hour.
Fruit cake, three and four hours, depending upon size.
Cookies, from ten to fifteen minutes. Watch carefully.
Cup cakes, a full half hour.
Layer cakes, twenty minutes.

ONE EGG CAKE

Cream one-fourth cup of butter with one-half cup of sugar, add sugar
gradually, and one egg, well-beaten. Mix and sift one and one-half cups
of flour and two and one-half teaspoons of baking-powder, add the sifted
flour alternately with one-half cup of milk to the first mixture; flavor
with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with
chocolate frosting.

LITTLE FRENCH CAKES

Beat one-fourth cup of butter to a cream with one-fourth cup of sugar
and add one cup of flour. Stir well and then add one egg which has been
beaten into half a pint of milk, a little at a time. Fill buttered
saucers with the mixture, bake and when done, place the cakes one on top
of another with jam spread between.

GRAFTON CAKE. LAYERS AND SMALL CAKES

Cream four tablespoons of butter with one and one-half cups of sugar,
beat in separately two whole eggs, add one cup of milk alternately with
two cups of flour in which has been sifted two teaspoons of
baking-powder, beat all thoroughly.

This recipe will make two layer-cakes which may be spread with any of
the cake fillings or icings.

To make small cakes omit one of the egg-whites, fill well-buttered gem
pans a little more than half full, and bake in a moderately hot oven
until a delicate brown. The white reserved may be beaten to a stiff
froth and then gradually stir in four tablespoons of powdered sugar and
the juice of half a lemon. When the cakes are cool, spread with the
icing and decorate with raisins, nut meats, one on top of each or
sprinkle with candied caraway seeds.

CUP CAKE

Cream one cup of butter with two cups of sugar and add gradually the
yolks of four eggs, one at a time. Sift three cups of flour, measure
again after sifting, and add two teaspoons of baking-powder in the last
sifting. Add alternately the sifted flour and one cup of sweet milk. Add
last the beaten whites of the eggs. Flavor to taste. Bake in loaf or
jelly-tins.

GOLD CAKE

Take one cup of powdered sugar, one-half cup of butter rubbed to a
cream; add yolks of six eggs and stir until very light. Then sift two
cups of flour with one and one-half teaspoons of baking-powder sifted in
well (sift the flour two or three times). Grate in the peel of a lemon
or an orange, add the juice also, and add three-quarters cup of milk
alternately with the flour. Bake in moderate oven.

WHITE CAKE

Cream three-quarters cup of butter and one and one-quarter cups of sugar
very well. Stop stirring, pour one-half cup of cold water on top of
butter mixture and whites of eight eggs slightly beaten on top of water;
do not stir, add one teaspoon of vanilla. Sift two and one-half cups of
pastry flour, measure, then mix with two heaping teaspoons of
baking-powder, and sift three times. Add to cake mixture and then beat
hard until very smooth. Turn into ungreased angel cake pan, place in
slow oven. Let cake rise to top of pan, then increase heat and bake
until firm. Invert pan, when cool cut out.

MARBLE CAKE

Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of
milk, three cups of flour, and three teaspoons of baking-powder (scant).
Cream the butter and sugar, and add the yolks of eggs. Then add the
milk, flour, baking-powder, and the beaten whites of the eggs; flavor
with lemon. To make the brown part; take a square of bitter chocolate
and melt above steam, and mix with some of the white; flavor the brown
with vanilla. Put first a tablespoon of brown batter in the pan, and
then the white. Bake in quick oven thirty-five minutes.

LEMON CAKE

Rub to a cream one-half cup of butter with one and one-half cups of
pulverized sugar and add gradually the yolks of three eggs, one at a
time, and one-half cup of sweet milk. Sift two cups of flour with one
teaspoon of baking-powder, add alternately with the milk and the
stiffly-beaten whites of three eggs. Add the grated peel of one-half
lemon and the juice of one lemon. Bake in moderate oven thirty minutes.

ORANGE CAKE

Beat light the yolks of five eggs with two cups of pulverized sugar, add
juice of a large orange and part of the peel grated; one-half a cup of
cold water and two cups of flour, sifted three times. Add two teaspoons
of baking-powder in last sifting and add last the stiff-beaten whites of
three eggs. Bake in layers, and spread the following icing between and
on top. Icing: beat the whites of two eggs stiff, add the juice and peel
of one orange and sugar enough to stiffen.

POTATO CAKE

Cream two-thirds cup of butter with two cups of granulated sugar; add
one-half cup of milk, yolks of four eggs, one cup of hot mashed
potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves,
and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two
cups of flour, two teaspoons of baking-powder, then beaten whites of
four eggs. Bake slowly in two pans, and cut in half when cold. Put jam
between layers.

POUND CAKE

Rub one pound of butter and one pound of powdered sugar to a cream, add
the grated peel of a lemon, a glass of brandy and the yolks of nine
eggs, added one at a time, and last one pound and a quarter of sifted
flour with one-half teaspoon of baking-powder and the beaten whites of
the eggs. Bake slowly.

BAKING-POWDER BUNT KUCHEN

Beat two whole eggs for ten minutes with two cups of sugar, two and
one-half tablespoons of melted butter, add one cup of milk, three cups
of flour in which have been sifted two teaspoons of baking-powder,
flavor with one teaspoon of vanilla; one-fourth cup of small raisins may
be added. Bake one hour.

QUICK COFFEE CAKE

Cream one-half cup of butter with one cup of sugar, add three eggs, one
and one-half cups of flour, two teaspoons of baking-powder, mixed with
the flour, and one-half cup of milk. Mix well together; bake in a long
bread or cake pan, and have on top chopped almonds, sugar and cinnamon.

BAKING-POWDER CINNAMON CAKE

Cream three-fourths cup of sugar with a piece of butter the size of an
egg, beat together; then add two eggs, one-half cup of milk (scant), one
and one-half cups of flour, one teaspoon of vanilla and two teaspoons of
baking-powder. Put cinnamon, flour, sugar and a few drops of water
together and form in little pfaervel with your hand and sprinkle on top
of cake; also sprinkle a few chopped nuts on top. Do not bake too
quickly. Bake in flat pan.

GERMAN COFFEE CAKE (BAKING-POWDER)

Take three cups of flour sifted, one teaspoon of salt, three tablespoons
of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of
butter, and two-thirds of a cup of milk. Stir well together, adding more
milk if necessary. Keep batter very stiff, sprinkle with melted butter
(generously) sugar and cinnamon, and again with melted butter. Put into
well-buttered shallow pans and bake about half an hour.

COVERED CHEESE CAKE

Cream one cup of sugar with butter the size of an egg, add two eggs well
beaten and one cup of water alternately with two and one-half cups of
flour in which has been sifted two teaspoons of baking-powder.

*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound
of pot cheese, one tablespoon of cornstarch boiled in one cup of milk,
cool this and add, flavor with lemon extract.

Put one-half of the batter in cake pan, then the filling and the other
half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top
when done.

BLITZ KUCHEN

Take one cup of powdered sugar, one-half cup of butter, one cup of
pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice
of one lemon, five or six eggs. Beat sugar with two whole eggs; add
butter, beat until foamy; after that the flour mixed with baking-powder,
lemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix
this well, bake in form in a moderately hot oven.

KOENIG KUCHEN

Cream one-quarter cup of butter with one cup of sugar, yolks of six
eggs, one-quarter pound of raisins, one-quarter pound of currants, juice
and peel of one lemon, one spoon of rum, twenty blanched and grated
almonds, two cups of flour mixed with one-half teaspoon of
baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased
form one to one and one-half hours.

NUT CAKE

Take one-half cup of butter, three eggs, one and one-half cups of sugar,
two and one-half cups of flour, two and one-half level teaspoons of
baking-powder, and one-half cup of milk. One cup of any kind of nuts.
Rub the butter and sugar to a light white cream; add the eggs beaten a
little; then the flour sifted with the powder. Mix with the milk and
nuts into a rather firm batter. Bake in a paper lined tin in a steady
oven thirty-five minutes.

LOAF COCOANUT CAKE

Rub one cup of butter and two cups of sugar to a cream. Add one cup of
milk, whites of four eggs, three cups of flour (measure after sifting),
and three teaspoons of baking-powder added in last sifting. Add a grated
cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
with buttered paper.

FRUIT CAKE (WEDDING CAKE)

Take one pound of butter and one pound of sugar rubbed to a cream, yolks
of twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice,
one-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a
pound of almonds pounded, two pounds of raisins (seeded and chopped),
three pounds of currants (carefully cleaned), one pound of citron
(shredded very fine), and one-quarter of a pound of orange peel (chopped
very fine). Soak all this prepared fruit in one pint of brandy
overnight. Add all to the dough and put in the stiffly-beaten whites
last. Bake in a very slow oven for several hours, in cake pans lined
with buttered paper. When cold wrap in cloths dipped in brandy and put
in earthen jars. If baked in gas oven have light very low. Keep oven the
same temperature for four or five hours.

APPLE SAUCE CAKE

This apple sauce cake will be found as delicious and tasty as the rich
fruit cake, which is so difficult to prepare, and it is very much less
expensive.

In a big mixing bowl, beat to a creamy consistency four tablespoons of
butter, one egg and one cup of sugar. Add a saltspoon of salt, one
teaspoon of allspice, one teaspoon of vanilla and a little grated
nutmeg. Beat and stir all these ingredients well together with the other
mixture, then add one cup of chopped raisins, after dusting them with
flour. Mix these well through the dough and then add one cup of
unsweetened apple sauce which has been pressed through a fine wire
sieve. After this is well mixed with the other ingredients, stir in one
teaspoon of baking-soda dissolved in one tablespoon of boiling water.
Last of all, stir in one cup of flour, sifting twice after measuring it.
Bake forty-five minutes in moderate oven.

The tendency in making this cake is to get the dough too thin, therefore
the apple sauce should be cooked quite thick, and then if the dough is
still too thin add more flour. Bake one hour in moderate oven. This cake
can be made with chicken schmalz in place of butter. Ice with plain
white frosting.

SPICE CAKE

This spice cake is economical, easy to make and delicious, three
qualities which must appeal to the housewife.

Cream one cup of brown sugar and one-half cup of butter (or a little
less of any butter substitute). Add one-half teaspoon of ground cloves
and ground cinnamon, one cup of sour milk; one teaspoon of baking-soda,
two cups of flour and one cup of raisins chopped. Have ready a warm oven
and bake three-quarters of an hour.

GREEN TREE LAYER CAKE AND ICING

One cup of granulated sugar, one-half cup of butter, three eggs, one cup
of milk, two and one-half scant cups of sifted flour, one teaspoon of
vanilla extract, two teaspoons of baking-powder. Cream the butter and
sugar together as usual, and then break in three eggs and beat until
very creamy. Add the flour and milk alternately, reserving a little of
the flour to add after the vanilla and baking-powder. Beat well and bake
in layer cake tins. The entire success and lightness of this cake
depends upon the beating of the sugar, butter and eggs. If these are
beaten long enough they will become as creamy and fluffy as whipped
cream.

*Icing for This Cake.*--One and one-half cups of confectioner's sugar
(not powdered), butter the size of a large egg, two tablespoons of
cocoa, one teaspoon of vanilla, moisten to make the mixture the
consistence of very thick cream. Cream or whipped cream may be used for
the mixing, but many like this icing when made with lukewarm coffee. The
sugar and butter are creamed together thoroughly and then the cocoa and
vanilla are added, and lastly the cream or coffee. This is a good
imitation of German tree cake. The icing on tree cake is an inch thick,
and it is marked to represent the bark of a tree. The way it is served
is with a little green candy on it, and it is really very delicious
although extremely rich. The thicker or rather firmer this icing is, the
better.

EGGLESS, BUTTERLESS, MILKLESS CAKE

One package of seeded raisins, two cups of sugar, two cups of boiling
water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons
of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of
salt. Boil all together five minutes, cool, add one teaspoon of soda
dissolved in water, three cups of flour. Bake forty-five minutes, make
two cakes in layer pans.

APPLE JELLY CAKE

Rub one cup of butter and two cups of sugar to a cream, add four eggs,
whites beaten separately, one cup of milk, two teaspoons of
baking-powder and three and one-half cups of flour. Bake in layer tins.

*Filling.*--Pare and grate three large apples ("Greenings" preferred),
the juice and peel of a lemon, one cup of sugar and one well-beaten egg.
Put in ingredients together and boil, stirring constantly until thick.
Cool and fill in cake.

CREAM LAYER CAKE

Rub one cup of butter and two scant cups of sugar to a cream; the yolks
of four eggs beaten in well, add gradually one cup of milk and three
cups of sifted flour, and add three teaspoons of baking-powder in last
sifting; put whites in last. Bake in layers as for jelly cake. When
cold, spread with the following filling: Moisten two tablespoons of
cornstarch with enough cold milk to work it into a paste. Scald one-half
pint of milk with one-half cup of sugar and a pinch of salt. Beat the
yolks of two eggs light; add the cornstarch to this, and as soon as the
milk is scalded pour in the mixture gradually, stirring constantly until
thick. Drop in one teaspoon of sweet butter, and when this is mixed in,
set away until cool. Spread between layers.

COCOANUT LAYER CAKE

Rub to a cream one-half cup of butter and one and one-half cups of
pulverized sugar. Add gradually three eggs, one-half cup of milk and two
cups of flour, adding two teaspoons of baking-powder in last sifting.
Bake in layers.

*Filling.*--One grated cocoanut and all of its milk, to half of which
add the beaten whites of two eggs and one cup of powdered sugar. Lay
this between the layers. Mix with the other half of the grated cocoanut
five tablespoons of powdered sugar and strew thickly on top of cake,
which has been previously iced.

CHOCOLATE LAYER CAKE

Stir one scant half cup of butter to a cream with one cup of sugar. Add
alternately one-half cup of sweet milk, yolks of two eggs which you have
previously beaten until quite light, add whites of two, and one-half cup
of sifted flour. Make a custard of one-half cup of milk, with one cup of
grated chocolate, one-half cup of granulated sugar; boil until thick,
add the yolk of one egg, then remove from the fire; stir until cool, add
this to the cake batter, add one and one-half cups of sifted flour, two
teaspoons of baking-powder and one of vanilla flavoring. Bake in layers
and ice between and on top with plain white icing flavored to taste. You
may substitute almond or colored icing.

CARAMEL LAYER CAKE

Place one-half cup of sugar in pan over fire. Stir until liquid smokes
and burns brown. Add one-half cup of boiling water and cook into syrup.
Take one cup butter, one and one-half cups of sugar, yolks of two eggs,
over one cup of water and two cups of flour. Beat all thoroughly. Add
enough of the burnt sugar to flavor, also one teaspoon of vanilla,
another half cup of flour, two teaspoons of baking-powder and whites of
two eggs. Bake in two layers, using remainder of burnt sugar for icing.

HUCKLEBERRY CAKE

Stir to a cream one cup of butter and two cups of powdered sugar and add

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