COFFEE CAKE.
Prepare the same as white bread, using less flour, and add a few well beaten eggs, the grated rind of several lemons and oranges, or flavor with nutmeg, dried fruit, vanilla, mace or bitter almonds. Serve with fresh, sweet milk, or with scalded milk, as a whole meal for supper.
All breads and cakes made with yeast are more nutritious and wholesome when stale, on account of the evaporation of water and the changes which take place in the bread. They should be kept in tins with holes on all sides, to allow a perfect circulation of air. The tins should be placed in the sunlight, or on a high, dry place near a stove. In many foreign countries pompernickle is kept for many months during the winter by placing it on top of high stone ovens near the ceiling. It finally assumes a sweet taste similar to that of nuts.
RAW BREAD.
Grind your wheat, rye or corn in an old-fashioned stone burr mill, and partake of it at each meal instead of bread. This is less expensive than the so-called “unfired bread”. Not more than one to three tablespoonfuls should be consumed at each meal.
Plain cake, coffee cake, fruit tarts and fruit pies are more wholesome than cakes that are prepared with large amounts of sugar or frosting. Whipped cream and fruits are good additions to cake, if agreeable. Light desserts in the form of cake or pudding are more wholesome if eaten at the beginning of a meal or else be served after soup or salad.
TOASTS.
WATER TOAST.
Use zwieback, or toast some stale white bread over the open fire. Lay on a plate and pour over it quickly boiling water, slightly salted, and drain off at once. Serve plain, or spread with sweet butter, or the yolk of an egg.