AUNT SARAH'S "BREAD DOUGH" CAKE
- 1 cup bread dough.
- 1 egg.
- ½ cup soft A sugar.
- 1 tablespoon lard or butter.
- ¼ teaspoon soda.
When her bread dough was raised and ready to put in the pans she placed a cupful of it in a bowl and added the egg, sugar, butter, soda (dissolved in a little hot water); some dried raisins or currants, and just enough flour so it might be handled easily. Put in a small agate pan four inches deep, let rise until light, dust pulverized sugar over top and bake about 25 or 30 minutes in a moderate oven.
Double the materials called for, using 2 cups of well-risen bread dough or sponge, and you will have a good-sized cake.
GOOD, CHEAP DUTCH CAKES
To a bowl containing 1 cup of scalded milk, add 1 tablespoonful of lard and 1 cup of sugar. When lukewarm add 1 yeast cake (Fleischman's), dissolved in 1 cup of lukewarm water, and about 5 cups of good flour. Set to rise at night about nine o'clock, the next morning roll out pieces about one and a half inches thick, to fit in medium-sized pie tins. Set in a warm place to rise. When light, brush top with melted butter and strew sugar thickly over and bake from 15 to 20 minutes in a moderately hot oven. These cakes are inexpensive and good; no eggs or butter being used.