MORAVIAN SUGAR CAKES
At 5 o'clock P.M. set a sponge or batter, consisting of 1 cup of mashed potatoes, 2 cups of sugar, 1 cup of sweet milk, scalded and cooled, ½ cake of yeast, dissolved in 1 cup of lukewarm water, 2 eggs ¾ cup of a mixture of lard and butter, add 3 cups of flour, beat well, stand in a warm place to raise; at 9 o'clock add about 6 cups of flour. Stand until morning in a warm place, near the range. The following morning turn out on a floured bake-board, roll out cakes one inch thick, place in pie tins, when ready for the oven; punch half a dozen small holes in the top of cakes, in which place small bits of butter. Sprinkle sugar over liberally and cinnamon if liked. Bake in a moderate oven.
MARY'S POTATO CAKES
- 1 cup freshly-boiled mashed potatoes.
- 1 cup scalded sweet milk.
- 1 cup sugar.
- Flour about 6 cups.
- 1 cake Fleischman's yeast.
- 2 eggs.
- ½ cup butter and lard mixed.
- ½ cup potato water.
At 7 o'clock in the morning Mary mixed a sponge consisting of a cup of mashed potatoes, 1 cup scalded milk, ½ cup sugar, 1½ cups of flour and the cake of Fleischman's yeast, dissolved in half a cup of lukewarm potato water. This was set to rise in a warm place near the range for several hours until light. Then she creamed together ½ cup of sugar, 2 eggs and ½ cup of butter and lard, or use instead the "Substitute for Butter." Added the creamed sugar, butter and eggs to the well-risen sponge and about 4½ cups of flour. Sift a couple of tablespoons of flour over top of sponge, and set to rise again about 1½ hours. When light, take cut pieces of the sponge on a well-floured bread-board, knead for a minute or two, then roll out with a rolling-pin inlo pieces about one inch thick, place in well-greased small pie tins, over which a dust of flour has been sifted, set to rise about 1½ hours. When light and ready for oven brush top with milk, strew crumbs over or brush with melted butter and strew sugar over top; after punching half dozen holes in top of each cake, bake in a moderately hot oven from 20 to 25 minutes until a rich brown, when cakes should be baked. Five potato cakes may be made from this sponge, or four cakes and one pan of biscuits if preferred. Use soft "A" sugar rather than granulated for these cakes, and old potatoes are superior to new. Or when these same cakes were raised, ready to be placed in the oven, Mary frequently brushed the tops of cakes with melted butter, strewing over the following: 1 cup of flour mixed with ½ cup of sugar and yolk of 1 egg, and a few drops of vanilla. This mixture rubbed through a coarse sieve and scattered over cakes Mary called "Streusel Kuchen."