Preparation: Mix 2 cups of flour to a smooth batter with the lukewarm milk and the yeast dissolved in ¼ cup the lukewarm milk, then set to rise in a warm place. Mix in the melted butter, egg and salt and beat the batter 20 minutes, then add the rest of the flour. Roll out the dough to about ¾ inch thickness, cut out biscuits with a tumbler, fold them half over or leave them round, put them into floured or greased tins, set to rise and bake them to a nice color.
Remarks: If you wish sweet biscuits, stir in ½ cup of sugar. The dough must be beaten 20 minutes.
No. 8—COFFEE CAKE.
Enough for 2 Cakes.
- 3½–4 cups of flour
- 1 pt. of milk
- ¼ lb. of butter
- ¼ lb. of sugar
- 3 eggs
- 1 cent yeast
- ½ grated lemon rind
Preparation: The milk is made lukewarm and stirred to a smooth batter with 2¼ cups of flour, then the yeast dissolved in ¼ cup of lukewarm, milk is mixed in quickly and put in a warm place to rise. After the sponge has risen well, mix in the melted butter, sugar, grated lemon rind, the eggs and the rest of the flour, stir the dough thoroughly with a spoon. Butter 2 tins and put in the dough about 1 inch thick, then set to rise; after this strew on sugar, cinnamon and put on small pieces of butter and some chopped almonds. Bake in medium hot oven.
No. 9—STREUSEL COFFEE CAKE.
Preparation of the Streusel.
- A piece of butter the size of an egg
- ½ cup of flour
- 1¼ cups of sugar
- ½ cup of ground almonds
- Yeast dough like [No. 8]
- 1 tsp. of cinnamon
Preparation: The dough is prepared as given under No. 8, Coffee Cake. Instead of strewing on sugar, cinnamon and pieces of butter, you make sugar crumbs as follows: Melt the butter, mix flour, sugar, cinnamon and almonds with it and rub to crumbs with the hands. Sprinkle over the cakes before baking.