The preparation and baking are just the same as given under [No. 17], Cherry Cake.
No. 21—POPPY SEED CAKE.
- Yeast dough like [No. 8]
- 2 lbs. of poppy seed
- 3 juicy pears
- ¼ lb. of sugar
- 3 eggs
- ⅛ lb. of butter
Preparation: The dough is prepared according to No. 8 and spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The poppy seed is scalded and the water drained off. The pears are peeled and grated into the poppy seed, sugar and eggs are mixed in. Spread the poppy seed mixture thick on the dough, sprinkle melted butter on and bake ¾ hour.
No. 22—HUCKLEBERRY CAKE.
Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16.
No. 23—ONION CAKE.
- Yeast dough like [No. 8]
- 6 peeled onions
- 2 sweet-sour apples
- ¼ lb. of sugar
- ¼ lb. of butter
Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in ⅛ lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples ¼ inch thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color.