(Contributed)
Sift into one and one-half cupfuls of flour one-half cupful of corn-starch, one level teaspoonful of baking-powder and one-half teaspoonful of salt. Rub into this with the tips of the fingers one-third of a cup of butter and moisten with milk enough to make a soft dough. Divide the dough in halves and spread over the bottom of two tins. When done butter the cakes, sift over each powdered sugar, and put between them thin slices of peeled oranges.
German coffee cake (No. 1)
Two cupfuls of scalded milk, one cupful of water, one yeast-cake (one-cent size), one cupful of sugar, one-half cupful of butter, two eggs, a little salt.
Cream sugar and butter, add milk and yeast dissolved in the water, the salt and eggs, well-beaten. Thicken with enough flour to make a batter that can be stirred with a spoon. Beat well and set to rise for about three hours. When light, add enough flour to enable you to roll it out. Roll about an inch thick, and place in long, shallow pans. Set to rise. When light, drop over the top bits of butter about the size of a hickory-nut, and sprinkle generously with sugar and a little cinnamon. Bake about thirty minutes.
German coffee cake (No. 2)
To two cupfuls of soft bread sponge that has been allowed to rise, add one-half cupful of warm milk, a little salt, one-quarter cupful of melted shortening, two eggs, beaten with three-quarters of a cup of sugar. Add one-half grated nutmeg, some raisins or currants, and as much warmed flour as can be worked in with a spoon. Put it into a greased tin and let it rise. When very light, moisten the top with milk, sprinkle with sugar and cinnamon, and bake in a slow oven forty minutes. Cover with brown paper until almost done.
Potato cake
Two cupfuls of white sugar, one cupful of butter, four eggs, one-half cupful of milk, one cupful of potatoes, one teaspoonful, each, of cinnamon and cloves, one-half cup of chocolate, two cups of flour, two teaspoonfuls of baking-powder, one cup of almonds. Blanch and chop almonds; grate cold boiled potatoes; beat eggs separately, adding whites last. Bake in a shallow pan in a moderate oven, and cover with caramel frosting.