GERMAN COFFEE CAKE.—Next comes German coffee cake and rolls. I set the sponge with one cake of yeast as for bread and mix it the next morning with two cups of sugar, one tablespoonful of butter, two tablespoons of lard, three eggs, grated rind and juice of one lemon, a little nutmeg, a teaspoonful of salt, add two quarts of white flour, and knead with milk and water, not quite so stiff as for bread. Let it raise two hours after which put it in tins and let raise again; then melt butter and spread on coffee cake and sprinkle with sugar and cinnamon, and it is ready for the oven and ought to be quickly baked. From this dough you can bake quite a variety, for instance, one dozen rolls, two plain coffee cakes, one dozen raised doughnuts and one loaf cake. For the loaf cake you add one cupful of raisins, a little chopped citron, almond extract, one egg and a little butter, beat well with a spoon and fill in a sponge cake tin and let it raise before putting it in the oven to bake, then bake three quarters of an hour.—Mrs. John Bruegger. German Cookery demonstration.
RYE BREAD.—To one pint of water (luke warm) add one cake of yeast foam, one teaspoon salt, two tablespoons sugar, and one medium sized boiled potato. Mash this fine and mix with the salt and sugar in the water; let this stand until evening, then add enough well sifted flour to make a stiff batter. Set in a warm place to rise over night. Next morning add one quart of luke warm water, one heaping teaspoon salt, one quart of white flour, and two quarts of rye flour all well sifted, and work all together, then knead for ten minutes, adding a little flour from time to time until it ceases to stick to the fingers or mold board, then put into a large bread pan and set in warm place to rise again, until light, then knead again, and make into loaves. Put into well greased bread pans, let raise and bake from one to one and a half hours. When done take out and brush lightly with melted butter or drippings.—Mrs. George Bruegger.
WHITE BREAD.—Scald one pint of milk with three tablespoons of lard then put in bread pan with one quart of warm water; add two tablespoons sugar, two tablespoons salt. Stir in flour to make a thick batter one yeast cake that has been soaked well in water. I make sponge after dinner and let set till evening then mix into a large loaf; let stand till morning. Before breakfast knead into loaves. This will make from three to four loaves of bread.—Mrs. Southard.
GRAHAM BREAD.—Make the yeast sponge as above but add one half cup cooking molasses and a little more sugar. Do not make sponge too thick with white flour. Mix in evening, with graham flour but not quite as stiff as white bread. Graham bread is very slow to raise.
DATE BREAD.—One cup of chopped dates, two cups milk, one third cup sugar, one fourth yeast cake, one fourth cup luke warm water, one half teaspoon salt, five cups of sifted flour. Mix and knead like bread and bake in loaves.
POCKET BOOK ROLLS.—Warm one quart new milk, add one cup butter or lard, four tablespoons sugar and two well beaten eggs. Stir in flour enough to make a moderately stiff sponge. Add a small cup of yeast and set in a warm place to rise, which will take three or four hours, then mix in flour enough to make a soft dough and let rise again. When well risen dissolve a lump of soda, size of a bean, in spoon of milk and work into the dough and roll into sheets one half inch thick. Spread with butter, cut into squares and fold over, pocket book shape. Put in tins, let rise a while and bake.—Mrs. L. L. Lampman.
ROLLS.—Take two teacupsful of light sponge. Add to it one half cup shortening, one cup of sugar and two cups of warm water. Mix with flour and knead but do not make a very stiff dough. Let raise all day. In evening form rolls and let them raise all night. Bake in moderate oven.—Mrs. Harry Hanson.
RAISED BISCUITS.—One cup of flour scalded with generous pint of hot potato water. (Boil potatoes and drain water for this). When cold add one cake of yeast dissolved in luke warm water. Mix this at noon and let it stand, uncovered, until night, then add one pint of warm water and enough flour to make a light sponge, beating well. Let stand until morning in a warm place or in a covered bread pan well wrapped to retain the heat. Add to this sponge in the morning one small cup of sugar, two eggs and one half cupful lard and a generous tablespoon of salt. Mix stiff with flour. Let stand until light then knead well, let raise an hour and knead again and make into biscuits. Put in greased baking pans and let raise until very light. Bake in a moderate oven.—Mrs. George W. Newton.
ALMOND WREATH.—Two ounces of flour; two cakes of yeast; one pint of luke warm milk; a tablespoonful of salt. Mix into a light sponge and let it rise all night. In the morning add six ounces of butter and the same of pulverized sugar, six eggs, one pint of rich cream and enough flour to make a soft dough. Let it rise again until very light. Then roll out with few and swift strokes of the rolling-pin into a sheet less than half an inch thick and cut into strips. Braid these into a coronet about some round object in the center. Or you may make it into a round cake if you like. Shell half a pound of sweet almonds, blanch and shred them and dry in the oven for a few minutes. Then mix them with granulated and coffee sugar and cinnamon and strew over the cakes when you have washed the surface with white of egg to make the mixture stick. Bake in a moderate oven. This quantity will make at least six large cakes.
YEAST.—Three heaping tablespoons flour, two of salt, two tablespoons of sugar. Pour one dipperful of boiling water on this and add twelve mashed potatoes. Add cold water enough to cool for yeast. Add one yeast cake which has been soaked one half hour in tepid water. Use half of this for one baking.—Mrs. A. McKay.