ENGLISH BATH BUNS
Melt four ounces of butter and then place in a mixing bowl and add
One-half cup of sugar,
One cup of scalding milk, cooled to 80 degrees.
Then add
Two well-beaten eggs,
One teaspoon of salt,
ne-half yeast cake.
Stir to thoroughly mix and then add four cups of flour and work to a smooth elastic dough. Grease the mixing bowl well [pg 19]and then put in the dough. Press down well and then turn over. Cover and set to rise for four hours, then turn on a moulding board and knead for two minutes. Cut into pieces for biscuits. Roll between the hands into round balls and then cover and let set on the moulding board for ten minutes. Now press flat with the hands and let rise on a well-greased baking sheet. Let rise for thirty minutes, then brush with a mixture of
Four tablespoonfuls of syrup,
Two tablespoonfuls of water.
Bake in a hot oven for fifteen minutes.
PLAIN BUNS
Weigh out eighteen ounces of dough and divide into one dozen pieces. Mould into balls and let spring for ten minutes. Now [pg 20]mould up nice and round and then set close together on a well-greased pan. Let rise for thirty-five minutes, and then brush the tops with egg and water; wash and dust lightly with sugar. Bake for eighteen minutes in a hot oven. A small pan of boiling water may be placed in the oven when baking these rolls.
For variety's sake, part of the dough may be baked plain. To the balance add caraway seeds, a little citron, nutmeg or a few currants. If carefully baked and cooled, these rolls may be stored in an air-tight box and they will keep for several days. To reheat, place in an oven with a pan of boiling water for ten minutes to freshen.
Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with small paint brush.
STICKY CINNAMON BUNS
Scald one cup of milk and then place
Four tablespoonfuls of shortening,
One-half cupful of sugar,
One teaspoonful of salt
in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening. Cover and let rise three and one-half hours. Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using [pg 21]about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes.
To prepare the pan for the cinnamon buns:
Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan. Place buns in pan and let rise for one hour in a warm place, then bake in a moderate oven for thirty-five minutes.
Now for the trick. When the buns are baked, brush the pastry board with shortening, then place
Two tablespoonfuls of brown sugar,
One tablespoonful of water
in a saucepan, mix thoroughly, and then bring to a boil. Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brushing the bottom with the syrup, as brushing the candied part of the buns prevents it from hardening. Let cool and then use.
fully handled, is apt to produce heavy, moist cakes that lack the light, velvety texture which makes cake a success.
The addition of nuts, cake crumbs and fruit will afford a large variety.
A sponge dough is necessary for successful results.
RUSSIAN RUSK
Prepare the dough as for brioche, adding one cupful of finely shredded almonds when ready to mould for the pan. Use a long narrow pan to bake loaf in. When baked, cool and then cut in one-inch slices and toast light brown in the oven.
[pg 27]SPANISH BUN
Scald one cupful of milk and then cool to 80 degrees Fahrenheit and pour in a bowl and add
Three tablespoonfuls sugar,
One-half teaspoonful salt,
One yeast cake dissolved in four tablespoonfuls cool water,
Three cupfuls of flour.
Beat for five minutes with a spoon and let rise for two hours. Now cream
One and one-quarter cupfuls sugar,
One-half cupful of shortening
until very light and creamy and then drop in, one by one, three eggs, beating the eggs for three minutes. Add this to the yeast-raised dough, together with one cupful of sifted flour. Beat with a wooden spoon for fifteen minutes and then pour into a greased and floured pan, filling the pan half full. Put the raisins on the top and then cover and let rise until it fills the pan almost to the edge. Bake in a moderate oven for fifty-five minutes and then cool and ice.
BABAS
Prepare dough as for brioche and, when ready to pan, mould into loaf shape adding nuts and finely shredded citron. Place in well-greased Boston brown-bread mould; let rise for one hour. Bake in moderate oven forty-five minutes. Then begin to baste the Baba with syrup made from
One cupful syrup,
One-half cupful water,
One tablespoonful vanilla,
One teaspoonful mace.
Cook syrup ten minutes before using to baste the Baba, and bake until the syrup is absorbed, then turn on plate.
[pg 28]ANISE SEED RUSK
One tablespoonful of anise seed,
One-half cupful finely shredded citron.
Add the above ingredients to the brioche dough; mould and bake as for Russian rusk. These crisp slices will keep for a long time if placed in an air-tight box.
This dough may be used for the old English crull cakes, which is nothing more than a doughnut. Prepare a dough as for a brioche and when ready for the pans turn on a molding board. Roll out one-quarter inch thick; cut with doughnut cutter. Set on cloth to rise for fifteen minutes. Stretch to shape and fry in hot fat until golden brown. Roll in pulverized sugar and cinnamon.
These doughs may be moulded in wreaths, crescents and bowknots. When risen, wash with egg wash, then sprinkle with granulated sugar and chopped nuts and then bake in moderate oven.
INDIAN GRIDDLE CAKES
One cupful cornmeal,
One cupful flour,
One teaspoonful salt,
Three level teaspoonfuls of baking powder,
Two tablespoonfuls of syrup,
One tablespoonful shortening,
One egg,
One and one-quarter cups of milk.
Beat hard to mix and then bake on a hot griddle.
GRIDDLE CAKES
To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight. Don't you remember the brownstone crock that [pg 29]was kept in the pantry and each time it was left with just enough of the mixture to start a new batter? The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup. The mixture was beaten and then the griddle was put on to heat. Sometimes it was a soapstone or a heavy iron griddle. When well heated it was rubbed with a piece of cut turnip or potato. The batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again.
To make perfect buckwheat cakes you must first of all obtain a stone-ground flour, and then it must be blended in proportion. Good, lively yeast is added, and if milk is used for the mixing it must be scalded and then cooled before using. To prepare the flour for the mixing:
Three pounds of buckwheat flour,
One and one-half pounds of wheat flour,
One pound of corn flour,
One ounce of salt,
One-half ounce of baking soda.
Sift twice to thoroughly mix and then place in a dry container and the flour is then ready to use.
BUCKWHEAT CAKES
Scald and then rinse out with cold water a large stone crock. Pour in one cupful of scalded and cooled milk and
One and one-half cupfuls of water, 80 degrees Fahrenheit,
Two tablespoonfuls of sugar.
Crumble in one-half of an yeast cake and stir until dissolved, then add three cupfuls of the prepared buckwheat flour. Beat to thoroughly mix and then cover and set aside overnight to rise. In the morning add sufficient lukewarm water to bring the [pg 30]mixture to a pouring consistency. This usually requires about one cupful. Add two tablespoonfuls of syrup. Beat hard for three minutes and then let stand in a warm place while the griddle is heating, then bake.
RICE GRIDDLE CAKES
Rice griddle cakes may be prepared as follows: Wash one-half cup of rice in plenty of water and then place in a saucepan and add three cupfuls of water. Cook until the water is absorbed and the rice is soft. Let cool. Now place in a crock
Two and one-half cupfuls water, 80 degrees Fahrenheit,
Two tablespoonfuls sugar,
One-half yeast cake.
Stir until dissolved and then add
The prepared rice,
Three cupfuls white flour,
One-quarter teaspoonful baking soda.
Beat to mix and then cover and set aside to rise overnight. In the morning add sufficient lukewarm water to make a pouring batter, adding two tablespoonfuls of syrup and one teaspoonful of salt. Beat very hard and then set in a warm place while the griddle is heating.
The use of a small amount of baking soda as given in above recipes is for the purpose of neutralizing the slightly acid flavor of the buckwheat—a flavor to which many folks object.
Either of above mixes may be baked in a waffle iron instead of using the griddle. Try it some morning for the sake of variety. Use salad oil in a new sewing-machine oil can to grease waffle iron.
Almost everyone loves good sweet butter on the hot cakes in the morning. At the present prices of butter the frugal housewife looks upon the fast disappearing pat of butter with alarm. Now try this and save the butter and yet give the [pg 31]folks the butter flavor upon their cakes; place two tablespoonfuls of butter in a pitcher which will hold a cupful of syrup. Add the syrup and then place the pitcher in a pan of warm water and set on the stove to heat. Beat constantly until the butter melts and produces a creamy mix.
Stale bread may be crumbled or soaked in cold water pressed dry and used in place of rice or cornmeal. So may oatmeal or other leftover breakfast cereals, as well as mashed potatoes, be used. Reserve about one cupful of the yeast batter to start the next batter. Use this starter in place of the yeast. Renew the yeast mix every fifth morning.
A word about the griddle may not come amiss. The old-fashioned iron or soapstone may be used and will give good results. Aluminum griddles do not require greasing.
BREAD GRIDDLE CAKES
Try these cakes some morning when the folks are tired of the usual breakfast dishes. Place in a pitcher overnight
Two cups of buttermilk or sour milk,
One cup of water,
Two cups of bread crumbs.
Let stand in the kitchen in a cool place. Do not put in the icebox. In the morning add
One teaspoonful baking soda
dissolved in
Three tablespoonfuls of water.
Beat to thoroughly mix and then add
Two tablespoonfuls syrup,
Two tablespoonfuls shortening,
One teaspoonful salt,
One and one-half cups flour,
Two teaspoonfuls baking powder.
Beat hard to mix and then bake on a hot griddle.
[pg 32]CORNMEAL GRIDDLE CAKES
Scald one cup of cornmeal with two cups of boiling water, and then let cool. Now add
One and one-half cupfuls water, 80 degrees Fahrenheit,
Three tablespoonfuls of syrup,
One teaspoonful of salt,
One-quarter yeast cake,
Two cupfuls flour,
One-quarter teaspoonful baking soda.
Beat hard and then let rise overnight; then prepare as for buckwheat cakes.
Modern methods have eliminated the yeast and substituted baking powder, thus making a quicker mix. To prepare buckwheat cakes with baking powder, prepare a blend of flour as follows:
Two pounds of buckwheat,
One pound of wheat flour,
One cupful cornmeal,
One ounce of salt,
Three ounces of baking powder,
One-quarter ounce baking soda.
Sift three times to mix and then place in a dry container and use as required.
HOW TO BAKE THE PANCAKE
Use a frying-pan that is perfectly flat; the iron ones are best, as they hold the heat longer and can be regulated so that the cake will not burn.
[pg 33]PANCAKES FOR TWO
Yolk of one egg,
Two tablespoonfuls sugar or syrup,
One cupful milk,
One tablespoonful shortening,
One teaspoonful salt,
One teaspoonful vanilla or nutmeg,
One and one-quarter cupfuls flour,
Two level teaspoonfuls baking powder.
Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and then fold in the stiffly beaten white of egg. Pour the mixture into a pitcher and then place two tablespoonfuls of shortening in a frying pan. When smoking hot pour in just sufficient batter to cover the bottom of the pan. When it begins to bubble turn the cake over and bake on the other side. Lift and spread lightly with jelly or roll, or use the following mixture:
Three tablespoonfuls butter,
One-half cupful of XXXX sugar,
Cream well, and then add
One tablespoonful lemon juice,
One tablespoon boiling water.
Beat to blend.
PLAIN PANCAKES
Place in a bowl one quart of milk and then add
Two eggs,
One-half teaspoonful nutmeg,
Five cupfuls sifted flour,
Four tablespoonfuls syrup,
Five level teaspoonfuls baking powder.
Beat to mix and then bake. To insure sufficient cakes use two pans for cooking or bake on a griddle.
[pg 34]PANCAKES AU FAIT
One cupful milk,
Two eggs,
One and one-half cupfuls flour,
Two teaspoonfuls baking powder,
Two tablespoonfuls shortening,
One-half teaspoonful nutmeg.
Beat to mix. Now prepare
One-half cupful of nuts, chopped very fine,
One dozen maraschino cherries, well-drained and chopped fine.
Mix well and then pour pancake in hot pan and sprinkle with the above mixture.
Let bake and then lift. Spread with honey and dust with pulverized sugar. Roll and garnish with maraschino cherry.
FRENCH PANCAKE
One egg,
One-quarter cupful milk.
Beat to mix and then add
One-half cupful flour,
One-half teaspoonful salt,
One teaspoonful baking powder.
Beat well to thoroughly mix and then pour in a hot pan containing three tablespoonfuls of shortening: pour just enough to barely cover the bottom of the pan. Cover the pan with a hot lid. Let the cake bake. When ready to turn slip the cake on the hot lid and invert, returning the cake to the pan. Spread with sugar and cinnamon. Bar le duc or currant jelly may be used to spread on the cakes. Fold like an omelet and place a spoonful of jelly on top. Serve. This will make two large pancakes.
[pg 35]IRISH PANCAKES
One cupful mashed potatoes,
Two cupfuls flour,
One teaspoonful salt,
Three teaspoonfuls baking powder,
Two eggs,
One cupful milk,
Four tablespoonfuls syrup,
One and one-half teaspoonfuls nutmeg.
Beat to thoroughly mix and then bake on a griddle. Spread with butter and sugar.
BELGIUM PANCAKES
Two cupfuls of unsweetened thin applesauce,
One well-beaten egg,
Three tablespoonfuls syrup,
Two and one-half cupfuls flour,
Three teaspoonfuls baking powder,
One tablespoonful shortening,
One-half teaspoonful cinnamon.
Beat to mix and then bake in the usual manner. Serve with butter and syrup.
WAFFLES
Waffles are made from a thin batter and are baked in a well-heated waffle iron. Many failures to make good waffles are due to the fact that the iron is not sufficiently hot. The iron must be thoroughly cleaned after each baking. Place the iron on the range to heat, turning it several times.
Try this method in greasing the iron. Purchase a large-sized sewing machine oil-can, wash well in plenty of hot water and soap, then rinse thoroughly and dry. Now fill with a good salad oil and when the iron is heated, oil it on both sides. Now you are ready to bake the waffles. Reverse the iron, having [pg 36]the hot side on top, and pour in the batter and then bake about three minutes, reversing the iron once.
When the waffles are baked remove from the iron and then oil and reverse it again, putting the side that was next to the fire on top and then pour in the batter, close and bake as before.
QUICK BREADS
Quick breads include griddle cakes, waffles, muffins, Sally Lunns, shortcakes and biscuits. These doughs are made light or leavened by the use of eggs, baking soda, baking powder and steam created in baking and by air beaten into the mixture. Their entire success depends upon the careful measurement of ingredients, the mixing and the baking. Using all water in place of milk or equal parts of milk and water will give splendid results.
GRIDDLE CAKES
Place the griddle on the range to heat slowly, while mixing the batter.
Place in a bowl or a flat, wide-mouthed pitcher
One cupful milk,
One cupful water,
One teaspoonful salt,
One tablespoonful syrup,
Two and one-half cups of flour,
Two tablespoonfuls shortening,
Four level teaspoonfuls baking powder.
Beat to mix to a smooth batter. This amount of batter will make hotcakes for four persons. For larger amounts, multiply. One egg may be used for every two cupfuls of flour.
Test the griddle by dropping a few drops of water on it; if the water boils, the griddle is sufficiently hot to bake with. Aluminum griddles do not require any grease. Rub with a clean cloth dipped in salt. Grease iron griddles slightly. Pour [pg 37]on the batter; just as soon as the cakes begin to form air bubbles slip a cake-turner under the cakes and turn them.
Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough. Never turn a griddle cake twice—this makes them heavy. Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk. Discard the baking powder and use one level teaspoonful of baking soda for each cup of sour milk. One egg and two cupfuls of water may be used in place of two cupfuls of milk.
WAFFLE BATTER
One cup of milk,
One cup of water,
One egg,
One teaspoonful of salt,
Two and one-quarter cupfuls flour,
Three teaspoonfuls baking powder,
One tablespoonful syrup,
Two tablespoonfuls shortening.
Beat to a smooth batter in a wide-mouthed pitcher. One-half of this amount for two people.
Cold boiled rice, hominy, oatmeal and stale bread that has been soaked in cold water and then pressed dry and rubbed through a sieve may be added to the griddle cakes and waffle batters.
MUFFINS
Muffins are made from a drop batter and may be baked in rings, on a griddle, in muffin pans or in custard cups. To bake the muffins in rings on a griddle upon the top of the stove—grease the griddle well, and also have the rings well greased. Put [pg 38]the griddle on to heat when starting to mix the drop batter and keep the rings cool until ready to bake.
Place in a bowl or pitcher
One and one-half cupfuls of milk or equal parts of milk and water,
One egg,
One teaspoonful salt,
Two tablespoonfuls syrup,
Two tablespoonfuls shortening,
Two and three-quarters cupfuls flour,
Five level teaspoonfuls baking powder.
Beat this mixture smooth and then place the rings on a hot griddle and half fill with the drop batter. When well risen and nearly dry, turn over, using the griddle-cake turner to turn the muffins and rings. Bake on the other side. It will require about eighteen minutes to bake these muffins. Tear them apart, butter and serve them at once.
To bake muffins in pans or custard cups, grease the pans or cups well and half fill with the drop batter and then bake in a hot oven for fifteen minutes.
OATMEAL MUFFINS
Put two cups of oatmeal through the food chopper into the mixing bowl and then add
One and one-half cups of sour milk,
One teaspoonful baking soda dissolved in one tablespoon of cold water,
One-half teaspoon salt,
Four tablespoonfuls syrup,
Two tablespoonfuls shortening.
One cup of sifted flour.
Beat to mix and then pour into well-greased muffin pans and bake in a hot oven for twenty minutes.
[pg 39]SOUR MILK GEMS
One and one-quarter cups sour milk,
Two tablespoonfuls shortening,
One teaspoonful soda,
One teaspoonful salt.
Mix to thoroughly blend and then add
One cupful white flour,
One and one-half cupfuls graham flour.
Two teaspoonfuls baking powder.
Beat to thoroughly mix and then bake for eighteen minutes on well-greased muffin pans.
BRAN MUFFINS
Two and one-half cups of bran,
One and one-half cups of flour,
One teaspoonful salt,
Four tablespoonfuls syrup,
Two tablespoonfuls shortening,
One egg,
One and three-quarter cups of buttermilk,
One teaspoonful soda.
Dissolve the soda in the buttermilk and then beat to mix. Fill into well-greased muffin pans and bake in a moderate oven for twenty-five minutes. Toast the left over muffins.
ENGLISH MUFFINS
Place in a mixing bowl
Two and one-half cups flour,
One teaspoon of salt,
Two tablespoons of sugar,
Two teaspoons of baking powder.
Sift to thoroughly mix, then add
One and one-half cups of sour milk,
One teaspoon of baking soda.
Dissolve the baking soda in the milk and then mix thoroughly by heating hard. Now place well-greased muffin rings on well-greased hot griddle. Fill the rings half full and bake slowly for fifteen minutes. Turn with a cake-turner when the inner side is nicely browned.
NUT GINGER MUFFINS
Place in a mixing bowl
One-half cup of brown sugar,
One cup of molasses,
One-half cup of water,
One teaspoon soda,
Two teaspoons ginger,
One teaspoon cinnamon,
One-half teaspoon allspice,
Six tablespoonfuls shortening,
One egg,
Three cups of flour,
Two teaspoons baking powder,
One-half cup finely chopped peanuts.
Beat thoroughly to mix and then fill into well-greased and floured muffin pans, filling the pans little more than half full. Bake in a moderate oven for twenty minutes. This amount will make about eighteen muffins.
HONEY AND NUT BRAN MUFFINS
Place in a mixing bowl
One-half cup of honey,
One teaspoon of baking soda,
One teaspoon of salt,
Two cups of bran,
One and one-half cups of flour,
Three-quarters cup of finely chopped nuts.
One and one-half cups of milk,
One egg.
Beat hard and thoroughly mix and then bake in well-greased muffin pans in hot oven for twenty-five minutes. Serve with strawberry, orange or pineapple marmalade.
SALLY LUNNS
Sally Lunns are made from a drop batter and are usually baked in deep layer-cake pans. To serve cut in wedge-shaped pieces—like pie—and then split and butter and cover with a napkin. Serve at once.
Place in a bowl
One-half cupful sugar,
Four tablespoonfuls shortening.
Cream until light and then add
One egg,
One and one-half cupfuls of equal parts milk and water,
Three cupfuls flour,
Five level teaspoonfuls baking powder.
Beat to a smooth batter and then pour into well-greased pans and bake for twenty-five minutes in a moderate oven. When nearly baked brush the tops quickly with milk and sprinkle well with granulated sugar. One-half cup of finely chopped citron or seeded raisins may be added if desired.
ST. NAZAIRE BUNS
Prepare the dough as for cinnamon buns and when ready to turn on the moulding board add
One cupful of finely shredded citron,
One-half cupful of brown sugar,
One cupful of seeded raisins.
Work well to distribute the fruit and then form into a long roll three inches thick. Cut off pieces about one and one-half ounces and form into buns. Let rest for fifteen minutes and then roll into round buns and place in a well-greased baking pan [pg 22]and let rise for thirty minutes. Make a hole in the centre of each bun with a small wooden stick and wash the buns with egg and milk. Bake in a moderate oven for twenty minutes. Cool, and then fill the centre with jelly, and ice with water icing.
PINWHEELS
Prepare the dough and roll as for cinnamon buns; cut in slices one-half inch thick; place inch apart in well-greased baking sheet, let rise twenty-five minutes, brush with egg wash; sprinkle with finely chopped peanuts and bake in moderate oven twenty minutes.
CINNAMON CAKE
You can use part of the dough for cinnamon cake. Cut the dough into pieces and then roll out three-fourths of an inch thick. Place in pans, stretching and rolling the dough to fit pan. Brush with shortening and then cover with crumbs, made as follows:
Six tablespoonfuls of flour,
Four tablespoonfuls of brown sugar,
Two tablespoonfuls of shortening,
Two teaspoonfuls of cinnamon.
Rub the mixture until crumbly and then spread as directed. Let rise thirty-five minutes, bake in hot oven fifteen minutes.
COCOANUT ICING
One-half cupful of confectioner's sugar,
One-half cupful of cocoanut,
Sufficient hot water to moisten.
Spread on the buns with a spatula.
[pg 23]COCOANUT BUNS
Prepare the dough just the same as for cinnamon buns and when ready to turn on a moulding board add
One cupful of cocoanut,
Three tablespoonfuls of shortening.
Knead to mix and then work the dough into a long roll about three inches thick and then break into pieces the size of a large egg. Now mould until round and then let rise on the board for ten minutes. Mould again, shaping oblong. Place on a well-greased pan and brush the buns with melted shortening. Let rise for thirty minutes and then bake in a hot oven and ice with cocoanut icing.
ALMOND COFFEE CAKES
Prepare the dough as given in the recipe, using the balance left for either cinnamon or cocoanut buns. When ready to turn on a moulding board cut the dough in half and roll each piece out one-quarter of an inch thick. Spread with shortening and then lightly with brown sugar and with one-half cupful of finely shredded almonds or peanuts. Roll like a jelly roll. Press flat with a rolling pin until just one inch thick. Cut in pieces six inches long and then place in a well-greased baking pan and let rise thirty-five minutes. When ready to bake, cut a gash three inches long on each cake. Wash with egg and milk and strew with finely shredded almonds. Bake in a moderate oven for twenty-five minutes. Ice with water icing.
HOW TO MAKE YEAST-RAISED CAKE
Scald one cupful of milk and add one-half cupful of cold water. Cool the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one teaspoonful of salt. Crumble one [pg 24]yeast cake in the mixture and stir thoroughly until the yeast is dissolved. Now add four cupfuls of sifted flour and beat to a light batter. Cover, and set in a place free from drafts, where it will be kept warm in a temperature of 80 degrees and let raise for three hours. Now beat the dough with a spoon and let raise again for three-quarters of an hour. Now, while the dough is raising last time, place one cupful of sugar and one-half cupful shortening in a bowl and cream until light and frothy. Add two eggs, one at a time, and beat until very light. When the dough is ready, add the sugar, eggs, shortening and one and one-half cupfuls of flour; beat this mixture with spoon for twelve minutes until thoroughly mixed. Now pour in prepared mould filling the mould half full. Set in warm place, with a temperature of about 80 degrees Fahrenheit, to raise for one and one-quarter hours or until the mixture fills the mould. Bake in a moderate oven for three-quarters of an hour.
Remove the cake from the mould and cool on a wire rack. This cake may be iced or served plain; or chopped nuts, raisins or citron may be added to the dough with the sugar and eggs.
To prepare the pans: Grease them thoroughly, then coat them with finely chopped nuts or fine cake crumbs before pouring in the dough.
BRIOCHE
Brioche is a French sweet bread and while different authorities do not agree as to both the consistency and methods, without doubt these cakes figure largely in French cuisines.
One French bakery prepares the brioches in loaf form and when cold it is cut in slices and steeped in orange syrup. Then again the brioche is spread with jam and then covered with icing or the brioche may be steeped with prepared syrup and then dipped in a batter and fried golden brown in hot fat. Spread with jam and serve with orange or lemon sauce.
The actual preparation of the brioche involves very little trouble and can be made from bread dough on baking day. Now one point in making these sweet breads—there is just the same trick as in moulding the loaf of bread. One can learn by careful attention to details and with practice. Some stress may well be laid upon the lightness of the dough; for heavy, overrich dough that is poorly baked is injurious to health.
WATER ICING
Six tablespoonfuls of confectioner's sugar and sufficient water (boiling) to moisten.
BREST BREAD
Roll the dough into three strands about one inch thick and ten inches long. Fasten the three strands together and then braid. Place on a well-greased pan and let rise. Wash with egg and milk and then bake for twenty-five minutes in a moderate oven. Spread with jelly and then ice with water icing. Sprinkle with slightly browned cocoanut.
TO MAKE BRIOCHE USING BREAD DOUGH
When the bread is ready to put in the pan cut off one pound and place the dough in a bowl. Now place in a separate bowl
Yolks of two eggs,
One-half cup shortening,
Three-quarter cupful sugar.
Cream until light and frothy, then add the stiffly beaten whites of the eggs, also
One-half cup of milk,
Four cups of flour,
One pound piece of yeast raised dough.
Work or knead until smooth and elastic. Place in a greased bowl and let rise for three hours; now turn on board, divide into eight pieces and mould into balls. Cover and let rise for ten minutes. Now roll out one-half inch thick. Brush with shortening, strew with brown sugar and nuts. Roll like jelly roll and then flatten well with rolling pin. Place in a greased pan, cover and let rise for one-half hour. Now cut down the entire length of the dough, leaving two inches on each end. Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with sugar, then return to oven five minutes.
SWEET DOUGHS
In the days of long ago, yeast, ammonia, pearl ash, honey water and a treacle mixture were used to lighten cakes—before the time of dependable baking powder.
In Europe the housewife makes from bread dough delicious cakes with yeast. These provide splendid variety. They include savarins, babas, and yeast-raised fruit cakes.
Many women fail in making these delicious goodies because they do not realize that the addition of large amounts of sugar, fruit, shortening and eggs to yeast dough, unless careSALLY LUNN
Place in a mixing bowl
One cup scalded milk, cooled to 80 degrees,
One-half cup sugar,
Four tablespoonfuls of shortening,
One well-beaten egg,
One-half yeast cake crumbled in.
Beat to thoroughly blend, and then add
Two and three-quarter cupfuls of sifted flour,
One teaspoonful of salt.
Beat well, cover and let rise for three hours, beat again. Now grease thoroughly an oblong or round baking pan; take the Sally Lunn and beat for five minutes, pour into the prepared pan, having the dough fill the pan about one-half; let rise twenty minutes in warm place, bake in hot oven twenty-five minutes, then dust with sugar.
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