Bread, cakes, and biscuits

Coffee Bread. — Beat the yolks of five eggs till light with 4oz. of caster sugar, then stir to them the whites of the eggs whipped till stiff, and whisk it over boiling water or in the bain-marie till quite warm ; now lift it from the fire, and continue whisking it till it is quite cold ; then sift in lightly 4oz. of fine Viennese or Hungarian flour, and pour the mixture into a papered mould and bake in a moderate oven. As soon as it is ready, lift it out of the oven, remove the paper, and let it stand till cold. It may then be served as bread, or it may be sliced down in pieces the length of your finger and the width of two, carefully dried in the oven or over a slack fire till delicately browned on both sides, and served -as rusks. This kaffee brot is served abroad mostly as rusks or zwieback, as in that form it will keep good a long time if stored in airtight tins. Corn Bread (Indian). — Mix together half a pint of coarsely ground white Indian meal with a pint of milk, one whole egg, and a pinch of salt. Have ready a well-buttered tin about four inches across and three inches deep, and half fill it with the mixture, then bake in a tolerably hot oven for thirty or forty minutes, and serve at once on a napkin. It may, if preferred, be split and buttered, but always serve it very hot. Or : Corn Bread (Indian). — Mix together a quart of buttermilk (or sour milk), two eggs, three spoonfuls of butter, and a teaspoonful of saleratus. Now stir in enough corn meal to make a good thick batter, and bake in squares an inch thick. It takes half an hour in a hot oven. Melt a full ounce of butter in five gills of milk ; put into a basin two breakfastcupfuls of Indian meal, and stir into it loz. of caster sugar, a dessertspoonful of salt, and lastly the milk and butter, three eggs (whites and yolks well beaten separately), and a teaspoonful of bicarbonate of soda dissolved in a very little hot water. Sift 2oz. cream of tartar into a breakfastcupful of flour, and add this last of all to the mixture. Bake this all in a wellbuttered mould, in a steady oven, for about three-quarters of an hour, turn it out when done, and use at once hot. Remember in cutting any Indian corn bread always to keep the knife perpendicular, or it will crush and sadden the bread. Date Bread. — This is a form of cake-bread, and consists of milk-bread dough, into which any quantity of stoned dates have been worked ; it is baked in the usual way. A little fresh butter may be added with the dates, but no sugar is required, owing to the sugar in the dates. Diabetic Bread. — Mix together 4oz. almond flour, two tablespoonfuls of gluten flour, two teaspoonfuls of baking powder, loz. of butter previously creamed, and salt to taste ; then work in two whole eggs, one by one, beating each in well, and pour the mixture into a shallow pan and bake for twenty minutes. Or : Mix 4oz. almond flour, two tablespoonfuls of specially ground bran, loz. creamed butter, two teaspoonfuls baking powder, one egg, and about a tablespoonful of milk. Either of these two breads, if cut into rusks as in the recipe for coffee bread, and baked on both sides, make excellent biscuits.