The plain coffee cakes described in the
preceding receipt are the same that hotel
pastry cooks call rusks. They are not
Bo easy to raise and bake perfectly as
plain rolls, but where they are made in
perfection and nicely brushed over with
Byrup when done they are extremely
popular as a lunch with coffee or milk;
but Btill more of a favorite is this variety,
called French. The same dough answers;
the difference is in making out, as these
have the dough brushed between with a
very little melted lard and rolled up so
that the cakes when baked will pull apart
in flakes and strings. The same as in
making split rolls. Wherever the butter
touches, the roll will come apart after
baking, these cakes having the whole
sheet of dough slightly brushed over
with lard or butter and folded upon itself
without further kneading, will produce
the layers and flakes in the cake. These
are made in the shape of a large pretzel,
raised, baked, brushed over with syrup
and one, weighing about the same as one
and a half of the others, served to an or-
der. When a still richer kind is wanted
aise the following ingredients:
1 pound light dough — 2 heaping cups.
6 ounces butter — ^nearly a cup.
4 tablespoons sugar.
6 yolks and 1 whole egg.
^ cup milk.
6 cups flour.
Flavoring✪ French Coffee Cakes.
If for ladies' luncheon or afternoon tea
take the dough from the breakfast rolls,
and, six houra before the cakes or rusks
will be wanted place it in a pan with the
batter, sugar, and milk and proceed ac-
cording to the directions given already
for coffee cakes. The best flavoring to
put in this dough is the grated rind of a
lemon and half the juice.
Cost of material for the richest vari-
ety— dough 3, butter TO, sugar 3, eggs
8, flour 3, milk and flavoring 3; 30 cents
for 3 pounds or about 24 rusks, b'lns,
twists or coffee cakes, according to size.
264 -Cheapest Coffee Cake.
2 pounds light bread dough — 4 cups
large.
4 ounces sugar — J cup.
4 ounces butter or lard — J cup
1 egg✪ Cheapest Coffee Cake. (Net essential.)
Take the dough at noon and mix in the
ingredients all slightly warm. Knead it
on the table with flour sufiScent, Set to
rise until 4 o'clock. Knead it again by
poreading it out on the table with the
Lnuckles, folding over and repeating.
Roll it out to sheets scarcely thicker
than a pencil, place on baking pans,
brush over with either water or melted
lard or milk. Rise about an hour.
Score the cakes with a knife point as you
put them in the oven to prevent the crust
puflfing up. Bake about 15 minutes.
One of the attractions of this plain
cake is the powdered cinnamon and su-
gar sifted on top after baking, the cake
being first brushed with sugar and water.
Cut in squares if not baked in sheet
cakes of right size for sale alrej^dy.
Cost of material — dough 5, sugar 4,
lard 5, egg, flour, cinnamon, 4; 18 cents
for 3 pounds — enough for 8 five cent
sheets or 36 round plain buns.
265— Stollen or Picnic Bread.
IJ cups water or milk.
■J cup yeast.
1 teaspoon salt
4 tablespoons sugar.
J cup butter.
2 eggs.
1 nutmeg.
1 cup raisins
GOOKINO FOR PROFIT.
81
1 cup currants.
Flour to make soft dough✪ Stollen or Picnic Bread — 3 pounds.
Page 86 · 3 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The plain coffee cakes described in the preceding receipt are the same that hotel pastry cooks call rusks. They are not So easy to rraise and bake perfectly as plain rolls, but where they are made in perfection and nicely brushed over with syrup when done they are extremely popular as a lunch with coffee or milk; but Still more of a favorite is this variety, called French. The same dough answers; the difference is in making out, as these have the dough brushed between with a very little melted lard and rolled up so that the cakes when baked will pull apart in flakes and strings. The same as in making split rolls. Wherever the butter touches, the roll will come apart after baking, these cakes having the whole sheet of dough slightly brushed over with lard or butter and folded upon itself without further kneading, will produce the layers and flakes in the cake. These are made in the shape of a large pretzel, raised, baked, brushed over with syrup and one, weighing about the same as one and a half of the others, served to an order. When a still richer kind is wanted aise the following ingredients:
1 pound light dough — 2 heaping cups.
6 ounces butter — ^nearly a cup.
4 tablespoons sugar.
6 yolks and 1 whole egg.
^ cup milk.
6 cups flour.
Flavoring.
If for ladies' luncheon or afternoon tea take the dough from the breakfast rolls, and, six hours before the cakes or rusks will be wanted place it in a pan with the batter, sugar, and milk and proceed ac-
cording to the directions given already for coffee cakes. The best flavoring to put in this dough is the grated rind of a lemon and half the juice.
Cost of material for the richest variety— dough 3, butter 10, sugar 3, eggs 8, flour 3, milk and flavoring 3; 30 cents for 3 pounds or about 24 rusks, b'lns, twists or coffee cakes, according to size.
264 -Cheapest Coffee Cake.
2 pounds light bread dough — 4 cups large.
4 ounces sugar — J cup.
4 ounces butter or lard — J cup
1 egg. (Net essential.)
Take the dough at noon and mix in the ingredients all slightly warm. Knead it on the table with flour sufiScent, Set to rise until 4 o'clock. Knead it again by poreading it out on the table with the Lnuckles, folding over and repeating. Roll it out to sheets scarcely thicker than a pencil, place on baking pans, brush over with either water or melted lard or milk. Rise about an hour. Score the cakes with a knife point as you put them in the oven to prevent the crust puflfing up. Bake about 15 minutes.
One of the attractions of this plain cake is the powdered cinnamon and sugar sifted on top after baking, the cake being first brushed with sugar and water. Cut in squares if not baked in sheet cakes of right size for sale alrej^dy.
Cost of material — dough 5, sugar 4, lard 5, egg, flour, cinnamon, 4; 18 cents for 3 pounds — enough for 8 five cent sheets or 36 round plain buns.
265— Stollen or Picnic Bread.
IJ cups water or milk. ■J cup yeast.
1 teaspoon salt
4 tablespoons sugar. J cup butter.
2 eggs.
1 nutmeg. 1 cup raisins
1 cup currants.
Flour to make soft dough — 3 pounds.
Records on this page
French Coffee CakesCheapest Coffee CakeStollen or Picnic Bread