Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

1001.— STREUSEL COFFEE CAKE. STREUSEL KUCHEN. Take from No. 972 or No. 973; or for less rich cake the mixtures Nos. 974 to 977. Roll out four pounds of the dough the size of a baking pan, or make small pieces and lay in pie tins. Wash with milk or egg-wash and sprinkle thickly with Streusel No. 984. Give good proof and bake in medium heat. When baked, brush with melted butter while hot, and dust with sugar and cinnamon. 1002.— CINNAMON CAKE. Prepare like No. 1001. Roll out and wash with melted butter, sift over a thick layer of sugar and cinnamon, and bake in medium heat, 1003.— RAISIN COFFEE CAKE. To five pounds of dough No. 972, add two pounds of sultana raisins and currants mixed. Roll out and brush with melted butter, give medium proof and bake plain. When baked, the cake may be washed with butter and sprinkled with sugar and cinnamon, or iced with vanilla water icing. 1004.— ALMOND COFFEE CAKE. Add to five pounds of dough one pound of chopped almonds and one ounce of bitter almonds. Roll out, wash with egg-wash and sprinkle with chopped almonds, and bake to a nice color ; or ice with vanilla icing when baked, and sprinkle with some browned almonds while the icing is soft. 1005.— GERMAN APPLE CAKE. Take from any of the plain bun doughs. Roll out into a thin sheet and line a well-greased baking pan. Press up well around the sides, and give some proof. Take good baking apples; peel, core and cut in thin slices; put the apples on the cake in even rows, give some more proof; sprinkle a few currants over, and some sugar and cinnamon, and bake. The cakes may be brushed with melted butter before or after baking, or some milk or cream sprinkled over before baking. If the apples color too much, a buttered paper may be placed over the fruit during baking. 1006.— OTHER FRUIT CAKES. Plums, peaches and apricots may be stoned and cut in halves and laid on the dough like for apple, cake. Cherries and blueberries are picked over, washed and put on whole. Some bakers use a thin pastry cream or a custard, which is poured over the fruit before baking. 1007.— POTATO CREAM CAKE. Roll out a thin bottom and line a baking sheet like for fruit cakes, and give some proof; then fill with the following mixture : Take two and one-half pounds of boiled potatoes; peel while warm and let cool, and grate the potatoes in a bowl. Separate eight eggs; beat the yolks and twelve ounces of sugar together, add gradually to the potatoes; then add eight ounces of sifted flour, six ounces of melted butter; flavor with cinnamon, or lemon and mace, and add one-half pint of milk or cream; beat the whites of eggs light and mix all together. Spread this cream over the cake evenly and bake in a good heat. When done, dust with powdered sugar and cinnamon. 1008.— VANILLA CREAM CAKE. Take one quart of milk, sixteen eggs, four ounces of butter, twenty-four ounces of sugar, and four ounces of cornstarch. Boil milk and sugar; dissolve starch in a little cold milk. Add the starch to the boiling milk and take off the fire; stir in the butter; add the beaten eggs, and flavor vanilla. Spread this cream over a pan lined with cake dough like for fruit cake, sprinkle a few currants over and bake. Dust with powdered sugar when done. 1009.— GERMAN CHEESE CAKE. For the best kinds of Cheese Cake the Tart fillings No. 187 and No. 194 may be used. For the regular Cheese Cake use the following mixtures: Take three pounds of dry cheese-curd, eight eggs, six ounces of butter, eight ounces of sugar, three ounces of flour, six ounces of currants, six ounces of sultana raisins, four ounces of chopped almonds, half a pint of milk, a pinch of salt, a little mace, and the grated rind of one lemon.