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

German bakers add saffron to Cheese Cake, which gives a peculiar flavor, and also more color to the mixture. If used, it should be dissolved in a little hot water. Line a pan with dough like for No. 1007, and prepare the mixture like No. 187 or No. 194. Spread evenly over the dough, and bake in medium heat. Sift over some powdered sugar and cinnamon when done. Some bakers leave out raisins and almonds, and sprinkle only some currants over the cheese mixture before baking. 1010.— FRENCH COFFEE CAKES. For richer kinds of cakes, like tea rolls, butter pretzels, snails, etc., etc., more butter is added to the standard mixtures. The butter is rolled into the dough like for puff paste, which gives these goods a flaky appearance when baked. The dough is also named VIENNA COFFEE CAKE DOUGH by many bakers. For each pound of standard dough roll in from two to six ounces of butter, which should be of the consistency of the dough. (Part lard may be used for cheaper goods.) Take five pounds of any of the standard doughs, and set in a cool place to stiffen up for one hour. Take one pound of washed out but- ter; roll out the dough about one inch thick and spread the butter over two-thirds of it in little pats; fold over like pufE paste No. 75; fold in three times; let rest and give two more turns and the dough is ready for use. This kind of dough should be kept cool and proved cool; if set in a warm closet, or in steam, the butter will run out and the cakes run flat. Keep from drafts during proving, and raise the goods in the ordinary shop temperature of about 65 to 70 degrees Pahr. 1011.— FEENCH TEA EOLL. Take a piece of the prepared dough. Roll into a thin sheet about half an inch thick. Cut in strips about .eight inches long and threequarters of an inch wide; give each strip a twist, and double up and twist again, rope fashion. Set on pans, let prove, wash with eggs and bake. Ice while hot with vanilla water icing. 1012.— WREATHS. FRENCH COFFEE CAKES. Roll out and cut in long narrow strips ; braid three strips together, form into a ring, joining the ends nicely together. Set on pans, give good proof, wash with egg-wash and sprinkle over a few chopped almonds. Bake and ice with vanilla icing. These cakes are made to sell at five and ten cents each, and may be made larger for special orders. 1013.— BUTTER PRETZELS. Roll and cut in long narrow strips ; twist each strip and form into pretzels. Prove, bake, and ice like No. 1011. 1014.— SNAILS. CHELSEA BUNS. Roll and cut the prepared dough in long narrow strips. Twist each strip and coil it up like a watch spring. Set on pans, prove, wash and bake. Ice after baking. Another way to make the buns is to take only plain standard dough, roll out into a thin sheet about one-quarter inch thick and twelve inches wide; brush the sheet over with melted butter, sprinkle with currants and finely chopped almonds and citron; dredge with powdered sugar and cinnamon. Roll up the sheet like a jelly roll. Brush the outside of the roll with butter, and cut the roll in slices about half an inch thick; set on pans cut side up, so they touch slightly on the sides in baking. Let prove and wash with egg-wash, and ice after baking, or sprinkle sugar on top before baking. The rolls may be made of any size to suit prices.