The Institute cook book

Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add egg well beaten, balance of sugar and butter creamed, and two cups of flour, or enough to make a thin batter. Beat until smooth; cover and let rise until light, about one hour. Add almonds, citron and raisins, well floured, the rest of the flour, or enough to make a soft dough, and last the salt. Knead well; place in greased bowl; cover and set aside in a warm place, free from draft, to rise until double in bulk, about one and a half hours. Divide into three parts; make three braids; place in well-greased, shallow pan, one on top of the other. Bake in moderate oven forty-five minutes. While hot ice with plain frosting. FLmlly''of"Fo°.r BREAD, HOT-CAKES, ETC. CURRANT TEA RING 2 cakes compressed yeast Vz cup sugar 1 cup milk, scalded and cooled 7 cups sifted flour 1 cup lukewarm water 3 eggs 1 tablespoon sugar i^ teaspoon salt 6 level tablespoons lard or butter Vi teaspoon mace Brown sugar, currants and cinnamon Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add three cups of flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, the remainder of the flour gradually, keeping dough soft, and last, the salt and mace. Turn on board ; knead lightly ; place in greased bowl; cover and set aside in a warm place to rise for about two hours or until the dough has doubled in bulk. Roll out in an oblong piece, one fourth inch thick; brush with melted butter; sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise ana place in a circle on a large, shallow, greased pan or baking sheet. With scissors cut three fourth inch slices, almost through. Turn each slice partly on its side, pointing away from center. This should give the effect of a many-pointed star, and show the different layers with the filling. Cover and let rise one hour, or until light, and bake twenty -five minutes. Just before putting in the oven, glaze with egg, diluted with milk. Ice while hot with Dlain frosting. APPLE CAKE (Apf el Kucheli) I'Vi cakes compressed yeast 1/2 cup sugar 1 cup milk, scalded and cooled 2 eggs 1 tablespoon sugar iVz cups sifted flour, 1/4 cup butter V4 teaspoon salt 5 apples Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add one and a half cups of flour to make a sponge, and beat until smooth. Cover and set aside in a warm place until light — about three quarters of an hour. Have sugar and butter wellcreamed; add it to sponge. Then add eggs well -beaten, rest of flour, or enough to make a soft dough, and salt. Knead lightly. Place in well-greased bowl. Cover and set aside to rise — about two hours. Roll half an inch thick; place in two well-greased, shallow pans; brush with butter and sprinkle with sugar. Cut BREAD, HOT-CAKES, ETC. ^ FaX°^fFou? apples in eighths and press into the dough, sharp edge downward; sprinkle with cinnamon; cover and let rise about one half hour. Bake twenty minutes. Keep covered with pan first ten minutes, in order that the apples may be thoroughly cooked. GERMAN COFFEE CAKE (Bund Kuchen) (V2 cakes compressed yeast 1 cup sugar 1 cup milk, scalded and cooled V2 cup butter 1 tablespoon sugar 3 eggs 3 cups sifted flour 11/2 cups mixed fruit 14 teaspoon salt