The international cook book

Roll small piece of fancy yeast dough to one-half inch thick- ness. Put in square pan and let rise. Brush over with melted butter. At intervals of two inches, make parallel rows of inch depressions. Put a Httle butter and brown sugar in each. Cover top with brown sugar which has been mixed with cinnamon. Bake thirty to forty minutes in moderate oven (350° F.). Filled Doughnuts Tiirn fancy yeast dough on floured bread board and roll out to rectangular shape, one-quarter inch thick. Drop prune puree on half of the dough "with a teaspoon, three or four inches apart. Fold the second half over the first. Cut out ■w'ith a bis- cuit cutter and let rise imtil double in bulk. Fry in deep fat until browTi (380° F.). Drain on unglazed paper and roll in granulated sugar. Be careful in cutting doughnuts to have prune filling in the center of each. Fruit Loaf After the fancy yeast dough has had the first rising, add one- half cup each of chopped nuts, seedless raisins, candied pine- apple, citron, and candied cherries. Let rise forty-five minutes, mould into loaf. Put into greased bread pan, let rise untU double in bulk. Bake in moderate hot oven for one hour (350° F.). Apple Cake Turn the fancy yeast dough on bread board. Divide dough in half. Roll to one-half inch thick. Place in two well-greased, shallow pans, shaping dough to the pans. Brush -^ith butter; sprinkle with sugar. Cut apples in eighths and press into dough, sharp edge downward until dough is well covered. Sprinkle with cinnamon and sugar. Let rise one-half hour. Bake twenty minutes in moderate oven (350° F.). Peaches, prunes or other fruit may be substituted for the apples. 92 THE INTERNATIONAL COOK BOOK Prune Cakes Use fancy yeast dough. Drop dough with tablespoon on baking sheets, not too dose together. Let rise until five inches in diameter. Prune mixture is made by putting cooked and drained prunes through a sieve. Spread on top of dough, leav- ing one-half inch at the edge. Sprinkle \\'ith grated cocoanut and then ^N-ith powdered sugar. Let rise fifteen minutes. Bake twenty minutes in moderate oven (350° F.). Swedish Tea Cake Shape fancy yeast dough in oblong shape, and roll as thin as possible with pin. Brush with melted butter, sprinkle with sugar, and chopped almonds, cinnamon, raisins, or currants. Roll like jelly roll. Join ends to form a ring. Place on buttered sheet. Cut with scissors from outer part of roll toward center, but not entirely to center. Cut in half-inch slices. Then shape these slices by pulling out and flattening down, one over the other. Brush over with one egg sHghtly beaten. Sprinkle with finely chopped almonds, if desired. Bake in moderate oven (350° F.) for thirty minutes. Parker House Rolls Use bread dough or fancy yeast dough. Form dough into long roll; cut into slices, making each piece about one-half inch thick. Form each piece into ball and butter the top of each generously. Allow to stand ten minutes. Roll out or flatten out with hand. With round handle of wooden spoon make a deep crease in the center of dough and fold over. Place in greased pan and allow to rise until light. Bake twenty-five minutes in hot oven (400° F.). Currant Rolls 2 tablespoons sugar Flour to make soft dough I tablespoon butter i egg