The National home cook book

46 CAKES, COOKIES MOIST CAKE—A cup of sour milk with one-fourth teaspoon soda dissolved in it makes a cake better and it will ' keep moist longer than when using one cup of sweetmilk. Use baking powder just the same. : _ Also cocoa or ground chocolate is best for chocolate or _devil’s food cakes. It should be added last of all ingredients to avoid the specks that are found in the cake when other- : wise used. ) COFFEE CAKE, CINNAMON CAKE—One-half cup butter, one cup sugar, one or more eggs (well beaten), one pint milk, one teaspoon ground cinnamon, three cups flour (having mixed in two heaping teaspoons baking powder); stir well, bake in square pans in moderate oven. Have ready one-fourth cup melted butter with sugar and cinnamon mixed to spread on as soon as taken from oven. CINNAMON LOAF—Something the children enjoy: In the “morning when you have your bread mixed stiff, take off a piece of dough the size of a tin cup. Sift two cups of flour in a pan, lay dough in, then add one egg, one heaping table- “spoon butter, one cup brown sugar; mix and knead like bread, roll about 1% inches thick; place in buttered pan until quite light, then spread with soft butter and brown “sugar. Bake one hour in slow oven. : : COFFEE CAKE—One cup sugar, two tablespoons shortening, one cup sour milk, one-half teaspoon soda, one table- ~$poon lemon extract. Stir in flour enough to make soft bat- _ter; pour in small dripping pan or biscuit tin. Cover top 'with bits of butter, and sprinkle with cinnamon and sugar. - g Bake until good and brown. + EGGLESS COFFEE CAKE—One cup each of brown sugar, lard, cold coffee (cereal coffee may be used), N. O. ~ molasses, sour milk and raisins. One teaspoon ground cin- -namon, one-half teaspoon ground cloves, one (heaped) soda, dissolved in sour milk; three cups flour. . Cream sugar and lard, add other ingredients, except raisins. Beat thoroughly, add raisins with light strokes, and bake in slow oven. This © makes two loaves. 2 FRENCH COFFEE CAKES—tThree-fourths cup of sugar -and one-half cup butter creamed two eggs beaten light, _ three-fourths cup of milk; add two cups of flour in which ‘two teaspoonfuls of baking powder have been sifted. - Stir “thoroughly. Put ground nuts, sugar and cinnamon on top ox. cike before baking. b GERMAN COFFEE CAKE (Zimmet kucken)—Dissolve * one cake yeast in one-half cup warm water and let rise. 'Put into large bowl, one pint warm milk, one-half cup sugar, one cup shortening (half butter and half lard), one egg, two teaspoons salt; add yeast, beat well, then add three pints warm flour (scant). Then beat well with hands; let rise for about four hours. Have pans well greased. Take portions of dough and place in pans, then spread out evenly “with hands about three-quarters inch high. Let rise again -for one hour. Melt butter and spread over kuchens. Mix brown sugar, cinnamon and chopped nuts and sprinkle over em. Bake about 20 minutes in moderate oven. GERMAN COFFEE CAKE (first prize winner at food show)—Dissolve one cake yeast in one-half cup warm milk ith one-half teaspoon sugar. Put one quart sifted flour in baking bowl, make a little hole or well in center and make "a dough with one cup of milk and dissolve yeast. Let rise for about one-half hour in a warm place. After it has risen ~ mix one-quarter pound butter, two eggs, 1% cups sugar, two teaspoons salt and grated rind of one-half lemon to flavor. Add more milk to make a dough not too stiff, Iet rise for one hour. Then put it in cake tins and let rise for ' 15 minutes in a warm place, Then beat one egg to spread - over top of cakes and mix 1% cups sugar, one-half cup flour, one tablespoon butter: mix until it crumbles, then ‘spread over cakes. Bake in a moderate oven for about 20 ‘minutes. This makes about four nice coffee cakes. — — QUICK COFFEE CAKE—A delicious coffee cake is made