The Rural cook book

German Coffee Cake. — Take enough dough after it is mixed for one loaf and add one egg, shortening half the size of an egg and one-half cupful of sugar. Mix thoroughly through the dough and add flOur enough to roll out an inch thick; let rise and wet the top of it with cold water, sprinkle with sugar and cinnamon, and bake. To be cut in slices and eaten with or without butter for breakfast with coffee and put up for the children's school lunches in place of so much rich cake. For variety roll the dough quite thin and sprinkle it with currants well cleansed and dates or flgs cut in small bits ; then roll up tightly and with a sharp knife cut into slices one-half inch thick, lay in greased pans, let rise and bake in moderate heat. Fastnachts. — Mix to a light sponge the following ingredients : Threefourths quart of warm milk, cne-half pound of sifted flour, four ounces of melted butter, one ounce (-1 yeast, one-half cupful of sugar, one egg, one-half pound of warmed currants, the grated rind cf a lemon, one teaspoonful of cinnamon. Set in a warm place to rise, when light add enough flour to mold into biscuits, place them on baking tins and let rise once more, then rub over the top with a brush dipped in a wellbeaten egg. Bake in a hot oven. Many prefer to serve them warm with butter. Bran Gems.— Beat two eggs very light, add half a teaspoonful of salt, a tablespoonful of brown sugar and one and one-half cupfuls of milk, then stir in a pint of finely ground bran. Fill oiled gem pans half full and bake in a hot oven 20 minutes. These gems are advised in some forms of indigestion, where line flour is objectionable. Corn Gems.— Sift together one pint of cornmeal, one pint of flour and two teaspoonfuls of baking powder. Add one-third of a pint each of milk and water. Mix into a 6rm batter and fill greased gem pans twothirds full. Entire Wheat Gems. — Three cupfuls entire wheat flour or wheat meal, two cupfuls cold water, half cupful of milk. Heat gem pans very hot on the top of the stove, fill them even full of the batter, place on the grate of a very hot oven. Let them remain 10 minutes on the grate, then bake 30 minutes on the bottom of (he o?eii. They are equally good if 2'/i cupfuls of water and no milk is used. Do not use any salt, or they will not be so light. Puff Gems. — Beat very light one egg, then add to it one-quarter cupful sugar, two tablespoontuls of melted butter, one cupful of sour milk. Beat all well. Then add one cupful of cornmeal and one cupful of white flour into which has been well mixed one heaping teaspoonful of baking powder. Lastly dissolve one-quarter teaspoonful of soda in tablespoonful of boiling water, add, beat well and pour in gem pans, i bake 20 minutes in a hot oven. Golden Johnny Cake. — Heat to scalding point one pint of sweet milk; while hot stir into it one teaspoonful butter, one teaspoonful white sugar and three-fourths of a cupful of steamed squash out of which all water has been pressed. Sift together two cupfuls cornmeal, one cupful flour, two heaping teaspoonfuls baking powder and a scant teaspoonful salt. Add to this, gradually, the milk and squash, as soon as IS lukewarm. Bake in one greased pan, or in gem pans if preferred. If it seems stiff a little more milk may be added. Bake in a quick oven. Meal varies so that it is hard to give the exact quantity. Oatmeal Gems. — Separate two eggs; beat the yolks tor a moment; add a half pint of milk, then one and one-half cup of bread flour, and beat thoroughly; add a tablespoonful of melted butter, a half -teaspoonful of salt, one cup of left-over oatmeal porridge and one rounding teaspoonful of baking powder. Beat for about two minutes. Fold in carefully the well-beaten whites of the eggs. Pour this mixture into 12 greased gem pans and bake in a moderately quick oven 20 minutes.