Coffee Cake

Ingredients

• One yeast cake
• four tablespoons of cold or lukewarm water
• one fourth cup of butter or lard
• one fourth cup of sugar
• one half teaspoon of salt
• one egg
• one cup lukewarm milk or water
• one and one half cups of flour
• three tablespoons of melted butter
• one fourth cup of sugar
• one teaspoon of cinnamon

Method

1. 1

   Dissolve yeast in water.

2. 2

   Mix butter, sugar, salt, and milk until melted.

3. 3

   Add yeast and 1.5 cups of flour, beat until smooth.

4. 4

   Add beaten egg and enough flour to make a dough.

5. 5

   Knead and let rise until double.

6. 6

   Roll out to 1 inch thick, place in a pan, let rise for 1 hour.

7. 7

   Brush with melted butter, sprinkle with sugar and cinnamon, and bake for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 48. The excerpt below is the record exactly as published.

Coffee Cake. — One yeast cake dissolved in four table- spoons of cold or lukewarm water, one fourth cup of butter or lard, or half butter and half lard, one fourth cup of sugar, one half teaspoon of salt, one egg, one cup lukewarm milk or water. Put butter, sugar, salt, and milk into the mixing bowl; stir until melted; add yeast and one and one half cups of flour. Beat until smooth and full of bubbles; add the beaten egg and enough more flour to make a bread dough (about one and one half or two cups), and knead as for bread. Let it rise until double its bulk (about three hours). Take from the bowl and knead slightly, and roll with the rolling pin until it is about one inch thick. Place in a pan, and let it rise one hour. Brush the top with three table- spoons of melted butter, one fourth cup of sugar, one tea- spoon of cinnamon, and bake about twenty minutes. Swedish Rolls. — Use same recipe as for Coffee Cake. Roll out as for Coffee Cake; brush the top with melted butter, sprinkle with sugar, cinnamon, and currants. Roll the dough and cut pieces one half inch thick. Place in pan until light, and bake one half hour. When baked, brush the top with equal parts of sugar and milk to glaze. | Parker House Rolls. — Two cups of scalded sweet milk, four table- spoons of butter, four tablespoons of sugar, one teaspoon of salt, one yeast cake dissolved in one fourth cup of water, whites of ParKeR Houser ROLLs. CEREALS AND LEAVENING AGENTS 125 two eggs. Add butter, sugar, and salt to milk; when luke- warm, add yeast and three cups of flour. Beat thoroughly, add egg whites, and finally add flour to knead. Let rise. Toss on board and knead and roll out one third inch thick. Shape with a biscuit cutter dipped in flour. Dip the handle of case knife in flour. Crease middle. Brush over one half with melted butter. Fold and press the edges to- gether. Place in greased pan one inch apart. Bake twelve to fifteen minutes. PIEs Pie crust is made from flour, salt, shortening, and a very small amount of water. As it contains no leavening agent, it needs only enough water to hold the particles of flour together. It is made by the same method that biscuits are made. The shortening is cut in with a fork, though some prefer the method of using two knives and chopping it in. Shortening should never be worked in with the hands, because the heat of the hand melts or softens the shortening. Pie Crust. — Mix and sift together one cup of flour, one fourth teaspoon of salt. Add six tablespoons of lard, and work it in thoroughly with the fork so that the lard sur- rounds the particles of flour and separates them. When’ well mixed so that the flour is flaky, add about one and one half tablespoons of water, just enough to moisten the flour so that it can be rolled, divide the crust into two parts, and roll thin. Apple Pie. — Line a greased pie plate with crust. Pare and core four or five apples and cut them in very thin slices. Place them on the pie plate about one fourth inch from edge, till the center slightly rounds. Sprinkle one 126 CEREALS AND LEAVENING AGENTS third cup of sugar over the apples, and nutmeg or cinnamon to taste. Roll out the upper crust, and cut small gashes in it so as to allow the steam to escape. Press the two crusts together with a fork or pastry jagger. Place the pie in a hot oven for five or ten minutes so that the crust will set, then reduce the heat and bake in a moderate oven thirty-five to forty minutes. The baking is done in a moderate oven so that the heat will reach the apples. Lemon Pie. — Line a plate with crust and have it extend one half inch above the edge so as to hold the filling in place. Pierce the bottom of the crust with a fork, place the crust in the oven, and bake until slightly brown. Piercing the crust with a fork prevents it from warping in the oven. Filling. — Mix three tablespoons of cornstarch and one cup of sugar. Add one cup of boiling water; mix well and boil five minutes, stirring constantly. Remove from the fire; add one tablespoon of butter, the juice of one lemon, and yolks of two eggs beaten and blended with a tablespoon of the cooked cornstarch mixture. Place the filling in the crust, return to the oven, and bake until the filling boils or bubbles. Beat the whites of two eggs stiff and dry; add four tablespoons of sugar and a few drops of lemon Juice. Spread over the pie and bake until the egg is slightly brown. | | Pumpkin Pie. — Line a plate with crust and have it extend one half inch above the edge of the plate. Mix one cup of pumpkin, one and one fourth cups of milk, one third cup of sugar, two tablespoons of molasses, two well- beaten eggs, one fourth teaspoon of ginger, one fourth teaspoon of cinnamon. Fill the crust with the filling, and bake thirty-five to forty minutes, or until the filling is ~ firm, like custard. CEREALS AND LEAVENING AGENTS 127 Rhubarb Pie. — Mix one cup of sugar, two and one fourth tablespoons of flour, and one well-beaten egg. Add two cups of rhubarb cut in small pieces, and mix well. Bake with two crusts as for apple pie. COOKIES Sugar Cookies. — Cream one half cup of shortening, add one cup of sugar gradually, then add two eggs well beaten, and one half cup of sour milk; add three cups of flour, one fourth teaspoon of soda, one half teaspoon of salt, one fourth teaspoon of nutmeg, sifted together, and one half teaspoon of vanilla. Roll out one fourth inch thick, cut, and bake in a hot oven. Molasses Cookies, Crisp. — Scald one cup of molasses, remove from the fire, and add one half cup of lard, one half cup of sugar, one teaspoon of ginger, one fourth teaspoon of salt. Let the mixture stand until cool, then add one fourth cup of water. Sift one half teaspoon of soda in — about four cups of flour, and add gradually. Roll one eighth inch thick, cut, and bake in a moderate oven. Molasses Cookies, Soft. — Mix one cup of molasses, three fourths cup of shortening, one cup of boiling water. Place the mixture on the stove, and let it come to the boil- ing point. Cool slightly; add one egg well beaten, four cups of flour, one half teaspoon of soda, four teaspoons of ginger, two teaspoons of cinnamon, one half teaspoon of cloves, sifted together. Mix thoroughly. Drop by table- . spoons, one inch apart, on a greased pan. Bake in a hot oven. : Oatmeal Cookies.— Cream one cup of shortening; grad- ually add one cup of sugar, then add two eggs well beaten, and four tablespoons of sour milk. Sift together two and CONLE Ys Pos Cs ——0 128 CEREALS AND LEAVENING AGENTS one half cups of flour, one teaspoon of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.