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Show FOU LUNCHEON OR TEA THREE APPETIZING AND HEALTHFUL HEALTH-FUL CONFECTIONS. Apple Cnke Made According to Directions Direc-tions Will Be Found Delicious Zwieback an Old Favorite For German Coffee Cake. Apple Cake. One and one-half Lakes yeast, one cupful milk, scalded and cooled, one tablespoonful sugal', three and one-half cupfuls sifted flour, one-fourth cupful butter, one-half cupful cup-ful sugar, two eggs, one-fourth tea-spoonful tea-spoonful salt and five apples. Dissolve yeast and one tablespoon-Cul tablespoon-Cul sugar in lukewarm milk, add one aud one-half cupfuls 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 bdUer well creamed, add 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 bci. Cover and set aside to rise tbout two hours. Roll half an inch thick. Place in two well greased, shallow pans. Brush with butter, sprinkle with sugar. Cut apples in eighths and press into dough, sharp edge downward. Sprinkle Sprin-kle with cinnamon. Cover and let rise about one-half hour. Bake twenty minutes. Keep covered cov-ered with pan first ten minutes, in order or-der that the apples may be thoroughly cooked. Zwieback. One cake yeast, one-half cupful milk, scalded and cooled, two tablespoonfuls sugar, one-fourth cupful lard or butter, melted, two eggs, two and three-fourths cupfuls sifted flour and one-half teaspoonful salt. Dissolve yeast aud sugar in lukewarm luke-warm milk. Add three-fourths cupful of flour and beat thoroughly. Cover and set aside, in a moderately warm place, to rise for fifty minutes. Add lard or butter, eggs well beaten, enough flour to make a dough about two cupfuls, and salt. Knead, shape into two rolls one and one-half inches thick, and fifteen inches long. Protect Pro-tect from draft and let rise until light, which should be in about one and one-half one-half hours. Bake twelve minutes in a hoi oven. When cool cut diagonally into one-half-inch slices. Place on baking sheet and brown in a moderate oven. German Coffee Cake. One and one-half one-half - cakes yeast, one cupful milk, scalded and cooled, one tablespoonful sugar, three cupfuls sifted flour, one-half one-half cupful butter, one cupful sugar, one-eighth teaspoonful mace, one and one-half cupfuls mixed fruit citron, raisins, currants in equal parts one-fourth one-fourth teaspoonful salt and three eggs. Dissolve yeast and one tablespoonful tablespoon-ful sugar in the lukewarm milk, add one and one-half cupfuls of flour. Beat well. Cover and set aside, in a warm place, to rise an hour, or until light. Add to this the butter and sugar creamed, the mace, the fruft which has been floured, the balance of the Hour, or enough to make a good cake batter, the salt, and eggs well beaten. Beat for ten minutes. Pour into well buttered molds, filling fill-ing them about half full, cover and let rise until molds are nearly full, then bake in a moderate oven.. If made into two cakes, they should bake forty-five forty-five minutes; one large cake should bake one hour. |