Plain Cakes
German Apple Cake.—1 pint flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1 beaten egg, and milk to make very thick batter. Spread 1 inch deep in greased shallow tin; have ready several pared, cored, and quartered apples. Press points into dough, sprinkle thickly with sugar mixed with little cinnamon. Bake in hot oven.
Dutch Peach Cake.—Make a soft biscuit-dough with 1 quart flour, 2 tablespoons butter, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, and sufficient cold milk to mix. Roll out ⅔ inch thick, lay on flat greased pans. Have ready some peaches pared and quartered. Press these into the top of the dough in rows. Sprinkle with granulated sugar and bake in a quick oven. Cut in squares while hot.
Coffee Cake.—Mix 1 pint flour, ½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add ½ cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, serve hot.
Tea Cakes.—3 cups flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt, ⅔ cup sugar, 3 tablespoons butter, 1 teaspoon caraway-seeds, milk to mix to soft biscuit-dough. Roll out ¼ inch thick, cut in circles, and bake in flat pan in hot oven.
Strudel Cakes.—Mix 1 quart flour, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter, mix to soft dough with milk, roll out ½ inch thick. Have ready mixed 1 cup chopped almonds, ½ pound seedless raisins, ½ cup grated maple sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover with other piece, roll together with pin. Cut in 4-inch squares, brush tops with milk, sprinkle with maple sugar, bake in quick oven.
Bath Buns.—Mix and sift 1 quart flour, 2 teaspoons Royal Baking Powder, ½ teaspoon salt, ⅔ cup sugar, 1 teaspoon powdered cinnamon. Add grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter. Beat 6 egg yolks, add ⅔ cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven.
Cinnamon Buns.—Sift together 1 pint flour, 1 tablespoon sugar, ½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2 tablespoons butter, mix with milk to soft dough. Roll out ½ inch thick, spread with soft butter, granulated sugar, and powdered cinnamon. Roll up like jelly roll, cut in inch slices, lay close together in greased pan, and bake in quick oven.
Buchtels.—Prepare dough as for cinnamon buns, but take double quantity butter. Roll out ½ inch thick, cut in 4-inch squares with jagging-iron. In center of each place 2 stewed and pitted prunes and pinch of grated lemon rind. Draw corners of dough together, pinch. Place close together in greased pan, brush with white of egg, sprinkle with granulated sugar, and bake in hot oven.
Triangles.—Prepare dough as for cinnamon buns. Roll out, cut in strips, then in 3-cornered pieces. Brush each with white of egg, press in center ½ lump sugar, surround with seeded raisins, and bake in hot oven.
Eccles Biscuit.—Sift together 1 pint flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder. Rub in 2 scant tablespoons butter. Mix to a soft dough with milk; roll out ⅓ inch thick. Have ready a mixture of ½ cup each chopped seeded raisins, citron, cleaned currants, finely chopped almonds or other nuts, 2 tablespoons granulated sugar, ¼ teaspoon cinnamon, ¼ teaspoon allspice, pinch cloves, and just enough good sherry or brandy to moisten. Cut the dough in ovals. On each put a spoonful of the filling; brush edges with white of egg; fold over to make pointed oval cakes. Turn plain side up, press lightly to flatten. With sharp scissors make 3 short cutsacross top. Sift over little powdered sugar, place well apart on greased pans, and bake in quick oven till pale brown. Good for lunch.
Currant Loaf.—3 cups flour, ⅔ cup butter, ½ cup sugar, ½ teaspoon salt, 1 cup cleaned currants, grated rind 1 lemon, 2 teaspoons Royal Baking Powder. Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven.
Fruit Wheels.—Sift together 2 cups flour, 1 heaping teaspoon Royal Baking Powder, ½ teaspoon salt, 1 tablespoon sugar. Rub in 2 large tablespoons butter. Mix to soft dough with milk; roll out ½ inch thick. Spread thickly with soft butter, dust with 1 teaspoon flour, 4 tablespoons granulated sugar, 1 teaspoon cinnamon; sprinkle over ⅓ cup each of seeded and cut raisins, chopped citron, and cleaned currants. Roll up, out in 1-inch slices, put 1 inch apart on greased flat pans, and bake in hot oven.
(Decorative Design)