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No. 11—FILLED BERLINER PANCAKES OR STUFFED DOUGHNUTS.
- Yeast dough, according to No. 8
- Lard for baking
- Jelly for filling
Preparation: The dough is prepared like No. 8, Coffee Cake, but 1 cup of flour more is kneaded in than given under No. 8. Roll out the dough ½ inch thick, cut out small disks with a tumbler, put on one disk some jelly or thick apple sauce, place another disk on top and fasten the two by pressing the dough together all around, leave them on a floured board or tin and set to rise. Heat the lard in an iron kettle and put in a few Berliners at a time and bake them golden yellow. They must be fried in deep fat. Prick them with a knitting needle to see whether the dough is baked enough. While hot, roll them in sugar.
No. 12—WREATH CAKE.
- 1 lb. of flour
- ¾ cup of butter
- 4 eggs
- 1½ cents yeast
- 2 tbsps. of vanilla
- ½ cup of milk
- ¼ lb. of sugar
Preparation: Cream the butter, stir in the eggs, sugar vanilla, the yeast which has been dissolved in ½ cup of lukewarm milk and the flour. Roll out the dough quite thick, cut three strips of it and braid it. Then make a wreath of this braid and put it into a buttered pan to rise in a warm place. Brush it with yolks of eggs, strew sugar on and bake in a hot oven to a nice color.
No. 13—ROUND COFFEE CAKE No. 1.
- 1 lb. of flour
- ½ lb. of butter
- ½ lb. of sugar
- ½ lemon peel
- 1½ cents yeast
- 3 eggs
- 1 cup at milk
Preparation: Cream the butter with sugar and eggs. The yeast is dissolved in 1 cup of lukewarm milk and mixed in, also the grated ½ lemon peel; then stir in the flour and beat the dough well for 20 minutes. Butter a round cake pan with tube, fill in the dough to half full and let it rise in a warm place to the top of the pan. Then bake it 1 hour.
No. 14—ROUND COFFEE CAKE WITH RAISINS.
- 4 cups of flour
- 1 pt. of milk
- 3 eggs
- Scant ½ lb. of butter
- ½ lemon peel
- 1 cup of sugar
- 1 cup of raisins
- 2 cents yeast
Preparation: Let the milk get lukewarm and stir to a smooth batter with 2¼ cups of flour, mix with the yeast dis-
