—290—
No. 22—HUCKLEBERRY CAKE.
Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16.
No. 23—ONION CAKE.
- Yeast dough like No. 8
- 6 peeled onions
- 2 sweet-sour apples
- ¼ lb. of butter
- ¼ lb. of sugar
Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in ⅛ lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples ¼ inch thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color.
Remarks: The apples may be omitted.
No. 24—COFFEE CAKE WITH EGG CREAM.
- Yeast dough like No. 8
- ½ lb. of butter
- 11 eggs
- ¾ lb. of sugar
Preparation: The dough is prepared as given under No. 8, rolled out to i/4 inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a thick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar.
Baking Powder Cakes.
No. 25—COFFEE CAKE WITH ALMOND FROSTING.
- ½ cup of butter
- 1½ cups of sugar
- 1 cup of milk
- 4 eggs
- Juice and rind of 1 lemon
- 2 heaping tsps. of baking powder
- 3 cups of flour
For the Frosting.
- 1 cup of almonds
- ¼ cup of melted butter
- 1 cup of sugar
- 1 tsp. of cinnamon
Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Lastly add the baking powder and the beaten whites of eggs.
