Baba A La Parisiennb

Prepare the yeast as for French Coffee Cake. Beat four tablespoon fuls of sugar to a cream with one cupful of butter and the grated yellow rind of a lemon. Add seven unbeaten eggs, one at a time, incorporating each egg thoroughly into the mixture before the next is added. Make a sponge of the yeast, one cupful of milk, scalded and cooled, and one cupful of sifted flour. Let it rise until very light - about half an hour - and mix with the hand into the egg mixture, adding two more cupfuls of sifted flour. Butter a tube-pan, put in the dough, sprinkle with chopped almonds, sugar, and spice, let it rise two hours, and bake very slowly.

German Coffee Bread

Scald and cool to lukewarm one cupful of milk. Add one heaping tablespoonful of butter and two heaping tablespoonfuls of sugar, one quarter of a yeast cake dissolved in one table-spoonful of warm water, a pinch of salt, and enough sifted flour to make a soft dough. Let it rise over night. In the morning, roll out and spread in a flat buttered tin. Rub with softened butter, sprinkle with sugar and cinnamon, and bake about half an hour in a moderate oven. Cut into squares and serve hot.

German Coffee Cake

One tablespoonful of butter, one cupful of sugar, one egg, one cupful of milk, one and one half cupfuls of flour, one heaping teaspoon-ful of baking powder, the juice and grated rind of half a lemon. Mix thoroughly, spread the dough in a shallow buttered baking-pan, sprinkle with chopped nuts, sugar, cinnamon, and dots of butter. Bake until brown and crisp, cut in squares, and serve piping hot.

Austrian Coffee Cake

Four cupfuls of flour, one teaspoon ful of salt, two teaspoonfuls of baking powder, five eggs, well beaten, with two tablespoonfuls of sugar, two cupfuls of milk, and one table-spoonful of softened butter. Mix thoroughly, spread in a buttered baking-pan, dot with butter, sprinkle with sugar and cinnamon, and bake in a quick oven. Serve hot.

Hungarian Royal Coffee Cake

Six cupfuls of flour, two cupfuls of butter, four cupfuls of milk, three eggs, three quarters of a pound of cleaned and seeded raisins, one half cupful of sugar, three cakes of compressed yeast, half a cupful of shredded citron, and eight pulverized cardamon seeds. Mix the sugar, butter, flour, and milk thoroughly, the yeast having been dissolved in the milk, previously scalded and cooled. Dredge the fruit with flour and add last. Let rise four hours, or more, if necessary. When ready for baking, rub with softened butter, sprinkle with cinnamon, granulated sugar, and chopped almonds. Bake in a tube-pan or in a ring on a large baking-sheet.

French Coffee Cake

Dissolve a cake of compressed yeast in two tablespoonfuls of tepid water. Add a pinch of salt and a tablespoonful of sugar. Cream a cupful of butter with three fourths of a cupful of powdered sugar, and add, gradually, the unbeaten yolks of six eggs, one at a time, and the grated yellow rind of a lemon. Sift two cupfuls of flour into a bowl and make into a thin batter with the dissolved yeast and one cupful of scalded and cooled milk. Add the egg mixture, and beat with the hand till the dough leaves the sides of the bowl. Add a handful of sultanas, half a cupful each of blanched and shredded almonds and shredded citron, and, lastly, the stiffly beaten whites of the eggs. Put into a tube-pan which has been well buttered, and set in a warm place to rise. Bake very slowly. When fully risen and beginning to brown, rub with softened butter, and sprinkle with sugar and spice.