1 cup milk
2 tablespns. yeast, (or 1/3 - 1/2 cake compressed yeast with extra 1/2 tablespn. of water in sponge)
4 1/4 cups flour 1 cup butter
1 1/4 cup sugar
1/2 cup water
1/4 teaspn. weak extract rose
1 cup shredded cocoanut
1 teaspn. vanilla
Prepare as in preceding recipe (of which it is just half) and at the last divide into 2 parts, add the citron and rose to one, and the cocoanut and vanilla to the other. The loaves will not be very large.
The whole of the above recipe, using only 3/4 cup of butter, with 3/4 - 1 cup of citron, 1 cup of cocoanut and 2/3 cup of almonds, all ground.
Sponge- 1 cup water, 1 cake compressed yeast, 2 1/2 cups flour.
One egg only may be used; the cake is excellent with no eggs.
Remember to lay flour lightly into cup.
Sponge-1 pt. milk 1/2 cup sugar
1 cake yeast 1 qt. flour
1-1 1/4 cup sugar 1 cup water in which a little saffron has been steeped
1 1/2 cup oil and butter.
half of each 3/4 - 1 teaspn. lemon extract
6 1/2 cups flour Prepare same as saffron cake and bake in not too thick loaves.
Cream-1 1/2 tablespn. cooking oil large 1/2 cup sugar
2 1/2 - 2 3/4 tablespns. flour yellow color
1 pt. milk salt 1 teaspn. vanilla
Heat oil, add flour, then hot milk, salt and sugar, stirring smooth at different stages. Steep a trifle of saffron in the milk. Add vanilla when cold.
Cream-1 tablespn. butter 1/3 cup sugar
2 1/2 tablespns. flour salt
1 pt. boiling milk 1 egg flavoring
Sponge - 5-5 1/4 cups flour 1/2 cup sugar
2 tablespns. yeast (or 1/2 cake compressed yeast)
1 1/2 cup milk
When light- 1 1/2 cup sugar 2 eggs
1 cup butter 1 cup raisins
1/3 cup citron
Make sponge at night with soft yeast or early in the morning with compressed.
When light, add the butter, well creamed with the sugar, and beaten eggs. Beat all very thoroughly and put into the tins. When partly risen, stick the fruit in all over the top; let rise about 1 1/2 hr., or until bubbles may be seen; bake I hr. in moderate oven. The cake is excellent without fruit.