Apple Cake

(Apfel Kuchen)

1 cakes compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar V* cup butter

cup sugar

2 eggs

3 cups sifted flour

teaspoon salt

5 apples

Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add one and a half cups of flour to make a sponge, and beat until smooth. Cover and set aside in a warm place until light - about three quarters of an hour. Have sugar and butter well-creamed; add it to sponge. Then add eggs well-beaten, rest of flour, or enough to make a soft dough, and salt. Knead lightly. Place in well-greased bowl. Cover and set aside to rise - about two hours. Roll half an inch thick; place in two well-greased, shallow pans; brush with butter and sprinkle with sugar. Cut apples in eighths and press into the dough, sharp edge downward; sprinkle with cinnamon; cover and let rise about one half hour. Bake twenty minutes. Keep covered with pan first ten minutes, in order that the apples may be thoroughly cooked.

German Coffee Cake (Bund Kuchen)

1 cakes compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 3 cups sifted flour

1 cup sugar

cup butter

3 eggs

1 cups mixed fruit

teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and a half cups of flour and beat well. Cover and set aside, in a warm place to rise for one hour or until light. Add to this the butter and sugar creamed, the fruit - citron, raisins and currants in equal parts - which has been floured, the balance of the flour or enough to make a good cake batter, the salt, and eggs well beaten. Beat for ten minutes; pour into well-buttered molds, filling them about half full; cover and let rise until molds are nearly full; then bake in a moderate oven. If made into two cakes, they should bake forty-five minutes; one large cake should bake one tour.

Brioche

1 cake compressed yeast

cup milk, scalded and cooled

2 tablespoons sugar

1 cup butter

4 cups sifted flour

8 eggs

1 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one cup of flour to make sponge. Beat well; cover and set to rise in warm place, free from draft, until light - about three quarters of an hour. To the rest of the flour add one tablespoon of sugar, butter softened, four eggs and salt. Beat all in well; add sponge and beat again thoroughly; add the other four eggs, unbeaten, one at a time, beating thoroughly. Cover and let rise until light - about four hours, and beat again. Chill in the refrigerator over night. In the morning, shape by rolling under hand into long strips about twenty-seven inches long and three fourths inch thick, bringing ends together, and twist like a rope. Form into rings;

Brioche 38Brioche 39Fresh From The Oven

Fresh From The Oven

Coffee Loaf Cake English Scones Sally Lunns place on well-buttered pans to rise. When double in size, glaze with white of egg diluted with water. Bake in a moderate oven fifteen minutes. Ice while hot, with plain frosting. Spread with almonds.