Apple Cake

1 1/2 cakes compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 1/4 cup butter

1/2 cup sugar

2 eggs

3 1/2 cups sifted flour

1/4 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.

Coffee Cake

1 1/2 cakes compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 3 cups sifted flour

1 cup sugar

1/2 cup butter

3 eggs

1 1/2 cups mixed fruit

1/4 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 on 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 hour.

German coffee cake.

Moravian Cake

1 pint bread dough 1/2 cup butter

1 1/2 cups sugar 3 eggs

Sugar and cinnamon

Beat the butter into the bread dough; add the sugar and eggs and beat thoroughly. Pour into buttered pans; let rise for one hour; sprinkle thickly with sugar and cinnamon and bake in a quick oven.

Griddle Cakes

All batter cakes are better baked on an ungreased griddle, as they rise and keep their shape, and do not follow the grease. You will be rid of the disagreeable smoke and the odor of burning fat. Your griddle need not necessarily be of soapstone. If you have an old griddle and clean it thoroughly, being sure to remove all burned fat or batter, it can be used in this way.

Oatmeal Griddle Cakes

1 cake compressed yeast

2 cups milk, scalded and cooled 2 level tablespoons brown sugar

1 1/2 cups corn meal

1 cup sifted flour

2 eggs

1/2 teaspoon salt

Dissolve the yeast and sugar (or molasses) in the lukewarm milk; add flour, eggs well beaten, corn meal, salt, and beat until smooth. Cover and set aside to rise in a warm place for about one hour, or until light. Stir well and bake on a hot griddle.

If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.