Springerlein (No. 2)

(An old German recipe.)

One cup of powdered sugar, rolled fine, sifted and warmed. Four large eggs. Grated rind of one lemon. One pound of flour thoroughly dried and sifted three times. One-half teaspoon-ful of baking-powder sifted thoroughly with the flour.

With a silver or wooden spoon stir the sugar and eggs steadily for one hour, stirring one way, add rind of lemon, flour and baking-powder, mix quickly into a loaf-shape without much handling. Set aside in a cool place for two hours. Flour your baking-board lightly - take a small piece of dough, which by this time must be stiff enough to cut with a knife, roll out to about a quarter of an inch thick. Put about two tablespoonfuls of flour in a small cheese-cloth bag and with this lightly dust the mold. Press the dough on the mold, lightly but firmly with the finger tips, then turn the mold over and carefully remove. With a cutter cut off surplus dough, put with remainder and proceed as before. Use as little flour as possible in rolling out. Put a cloth on the table, sprinkle it with anise-seed, lay the cakes on this and stand them for twelve hours in a cool room. Bake in a moderate oven in lightly-buttered pans. This recipe will make from sixty-five to seventy-five cakes.

Currant Bun

Warm a cupful of cream in a double-boiler, take it from the fire and stir into it a cupful of melted butter, which has not been allowed to cook in melting. Beat three eggs very light, add them to the cream and butter, then stir in a cupful of sugar. Dissolve a half-cake of yeast in a couple of tablespoonfuls of water, sift a good quart of flour, make a hollow in it, stir into it the yeast and then, after adding to the other mixture, a teaspoonful, each, of powdered mace and cinnamon, put in the flour and the yeast. Beat all well for a few minutes, add a cupful of currants that have been washed, dried and dredged with flour, pour into a shallow baking-pan, let it rise for several hours, until it has doubled in size; bake one hour in a rather quick oven; sprinkle with fine sugar when done.

Cinnamon Buns

Save a cupful of bread dough from the second rising. Cream a half-cupful of butter with a half-cupful of sugar, stir in a well-beaten egg and work these into the dough. Now add a half-tea-spoonful of cinnamon, a teaspoonful of soda, dissolved in a little hot water and a half-cupful of cleaned currants, dredged with flour. Knead for several minutes, form into buns, set to rise for a half-hour, then bake.


Mix together three pounds of oatmeal, a pound and a half of molasses, a half-pound of butter creamed with a half-pound of sugar, a dash of ginger and as much baking-soda as will lie upon a shilling, dissolved in a little boiling water. Mix thoroughly and bake in flat pans.

Grandmother's Apple Cake

(From an old family recipe.)

Three cups of dried apples stewed slowly in two cups of molasses, then set aside to cool. Three cups of flour; two-thirds of a cup of butter; two cups of brown sugar; one-half cup of raisins; currants and grated lemon peel, mixed; eight teaspoonfuls of water, one level teaspoonful of soda dissolved in the water, three eggs, spices to taste.

This cake will keep for weeks. It is better when a few days old than when first made.

The apples should be carefully washed, first in warm, then in cold water, lying in this last for half an hour. Drain and toss in a towel before adding the molasses.

In the "old times" the quantity of cake made by this recipe lasted the children a month.