Bread Cake

1 pint of bread dough 1 cup of sugar

2 eggs

2 ounces of butter

1 teaspoonful of vanilla

Take the dough at the second kneading, put it into a large bowl, and add all the other ingredients. Beat with the hand until smooth and free from strings, then turn into a greased pan, cover, and stand in a warm place (720 Fahr.) until light (this will take about two hours). Bake in a moderately quick oven about three-quarters of an hour.

Moravian Sugar Cake

1/2 pound of brown sugar

1 pint of milk

2 eggs

1/2 cup of yeast or half of a compressed cake

6 ounces of butter

3 pints of flour

2 tablespoonfuls of powdered cinnamon 1 teaspoonful of salt

Cut four ounces of the butter into small pieces, add it to the milk, turn into a farina boiler, and stir over the fire until the milk is scalding hot and the butter melted. Sift the flour into a large bowl. When the milk is lukewarm, add the yeast and salt. Make a well in the centre of the flour, pour into it the milk, and stir in sufficient flour to make a thin batter; cover, and set in a warm place until very light (this will take about two hours and a half). When light, add the eggs well beaten, half the cinnamon, and half the sugar; then stir in the remainder of the flour. Beat it very hard, pour into a greased, shallow, baking-pan and set it again to rise. Mix the remaining sugar and cinnamon until smooth and light. When the cake is light, make deep holes at equal distances all over it, filling each hole as soon as it is made, with a teaspoonful of the paste. Dust the cake heavily with powdered sugar, and bake in a moderately quick oven one hour.

Rusk

1 pint of milk

2 ounces of butter or lard

2 eggs

1 cup of sugar

1/2 cup of yeast

Put the milk on to scald in a farina boiler, add the butter or lard and the eggs well beaten. When lukewarm, add the sugar, pour into a large bowl, add a half-teaspoonful of salt and sufficient flour to make a thin batter. Beat continuously for five minutes, cover and stand in a warm place (720 Fahr.) over night. In the morning, add sufficient flour to make a soft dough. Knead lightly for ten minutes, put back in the bowl, cover, and set again to rise. When light, pinch off about a tablespoonful of the dough, form into a ball with the fingers, stand in greased pans, cover, and set again to rise. When light, brush the tops over with a little milk or the white of an egg. This makes a nice brown crust. Bake in a quick oven twenty minutes.