=German Apple Cake.=—1 pint flour, 1½ teaspoons Royal Baking Powder,
½ teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1
beaten egg, and milk to make very thick batter. Spread 1 inch deep in
greased shallow tin; have ready several pared, cored, and quartered
apples. Press points into dough, sprinkle thickly with sugar mixed
with little cinnamon. Bake in hot oven.
=Dutch Peach Cake.=—Make a soft biscuit-dough with 1 quart flour, 2
tablespoons butter, ½ teaspoon salt, 2 teaspoons Royal Baking Powder,
and sufficient cold milk to mix. Roll out ⅔ inch thick, lay on flat
greased pans. Have ready some peaches pared and quartered. Press these
into the top of the dough in rows. Sprinkle with granulated sugar and
bake in a quick oven. Cut in squares while hot.
=Coffee Cake.=—Mix 1 pint flour, ½ teaspoon salt, 1 heaping teaspoon
Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter.
Beat 2 eggs, add ½ cup milk, add more milk if necessary to mix to
soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates,
almonds, figs, mixed together. Roll little thinner, sprinkle with
granulated sugar. Lay on greased shallow pan, bake in hot oven. Break
in squares, serve hot.
=Tea Cakes.=—3 cups flour, 1½ teaspoons Royal Baking Powder, ½
teaspoon salt, ⅔ cup sugar, 3 tablespoons butter, 1 teaspoon
caraway-seeds, milk to mix to soft biscuit-dough. Roll out ¼ inch
thick, cut in circles, and bake in flat pan in hot oven.
=Strudel Cakes.=—Mix 1 quart flour, 1 teaspoon salt, 1 tablespoon
sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter,
mix to soft dough with milk, roll out ½ inch thick. Have ready mixed
1 cup chopped almonds, ½ pound seedless raisins, ½ cup grated maple
sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover
with other piece, roll together with pin. Cut in 4-inch squares, brush
tops with milk, sprinkle with maple sugar, bake in quick oven.
=Bath Buns.=—Mix and sift 1 quart flour, 2 teaspoons Royal Baking
Powder, ½ teaspoon salt, ⅔ cup sugar, 1 teaspoon powdered cinnamon.
Add grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter.
Beat 6 egg yolks, add ⅔ cup milk, and mix all to soft dough, adding
more milk if needed. Mold with the hands in round buns. Place 1 inch
apart on greased pans. Brush with milk, sprinkle with chopped citron,
and bake in quick oven.
=Cinnamon Buns.=—Sift together 1 pint flour, 1 tablespoon sugar,
½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2
tablespoons butter, mix with milk to soft dough. Roll out ½ inch
thick, spread with soft butter, granulated sugar, and powdered
cinnamon. Roll up like jelly roll, cut in inch slices, lay close
together in greased pan, and bake in quick oven.
=Buchtels.=—Prepare dough as for cinnamon buns, but take double
quantity butter. Roll out ½ inch thick, cut in 4-inch squares with
jagging-iron. In center of each place 2 stewed and pitted prunes and
pinch of grated lemon rind. Draw corners of dough together, pinch.
Place close together in greased pan, brush with white of egg, sprinkle
with granulated sugar, and bake in hot oven.
=Triangles.=—Prepare dough as for cinnamon buns. Roll out, cut in
strips, then in 3-cornered pieces. Brush each with white of egg, press
in center ½ lump sugar, surround with seeded raisins, and bake in hot
oven.
=Eccles Biscuit.=—Sift together 1 pint flour, ½ teaspoon salt, 1
teaspoon Royal Baking Powder. Rub in 2 scant tablespoons butter. Mix
to a soft dough with milk; roll out ⅓ inch thick. Have ready a mixture
of ½ cup each chopped seeded raisins, citron, cleaned currants, finely
chopped almonds or other nuts, 2 tablespoons granulated sugar, ¼
teaspoon cinnamon, ¼ teaspoon allspice, pinch cloves, and just enough
good sherry or brandy to moisten. Cut the dough in ovals. On each put
a spoonful of the filling; brush edges with white of egg; fold over to
make pointed oval cakes. Turn plain side up, press lightly to flatten.
With sharp scissors make 3 short cuts across top. Sift over little
powdered sugar, place well apart on greased pans, and bake in quick
oven till pale brown. Good for lunch.
=Currant Loaf.=—3 cups flour, ⅔ cup butter, ½ cup sugar, ½ teaspoon
salt, 1 cup cleaned currants, grated rind 1 lemon, 2 teaspoons Royal
Baking Powder. Mix dry ingredients, rub in butter, add currants and
lemon rind, mix to a very thick drop batter with cold milk. Turn into
well-greased loaf-pan, bake 1 hour in moderate oven.
=Fruit Wheels.=—Sift together 2 cups flour, 1 heaping teaspoon Royal
Baking Powder, ½ teaspoon salt, 1 tablespoon sugar. Rub in 2 large
tablespoons butter. Mix to soft dough with milk; roll out ½ inch
thick. Spread thickly with soft butter, dust with 1 teaspoon flour, 4
tablespoons granulated sugar, 1 teaspoon cinnamon; sprinkle over ⅓ cup
each of seeded and cut raisins, chopped citron, and cleaned currants.
Roll up, out in 1-inch slices, put 1 inch apart on greased flat pans,
and bake in hot oven.
[Illustration: (Decorative Design)]