The Myrtle Reed Cook Book Part 27

SOUR MILK PANCAKES

Two cupfuls of sour milk, two and one half cupfuls of sifted flour, one teaspoonful of soda, one tablespoonful of warm water, one teaspoonful of salt, one teaspoonful of sugar, two tablespoonfuls of melted b.u.t.ter, and two eggs. Beat the yolks of the eggs till light-colored and creamy, add the sour milk, salt, and sugar, and beat till thoroughly mixed. Add the flour gradually, beating constantly, then the soda dissolved in warm water, then the melted b.u.t.ter, then the stiffly beaten whites of the eggs. Fold together carefully and bake at once.

SOUR MILK PANCAKES--II

To four cupfuls of sour milk add enough flour to make a batter that will pour, sifted in gradually and thoroughly mixed. Add two eggs, well beaten, one tablespoonful of melted b.u.t.ter, one teaspoonful of salt, and a teaspoonful of soda dissolved in a little warm water. Bake on a very hot griddle, well greased.

WHEAT PANCAKES

Three cupfuls of flour, two cupfuls of milk, two teaspoonfuls of baking powder, one tablespoonful of melted b.u.t.ter, three eggs, and one teaspoonful of salt. Sift the dry ingredients together. Beat the yolks of the eggs till light-colored and creamy and stir into the milk. Mix with the flour, then add the melted b.u.t.ter and beat to a smooth batter. Add a little more milk if the batter seems too thick. Add the whites of the eggs, beaten to a stiff froth, fold in carefully, and bake as usual.

WHEAT PANCAKES--II

Three cupfuls of milk, two cupfuls of sifted flour, three eggs, one pinch of salt, and two heaping teaspoonfuls of baking powder. Beat the yolks of the eggs till light-colored and creamy, and mix thoroughly with the milk. Put the flour in a bowl and pour on a part of the milk, making a thick batter. Beat this thick batter hard until very smooth, dissolve the baking powder in the rest of the milk and add it, beating thoroughly, and add the stiffly beaten whites of the eggs last. This batter may be used for waffles. The thinner it is the more delicate the cakes will be.

COFFEE CAKES, DOUGHNUTS, AND WAFFLES

BABA a LA PARISIENNE

Prepare the yeast as for French Coffee Cake. Beat four tablespoonfuls of sugar to a cream with one cupful of b.u.t.ter and the grated yellow rind of a lemon. Add seven unbeaten eggs, one at a time, incorporating each egg thoroughly into the mixture before the next is added. Make a sponge of the yeast, one cupful of milk, scalded and cooled, and one cupful of sifted flour. Let it rise until very light--about half an hour--and mix with the hand into the egg mixture, adding two more cupfuls of sifted flour. b.u.t.ter a tube-pan, put in the dough, sprinkle with chopped almonds, sugar, and spice, let it rise two hours, and bake very slowly.

GERMAN COFFEE BREAD

Scald and cool to lukewarm one cupful of milk. Add one heaping tablespoonful of b.u.t.ter and two heaping tablespoonfuls of sugar, one quarter of a yeast cake dissolved in one tablespoonful of warm water, a pinch of salt, and enough sifted flour to make a soft dough. Let it rise over night. In the morning, roll out and spread in a flat b.u.t.tered tin. Rub with softened b.u.t.ter, sprinkle with sugar and cinnamon, and bake about half an hour in a moderate oven. Cut into squares and serve hot.

GERMAN COFFEE CAKE

One tablespoonful of b.u.t.ter, one cupful of sugar, one egg, one cupful of milk, one and one half cupfuls of flour, one heaping teaspoonful of baking powder, the juice and grated rind of half a lemon. Mix thoroughly, spread the dough in a shallow b.u.t.tered baking-pan, sprinkle with chopped nuts, sugar, cinnamon, and dots of b.u.t.ter. Bake until brown and crisp, cut in squares, and serve piping hot.

AUSTRIAN COFFEE CAKE

Four cupfuls of flour, one teaspoonful of salt, two teaspoonfuls of baking powder, five eggs, well beaten, with two tablespoonfuls of sugar, two cupfuls of milk, and one tablespoonful of softened b.u.t.ter.

Mix thoroughly, spread in a b.u.t.tered baking-pan, dot with b.u.t.ter, sprinkle with sugar and cinnamon, and bake in a quick oven. Serve hot.

HUNGARIAN ROYAL COFFEE CAKE

Six cupfuls of flour, two cupfuls of b.u.t.ter, four cupfuls of milk, three eggs, three quarters of a pound of cleaned and seeded raisins, one half cupful of sugar, three cakes of compressed yeast, half a cupful of shredded citron, and eight pulverized cardamon seeds. Mix the sugar, b.u.t.ter, flour, and milk thoroughly, the yeast having been dissolved in the milk, previously scalded and cooled. Dredge the fruit with flour and add last. Let rise four hours, or more, if necessary.

When ready for baking, rub with softened b.u.t.ter, sprinkle with cinnamon, granulated sugar, and chopped almonds. Bake in a tube-pan or in a ring on a large baking-sheet.

FRENCH COFFEE CAKE

Dissolve a cake of compressed yeast in two tablespoonfuls of tepid water. Add a pinch of salt and a tablespoonful of sugar. Cream a cupful of b.u.t.ter with three fourths of a cupful of powdered sugar, and add, gradually, the unbeaten yolks of six eggs, one at a time, and the grated yellow rind of a lemon. Sift two cupfuls of flour into a bowl and make into a thin batter with the dissolved yeast and one cupful of scalded and cooled milk. Add the egg mixture, and beat with the hand till the dough leaves the sides of the bowl. Add a handful of sultanas, half a cupful each of blanched and shredded almonds and shredded citron, and, lastly, the stiffly beaten whites of the eggs.

Put into a tube-pan which has been well b.u.t.tered, and set in a warm place to rise. Bake very slowly. When fully risen and beginning to brown, rub with softened b.u.t.ter, and sprinkle with sugar and spice.

VIENNA COFFEE CAKE

Dissolve a cake of compressed yeast in one cupful of scalded and cooled milk, add a pinch of salt and one tablespoonful of brown sugar.

Sift one cupful of flour into a bowl, add the milk and yeast, beat to a smooth, light batter, free from lumps, and set away in a warm place till very light. Cream three quarters of a cupful each of b.u.t.ter and powdered sugar, add four whole eggs, unbeaten, three unbeaten yolks, and two cupfuls of sifted flour, working with the hand, and adding egg and flour alternately. Incorporate gradually into the risen batter, working thoroughly with the hand. Dredge half a cupful of blanched and shredded almonds, a tablespoonful of shredded citron, and half a cupful of cleaned and seeded raisins thoroughly with flour, and work into the dough with the hand. Put into a b.u.t.tered tube-pan or mould and let rise in a warm place for three or four hours, then bake an hour in a moderate oven. When beginning to brown, rub with softened b.u.t.ter, sprinkle with granulated sugar and spice, and set back into the oven until done. All risen coffee cakes will keep well if wrapped closely in a cloth, and may be served cold, or reheated in a brisk oven for a few minutes just before serving.

BERLIN COFFEE CAKE

Make a sponge with two cupfuls of milk, scalded and cooled, a cake of compressed yeast dissolved in the milk, a pinch of salt, and one cupful of sifted flour. Let rise two hours in a warm place, then add one half cupful of melted b.u.t.ter, one cupful of cleaned and seeded raisins, one fourth cupful of finely shredded citron, one cupful of sugar, and three eggs, well beaten. Add enough sifted flour to make a stiff dough, knead thoroughly, roll into a long thin strip, cut in three strips, lengthwise, braid, and twist into a ring. Arrange in a circle on a well-b.u.t.tered baking-sheet and let rise till very light, then bake half an hour. It will be more delicate if the strips are rubbed with softened b.u.t.ter before braiding and will come apart more easily. Before taking from the oven glaze with sugar and milk, or rub with b.u.t.ter and sprinkle with sugar and spice.

QUICK COFFEE CAKE

Cream one fourth of a cupful of b.u.t.ter with one cupful of sugar, add one egg, well beaten, one half cupful of milk, a pinch of salt, and one and one half cupfuls of flour sifted, with a heaping teaspoonful of baking powder. Spread in a pan, sprinkle with seeded and cleaned raisins or currants, a little shredded citron, dot with b.u.t.ter, and sift over sugar and spice, cinnamon preferred. Serve hot, cut in small squares.

CRULLERS

Three eggs, a pinch of salt, two cupfuls of flour, three tablespoonfuls of milk, six tablespoonfuls of melted b.u.t.ter, and six tablespoonfuls of sugar. Roll out half an inch thick, cut out with a small cake cutter which has a hole in the centre, and fry in very hot lard. Drain on brown paper and sprinkle with powdered sugar.

PLAIN DOUGHNUTS

Sift two teaspoonfuls of baking powder with four cupfuls of flour.

Dissolve half a cupful of sugar in one cupful of milk. Add to the milk one teaspoonful of salt, half a nutmeg, grated, and two well-beaten eggs. Combine with the dry mixture, roll out, cut in rings, and fry in deep fat. Drain on brown paper.

DOUGHNUTS--II

Half a cupful of b.u.t.ter, one cupful of sugar, three cupfuls of flour, one egg, and one and one half cupfuls of milk, and a slight grating of nutmeg. Make into a soft dough, roll out, cut into shapes, and fry in hot fat. Sprinkle with powdered sugar.

RAISED DOUGHNUTS

One cupful of b.u.t.ter, one cupful of sugar, one teaspoonful of powdered cinnamon, and two eggs, well beaten. Work this mixture into two cupfuls of bread dough or roll mixture made ready for its second rising, and let rise an hour or more. When light, roll out, cut into circles or squares, let rise until very light, and fry in smoking-hot fat. Let drain on brown paper and sprinkle with granulated sugar.

LIGHT DOUGHNUTS

Three quarters of a cupful of granulated sugar, two eggs, beaten separately, one cupful of milk, three tablespoonfuls of melted b.u.t.ter, three cupfuls of flour, three heaping teaspoonfuls of baking powder, and half a teaspoonful of grated nutmeg. Fold in the stiffly beaten whites of the eggs last, then work in enough more sifted flour to make a soft dough, probably about two cupfuls. Roll very thin, cut out, fry in smoking-hot fat, and drain on brown paper. This recipe makes about five dozen doughnuts, and half of it will be sufficient for an ordinary family unless they are especially fond of doughnuts.