CHEAP COFFEE CAKE

This German coffee cake is made by kneading into a pint of bread dough one well-beaten egg, one-half cup of sugar, and a generous tablespoon of butter. The mixture is rolled flat, placed in a shallow pan, let rise again until very light, sprinkled with finely chopped nuts, dusted over with sugar and cinnamon and baked in a quick oven.

FRENCH COFFEE CAKE (SAVARIN)

Soak one cake of compressed yeast in a little lukewarm water or milk. Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch of salt and one tablespoon of sugar, stir it up well with a spoon and set back of the stove to rise. Rub one-half cup of butter to a cream, add one-third cup of powdered sugar and stir constantly in one direction. Add the yolks of four eggs, one at a time, and the grated peel of a lemon. Sift two cups of flour into a bowl, make a depression in the centre of the flour, pour in the yeast and one cup of lukewarm milk. Stir and make a light batter of this. Add the creamed butter and eggs, stir until it forms blisters and leaves the bowl clean; one-half cup of dark raisins, one-half cup of pounded almonds and a little citron, cut up very fine, and last the stiff-beaten whites of the eggs. Fill your cake forms which have been well-greased, set in a warm place to rise until double in bulk, about forty-five minutes, and bake in a moderate oven forty-five minutes. Fill the centr

CHOCOLATE COFFEE CAKE

Pour a bunt kitchen dough into long, well-buttered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing.

COFFEE CAKE (KUCHEN) DOUGH

Soak one-half ounce of yeast in one-half cup of lukewarm milk; when dissolved put in a bowl, or round agate pan, and stir in one cup of sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix thoroughly, and put in a warm place (not hot) to rise, from one to two hours. When well risen, cream well together one cup of sugar and three-fourths cup of butter, then add three eggs, five cups of sifted flour, one cup of milk and one teaspoon of salt, mix together until light, then stir in the risen yeast, and with a spoon work well for ten minutes, and set aside to rise again, five or six hours or all night. Dough should not be very stiff. When well risen it can be used for cinnamon cake, pies or pocket books. This recipe makes one large cinnamon cake, three pies, and about one dozen pocket books. If set at night use half the quantity of yeast.

COFFEE CAKES (KUCHEN) RENDERED BUTTER

Procure as much country or Western butter as desired, you may get several pounds of it when it is cheap during the summer; or any butter unfit for table use may be made sweet and good for cooking purposes and will last for months, if prepared in the following manner: Place the butter in a deep, iron kettle, filling only half full to prevent boiling over. Set it on the fire where it will simmer slowly for several hours. Watch carefully that it does not boil over. Do not stir it, but from time to time skim it. When perfectly clear, and all the salt and sediment has settled at the bottom, the butter is done. Set aside a few minutes, then strain into stone jars through a fine sieve, and when cold tie up tightly with paper and cloth. Keep in a cool, dry place.