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(German) - (Pennsylvania Germans)

Explicit directions for the making of these excellent raised cakes was
given Mary by an old, experienced Pennsylvania German cook. They were
prepared from the following recipe: Early in the morning 1 pint of
milk was scalded. When lukewarm, add 3-1/2 cups of flour and 1 cake of
Fleischman's compressed yeast (which had been dissolved in 1
tablespoonful of lukewarm water). Beat the mixture well. Cover and
stand in a warm place to rise. When well risen, which should be in
about 2 hours, add the following mixture, composed of 3/4 cup of sugar
and 1/2 cup of butter, creamed together; 1/2 teaspoonful of salt; 1
egg was beaten into the mixture, and about 2 cups of flour were added,
enough to make a dough as stiff as can be stirred with a spoon. Dough
should not be as stiff as for bread. Let stand about 1 hour. When well
risen and light, divide into four portions. Roll out each piece of
dough to thickness of one inch. Place cakes in medium-sized pie tins
and allow them to stand about one hour. When well risen, doubled in
bulk, make half dozen deep impressions on top of each cake with the
forefinger. Brush top of each cake with 1/2 tablespoonful of melted
butter. Sprinkle over 2 tablespoonfuls of soft A sugar and sift over a
little pulverized cinnamon, if liked, just before placing cakes in
oven. Bake cakes from 20 to 25 minutes in a moderately hot oven. From
this dough may be made four cakes.
Excellent biscuits may also be made from this same dough, by simply
moulding it into small biscuits and place in a pan some distance
apart. Let rise and brush tops of biscuits with a mixture composed of
a part of an egg yolk, a tablespoonful of milk and 1/2 teaspoonful
sugar. This causes the biscuits to have a rich, brown color when
The sponge from which these cakes or biscuits were made was mixed and
set to rise at 6 o'clock in the morning, and the baking was finished
at 11 o'clock. Sponge should be set to rise in a warm room. If these
directions are carefully followed the housewife will invariably have
good results. Always use hard Spring wheat for bread or biscuits,
raised with yeast; and Winter wheat, which costs less, will answer for
making cake and pastry. In cold weather always warm flour before
baking, when yeast is used for baking raised cakes. Soft A sugar or a
very light brown is to be preferred to granulated.

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