MORAVIAN SUGAR CAKES





At 5 o'clock P.M. set a sponge or batter, consisting of 1 cup of
mashed potatoes, 2 cups of sugar, 1 cup of sweet milk, scalded and
cooled, 1/2 cake of yeast, dissolved in 1 cup of lukewarm water, 2
eggs 3/4 cup of a mixture of lard and butter, add 3 cups of flour,
beat well, stand in a warm place to raise; at 9 o'clock add about 6
cups of flour. Stand until morning in a warm place, near the range.
The following morning turn out on a floured bake-board, roll out cakes
one inch thick, place in pie tins, when ready for the oven; punch half
a dozen small holes in the top of cakes, in which place small bits of
butter. Sprinkle sugar over liberally and cinnamon if liked. Bake in a
moderate oven.





MONTROSE SAUCE Moselle Cup facebooktwittergoogle_plusredditpinterestlinkedinmail

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