Evening star., 1902-02-18
Table and Kitchen.
Some Of the Sweet Cakes Made With
YEAST

prise many houseksepsEs who prefer to
make their own bread and pastries. IL her
knowledge OF these dishes is limited to
some half dozen varietfA Of small breads
and sweet. rich cakes. For between these
plain breakfast Breads large and small.
| and the cakes desriehswith eggs, butter.
etc. will be found . sbeEildering variety of
j goodies that have come into great de-
mand since bakery lunches have been so
generally established In large cities.
People who must depend on light lunches,
either from necessity acr choice. find these
slightly sweetened and shortened sweet
breads a very agreeable compromise for
plain bread and butter, or pie or cake and
tea. They are mere satisfying to the ap-
petite than the plain breads or rich cakes
when one takes g. very light. quick mid
day lunch. ssas
Bvery housewife who has mastered the
| art Of making good, sweet, wholesome
| bread can succeed In making the lunch
breads. rolls, twists, etc.
| The only danger IN making these deli
cious and dainty lunch breads and cakes
is that having once learned how and
| joyed them at home, You want to indulge
in them too frequently and at such times
| when palmer bread would be much better
| But at all times these sweet breads can be
eaten with greater freedom by children
| and those whose powers of digestion are
| not quite equal to richer cakes and pastry
| mixtures.
! Coffee Cakes.
| Meaning cakes to eat with coffee These
| are sweetened breads and embrace quite a
| variety In this class. Some are fiat cakes
| with sugar and cinnamon on the top sur
face. others are buns and rusks either plain
or with chopped almonds and sugar on top
Coffee Cake Dough.
Quite number Of cakes can be made
| from the plain kitchen dough- such as
kaffee kuchen, roly-poly. Iaohntarts, etc.
| To make this dough take compressed
yeast cake and dissolve 1t In half cup
| Of lukewarm water or milk: adding a pinch
! OF salt and tablespoonful of sugar. Set
| It in a warm place to rise. Sift two pounds
| OF flour and warm 1t. Scald a quart of
| milk and when not add three-fourths of
| cup Of sugar, half a pound of fresh butter,
| a little grated lemon. peel and a teaspoonful
| Of cinnamon mix all well together, stirring
| until the sugar is dissolved. Make a hollow
| in the center of the -four put in the yeast
and then stir in gradually the warm milk
mixture. Then add three eggs beaten
| light When well mixed work the dough
| well with your hand, but do not knead it.
| Then beat it with the hollow of your hand
| until 1t is bistered and makes cracking
| noise Be careful not to make the dough
too stiff using just enough flour to prevent
| it from sticking to hands or bread board.
| Work the dough until 1t becomes smooth
1 and loses all sickness then place in
| warm bowl, cover closely and set in
moderately warm place until next morn
| ing if you make up the dough at night
Ir the morning it is ready to make up
| into kaffee kuchen, roly-po,y, etc.
| Kaffee Kuchen.
| Take pans that are long and rather
broad and butter them thoroughly. Roll
out enough Of the plain dough to cover
| them; set to rise for half an hour then
brush well with melted butter: strew su-
| gar, cinnamon and chopped almonds over
| the top. or rub some butter, flour, sugar
| and cinnamon together, until it crumbles
| like the pieces of almonds and strew these
| on top Of the cakes.
Roly-Poly.
| Roll out thin layer of the plain dough
| and cover the bottom OF a long baking
tin. Brush the top well with melted but
ter and let rise for half an hour; then
! sprinkle well with scurraats and cinnamon.
Cut into strips about an inch wide and
| four inches long; roll out and put into
| we'll buttered baking tin, leaving enough
| space between each Hstffp to keep from
| touching and brush them with butter.
Bake until nicely Drowned.
German Coffee Cake.
| Dissolve a compressed yeast cake in
]! cupful Of lukewarm milk, add a pinch of
salt and tablespoonful of sugar. Put
| cupful Of sifted flour into a bowl and put
| the milk and yeast In the center; mix to
| smooth batter and set in warm place to
rise. Beat half cupfuI of sugar and three
quarters Of cupful of butter to cream;
| add four whole eggs and yolks of three
eggs. two cupfuls of flour alternately. First
| add a whole egg, then few tablespoonfuls
of flour, then another egg, stirring each egg
| in until it disappears in the batter before
| adding more -four. When all the eggs and
| flour are in add a tablespoonful of finely
| chopped citron; two of seeded. chopped al
| monds, and two or three tablespoonfuls of
| chopped almonds. Flour the fruit SO it will
! not sink. Let it rise for three hours or
until 1t is very light and thin; bake in a
! moderate oven for an hour. Do not let 1t
| get too brown.
Baked Apples Stuffed With Dates.
| Select large, tart apples; core them and
| fill the hollow with stoned dates Sprinkle
| the apples with lemon juice and sugar and
| bake until they are soft but not broken.
| These are nice for either breakfast or
| luncheon. Plain or whipped cream is served
| with them.
Menus.
! WEDNESDAY.
| BREAKFAST.
| Fruit.
Cereal Cream
| Broiled Ham. flashed Potatoes.
| Corn Bread. Coffee.
/ LUNCH.
Tomato Bisque.
| Deviled Beef Hot Potato Salad.
| Canned Fruit. Gingerbread.
Tea.
DINNER.
1 Cream Of Onion Soup
| Petted Pigeons. Peas.
| Scalloped Potatoes.
| Lettuce.
Cheese Waters.
| Peach Bavarian Cream
| Coffee.
THURSDAY
| BREAKFAST.
| Fruit.
| Cereal. Cream.
| Meat Cakes. Tomato Sauce.
| Lyonnaise Potatoes.
| Milk Biscuit. Coffee.
LUNCH
| Clam Chowder.
| Egg Outlets. Cream Sauce.
| Tomatoes Stewed.
| Spiced Fruit. Cake.
| Cereal Coffee.
| DINNER.ys- -
| Vegetable Soup.
| Boiled Corn Beeflss Z gF1ain Potatoes.
! Boiled Cabbage C1eamed Turnips.
| I. iSpinnacf!."
Pumpkin Pfaa = meas Coffee.