South Bend news-times., 1915-03-30
TOOthsOn1e Recipes
for Good Friday
and Easter Sunday

HOT CROSS BUNS: This recipe will
make just enough for the average
family
Sift together one quart of pastry
flour, two dessertspoonfuls of baking
powder and a teaspoon of salt
Rub into the flour a piece of butter
size of an egg. Mix together a cupful
each of milk and water and one cup
of sugar and stir into flour mixture.
Then add two well beaten eggs and
mix soft.
Cut into small biscuit, make cross
on top of each and bake in a very hot
oven.
Raisins and currants or lemon peel
may be added to the mixture if de-
sired. When baked. sift powdered su-
gar over buns and serve.
GOOD FRIDAY CAKE: This is a
simple tea cake, not very sweet and is
served hot or cold, as preferred
Beat TO "a cream scant cupful of
butter and quarter cupful of sugar.
Add a teaspoOnful of grated yellow
rlnd of lemon and a half teaspoon of
lemon juice, a pound of flour and
enough water TO make a stiff paste.
DIVIDE dough into two equal parts
and roll into large round cakes the
size of an ordinary pie tin. Mark
edges with cutter or simply pinch
with fingers
Cut each cake into quarters brush
over with white of an egg, lay a strip
of candied lemon peel on each,
sprinkle with granulated sugar and
bake.
PLAIN WHITE CAKE. Rub to a
cream three-quarters of a cupful of
butter and two cupfuls of sugar. add a
halfcupful sweet milk. three cupfuls of
flour sifted with a teaspoonful and a
half of baking powder and the whites
of eight eggs beaten stiff
Add -four and eggs alternately,
flavor with vanilla or rosewater and
bake in oblong tin lined with buttered
paper.
COFFEE CAKE: Take enough risen
bread dough to make one loaf of
bread, add to it one-quarter cupful
softened butter. one we'll beaten egg
and a little nutmeg. Mix Well then
knead thoroughly. roll in sheets three
quarters of an inch thick, put in shall
low pans and let it rise.
Beat two eggs with enough sugar TO
make a thin batter. Make cuts in the
dough with the edge of a spoon so
that il will take up the dressing. Pour
on, sprinkle with cinnamon and bake.
\ W I'll IA n T. An5Gl CAKE - d.
ways nice with ice cream and is not
expensive at this season.
Sift some pastry flour four times,
then measure one cupful and set
aside: sift and measure one cupful fine
granulated sugar, add pinch of salt TO
whites of nine large or 10 small eggs
and begin whipping with a wire beat
er
When almost stiff add TO the eggs a
half teaspOonful (measured scanD of
cream of tartar Now stir in sugar
and half teasDoOnful of vanilla or
almond. sift in the cupful Of flour. fold
in lightly and turn at once into brick
shaped pans or regular angel cake
pan with tube in center. Place in a
cool oven. increasing heat little after
% minutes for the baking. During
this time il must not be Jared.
E61AIRS. Put into a saucepan a
cupful OF milk two generous table
spoonsful of butter and n tablespoon
full OF sugar When this boils up. add
cupful Of dry sifted flour and stir
and beat well for two minutes. At the
end Of this time il should be smooth
and vclvety.
Set away 10 cool.
when quite cold beat i'm four eggs
one at a time beating for 15 or 20
minutes This is such a stif mixture
that many prefer 10 beat il with the
hands