Arizona republican., 1921-04-17

to make a dough stiff enough to han ! die Place on a floured board ard roll out very thin. one quarter inch thick; spread with a thin layer of butter fold the dough. roll out and l spread again; repeat this four times. using a cup and a half of butter in all Place the dough in bowl, GOV CT and place on the ice to harden. When the dough is hard, roll out very thin and spread with mixture of one cup of chopped seeded ralslns, half cup of chopped blanched al monds and sugar mixed with a it- tie cinnamon. Cut into seven inch strips and roll each strip like jelly roll Cut into squares. sprinkle with chopped almonds, sugar and cinna- mon. Bake in hot oven-
 Raised Tea Cakes
 For sour cream raised tea cakes, beat to cream half a cup or butter and add five egg yolks, two teaspoons of sugar, grated rind of one lemon, one cup sour cream and two cakes of yeast dissolved with little sugar in two teaspoons of lukewarm scald- ed milk Mix well and work in three cups of sifted flour, when well mixed drop from a teaspoon on well-but- tered pans and let rise until light in warm place. Place on the top of each cake a seeded raisin, brush with beaten egg white, sprinkle with sugar and bake 10 minutes in a hot oven. French Raisin Cake
 French raisin coffee cake as made by one of the big hotel pastry chefs. Dissolve one cake of yeast in little lukewarm scalded milk. Place the yeast in a cup with two tablespoons of lukewarm Eater, a pinch of salt and one tablespoon of sugar, mix well and set in a warm place to rise. Beat ta m Cf1r, add one-third cup of powdered sugar and mix smooth, stirring constantly 1 in one direction. Add one at a time 1 the yolks of four eggs and the grated | peel of one lemon. Place in a bowl l two cups of sifted flour and make a hole in the center. pour in the raised yeast and one cup of lukewarm scald- 1 ed milk; beat to a smooth light bat | ter and add the creamed butter and | egg mixture, stir until it blisters and l leaves the bowl clean; add one cup of | chopped, seeded raisins, half a cup | chopped blanched almonds and the | stiffly beaten whites of four eggs. Pour into well-buttered cake molds, set in a warm place and let rise until double in bulk, about three quarters l of an hour, bake in a moderate oven
 45 minutes. Fill center with whipped | cream and pour over orange sauce. Broadway Cheese Cake
 1 Over the west side of Broadway at a little coffee shop they serve a new cheese cake which is made by adding | to one cup of sugar four tablespoons
 of creamed butter, two well-beaten 1 eggs and one cup of water alternate | ly with two and a half cups of flour | sifted with two teaspoons of baking powder and little salt: beat to a smooth batter and pour one-h half into
 a cake pan. Beat two eggs with half | a cup of sugar, add one and a half | cups of cottage cheese, half cup 1 chopped seeded raisins, grated rind of one lemon and one tablespoon of
 corn stauch cooked in one cup of milk and cooled before adding Pour this mixture over the batter in the pan and pour over the rest of the batter. Bake in a slow oven 40 min
 utes. Sprinkle sugar and cinnamon Il over when baked.
 | l received a request that was for warded to me here from Los, Angeles for recipe for old fashioned vinega,
 pie. The writer, who lives in the
 mountains near Kernville, request.
 that l be sure to give it. Here is the
 recipe:
 Line a pie plate with a rich cr-ls-
 and fill with a mixture made by boil
 ing one cup of vinegar with two cup.
 of water, two cups of su;-Hr mixed
 with three tablespoons of corn starcl
 and three tablespoons of butter. Bak, in medium oven.