Lancashire Tea Cakes.
6 cupfuls flour, cupful butter, 2 cupfuls milk, 1 yeast cake, 1 cupful currants, 2 ounces candied lemon, 9 eggs, 2 tablespoonfuls sugar, A little grated nutmeg.
Put the sugar and the currants with the flour; melt the butter in the milk; when cool, mix with the beaten eggs and yeast. Add the dry in gredients, beating well, and set to raise. When light, put in cake pans to double its bulk. Bake in a mod erately hot oven. These are de licious when fresh, and equally good split and toasted the second day.
Swedish Rolls.
1 yeast cake, 2 cupfuls milk, scalded, I cupful butter, cupful sugar, 1 scant teaspoonful salt, Whites of 2 eggs, 7 or 8 cupfuls flour.
Melt the butter, dissolve the sugar and salt in the hot milk; when luke warm, add the yeast and beaten whites. Mix in flour to make a drop batter. In the morning add the remainder of the flour and knead twenty minutes. Raise till light; then knead again slightly and roll half an inch thick. Have the edges as straight as possible. Spread all over with a thin layer of soft butter, a sprinkling of sugar, cinnamon, grated lemon rind, and currants. Roll like a jelly roll, cut off slices an inch wide, lay them with the cut side down on greased pans, and when raised bake in a hot oven fifteen or twenty minutes. Glaze with sugar dissolved in milk.
Currant Squares.
1 cupful cream, I cupful melted butter, 3 eggs, I cupful sugar, cake yeast, 2 tablespoonfuls water, 4 cupfuls flour, 1 teaspoonful powdered mace, 1 teaspoonful powdered cinna mon, 1 cupful currants.
Heat the cream in a double boiler, then stir in the butter, well-beaten eggs, and sugar. Add the yeast dis solved in a little water, the flour sifted with the spices, then the cur rants dredged with flour. Beat hard for fifteen minutes. Pour into a shal low baking pan and raise until it is almost doubled in bulk. Bake in a quick oven; when done, sprinkle with powdered sugar and cinnamon. Let the cake cool slightly, then cut into squares with a sharp knife.
Raised Wheat Muffins.
9 cupfuls flour, 1 cupful milk, 1 tablespoonful butter, tablespoonful sugar, teaspoonful salt, 1 egg, II yeast cake.
Pour the flour, salt, and sugar in a bowl; boil the milk and add the but ter to it. Let the mixture stand till lukewarm, add the milk, butter, and yeast to the flour, and beat well. Cover the bowl and set in a cool place over night. In the morning the batter will be a light sponge. Beat the egg and add to this sponge. Half fill buttered muffin pans with the batter; cover, and let the muf fins raise in a warm place. Bake for half an hour in a moderately quick oven.
Raised Wheat Waffles.
9 cupfuls flour, cupfuls milk, yeast cake, 1 tablespoonful sugar, 2 tablespoonfuls butter, i teaspoonful salt, 1 egg.
Boil the milk and, after adding the butter to it, cool the mixture. Put the flour, sugar, and salt in a bowl, add the milk and yeast, and beat well. Raise the batter over night. In the morning add the well-beaten egg. Have the waffle irons hot and greased. Cook the cakes quickly.
Broiche (French recipe).
4 cupfuls flour, yeast cake, 1 teaspoonful salt, 9 tablespoonfuls sugar, 7 eggs, 1 cupful butter, Warm water.
Sift the flour; into 1 cupful of it pour the dissolved yeast with just enough warm water to make a bat ter. Set it to raise. When it has doubled its bulk, put in the salt, sugar, melted butter, and 4 eggs. Beat five minutes, add ;mother egg, beat again, and so on until 'all!have been used; keep beating until the paste leaves the side of the bowl, then set in a warm place for four hours. Turn it out on a floured board, roll in a long piece half an inch thick, spread with softened but ter, and fold one end over the center, then the other end over that, until you have three layers. Cut off pieces about an inch wide, lay them on the board to raise, and cover with a towel. When puffy, take each strip between the fingers and thumbs, twist in different directions, coil pyramid shape, letting one point come on top. Set to raise on a greased pan, bake twenty minutes, and brush over with powdered sugar, moisten with water, and flavor with cinnamon.