The housewife's referee

Coffee Cake {German Recipe), — Take half a pound of sugar, the same of butter, four eggs, some grated lemon, a good pinch of salt of ammonia, and the requisite quantity of flour to make a good dough. After it has rested a short time, it is rolled out square and thin, and then cut out with a wheel into strips of three-quarters of an inch broad and three inches long. Brush these over with egg, and dust with a mixture of coarsely cut almonds, sugar, and cinnamon; or press into a mixture of three ounces of almonds, six of hard sugar, and a teaspoonful of cinnamon. Lay the pieces on a baking tin, syringe with water, and bake. Coffee Cakes ; Sahnekringel. — Take a pound of flour, three-quarters of a pound of butter, and ten tablespoonfuls of thick, sour cream. Cut the butter into small pieces, and knead it into the flour. Gather it into a heap on the board; make a hole in the middle, into which pour the cream ; then work it into a light paste. When this is ready divide it into smaller pieces ; roll out in lengths of six or seven inches, and twist into the shape of the figure 8. When all the paste has been used up, brush the kringels with the yolk of an egg, sprinkle with castor sugar and powdered cinnamon, • and bake quickly in a hot oven. Dinner Finger Bread. — These are made of a dough like that used for French bread. The dough is cut into long strips, and gradually rolled out till quite thin with the hands, and then sprinkled with a little rough, dry salt before putting them into the oven, which should be a moderately cool one, and should be baked for a long time till the biscuits are dry and crisp. Easter Bread. — One yeast cake, two cups of flour, two cups of water ; mix, and set to rise overnight. In the morning take six cups of flour, two cups of milk, one and a half cup of currants, the same of raisins, half a cup of sugar, butter the size of a good-sized hen's egg rubbed in cold, one teaspoonful of salt. Mix and let it rise till light. Then mould, and put in pans until light ; then wet the top with melted butter, and bake one hour. German Cake. — Take half a pint of milk, five eggs, half a pound of butter, half an ounce of yeast, a quarter of a pound of currants, a few sultanas and large raisins, a little sugar, and a pinch of salt. Warm the milk, and mix the yeast in it ; put the flour in a basin, and make a hole in it, and niix in the yeast and milk, having a ring of flour all THE housewife's EEFEEEE round. Let it rise, melt the butter, and mix it in the eggs, and beat these for twenty minutes. Batter the mould, throw in some breadcrumbs and almonds, and put in a hot oven for half an hour. Ginger-bread Cake. — Rub a quarter of a pound of butter to a pound of flour, add a quarter of a pound of moist sugar, one ounce of ground ginger, one ounce of caraway seeds, a little candied peel and a few chopped almonds ; then one pound of golden syrup and two well-beaten eggs ; lastly, a quarter of an ounce of carbonate of soda ; dissolve in a small cup of warm water. Butter a cake-mould, pour in the mixture, and bake for an hour in rather a brisk oven. Before baking, decorate the top of the cake with blanched almonds. This mixture must not be touched with the hand, but beaten with a wooden spoon.