Boston Cooking-School cook book

Apple Kuchen. Spread 34 inch thick in buttered dripping pan. Brush over with melted butter. Pare 5 sour apples and core, cut in eighths, and press sharp edges of apples into dough in parallel rows lengthwise of pan. Sprinkle with 14 cup sugar mixed with 14 teaspoon cinnamon and 2 tablespoons currants or seedless raisins. Cover, let rise, and bake 30 minutes in moderate oven (350° F.). If to be served as dessert, cut in squares and serve with whipped cream, sweetened and flavored. Raisin Kuchen. To mixture, add 14 cup raisins, cut in pieces. Before baking, brush over with beaten egg and cover with following mixture: Melt 3 tablespoons butter, add 14 cup sugar and 1 teaspoon cinnamon. When sugar is partially melted, add 3 tablespoons flour. Bake in moderately hot oven (375° F.). Cincinnati Coffee Bread. Before last rising, sprinkle with the following: Mix 4 tablespoons sugar, 114 teaspoons cinnamon, 1 cup soft, stale bread crumbs, 4 tablespoons melted butter, and 4 tablespoons chopped blanched almonds. MORAVIAN BREAD OR KUCHEN 1 yeast cake dissolved in 1 egg, well beaten Yy cup lukewarm water 34 cup butter 1 cup hot mashed potatoes 34 cup lard or other shortening 2 cups scalded milk 1 cup sugar 2% cups flour 2 teaspoons salt 234 cups flour When milk is lukewarm, add potatoes, dissolved yeast cake, and 2% cups flour. Cover and let rise until light. Add egg, lard, butter, sugar, salt, and remaining flour. ‘Turn into buttered dripping pan and spread evenly. Cover, let rise until light. Brush over with melted butter. Make parallel rows of 34 inch depressions, with finger. tip or knife handle. Put a bit of butter in each depression and fill with brown sugar. Sprinkle with 2 tablespoons brown sugar mixed with 1 teaspoon cinnamon. Bake 35 minutes in moderate oven (350° F.). SWEDISH BREAD 21% cups scalded milk 2% cup sugar 1 yeast cake 1 egg, well beaten Flour (about 7 cups) Y% teaspoon salt 14 cup melted butter 1 teaspoon almond extract Dissolve yeast cake in 44 cup milk which has been allowed to cool until lukewarm. Add ¥% cup flour, beat thoroughly, cover, and let rise. When light, add remaining milk and 41% cups flour. Stir until well mixed, cover, and again let rise; then add remaining ingredients and 14 cups flour. Turn onto floured cloth and knead, using 14 cup flour; cover and let rise again. Shape (see below) and bake 20 minutes in moderate oven (350° F.). Swedish Coffee Braid. Cut off 3 pieces of mixture of equal size and roll, using the hands, in pieces of uniform size; then braid. Form in ring, if desired. Put on a buttered cooky sheet, cover, and let rise. Brush over with 1 egg yolk, slightly beaten, and diluted with 14 tablespoon cold water. Sprinkle with blanched almonds finely chopped or cut in slices crosswise. Bake 20 minutes in moderate oven (350° F.). Swedish Coffee Ring. Take 1/4 of mixture and shape with hands in long roll. Roll as thin as possible on an unfloured board with rolling-pin. Mixture will stick to board but may easily be lifted with a knife. Spread with melted butter, sprinkle with sugar and chopped blanched almonds, or cinnamon. Roll like a jelly roll, trim, if necessary, and join ends to form ring. Place on a buttered cooky sheet, cut with scissors, holding scissors perpendicularly, and shape. See illustration. Let rise and bake 20 minutes in moderate oven (350° F.). Cutting Swedish Coffee Ring in Points STANDARD ROLLS 2 cups scalded milk 2 teaspoons salt 3 tablespoons butter 1 yeast cake dissolved in 2 tablespoons sugar 14 cup lukewarm water Flour (about 6 cups) Add 1 or 2 egg whites or 1 or 2 eggs, well beaten, if desired. For richer rolls, add 2 or 3 tablespoons butter.