Preparation: The dough is prepared according to No. 8 and spread out in buttered pans about i/4 inch thick, then set to rise in a warm place. The poppy seed is scalded and the water drained off. The pears are peeled and grated into the poppy seed, sugar and eggs are mixed in. Spread the poppy seed mixture thick on the doug'h, sprinkle melted butter on and bake % hour. — 290 — No. 22— HUCKLEBERRY CAKE. Yeast dough like No. 8 Sugar Huckleberries Frosting according to No. 16 Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about 1/4 inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16. No. 23— ONION CAKE. Yeast dough like No. 8 2 sweet-sour apples 6 peeled onions % lb. of butter✪ Poppy Seed Cake % lb. of sugar Preparation : The dough is prepared as given under No. 8, spread out in buttered pans about ^ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in % lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples i/4 indh thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color. Remarks: The apples may be omitted. No. 24— COFFEE CAKE WITH EGG CREAM. Yeast dough like No. 8 11 eggs % lb. of butter % lb. of sugar✪ Coffee Cake with Egg Cream Preparation: The dough is prepared as given under No. 8, rolled out to i/4 inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a tlhick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar. Baking Powder Cakes. No. 25— COFFEE CAKE WITH ALMOND FROSTING. % cup of butter 4 eggs 1% cups of sugar Juice and rind of 1 lemon 1 cup of milk 2 heaping tsps. of baking powder 3 cups of flour For the Frosting. 1 cup of almonds 1 cup of sugar % cup of melted butter 1 tsp. of cinnamon✪ Coffee Cake with Almond Frosting Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Last- ly add the baking powder and the beaten whites of eggs. — 291 — Spread this batter out 1 inch thick into buttered pans, sprinkle with sugar, cinnamon and blanched almonds cut into narrow strips, sprinkle butter over and bake to a nice color. No. 26— cofp:£e cake with chocolate FROSTING. The batter according to No. 25 1 tsp. of vanilla % 11). of chocolate 3 tbsps. of cold water % lb. of sugar 1 white of egg✪ Coffee Cake with Chocolate Frosting Preparation : The batter is prepared and baked as in No. 25. Dissolve the chocolate over the fire in the water, add sugar and vanilla and stir until it becomes stringy. Now mix the beaten whites of eggs with it and spread on the cake when it is baked. No. 27— ROUND COFFEE CAKE No. 2. Ingredients and preparation are given under No. 35. Put the batter into a round cake pan with tube and bake it % hour. No. 28— STIRRED CAKE. % cup of butter Juice of % lemon 1 % cups of powdered sugar 1 % tsps. of baking powder 2 cups of flour 6 whites of eggs✪ Stirred Cake ( Preparation: Cream the butter and mix with sugar, lemon juice and flour, add 1^/2 teaspoonfuls of baking powder and the beaten whites of eggs. Put in a buttered pan and bake i/^ to % hour. No. 29— LAYER CAKE WITH CHOCOLATE. % lb. of butter % lb. of flour % lb. of sugar 2 heaping tsps. of baking powder 6 eggs % lb. of chocolate For the Filling. % cup of cream 1 % tsps. of vanilla 3 eggs 4 tbsps. of sugar✪ Layer Cake with Chocolate Preparation: Cream the butter, then mix with sugar, yolks of eggs, flour, and lastly the baking powder and beaten whites of eggs. The chocolate is grated and mixed with one- half of tihe batter. Bake in four layers, 3 light or yellow ones and 2 dark ones containing chocolate.

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Preparation: The dough is prepared according to No. 8 and spread out in buttered pans about i/4 inch thick, then set to rise in a warm place. The poppy seed is scalded and the water drained off. The pears are peeled and grated into the poppy seed, sugar and eggs are mixed in. Spread the poppy seed mixture thick on the doug'h, sprinkle melted butter on and bake % hour. — 290 — No. 22— HUCKLEBERRY CAKE. Yeast dough like No. 8 Sugar Huckleberries Frosting according to No. 16 Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about 1/4 inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16. No. 23— ONION CAKE. Yeast dough like No. 8 2 sweet-sour apples 6 peeled onions % lb. of butter % lb. of sugar Preparation : The dough is prepared as given under No. 8, spread out in buttered pans about ^ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in % lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples i/4 indh thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color. Remarks: The apples may be omitted. No. 24— COFFEE CAKE WITH EGG CREAM. Yeast dough like No. 8 11 eggs % lb. of butter % lb. of sugar Preparation: The dough is prepared as given under No. 8, rolled out to i/4 inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a tlhick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar. Baking Powder Cakes. No. 25— COFFEE CAKE WITH ALMOND FROSTING. % cup of butter 4 eggs 1% cups of sugar Juice and rind of 1 lemon 1 cup of milk 2 heaping tsps. of baking powder 3 cups of flour For the Frosting. 1 cup of almonds 1 cup of sugar % cup of melted butter 1 tsp. of cinnamon Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Last- ly add the baking powder and the beaten whites of eggs. — 291 — Spread this batter out 1 inch thick into buttered pans, sprinkle with sugar, cinnamon and blanched almonds cut into narrow strips, sprinkle butter over and bake to a nice color. No. 26— cofp:£e cake with chocolate FROSTING. The batter according to No. 25 1 tsp. of vanilla % 11). of chocolate 3 tbsps. of cold water % lb. of sugar 1 white of egg Preparation : The batter is prepared and baked as in No. 25. Dissolve the chocolate over the fire in the water, add sugar and vanilla and stir until it becomes stringy. Now mix the beaten whites of eggs with it and spread on the cake when it is baked. No. 27— ROUND COFFEE CAKE No. 2. Ingredients and preparation are given under No. 35. Put the batter into a round cake pan with tube and bake it % hour. No. 28— STIRRED CAKE. % cup of butter Juice of % lemon 1 % cups of powdered sugar 1 % tsps. of baking powder 2 cups of flour 6 whites of eggs ( Preparation: Cream the butter and mix with sugar, lemon juice and flour, add 1^/2 teaspoonfuls of baking powder and the beaten whites of eggs. Put in a buttered pan and bake i/^ to % hour. No. 29— LAYER CAKE WITH CHOCOLATE. % lb. of butter % lb. of flour % lb. of sugar 2 heaping tsps. of baking powder 6 eggs % lb. of chocolate For the Filling. % cup of cream 1 % tsps. of vanilla 3 eggs 4 tbsps. of sugar Preparation: Cream the butter, then mix with sugar, yolks of eggs, flour, and lastly the baking powder and beaten whites of eggs. The chocolate is grated and mixed with one- half of tihe batter. Bake in four layers, 3 light or yellow ones and 2 dark ones containing chocolate.

The art of German cooking and baking