Page:Eggless recipe book for cakes, cookies, muffins, and desserts.djvu/15

 Top Mixture

Mix dry ingredients; rub in shortening.

No. 21. SPONGE COFFEE CAKE

Stir all together and set in a warm place to rise; roll out in sheets ½ inch thick and let rise again; when light spread thick cream over top and sift sugar over it with a little cinnamon added; bake in a quick oven till a light brown.

No. 22. Doughnuts

½ cup liquid yeast

Mix all together and let rise over night; in the morning add enough flour to make a soft dough and let rise again; after rolling out and cutting, let rise again on cake board a short time before frying in very hot lard; when done, roll in powdered sugar.

No. 23. LEBKUCHEN, OR GERMAN COFFEE CAKE

pinch of salt Cream sugar and lard; add milk, then baking soda, then cream of tartar sifted with enough flour to make a soft, sticky batter; set on ice till very cold; when ready, if too sticky, add a little more flour; cut into oblong pieces after rolling out about 1 inch thick; put in flat tins an inch apart and wash with black coffee.

No. 24. TWISTERS

2 tablespoons sugar

Dissolve soda in sour milk; add sugar and enough flour to make a stiff dough; roll ½ inch thick and cut into long strips, bring the two ends of the strip together and twist; drop in a pan of smoking hot grease; when brown, take out.

No. 25. LEMON TWIST

Take enough bread dough to make a small loaf; work into this two tablespoons of sugar and ½ cup of shortening; roll out ½ inch thick; spread with butter and sprinkle on a little sugar; on sugar drop carefully a tablespoon of lemon extract; cut into 3 strips and braid together; let rise; bake in a moderate oven ½ hour; very nice cut in slices and served with coffee. 13