m and bake.
In the meantime beat up four eggs with a cup of sugar, beat until light
and add the cherry juice. Draw the kuchen to the oven door, pour this
mixture over it and bake.

PEACH KUCHEN

Grease your cake-pans thoroughly with good clarified butter, then line
them with a rich coffee cake dough which has been rolled very thin and
set in a warm place to rise. Then pare and quarter enough peaches to
cover the dough. Lay the peaches in rows and sweeten and set in oven to
bake. Make a meringue quickly as possible and pour over the cakes and
bake a light brown.

FRESH PRUNE CAKE (KUCHEN)

Line a greased biscuit-pan with some of the coffee cake dough. Roll the
dough thin and let it come up on the sides of the pan, then set aside to
rise. When risen, cut the prunes in halves (they must be the fresh ones,
not dried), lay in rows thickly and close together all over the bottom
of the pan, do not leave any space between the prunes. Sprinkle very
thickly with sugar, lightly with cinnamon, and lay bits of fresh butter
all over the top. Bake until done in a moderately hot oven.

PRUNE CAKE (KUCHEN)

Line one or two plates with a thin roll of kuchen dough and let it rise
again in the pans which have been heavily greased. Have some prunes
boiled very soft, take out the kernels, mash them until like mush,
sweeten to taste, add cinnamon and grated peel of a lemon or lemon
juice, put in the lined pie-plates and bake immediately. Serve with
whipped cream, sweetened and flavored.

HUCKLEBERRY KUCHEN

Line your cake-pans, which should be long and narrow, with a rich kuchen
dough, having previously greased them well. Make a paste of cornstarch,
one cup of milk, one tablespoon of butter and one teaspoon of cornstarch
wet with cold milk. Boil until thick, sweeten and flavor with vanilla
and spread on top of the cake dough, then sprinkle thickly with
huckleberries which have been carefully picked, sugared and sprinkled
with ground cinnamon. Bake in a quick oven.

HUCKLEBERRY PIE

Clean, pick and wash two cups of huckleberries, then drain them. Beat
yolk of one egg and two tablespoons of sugar until light, add one
tablespoon of milk, then the drained berries. Line one pie-plate with
rich pastry or cookie dough, pour on it the berry mixture, put in the
oven and bake light brown; remove from the oven, spread with a meringue
made of the white of the egg beaten stiff, and two tablespoons of sugar
added. Brown nicely. The