bake in a medium hot oven about
25 minutes. The oven should be hot enough to allow them to rise
quickly. Put something underneath the pans in the oven to prevent
bottom of cakes from burning. These may be set about 8 o'clock in the
morning if cakes are wished for lunch at noon. These are not cheap, as
this quantity makes only 12 cakes, but they are light as puffballs.
The Professor's wife served them when she gave a "Kaffee Klatch." She
doubled the recipe, baked the cakes in the morning, and placed them in
the oven to heat through before serving. The cakes should be broken
apart, not cut. The cakes made from this recipe are particularly fine.

GROSSMUTTER'S POTATO CAKES

1 cup hot mashed potatoes.
1-1/2 cups sugar.
1 scant cup butter and lard.
1 cup home-made yeast or 1 yeast cake dissolved in 1 cup
lukewarm water.
3 eggs.
Flour.

At 5 o'clock in the afternoon set to rise the following: One cup of
sugar and one cup of hot mashed potatoes; when lukewarm add one cup of
flour and one cup of yeast; beat all together, stand in a warm place
to rise and at 9 o'clock in the evening cream together 1 cup of a
mixture of lard and butter, 1 cup of sugar, 3 eggs and pinch of salt;
add the sponge and beat well. Stir as stiff as you can stir it with a
large spoon, cover, set in a warm place to rise until morning, when
roll out some of the dough into cakes about one inch thick, put in pie
tins to rise, and when light, make half a dozen deep impressions on
top of each cake with the forefinger, spread with melted butter and
strew light-brown sugar thickly over top, or mix together 1 cup sugar,
butter size of an egg, 2 tablespoons flour, 2 tablespoons boiling
water, beat well and spread the mixture on cakes just before placing
in oven. Bake the cakes about 20 minutes in a moderate oven. This is a
very old recipe used by Aunt Sarah's grandmother, and similar to the
well-known German cakes called "Schwing Felders."

AUNT SARAH'S "BREAD DOUGH" CAKE

1 cup bread dough.
1 egg.
1/2 cup soft A sugar.
1 tablespoon lard or butter.
1/4 teaspoon soda.

When her bread dough was raised and ready to put in the pans she
placed a cupful of it in a bowl and added the egg, sugar, butter, soda
(dissolved in a little hot water); some dried raisins or currants, and
just enough flour so it might be handled easily. Put in a small agate
pan four inches deep, let rise until light, dust pulverized sugar over
top and bake about 25 or 30 minutes i