f German
Cookery, breads and cookies.

GERMAN COFFEE CAKE.--Next comes German coffee cake and rolls. I set the
sponge with one cake of yeast as for bread and mix it the next morning
with two cups of sugar, one tablespoonful of butter, two tablespoons of
lard, three eggs, grated rind and juice of one lemon, a little nutmeg,
a teaspoonful of salt, add two quarts of white flour, and knead with
milk and water, not quite so stiff as for bread. Let it raise two hours
after which put it in tins and let raise again; then melt butter and
spread on coffee cake and sprinkle with sugar and cinnamon, and it is
ready for the oven and ought to be quickly baked. From this dough you
can bake quite a variety, for instance, one dozen rolls, two plain
coffee cakes, one dozen raised doughnuts and one loaf cake. For the
loaf cake you add one cupful of raisins, a little chopped citron,
almond extract, one egg and a little butter, beat well with a spoon and
fill in a sponge cake tin and let it raise before putting it in the
oven to bake, then bake three quarters of an hour.--Mrs. John Bruegger.
German Cookery demonstration.

RYE BREAD.--To one pint of water (luke warm) add one cake of yeast
foam, one teaspoon salt, two tablespoons sugar, and one medium sized
boiled potato. Mash this fine and mix with the salt and sugar in the
water; let this stand until evening, then add enough well sifted flour
to make a stiff batter. Set in a warm place to rise over night. Next
morning add one quart of luke warm water, one heaping teaspoon salt,
one quart of white flour, and two quarts of rye flour all well sifted,
and work all together, then knead for ten minutes, adding a little
flour from time to time until it ceases to stick to the fingers or mold
board, then put into a large bread pan and set in warm place to rise
again, until light, then knead again, and make into loaves. Put into
well greased bread pans, let raise and bake from one to one and a half
hours. When done take out and brush lightly with melted butter or
drippings.--Mrs. George Bruegger.

WHITE BREAD.--Scald one pint of milk with three tablespoons of lard
then put in bread pan with one quart of warm water; add two tablespoons
sugar, two tablespoons salt. Stir in flour to make a thick batter one
yeast cake that has been soaked well in water. I make sponge after
dinner and let set till evening then mix into a large loaf; let stand
till morning. Before breakfast knead into loaves. This will