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Classic
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page 271
(warmed) and put in a warm place to raise. If after about 1 1/2-2 hours the
dough is risen bake in an open pan in butter, or butter and lard mixed, in
little cakes the size of a saucer, which are turned once, and then only when the
dough is set.
32. Common Wheat Cakes No. 1. 1 1/3 pounds of flour, 1 quart of lukewarm milk,
1/4 cupful of melted butter or lard, 3 eggs, yeast and a little salt are made
into a dough as in the above receipt and are then baked in butter, making 2
large cakes.
33. Common Wheat Cakes. No. 2. Take 2 pounds of flour, yeast, 1 cupful of melted
butter, 1/4 pound of currants, 3-5 eggs, if wished some lemon peel, about 1 pint
of milk and bake in an oblong pan. Serve warm or cold with butter.
34. Buckwheat Cakes. No. 1. To every cupful of flour take a cupful of hot water,
a large tablespoonful of thick sour cream, or if you have no cream, take melted
butter or lard, yeast and a little salt. Currants can also be added. After all
is stirred together take a spoon and beat the dough well, set it aside to raise
and make into small or large cakes like the above.
35. Buckwheat Cakes. No. 2. Two cupfuls of buckwheat flour, 3 cupfuls of hot
water, 1 cupful of thick sour cream and salt are stirred well together and baked
immediately in hot butter to a golden brown color.
The cream can be omitted and instead use 1 cupful of cold grated potatoes .
Buttermilk can be substituted for the water if desired.
36. French Toast. ("Arme Ritter".) Take rolls, large ones are preferable, split
them and for 6 rolls weighing 1 1/6 pounds add not quite 1 quart milk and 6
eggs. Season the milk with a little salt, lemon juice or cinnamon (boiled milk
is not so good, as is makes the toast sticky), and divide with a spoon and lay
the rolls on a dish. Then beat the eggs, lay the rolls in this so that they will
soak up the egg; bake in butter to a light brown color. Sprinkle with sugar and
serve with a compot.
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