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Classic
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page 400
and put into a buttered pan sprinkled with grated roll and raise as given under
No. 1, and bake.
Remark.--Instead of taking yeast, baking powder can be used for all of these
cakes.
91. Roll Cake. For the dough take 1 1/4 pounds of flour, 3/4 pound of butter,
according to taste 2-3 ounces of sugar, 3 eggs, yeast, 1 cupful of lukewarm
milk, 1 tea spoonful of salt; for on the dough 1/2 pound of currants, 1/4 pound
of sugar, 1 ounce of finely sliced citron or some candied orange peel (A, No.
48), and 1/4 ounce of cinnamon.
After all of the ingredients have been warmed and the yeast dissolved with some
sugar and milk, put the melted butter into the center of the flour, stir sugar,
eggs, yeast, salt and milk together, first with a knife and then with the hand,
beat the dough and set aside to raise. Then roll to a long strip 6 inches wide,
sprinkle with currants washed and dried and then warmed in the oven, sugar the
finely sliced citron and cinnamon, roll it out and lay the end of the roll into
the pan and then keep on rolling until the cake is formed, but it must lay so
that it Will have room to raise. Put into a warm place to raise and bake in a
moderate oven for 1-1 1/4 hours.
92. Plain Potato Cake. 2 pounds of flour, 1/4 pound of butter, 1/4 pound of
raisins or pears sliced finely, 1-2 eggs, about 1 pint of warm milk, yeast, 2-3
cold, partly boiled, grated potatoes , 1 teaspoonful of salt and, if liked, some
mace.
Whip the eggs, add yeast, potatoes , salt and milk and mix through the remaining
ingredients. Beat the dough and put it into a buttered mould, cover and set
aside to raise. When it has raised for about 1 1/2-2 hours, put it into the
oven, cover and bake slowly.
II. TARTS, COOKIES, ETC.
Note.--To take cookies, etc., out of the pan without breaking them, dry the pan,
warm it and then line it very slightly with white wax. After the cookies are
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