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No. 17—CHERRY CAKE.
Preparation: The dough is prepared like No. 8, Coffee Cake. Put the dough, about ½ inch thick, into buttered pans and set to rise in a warm place. The cherries and the sugar are put on thick, then the cake is baked in a hot oven. After taking it out, spread on the frosting which has been prepared according to No. 16, Apple Cake, and bake 10 minutes longer. This cake may be prepared without the frosting.
No. 18—PLUM CAKE.
The preparation is the same as given under No. 17.
No. 19—CHEESE CAKE.
- Yeast dough like No. 8
- 1½ lbs. cottage cheese
- ½ pt. of cream
- ¼ lb. of sugar
- 3 eggs
- ½ tsp. of vanilla
- 1 pinch of salt
- ⅛ lb. of butter
Preparation: The dough is prepared according to No. 8. Butter some pans, spread the dough out in them ¼ inch thick and set to rise. During this time prepare the cheese. The cottage cheese, cream, sugar, eggs, salt and vanilla are mixed well and spread over the dough quite thick. The butter is melted and sprinkled over the cheese, then the cake is baked to a nice color.
Remarks: You may mix into the cheese ½ cup of currants.
No. 20—CURRANT CAKE.
The preparation and baking are just the same as given under No. 17, Cherry Cake.
No. 21—POPPY SEED CAKE.
- Yeast dough like No. 8
- 2 lbs. of poppy seed
- 3 juicy pears
- ¼ lb. of sugar
- 3 eggs
- ⅛ lb. of butter
Preparation: The dough is prepared according to No. 8 and spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The poppy seed is scalded and the water drained off. The pears are peeled and grated into the poppy seed, sugar and eggs are mixed in. Spread the poppy seed mixture thick on the dough, sprinkle melted butter on and bake ¾ hour.
