. The pride of the household; the bakers' complete management . pressed cup of lard. ?J teaspoonful of cups of teaspoonful of cinnamon. HOW TO MIX. Dissolve the yeast and salt in lukewarm milk or waterand pour it into a wooden bowl, then add in the eggs, but-ter, lard, spices and sugar, and mix thoroughly, then add inthe flour and mix the same. This dough will rise in 3hours (if kept in a warm place). When done, place it on atable and roll it out one-half inch thick with a rolling-pin,then cut it in squares to fit the dripping pans (which are tobe used). This wal
. The pride of the household; the bakers' complete management . pressed cup of lard. ?J teaspoonful of cups of teaspoonful of cinnamon. HOW TO MIX. Dissolve the yeast and salt in lukewarm milk or waterand pour it into a wooden bowl, then add in the eggs, but-ter, lard, spices and sugar, and mix thoroughly, then add inthe flour and mix the same. This dough will rise in 3hours (if kept in a warm place). When done, place it on atable and roll it out one-half inch thick with a rolling-pin,then cut it in squares to fit the dripping pans (which are tobe used). This wall cover three good size pans. Let it riseone-half hour in the dripping pans and then wash themover the top with a brush and hot, melted butter, andsprinkle pulverized or granulated sugar over the butter,then sprinkle a pinch of cinnamon over the sugar. Thesame heat is required as for baking bread. Prick it with afork before wahsing it with butter, and grease the panswell. This will bake in about 25 minutes. Copyright, 1000, by M. A. & K. M. Heinzer. 173. Copvright, 1900, by M. A. & K. M. Heinzer. CRUMB CAKE. 174 Crumb Cake. I cup of sugar. 4 cups of milk or water (lukewarm). I cup of lard. 15 cups of flour. 4 eggs. I teaspoonful of salt. ^ cup of butter. 1 teaspoonful of cinnamon.^ teaspoonful of mace. 2 ounces of compressed yeast. HOW^ TO MIX. Dissolve yeast and salt in lukewarm milk or water andpour it into a wooden bowl, then add in the eggs, sugar,butter, lard and spices and mix thoroughly, then add in theflour and mix the same. This dough will rise in 3 hours(if kept in a warm place). When done, place it on a tableand roll it out one-half inch thick with a rolling-pin, thencut it in squares to fit the dripping pans, which are to beused. This will cover three good size dripping pans. Letit rise one-half hour in the pans and then wash them overthe top with a brush and hot, melted butter, and sprinklethe crumbs over the butter. Prick it with a fork beforewashing it with butte
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