. The pride of the household; the bakers' complete management . Copyright, 1900, by M. A. & K. M. Heinzer. GERMAN FORM CAKE. 170 German Form Cake. J cup of sugar. 1 teaspoonful of salt. 4 cups of milk (lukewarm). 2 ounces of compressed cup of butter. -| cup of lard. 12 cuips of flour, 6 eggs. ?J teaspoonful of mace. ?J teaspoonful of cinnamon. I teaspoonful of vanilla or lemon. J pound of Sultana raisins. HOW TO MIX. Dissolve yeast and salt in lukewarm milk and pour itinto a wooden bowl, then add in the eggs, butter, lard, va-nilla, spices and sugar and mix thoroughly, then add in thef
. The pride of the household; the bakers' complete management . Copyright, 1900, by M. A. & K. M. Heinzer. GERMAN FORM CAKE. 170 German Form Cake. J cup of sugar. 1 teaspoonful of salt. 4 cups of milk (lukewarm). 2 ounces of compressed cup of butter. -| cup of lard. 12 cuips of flour, 6 eggs. ?J teaspoonful of mace. ?J teaspoonful of cinnamon. I teaspoonful of vanilla or lemon. J pound of Sultana raisins. HOW TO MIX. Dissolve yeast and salt in lukewarm milk and pour itinto a wooden bowl, then add in the eggs, butter, lard, va-nilla, spices and sugar and mix thoroughly, then add in theflour and mix the same as before. This dough will rise in3 hours (if kept in a warm place). When done, mix in theraisins and let it stand one-half hour longer, then put itinto form pans about half-full and let it rise until the pansare three-fourths full, then bake them in a moderate oven,the same as for baking bread. This mixture will make five pans full. These wall bake in 45 minutes. Copjiiglit, 1900, by M. A. & K. M. ITeinzer. 171. Copyright, 1900, by M. A. & K. M. Heinzer. GERMAN BUTTER OR COFFEE CAKE. 172 German Butter or Coffee Cake. I cup of sugar. 1 teaspoonful of salt. 4 cups of milk or water (lukewarm).^ cup of butter. 2 ounces of compressed 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 spri
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