Line a cake-pan, which has been well-buttered, with a thin layer of kuchen dough.  Stone two pounds of cherries and lay them on a sieve with a dish underneath to catch the juice.  Sprinkle sugar over them and bake.  In the meantime beat up four eggs with a cup of sugar, beat until light and add the cherry juice.  Draw the kuchen to the oven door, pour this mixture over it and bake.

PEACH KUCHEN

Grease your cake-pans thoroughly with good clarified butter, then line them with a rich coffee cake dough which has been rolled very thin and set in a warm place to rise.  Then pare and quarter enough peaches to cover the dough.  Lay the peaches in rows and sweeten and set in oven to bake.  Make a meringue quickly as possible and pour over the cakes and bake a light brown.

FRESH PRUNE CAKE (KUCHEN)

Line a greased biscuit-pan with some of the coffee cake dough.  Roll the dough thin and let it come up on the sides of the pan, then set aside to rise.  When risen, cut the prunes in halves (they must be the fresh ones, not dried), lay in rows thickly and close together all over the bottom of the pan, do not leave any space between the prunes.  Sprinkle very thickly with sugar, lightly with cinnamon, and lay bits of fresh butter all over the top.  Bake until done in a moderately hot oven.

PRUNE CAKE (KUCHEN)

Line one or two plates with a thin roll of kuchen dough and let it rise again in the pans which have been heavily greased.  Have some prunes boiled very soft, take out the kernels, mash them until like mush, sweeten to taste, add cinnamon and grated peel of a lemon or lemon juice, put in the lined pie-plates and bake immediately.  Serve with whipped cream, sweetened and flavored.

HUCKLEBERRY KUCHEN

Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well.  Make a paste of cornstarch, one cup of milk, one tablespoon of butter and one teaspoon of cornstarch wet with cold milk.  Boil until thick, sweeten and flavor with vanilla and spread on top of the cake dough, then sprinkle thickly with huckleberries which have been carefully picked, sugared and sprinkled with ground cinnamon.  Bake in a quick oven.

HUCKLEBERRY PIE

Clean, pick and wash two cups of huckleberries, then drain them.  Beat yolk of one egg and two tablespoons of sugar until light, add one tablespoon of milk, then the drained berries.  Line one pie-plate with rich pastry or cookie dough, pour on it the berry mixture, put in the oven and bake light brown; remove from the oven, spread with a meringue made of the white of the egg beaten stiff, and two tablespoons of sugar added.  Brown nicely.  The white can be beaten with the yolk and sugar, if preferred.