1 cup bread dough. 1 egg. 1/2 cup soft A sugar. 1 tablespoon lard or butter. 1/4 teaspoon soda.

When her bread dough was raised and ready to put in the pans she placed a cupful of it in a bowl and added the egg, sugar, butter, soda (dissolved in a little hot water); some dried raisins or currants, and just enough flour so it might be handled easily.  Put in a small agate pan four inches deep, let rise until light, dust pulverized sugar over top and bake about 25 or 30 minutes in a moderate oven.

Double the materials called for, using 2 cups of well-risen bread dough or sponge, and you will have a good-sized cake.

GOOD, CHEAP DUTCH CAKES

To a bowl containing 1 cup of scalded milk, add 1 tablespoonful of lard and 1 cup of sugar.  When lukewarm add 1 yeast cake (Fleischman’s), dissolved in 1 cup of lukewarm water, and about 5 cups of good flour.  Set to rise at night about nine o’clock, the next morning roll out pieces about one and a half inches thick, to fit in medium-sized pie tins.  Set in a warm place to rise.  When light, brush top with melted butter and strew sugar thickly over and bake from 15 to 20 minutes in a moderately hot oven.  These cakes are inexpensive and good; no eggs or butter being used.

RECIPE FOR “LIGHT CAKES” (GIVEN MARY BY A FARMER’S WIFE)

In the evening mix a sponge consisting of 1/2 cup of mashed potatoes, 1/2 cup sugar, 1 cup of yeast or 1 cake of Fleischman’s yeast dissolved in a cup of lukewarm water; 1/2 cup of a mixture of butter and lard and a pinch of salt and flour to thicken until batter is quite thick.  Stand in a warm place, closely covered, until morning, when add 2 eggs and 1/2 cup of sugar and flour to stiffen as thick as sponge can be stirred with a spoon.  Set to rise; when light roll out one inch thick, place in pie tins, brush tops with melted butter and brown sugar, set to rise, and, when well risen, bake.

BUTTER “SCHIMMEL”

Place in a mixing bowl 2 cups of warm, mashed potatoes and add 3/4 of a cup of shortening (a mixture of lard and butter), (or use Aunt Sarah’s substitute for butter); one cup of A sugar and 1 teaspoonful salt.

Beat all to a cream.  When lukewarm, add 2 eggs and either 1 yeast cake dissolved in 1 cup of lukewarm water, or 1 cup of potato yeast; use about 2 cups of flour to make a thin batter.  Set to raise over night or early in the morning.  When well risen add about 4 cups of flour.  Make about as stiff a dough as can be stirred well with a mixing spoon.  Place soft dough on a bake-board; roll out into a sheet about one-half inch thick; cut into squares about the size of a common soda cracker; bring each of the four corners together in the centre like an envelope; pinch together; place a small piece of butter (about