Friday, October 19, 2012

Hotel St. Francis Special Waffles

From "The Hotel St. Francis Cook Book", by Victor Hirtzler, Chicago, 1919.

  • One-half pound of flour
  • One teaspoonful of baking powder
  • One spoonful of sugar
  • One ounce of melted butter,
  • One-half pint of milk
  • One pinch of salt
  • Three yolks and three whites of eggs. 

Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well.

Bake in a well-greased hot iron. (If possible use sour milk.)

Tuesday, October 16, 2012

German Coffee Cake

From "Fifty-Two Sunday Dinners, 1913".

1 cup scalded milk.
3 tablespoons Crisco shortening (originally, the recipe called for Cottolene).
1/3 cup sugar.
½ teaspoon salt.
1 compressed yeast cake dissolved in ¼ cup lukewarm water.
1 egg well beaten.
½ cup seeded and shredded raisins.
Flour.

Put shortening, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth.

Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture:

Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven.