Evening Republican, Volume 18, Number 130, Rensselaer, Jasper County, 2 June 1914 — SPICY AND DELICIOUS [ARTICLE]

SPICY AND DELICIOUS

BREADCAKE ONE OF THE BEST OF OLDTIME DAINTIES. - Made From Ordinary Bread Dough—- " Sunday Pudding" Another Confection Worth While—Nut Bread Recommended. Breadcake is an old fashioned spicy and delicious cake with an entirely different flavor from cakes raised with baking powder. To make it take three heaping cupfuls of ordinary bread dough and to it add two cupfuls of sugar, two eggs, two-thirds of a cupful of soft butter and lard mixed, one small teaspoonful each of clove and cinnamon, half a nutmeg, and a small teaspoonful of soda dissolved in a little water. Beat all together by hand untH smooth and perfectly mixed, and then add two cupfuls or less, according to taste, of fruit — raisins, currants and citron. This amount will fill two bread pans. Let it. rise ,by the flra one- hour. Bake in a moderate oven. This cake keeps well. Another old recipe is for a “Sunday pudding,” prepared from bread dough. Add two cupfuls of soft bread dough—ordinary bread dough may be used with the addition of a spoonful smooth and then add one cupful of sugar, one egg, a little nutmeg, and a piece of butter the size of an egg. Beat all together until perfectly smooth and then edd one cupful of raisins, previously boiled wjiolelnas little water as possible. Bake aoout three-quarters of an hour in a moderate oven after it has risen half an hour. When you wish to use it place in a steamer, loosely covered, sprinkle with water and set in the oven until heated through. Eat with foaming sauce, which is made by beating the whites of two eggs until foaming, adding one cupful of sugar, beating again, then adding one cupful of scalded milk and the juice of one lemon. Water may be used instead of milk, and the sauce can be made yellow by using the yolk as well as the white of the eggs. Another variety for baking day is nut bread, appetizing and nourishing. Unlike the foregoing recipes the ordinary bread dough is not used for this. The recipe is one cup of sugar, one egg, one and one-quarter cupfuls of milk, four cupfuls of flour, four teaspoonfuls of baking powder, one and one-half cupfuls of nuts; first mix sugar and egg in a bowl. ■ Measure and sift the flour. Add the baking powder to the flour, then alternate in adding the milk and flour to the sugar and egg. After these are mixed add the nuts. Walnuts are nice for this. They can” be ground by putting them through a meat chopper or by rolling them on the bread board with the rolling pin. After the ingredients are well mixed, put the latter in two pans. The pans must first be well greased with lard. Bread pans are preferable. 'Let the bread rise for 20 minutes. Then put in a moderate oven and bake for 40 minutes. This nut bread makes a delicious substitute for cake in the refreshments used at an afternoon or evening affair. .Very thin slices of nutbread, plentifully buttered, go well with a fruit salad. ' J