F.W.U.A. COOK BOOK 19

DUTCH CAKE

1 cup bread dough : 1 .cup raisins
% cup butter 1 cup sugar
2 eggs 1 tsp. soda, spice to taste

Add eggs, raisins ,sugar, soda and spice to dough then butter. Mix
to consistency of cake batter. Place in oven 300°F. 30 to 40 minutes.

Mrs. G. N. King, Vermilion, Alta.

HUNGARIAN COFFEE CAKE
(Made from Refrigerator Bun Recipe)

3 tbsp. melted butter 3 tbsp. chopped nuts ( walnuts
1 tsp. cinnamon pecans or peanuts)
3 tbsp. raisins 3 marashino cherries (sliced)

6 tbsp. granulated sugar

Three small bowls for butter; sugar and cinnamon; nuts, raisins and
cherries. Tube pan 9” or 8” will do.

Melt butter in a bowl, combine sugar and cinnamon together in another
bowl, mix raisins, nuts and cherries in thrid bowl. Take bun dough and
form small round buns, dip in melted butter. Roll in sugar mixture, then
place in greased tube tin, not too close together. When layer is completed
sprinkle with raisin mixture, add more buns and more raisin mixture.
Let rise till light. Bake in moderately hot oven, 375° for 35 minutes.
ca hgh and remove from pan. Serve while warm. To serve break apart
with fork.

NORWEGIAN FEAST BREAD (JULEKAKE)

1 pkg. quick dry yeast 3 eggs, unbeaten
% cup lukewarm water % tsp. cardamon seed
1 tsp. sugar 1 cup raisins

2 cups milk 1 cup currants

% cup shortening 1 cup chopped candied citron
% cup sugar 7 cups bread flour (about)

2 tsp. salt

Soften yeast in the lukewarm water to which the teaspoonful of sugar
has been added. Scald the milk, add the shortening, sugar and salt. Cool
to lukewarm. Add 2 cups of sifted bread flour. Mix thoroughly. Add the
softened yeast, eggs and cardamon seed. Mix well. Add raisins, currants
and citron. Blend thoroughly. Add remaining flour or enough to make
a dough that is soft but not sticky. Turn out on lightly floured board
and knead until smooth and satiny. Shape into a ball. Place in a greased
bowl, rolling the dough to lightly grease it. Cover and let rise in a warm
place (80-85° F.) until doubled in bulk (about 2 hours). Punch down,
and divide dough into 3 equal portions. Round up each portion into a
smooth ball. Cover on bake board and let rest for 10 minutes. Then mould
into loaves. Place in greased bread pans. Let rise until doubled in bulk
(about 1% hours). Bake in moderate oven (350° F.) for 1 hour.

For those who have never used cardamon seed—outer shell should be
removed and only seed inside crushed to be used in bread.

Mrs. D. H. Mathison, Greenlawn F.U.A. No. 727

U.F.A. CO-OPERATIVE LTD.

— FARM SUPPLIES
QUALITY — PETROLEUM PRODUCTS

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