EDITH ADAMS’ 121m ANNUAL PRIZE COOK BOOK 37

COFFEE CAKES

APPLE COFFEE RING
(For Christmas Breakfast)

1 cup scalded milk
34 teaspoon salt
4 cup sugar
6 tablespoons shortening
2 cups finely chopped apples
1 teaspoon cinnamon
1 cake compressed yeast in % cup
lukewarm water
1 egg
1 cup raisins
1 cup chopped nuts, optional
4 cups bread flour
% cup brown sugar

Add the scalded milk to the salt, sugar
and fat. When lukewarm, add the yeast.
Add one-half the flour and beat well. Let
rise until very light. When light add the
egg and the remaining flour and beat well.
Put in a greased bowl, cover and let rise.
When double in bulk, place on a floured
board and roll out.to one-fourth inch thick-
ness and a long, narrow strip. Cover with
melted shortening, and %4 cup brown sugar
and the chopped apples, raisins and nuts.
Roll like a jelly roll. Form into a circle
and close the ends. Place on a greased
baking sheet. With a large pair of scissors
cut towards the centre of the ring, but
not quite through. Brush with the white
of anegg. Bake in a hot oven, 400 degrees
F. for about 45 minutes. Reduce tempera-
ture to 350 degrees F. for the last part of
the cooking.

“T like to bake three or four smaller
ones. Nicely wrapped, they make a sur-
prise Christmas present.”

Mrs. E. Musgreave, 837 Hereward Road,
Victoria, B. C.

BLACK SCOTCH BUN

2 cups flour

1 Ib. raisins

1 lb. currants

% cup sugar

% cup blanched almonds

4% cup candied peel

1 teaspoon ginger

1 teaspoon cinnamon or mixed

spices

¥% teaspoon black pepper

4 teaspoon carraway seeds

% teaspoon soda

4 teaspoon cream of tartar

1 cup sweet milk

Short pastry
With the hand mix all ingredients ex-

cept pastry, well. Line a round cake tin
with a plain short crust rolled thin. Put
the mixture in and cover with very thin
crust, pressing dampened edges well.

Prick top with a fork and brush over with
sweet milk. Bake in a moderate oven 350
degrees F. for at least three hours.

“This bun improves with keeping. It
can be stored like Christmas cake.”

Mrs. E. J. Clark, 1270 Beach Avenue,
Vancouver, B. C.

CARAMEL CRUMBED
COFFEE CAKE

1% cups sifted flour
1 cup brown sugar, firmly packed
1% teaspoon salt
= cup shortening
1 teaspoon baking powder
1 teaspoon soda
14 teaspoon cinnamon
%4 cup sour milk or buttermilk
l egg, well beaten
Y% cup chopped nuts
Sift flour once, measure, add sugar and
salt and sift again. Add shortening and
mix until crumbly. Take out % cup of
this mixture and set aside. To the remain-
ing crumbs add baking powder, soda and
spices and mix well. Add egg and milk
and mix until flour is moistened. Pour
into a greased 8-inch square cake pan,
sprinkle with reserved crumbs and nuts
and bake in a 375 degree F. oven for 25
to 30 minutes, or until done.
“This is a lovely cake and a change.”

Mrs. Dora Wilkinson, 2739 Horley
Street, Vancouver, B. C.

COFFEE FRUIT LOAF
yeast cake
cup warm water
cup milk
tablespoon shortening
teaspoon salt
tablespoons sugar
cup strong coffee
egg, well beaten
cup raisins
tablespoon orange marmalade
% cup mixed fruit
4 cup nuts
Flour.

Soak yeast in warm water. Scald milk
and add shortening, salt and sugar. Let
cool. Add coffee, egg and enough flour
to make a soft batter. Cover. Set in warm
place to rise until light. Add raisins, mar-
malade, mixed fruits and nuts, Add enough
flour to make soft dough. Knead until
smooth. Let rise until double in size.
Shape into loaves. Place in well-greased
pans in a warm place until light. Bake
in a moderate oven 40 minutes.

Mrs. William Peers, 3643 West Fourth
Avenue, Vancouver, B.

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