The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

better results in cake, but compressed yeast may be used. =★ Saffron Cake--no eggs= 2 cups milk 4 tablespns. yeast 8½ cups flour 2 cups (1 lb.) butter 2½ cups sugar ¼ cup domestic saffron, not more than 1 teaspn. of imported 1 cup water in which saffron has been steeped ½ hr. 3 cups currants 2 cups fine cut or ground citron 1 teaspn. lemon extract ⅔-1 cake compressed yeast dissolved in a very little water, with sugar, may be used instead of soft yeast, and 1 extra tablespn. of water added to the sponge. Make a sponge at night of the milk (just warm), yeast and 4½ cups of flour, and in the morning add the cup of warm saffron water. Cream the butter and sugar with a little flour, add the sponge gradually, mixing and beating, then the remainder of the flour warm (except a little which has been used to dust the fruit), beat well, add the extract and warmed, floured fruit, mix and pour into 3 good sized paper lined cake pans. Let stand until bubbles appear in the batter, usually 2-3 hrs. with soft yeast; not so long, perhaps, with compressed; when light, put into a slow oven; let cakes come up slowly and bake very moderately until they stop singing, 1½-2 hrs., depending upon the heat of the oven, but they must bake slowly. When cake is started in the morning, 6 tablespns. of soft, or a whole cake of compressed yeast may be used. The quantity of flour may need to be varied a little according to the brand. =Citron and Cocoanut Cakes--no eggs= 1 cup milk 2 tablespns. yeast, (or ⅓-½ cake compressed yeast with extra ½ tablespn. of water in sponge) 4¼ cups flour 1 cup butter 1¼ cup sugar ½ cup water ¾-1 cup ground citron ¼ teaspn. weak extract rose 1 cup shredded cocoanut 1 teaspn. vanilla Prepare as in preceding recipe (of which it is just half) and at the last divide into 2 parts, add the citron and rose to one, and the cocoanut and vanilla