Mrs. Wilsons Cook Book | Page 9

turn on a moulding board add
One cupful of cocoanut,
Three tablespoonfuls of shortening.
Knead to mix and then work the dough into a long roll about three
inches thick and then break into pieces the size of a large egg. Now
mould until round and then let rise on the board for ten minutes. Mould
again, shaping oblong. Place on a well-greased pan and brush the buns
with melted shortening. Let rise for thirty minutes and then bake in a
hot oven and ice with cocoanut icing.
ALMOND COFFEE CAKES
Prepare the dough as given in the recipe, using the balance left for
either cinnamon or cocoanut buns. When ready to turn on a moulding
board cut the dough in half and roll each piece out one-quarter of an
inch thick. Spread with shortening and then lightly with brown sugar
and with one-half cupful of finely shredded almonds or peanuts. Roll
like a jelly roll. Press flat with a rolling pin until just one inch thick.
Cut in pieces six inches long and then place in a well-greased baking
pan and let rise thirty-five minutes. When ready to bake, cut a gash
three inches long on each cake. Wash with egg and milk and strew with
finely shredded almonds. Bake in a moderate oven for twenty-five
minutes. Ice with water icing.
HOW TO MAKE YEAST-RAISED CAKE
Scald one cupful of milk and add one-half cupful of cold water. Cool

the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one
teaspoonful of salt. Crumble one yeast cake in the mixture and stir
thoroughly until the yeast is dissolved. Now add four cupfuls of sifted
flour and beat to a light batter. Cover, and set in a place free from drafts,
where it will be kept warm in a temperature of 80 degrees and let raise
for three hours. Now beat the dough with a spoon and let raise again for
three-quarters of an hour. Now, while the dough is raising last time,
place one cupful of sugar and one-half cupful shortening in a bowl and
cream until light and frothy. Add two eggs, one at a time, and beat until
very light. When the dough is ready, add the sugar, eggs, shortening
and one and one-half cupfuls of flour; beat this mixture with spoon for
twelve minutes until thoroughly mixed. Now pour in prepared mould
filling the mould half full. Set in warm place, with a temperature of
about 80 degrees Fahrenheit, to raise for one and one-quarter hours or
until the mixture fills the mould. Bake in a moderate oven for
three-quarters of an hour.
Remove the cake from the mould and cool on a wire rack. This cake
may be iced or served plain; or chopped nuts, raisins or citron may be
added to the dough with the sugar and eggs.
To prepare the pans: Grease them thoroughly, then coat them with
finely chopped nuts or fine cake crumbs before pouring in the dough.
BRIOCHE
Brioche is a French sweet bread and while different authorities do not
agree as to both the consistency and methods, without doubt these
cakes figure largely in French cuisines.
One French bakery prepares the brioches in loaf form and when cold it
is cut in slices and steeped in orange syrup. Then again the brioche is
spread with jam and then covered with icing or the brioche may be
steeped with prepared syrup and then dipped in a batter and fried
golden brown in hot fat. Spread with jam and serve with orange or
lemon sauce.
The actual preparation of the brioche involves very little trouble and

can be made from bread dough on baking day. Now one point in
making these sweet breads--there is just the same trick as in moulding
the loaf of bread. One can learn by careful attention to details and with
practice. Some stress may well be laid upon the lightness of the dough;
for heavy, overrich dough that is poorly baked is injurious to health.
WATER ICING
Six tablespoonfuls of confectioner's sugar and sufficient water (boiling)
to moisten.
BREST BREAD
Roll the dough into three strands about one inch thick and ten inches
long. Fasten the three strands together and then braid. Place on a
well-greased pan and let rise. Wash with egg and milk and then bake
for twenty-five minutes in a moderate oven. Spread with jelly and then
ice with water icing. Sprinkle with slightly browned cocoanut.
TO MAKE BRIOCHE USING BREAD DOUGH
When the bread is ready to put in the pan cut off one pound and place
the dough in a bowl. Now place in a separate bowl
Yolks of two eggs,
One-half cup shortening,
Three-quarter cupful
sugar.
Cream until light and frothy, then add the stiffly beaten whites of the
eggs, also
One-half cup of