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The 1918 Fanny Farmer Cookbook
with
finely chopped blanched almonds. Bake in a moderate oven.
7
7
1
2
Swedish Tea Ring I. Shape as tea braid, form in shape of ring, and proceed as with tea
braid, having almonds blanched and cut in slices crosswise.
Swedish Tea Ring II. Take one−third Swedish Bread mixture and shape, using the hands,
long roll. Put on an unfloured board and roll, using a rolling−pin, as thinly as possible.
in a
Mixture
will adhere to board but may be easily lifted with a knife. Spread with melted butter, sprinkle
with sugar and chopped blanched almonds or cinnamon. Roll like a jelly roll, cut a piece from
each end and join ends to form ring. Place on a buttered sheet, and cut with scissors and shape
.
Let rise, and proceed as with Tea Ring I.
7
3
Dutch Apple Cake
1
cup scalded
milk
2
3/4 cups flour
/3 cup butter
Melted butter
/3 cup sugar
1
1
1
1
2
5
sour apples
/3 teaspoon salt
1
/4 cup
yeast cake
1
2
/2 teaspoon cinnamon
tablespoons currants
eggs
Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make
a
soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered
dripping−pan
as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores
from apples.
7
4
Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle
with
sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate
oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and
flavored.
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5
Chapter IV − BREAD AND BREAD MAKING
72
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