91. COFFEE CAKE.--When an especially good kind of biscuit that can be served for breakfast and eaten with coffee is desired, coffee cake made according to the following recipe should be used. Cinnamon sprinkled over the top of such cake imparts a very pleasing flavour, but if more of this flavour is preferred 1 teaspoonful of cinnamon may be mixed with the dough.
1 cake compressed yeast 1/2 c. lukewarm milk 1 Tb. sugar 1/2 tsp. salt 2 c. white flour 1 egg 2 Tb. fat 1/4 c. brown sugar 1/2 c. white flour additional for kneading
Dissolve the yeast in the lukewarm milk and add the sugar and the salt. Stir in 1 cupful of flour and let the mixture rise. When the sponge is light, add the beaten egg, the fat and the brown sugar creamed, and the remaining flour. Knead until the dough is smooth and allow it to rise until it is double in bulk. Then roll the dough until it is 1/2 inch thick, place it in a shallow pan, and let it rise until it is light. Brush the top with 1 tablespoonful of melted butter and sprinkle it with 3 teaspoonfuls of cinnamon and 3 tablespoonfuls of sugar. Bake 10 to 15 minutes in a moderately hot oven.
92. CINNAMON ROLLS.--To make cinnamon rolls, which are preferred by some persons to coffee cake, use may be made of the preceding coffee-cake recipe. However, instead of rolling the dough 1/2 inch thick, roll it 1/4 inch thick and brush it with melted butter. Then sprinkle it with 1 tablespoonful of cinnamon, 1/2 cupful of light-brown sugar, and 1/2 cupful of chopped raisins. Next, roll this as a jelly roll and cut the roll into 1/2-inch slices, as shown in Fig. 22. Place these slices close together in a shallow pan and let them rise until they are light, as in Fig. 23. Then bake them in a hot oven for about 15 minutes.
93. As every one knows, TOAST is sliced bread browned by means of heat. To make toast is not a difficult process, but a certain amount of care must be exercised if good results are desired. The slices used for toast may be cut thick or thin, depending on whether the persons for whom the toast is made prefer a soft or a dry toast and whether the digestibility of the toast is to be taken into consideration. If thick slices are used and they are toasted the usual length of time necessary to make the surfaces brown, the centre of the slices will remain soft. Toast made of thin slices and toasted over a slow fire becomes dry and crisp during the process of browning and is more digestible than that which is moist. Such toast will not lose its crispness unless the pieces are piled in a heap while they are hot and are allowed to soften from the moisture that collects. While toast is usually served in the form of slices, just as they are cut from the loaf, the pieces may be cut into shapes of various kinds; in fact, toast becomes more attractive if it is cut in unusual shapes. The crust of toast may be trimmed off or left on, as desired.