Rhubarb Sauce With Cornflakes

Waffles Maple Syrup

Coffee

Rhubarb Sauce

Cut enough rhubarb to fill 2 c into pieces about 1 inch in length. Put in a stew pan with 1 c sugar and about 1/4 c water. The rhubarb itself has such a large percentage of water that only a very little extra needed be added. Cook about 1/2 h or until the fruit is tender and soft.

Waffles

1 1/2 c flour, 2 t baking powder, 1/4 t salt, 1 c rich milk, 2 egg whites, beaten separately (p. 131).

Preparing The Meal

The first thing in the morning make the waffle mixture, then put the coffee on to cook. Put rhubarb sauce, made the preceding evening, and cornflakes in alternate layers in, cereal bowls and serve. Cook the waffles and serve with maple syrup and coffee.

Saturday Morning Baking Bread

1 c milk, 1 c water, 2 T lard, 2 t salt, 1 T sugar, 1 cake compressed yeast, flour (p. 204).

Rolls

2 T sugar, 1/4 t salt, 1/2 c scalded milk, 1/2 yeast cake dissolved in 2 T lukewarm water, 3/4 c flour; cover, let rise and then add 2 T melted butter, 1 well beaten egg, grated rind of 1 lemon, flour to knead (p. 290).

Coffee Cake

1 c scalded milk, 1/3 c butter, 1/4 c sugar, 1/2 t salt, 1/3 veast cake dissolved in 1/4 c lukewarm water, 1 well beaten egg, flour to make a stiff batter, 1/2 c raisins, chopped and floured. Cover and let rise overnight. In the morning work down well by stirring with a wooden spoon, turn out onto a floured board, pat out into a sheet 1/2 inch thick, brush over with beaten egg and a mixture made of 3 T melted butter, 1/3 c sugar, 1 t cinnamon. Sift on top 3 T flour (p. 55).

Cherry Pie

2 c flour, 1/3 t salt, 1/3 t baking powder, 1/2 c shortening (see p. 130 for directions). Reserve enough pastry for 6 tarts.

Wash, stem, and stone 2 c cherries. Mix 1 c sugar with 2 T flour, add to the cherries, and turn all into a pie pan lined with the paste. Add 1/4 c water, cover with a top crust through the center of which have been made several gashes to permit the escape of the steam, and bake until the cherries are tender and the crust a golden brown.

Strawberry Tarts

Roll out the paste reserved for the tarts, line individual tart pans with the paste and bake with the pie. Prick the bottom of each tart with a fork to permit the escape of the steam.

Mash 1 cup strawberries with 3/4 sugar and fill the tart shells with the mixture.

Nut Loaf Cake

Cream 3/8 c butter, add 3/4 c sugar and cream well. Mix and sift thoroughly 1 1/4 c flour, 1/4 t cream tartar, 1 1/2 t baking powder, and add to the creamed mixture, alternately, with 1/4 c milk. Add 1/2 c walnut meats cut into small pieces, then fold in the stiffly beaten whites of 4 eggs. Pour into a loaf cake pan and bake slowly about 30 to 40 m. Cover with Mocha Frosting. Use 4 egg yolks for Salad Dressing (p. 27), doubling the recipe.

Mocha Frosting

Cream 1/4 c butter, add 1 1/3 c confectioner's sugar, gradually, creaming well; mix 1 T powdered cocoa with 2 T hot coffee infusion, and when thoroughly melted add to the sugar mixture. If not thin enough to spread nicely on the cake, add a little more coffee until the desired consistency is reached. If too thin, add more sugar.

Method Of Work

Start the bread, rolls, and coffee cake the first thing in the morning. If the latter is not set the night before use 1 yeast cake instead of 1/3. While the bread, etc., are rising, make the pastry, then set in a cool place while preparing the cherries. Finish the pie and tarts and place in the oven. By this time the bread, rolls, and coffee cake can be kneaded down and set to rise again, the rolls and coffee cake being put into the pans for baking. Now make the nut loaf cake, and place in the oven. The pie will doubtless be done by this time, and the strawberry filling made and the tarts filled. While the cake is baking the frosting may be made. This is one advantage of this kind of frosting, that it may stand a number of hours without deterioration. Also it has not the raw taste that uncooked frostings usually have. Then make the salad dressing.

As soon as the cake is out of the oven, put in the rolls and coffee cake, and work down the bread again and put into the pans for a final rising. By the time the rolls, etc., are baked, the bread will be ready for the oven and may be baked.