INTRODUCTORY RECIPES 13 



or taste, as one part each of black and white walnuts, 

 pecans, almonds, peanuts, hazel or Brazil nuts. Mix 

 thoroughly together and pack in a mould for slicing. 



GERMAN FRUIT BROD 



Stew separately one pound dried apples and two pounds 

 each of apricots, prunes, and pears, and when quite done 

 mix together, adding two pounds raisins and a pound each 

 of chopped citron and nuts. Also add one pound sugar, 

 one-half teaspoon cloves, and one teaspoon each of all- 

 spice, anise, and cinnamon. Set a dough with flour and 

 plenty of yeast but dampen only with the juice cooked out 

 of the fruit. Let rise, and bake slowly two hours or more. 



BREAD FOR FRUIT TOAST 



At noon put to soak one cake of yeast in one-half pint 

 lukewarm water and when thoroughly dissolved stir with 

 it sufficient flour to thicken well into rather a stiff batter. 

 Let rise till just before "bed time." Then add one quart 

 and a half-pint lukewarm milk (or one five-cent can 

 evaporated cream diluted to equal above quantity) ; one 

 heaping tablespoon shortening; one dessertspoon salt; 

 three-fourths cup sugar and flour to make a moderately 

 stiff bread dough (as if for last working). Work just a 

 little, then set to rise (covered) in place free from draughts. 

 This will be ready to make up by about six o'clock next 

 morning (depending somewhat of course upon th© 

 temperature). Work out into individual loaves and set 

 to rise again. Bake three-quarters of an hour. Have 

 oven at moderate temperature at first, then increase the 

 heat as the loaves come up. This will make four "brick 

 loaves." 



To each loaf may be added one and a half cups of chop- 



