Remarks: You may mix into the cheese ½ cup of currants. No. 20—CURRANT CAKE. Yeast dough like No. 8 Currants Sugar Frosting like No. 16 The preparation and baking are just the same as given under No. 17, Cherry Cake. No. 21—POPPY SEED CAKE. Yeast dough like No. 8 2 lbs. of poppy seed 3 juicy pears ¼ lb. of sugar 3 eggs ⅛ lb. of butter Preparation: The dough is prepared according to No. 8 and spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The poppy seed is scalded and the water drained off. The pears are peeled and grated into the poppy seed, sugar and eggs are mixed in. Spread the poppy seed mixture thick on the dough, sprinkle melted butter on and bake ¾ hour. No. 22—HUCKLEBERRY CAKE. Yeast dough like No. 8 Huckleberries Sugar Frosting according to No. 16 Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16. No. 23—ONION CAKE. Yeast dough like No. 8 6 peeled onions 2 sweet-sour apples ¼ lb. of sugar ¼ lb. of butter Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in ⅛ lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples ¼ inch thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color. Remarks: The apples may be omitted. No. 24—COFFEE CAKE WITH EGG CREAM. Yeast dough like No. 8 ½ lb. of butter 11 eggs ¾ lb. of sugar Preparation: The dough is prepared as given under No. 8, rolled out to ¼ inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a thick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar. Baking Powder Cakes. No. 25—COFFEE CAKE WITH ALMOND FROSTING. ½ cup of butter 1½ cups of sugar 1 cup of milk 3 cups of flour 4 eggs Juice and rind of 1 lemon 2 heaping tsps. of baking powder For the Frosting. 1 cup of almonds ¼ cup of melted butter 1 cup of sugar 1 tsp. of cinnamon Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Lastly add the baking powder and the beaten whites of eggs. Spread this batter out 1 inch thick into buttered pans, sprinkle with sugar, cinnamon and blanched almonds cut into narrow strips, sprinkle butter over and bake to a nice color. No. 26—COFFEE CAKE WITH CHOCOLATE FROSTING.