In dark ages Europe, an early form of a Halloween custom called "souling" used to take place, an early precursor to today's ‘trick or treat'. On November 2, All Souls Day, early Christians would walk from village to village begging for "soul cakes" made out of square pieces of bread topped with currants. In return, they would say prayers on behalf of the dead relatives of the givers. At the time, it was believed that the dead remained in Purgatory after death and that prayer could hasten their passage to Heaven. The soul cakes would be shared with the beggar's family, and prayers would be said for the deceased. Failure to give these "treats" usually resulted in a "trick" being played on the homeowner.....and thus we have "trick or treat!"
Now, this is an adapted recipe. No one wrote down "one cup of sugar" it was "a handful" or "a pinch." Also, the yeast was taken from brewing ale, not the package we now buy in the store....but this is pretty close! Enjoy!!
6 cups sifted all purpose flour
1/2 cup butter
1/2 cup sugar
1 envelope active dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
2 cups of milk
2 teaspoons salt
4 teaspoons cinnamon
1/8 teaspoon nutmeg
1 slightly beaten egg
PREPARATION:
Cream shortening and sugar. Dissolve yeast in 1/2 cup lukewarm water and add sugar. Put aside.
Scald milk and add to the creamed mixture. When cool, add yeast mixture and stir until thoroughly blended.
Sift together flour, salt, and spice, and add slowly to other ingredients, kneading into a soft dough.
Set sponge to rise in warm place in greased covered bowl. When doubled in bulk, shape into small round or oval buns. Brush tops with slightly beaten egg white.
Bake in moderately hot oven 400° F. for 15 minutes. Drop temperature to 350° F. and bake until delicately browned and thoroughly done.
18-24 cakes, according to size.
