SONSTIGE SUSSE SPEISEN

{Other Sweets.)

Zitronenreis.

(Lemon Rice.)

^ lb. rice. I oz. butter. I quart water.

4 tablespoonsful lemon juice. Grated rind of 2 lemons. Salt and sugar to taste.

Scald the rice and boil it with the butter and a little salt. Add the grated rind of 2 lemons, 4 tablespoons- ful lemon juice and sugar to taste.

Milchreis.

(Rice with Milk.)

For 6 Persons. Time of Preparation : \\ hour.

\ lb. rice. Vanilla, lemon or bitter

I quart milk. almond flavouring.

A little salt.

Scald the rice 3 times, the third time adding a pinch of carbonate of soda to the boiling water. Drain well and then throw into the boiling milk ; add whatever flavouring is desired and boil up. Then cover and draw on one side, simmering gently until the rice is soft. Shake the saucepan occasionally.

The flavouring may be omitted and the rice served with a sprinkling of sugar and cinnamon.

1 86 Sonstige siisse Speisen.

Apfelreis.

(Apple Rice.)

For 6 Persons. Time of Preparation : i^ hour.

\ lb. rice. I tablespoonful salt.

2 oz. sugar. \\ pint water.

2 oz. butter. A piece of lemon peel.

2 lbs. apples.

Scald the rice twice. Peel the apples, cut them into dice and fill a buttered pudding basin (that is provided with closely-fitting lid) with alternate layers of apples and rice, the top and bottom layer consisting of apples. Boil up the water with the butter, sugar and salt, and pour it over. Then place the lid on the mould and boil for 2 hours.

Turn out the rice on to a deep dish and serve sprinkled over with sugar.

Stoned cherries may be substituted for apples.

(Wine Rice.) For 6 Persons, Time of Preparation : 2 hours.

\ lb. rice.

4 tablespoonsful lemon juice.

5 oz. sugar.

f pint white wine.

Put on the rice in cold water, pour off the water as soon as it boils and replace by fresh cold water. Repeat this several times, then drain the rice on a sieve. Boil up J^ pint of the wine with the sugar and lemon juice, shake the rice into it and boil it till the grains are soft. Let the rice cool a little and then stir in the remaining wine. Serve in a glass dish, ornamented with little heaps of various bottled fruits.

Himbeerschaum.

(Raspberry Froth.)

3 whites of eggs. I 4 oz. jam (currant, raspberry

3 oz. castor sugar, | or cranberry).

Whisk all together for i hour and serve in a glass dish.

Other Sweets. 187

Apfelschnee.

(Apple Snow.)

6 whites of eggs.

2 tablespoonsful lemon juice.

Whisk the whites very stiffly, then stir in the sugar^ lemon juice, and finally the apple puree. Serve in a glass dish, garnished with jelly.

I lb. stiff apple pur^e. 3 oz. sugar.

\ pint fruit syrup. 8 whites of eggs.

Schaumspeise.

f pint cider or water. 3 oz. sifted flour. Sugar to taste.

Boil the syrup with the sugar and wine and add the flour, mixed smoothly in a little water. When this has boiled a few minutes, remove from the fire and stir into it the stiffly-whisked whites of eggs. Fill a mould that has been rinsed with cold water and turn out when cold. Serve with Vanilla Sauce {see recipe, page 67) or whipped cream.

'Arme Bitter. (Poor Knight's Pudding.)

Time of Preparation : i hour.

18 slices Vienna bread.

y^ pint milk.

I teaspoonful salt.

2 oz. grated roll.

4 oz. butter.

8 bitter almonds.

Beat up together the milk, eggs, salt and grated almonds and pour over the slices of bread, so that they are well soaked through. Then sprinkle over with grated roll and fry a pale brown on both sides in butter.

Serve with Fruit Sauce, etc.

1 88 Sonstige siisse Speisen.

Karthaaser Klosse.

(Carthusian Fritters.)

For 6 Persons. Time of Preparation : i^ hour.

9 long rolls.

5 bitter almonds.

I pint milk.

1 teaspoonful salt.

2 oz. sugar.

Grate off the outer crust of the rolls. Cut the rolls in halves lengthwise and pour over them the milk which has been well beaten with the eggs and other ingredients. When thoroughly soaked, sprinkle in the grated roll and fry in plenty of butter or fat. Sprinkle over with castor sugar and cinnamon and serve with Fruit Sauce. They may be further decorated with sweet almonds, cut into thin strips ; in this case, serve with Wine Sauce.

Kaiser-Schmarren.

For 6 Persons. Time of Preparation : \ hour.

6 eggs. \ pint cream. 4 oz. currants. 4 oz. butter.

5 oz. flour.

I teaspoonful salt.

Grated peel of half a lemon.

4 oz. grated sweet almonds.

Mix all the ingredients, except the butter, into a dough. Fry this brown on both sides in the butter. Then pull, or cut, into smaller pieces and fry each crisply. Serve on a hot dish and sprinkle over with sugar.

Tiroler Strudel.

For 6 Persons. Time of Preparation : 3 J hours.

\ lb. flour. I gill milk. 4 oz. sugar. I oz. yeast. 3 oz. butter.

8 yolks of eggs.

4 whites of eggs,

2 oz. grated sweet almonds.

\ teaspoonful salt.

I pint cream.

Other Sweets. 189

Cream 2 oz. of the butter and add 4 yolks to it. Then stir in the flour and the yeast, dissolved in a gill of lukewarm water. Mix thoroughly. Place the dough on a board, well dredged with flour, roll out to less than J inch in thickness and spread with the following mixture : 4 yolks, beaten with 4 oz. sugar, and then the 4 whites, whisked stifiiy, stirred into them with 2 oz. grated almonds.

Roll together and then curl round on itself (in snail- like form) and place to rise in a pan thickly buttered with an oz. of butter. When well risen, bake in a hot oven. After the first 10 minutes, pour over the Strudel J pint of cream and bake for a further 30 minutes.

Majadelbrei.

(Almond Shape.)

60 finely-pounded sweet al- monds.

15 finely-pounded bitter al- monds.

I pint milk.

■J lb. sugar,

10 oz. potato flour.

Stir into a pint of milk \ lb. sugar, 10 oz. potato flour, 60 finely-pounded sweet almonds and 15 bitter ones. Boil to a thick pulp, stirring continuously. Then beat 10 eggs to a froth, and add to the pulp, simmering some minutes longer. Rinse a mould with cold water, pour in the mixture and serve with Vanilla Sauce. {See recipe, page 67.)

{Compote.)

Rhabarber^Kompott.

(Rhubarb Compote.)

1 lb. rhubarb. I gill water.

Cinnamon or lemon peel

A drop or two of cochineal. 2 tablespoonsful lemon juice. i lb. sugar.

I leaf of gelatine.

Peel the rhubarb and cut into short lengths. Boil a piece of cinnamon stick or lemon peel in the water for 5 minutes. Then put in the rhubarb, removing the flavouring, and boil lo minutes. Add the lemon juice, the dissolved gelatine and a few drops of cochineal.

StachelbeeF-Kompott.

(Gooseberry Comp&te.)

I lb. gooseberries. A small piece of cinnamon stick.

A pinch of carbonate of soda. I gill water. J lb. sugar.

Top and tail the gooseberries and throw them into a quart of boiling water with a pinch of carbonate of soda. As soon as the fruit rises to the surface, take it out and drain on a sieve, dashing a little cold water over it. Boil the sugar with the cinnamon in a gill of water for 5 minutes, then put the gooseberries in and bring once more just to the boil. Take out, boil the syrup down a little and pour over the gooseberries.

CompSte. 191

Himbeer-Eompott.

(Raspberry Compote.)

I lb. raspberries. I A pinch of potato flour.

\ gill water. j 10 oz. sugar.

Boil up the sugar and the water and pour over the fruit. Leave standing for 15 minutes. Then strain off the syrup, boil it for 5 minutes, thicken with potato flour, and pour over the fruit again.

Johannisbeer-Kompott.

(Red Currant Comp6te.)

I lb. currants.

A pinch of potato flour.

14 oz. sugar. \ gill water.

Prepare as Raspberry Compote.

Apfel-Eompott.

(Apple Compote.)

1 lb. peeled apples.

2 tablespoonsful lemon juice.

8 oz. sugar. \ pint water.

Boil up the water and sugar, add the lemon juice and the apples, cut into thick slices, and shake to and fro over the fire, keeping the saucepan covered till the apples are transparent. Then take out, boil the syrup down and pour over them.

(Apple Fool.)

2 lbs. apples. | 5 oz. sugar.

Peel and core the apples, cutting them up and putting them into cold water at once to preserve the colour. Then place in a saucepan with 3 tablespoonsful of water, keeping the lid on and shaking the pan to and fro frequently. When the apples are soft, rub them through a hair sieve and sweeten with sugar. A flavouring of cinnamon or lemon may be added if desired.

192 Kompott.

Fflaumen-Kompott.

(Plum Comp6te.)

I lb. plums.

A piece of cinnamon stick.

\ lb. sugar. \ gill water.

Boil the water with the sugar, put in the plums, washed and stoned, boil up once, then take out and drain. Let the juice boil down to a thick syrup and pour it over the plums.

Mirabellen, greengages, etc., are prepared in the same way.

Bimen-Eompott.

(Pear Compote.)

2 lbs. pears, f pint water. A little lemon peel.

A pinch of potato flour.

3 oz. sugar.

2 tablespoonsful lemon juice.

Peel, core and halve the pears. Boil up the water with sugar and lemon peel. Then put in the pears and lemon juice and stew gently with the lid on the sauce- pan. When soft, take out the pears, thicken the syrup with a little potato flour and pour over them.

Eirschen-Kompott.

(Cherry Comp6te.)

I lb. Morella cherries. ( A piece of cinnamon stick.

ID oz. sugar.

Wash and stone the cherries, sprinkle the sugar over them and leave them to stand for 15 minutes. Then pour off the syrup and boil up with the cinnamon. Add the cherries and boil for 2 minutes, shaking the saucepan continually.

Should sweet cherries be taken, add a little lemon juice and allow less sugar.

Compote. 193

Heidelbeer-Eompott.

(Bilberry Comp6te. )

I lb. bilberries.

A piece of cinnamon stick.

3 oz. sugar.

A pinch of potato flour.

Pick over and wash the bilberries and drain them on a sieve. Then mix well with the sugar, put in a sauce- pan and boil for 5 minutes with a little cinnamon, thickening with a pinch of potato flour. It is an im- provement to add a few raspberries or red currants.

Preisselbeer-Kompott.

(Cranberry Comp6te.)

Prepare as Bilberry Compote, but with considerably more sugar. The addition of a few raspberries or black- berries is a great improvement.

Backpflanmen-Kompott.

(Comp6te of Prunes.)

\ lb. prunes. Rind of a lemon.

\ pint water. 2 cloves.

\ pint wine. Angelica.

2 oz. loaf sugar.

Put half a pound of prunes into a stewpan with \ pint water and \ pint wine (Marsala will do), the rind of half a lemon pared very thinly, 2 cloves and 2 oz. loaf sugar. 1^,,,,,;^ ' ■'"^■'^.

Simmer very gently till the fruit is quite tender. Let it get cold, take out the lemon and cloves, and add a few diamond-shaped pieces of angelica. It is then ready for use.

GEFRORENES.

Yanillen-Eis.— I.

(Vanilla Ice. — I.)

1 pint milk.

2 extra yolks. 6 oz. sugar.

Half a vanilla stick.

Bring ^ pint of the milk slowly to the boil with the vanilla stick. In the meantime, beat up the 4 yolks and the 2 whites with the sugar and put them in a saucepan, not directly over the fire. Pour in the remaining ]^ pint of cold milk and the boiling vanilla-flavoured milk and beat all up together continuously till the liquid becomes of the consistency of thick cream. Then pour into a basin and continue stirring till cold. Freeze in a freezing machine. Directions are supplied with every make of machine.

Yanillen-Eis. — II.

(Vanilla Ice. — II.)

I pint milk. 8 yolks.

8 oz. sugar.

Half a vanilla stick.

Mix ingredients and prepare the ice according to preceding recipe.

Sohokoladen-Eis.

(Chocolate Ice.)

I pint milk. 8 yolks.

4 oz. sugar.

3 oz. grated vanilla chocolate.

Prepare as Vanilla Ice.

(Nut Ice.)

I pint milk. 8 yolks.

Prepare as Vanilla Ice.

8 oz. sugar.

4 oz. grated candied hazelnuts.

Kaffee-Eis.

(Coffee Ice.)

2 oz. ground coffee. I i pint milk.

8 yolks. I 9 oz. sugar.

Boil up 2 oz. coarsely-ground coffee in the boiling milk and strain through a cloth. Then prepare as Vanilla Ice.

1 pint water. 9 oz. sugar.

2 whites of eggs.

Zitronen-Eis.

(Lemon Ice.)

^ gill lemon juice. The thinly-peeled rind of half a lemon.

Boil up the water with the lemon peel and sugar, then remove from the fire and take out the peel. Add the lemon juice and, when cold, stir in 2 whisked whites of eggs and freeze.

Erdbeer-Eis.

(Strawberry Ice.)

\\ lb. wood strawberries.

\ pint water.

I gill Rhine wine.

\ lb. sugar.

2 tablespoonsful lemon juice.

2 whites of eggs.

196 Gefrorenes.

Rub the strawberries through a hair sieve. Boil up the water with the sugar and, when cold, stir into it the strawberries, lemon juice, wine and whisked whites of eggs and freeze.

Himbeer-Els.

(Raspberry Ice.)

Prepared as Strawberry Ice, a little cochineal being added.

Eis von Schlagsahne.

(Whipped Cream Ice.)

I pint stiffly-whipped cream. | \ lb. sugar.

Half a vanilla stick, pounded.

Stir the cream, vanilla and sugar well together and fill the freezing machine at once with the mixture. All ice prepared with whipped cream need only stand 3 hours in a bed of ice — it need not be shaken.

Coffee extract or Maraschino may be substituted for the vanilla flavouring.

GEBACK: TORTEN UND KUCHEN.

Napfkuchen mit Hefe.

(Plain Yeast Cake.)

I J lb. sifted flour. i^ oz. yeast.

i pint milk. 3 eggs.

5 oz. sugar. 5 oz. butter.

4 oz. currants. \ 12 bitter almonds.

4 oz. raisins. Lemon peel to taste.

Crumble up the yeast in a basin, sprinkle }4 tea- spoonful of sugar over it and allow it to stand for 10 minutes. Then pour a gill of lukewarm milk on it, mix well and stir in sufficient of the sifted flour to make a paste. Stand in a warm place — not on the stove — to rise.

Beat the eggs and sugar to a froth, add the grated almonds and lemon peel and the butter (melted), then the risen prepared yeast and the remainder of the milk. Mix well, gradually add the flour, and then stir in the currants and raisins.

Beat this dough well with the rolling-pin till it no longer sticks to it. Well butter a fireproof earthenware mould (Napfkuchenform) or special cake tin made with a projection running up the middle allowing the heat to penetrate better. Line it with breadcrumbs and fill it half full with the dough. Stand in a warm place, covered over with a cloth, till it has risen to the top of the mould. Then put into the oven and bake I hour.

198 Geb'dck : Torten und Kuchen.

Abgeriebener Napfkuchen.

ij lb. flour. \ lb. sugar. 4 eggs. 4 extra yolks.

ID oz. butter.

4 oz. sultanas.

3 oz. yeast.

The rind of i lemon.

Prepare the yeast as in preceding recipe, with a gill of the milk and 3 tablespoonsful flour. Cream the butter, beat it up with the eggs and sugar, add the sultanas and grated lemon peel and stir in the risen yeast. Add the milk and flour alternately, and knead the dough well. Fill, half full, a well-buttered earthen- ware mould (Napfkuchenform) lined with breadcrumbs, stand in a warm place, covered over, till the dough has well risen, and bake i hour.

% lb. grated sweet almonds may be substituted for the sultanas and lemon peel.

2 lbs. flour.

2 oz. yeast. \ pint milk.

5 oz- sugar.

A little grated lemon peel.

7 oz. butter.

12 grated bitter almonds.

\ lb. currants.

\ lb. sultanas.

2 oz. candied peel.

Prepare the yeast with the milk, i tablespoonful sugar and 4 tablespoonsful flour as in recipe "Napfkuchen" and allow to rise. Stir the beaten-up eggs into the flour and mix well with the butter (melted), the milk, sugar, almonds, candied and lemon peel and the risen yeast. Knead well and then add the currants and raisins. Form into small, long loaves, place on a buttered sheet of tin, leave to rise further, and then brush over with &gg and bake | to i hour. On taking out, brush over again with hot butter and sprinkle thickly with sugar.

Cakes. 199

Hohn-Striezel.

For the dough : In addition .

i\ lb. flour. 2 oz. sugar. \ pint milk.

2 oz. yeast.

3 oz. butter. 2 eggs.

1 lb. blue poppy seeds.

2 oz. sweet almonds.

3 oz. butter. 6 oz. sugar.

2 oz. currants.

3 tablespoonsful milk.

Prepare the yeast as in " Napfkuchen" recipe with \ lb. flour, the milk, flour, a little sugar and allow to rise. Then mix it well with the remaining flour, sugar and the butter (melted) and stand the dough to rise.

When well risen, roll out thinly, brush over with butter and spread on it a paste, made of the poppy seeds and other ingredients stated. Roll together and place on a sheet of tin, well buttered and sprinkled with flour, to rise still further. Then brush over with &^q^ and bake in a medium oven. When taken out of the oven, brush over again with hot butter and sprinkle thickly with sugar.

The poppy must be soaked for an hour, then boiled for 10 minutes in i pint milk, shaken on to a sieve to drain and pounded in a mortar before mixing with the other ingredients.

Butter-Zopf.

(Butter Twist.)

\\ lb. flour. 3 oz. sugar. 2 oz. yeast. \ pint milk.

4 oz. butter.

8 bitter almonds.

Grated rind of a lemon.

Prepare the yeast with the milk as in recipe " Napf- kuchen " and allow to rise. Sift the flour, melt the butter and mix both with the beaten-up e.ggSy the sugar, risen yeast, grated almonds, lemon peel and a little salt. Knead well. Cut into long strips and loosely plait to a twist, broader in the middle than at the ends, which

200 Geb'dck : Torten und Kuchen.

should be pinched together to a point. Allow to rise a little more and then brush over with butter and bake in a medium oven. On taking out of the oven, brush over again with butter and sprinkle thickly with sugar.

2| lbs. flour. I pint milk.

1 teaspoonful salt. J lb. raisins.

2 oz. candied peel.

2^ oz. yeast.

I lb. butter.

7 oz. sugar.

\ lb. currants.

A little grated lemon peel.

Prepare the yeast as in recipe " Napfkuchen " with a gill of milk and ^ lb. flour and allow to rise. Stir the sugar and salt into the rest of the flour. Make a hole in the centre of it and pour in the milk, the butter (melted) and the risen yeast. Mix thoroughly and knead well. Add the currants, stoned raisins, and chopped candied peel and place in a pan to rise, covered over. When well risen, roll out to a long strip 2 to 3 inches thick, on a sheet of tin that has been well buttered and then sprinkled with flour. Brush over with butter and fold the two edges together to the middle. Allow to rise still further, then bake i hour in a hot oven. When taken out, brush at once with butter and sprinkle thickly with castor sugar.

4 oz. grated sweet almonds may be substituted for the raisins.

2 lbs. flour. I pint milk. I lb. butter. f lb. currants.

Kaffeeknchen.

14 oz. sugar. 3 oz. yeast. 3 eggs.

Grated rind of i lemon. 10 bitter almonds.

Prepare the yeast with ^ pint milk and a little of the flour, as in recipe "Napfkuchen." Allow to rise for 10 minutes. Mix with the remaining flour, 4 oz. sugar, the grated almonds and lemon peel, 10 oz. butter, the beaten-up eggs, milk, and lastly the risen yeast.

Knead the dough well, then roll out, about \ inch high, place on a buttered tin, and stand on one side to rise further. When about twice as high, brush over with the remaining 6 oz. butter (melted) and sprinkle over with the rest of the sugar. Bake 30 minutes in a hot oven and then cut up into pieces the desired size.

Mandelkuchen.

(Almond Cake.)

f lb. butter. 3 oz. sweet almonds.

6 oz. sugar. 6 eggs.

I lb. flour. Grated rind of i lemon.

\ oz. baking powder.

Cream half the butter, then stir it well with the beaten- up yolks, sugar, grated lemon peel and the flour, the latter mixed with the baking powder and sifted. Finally stir in the whisked whites of eggs. Spread about \ inch high on a buttered tin, sprinkle over with sugar and coarsely-chopped almonds, scatter the remain- ing butter in small lumps over it and bake in a moderate oven for 30 minutes.

Blechkuchen.

1 lb. flour.

4 oz. butter.

3 oz. sugar. ^ pint milk. I J oz. yeast.

Crumble the yeast into the lukewarm milk, mix well, pour into the centre of the flour in a basin, add the beaten-up eggs, the butter (melted) and sugar, and mix and knead well, beating with the rolling-pin till the paste no longer sticks to the latter. Stand in a covered pan in a warm place to rise. When well risen, cover with it — about \ inch thick, or less — a well-buttered sheet of tin and let it rise a little longer before covering with fruit, etc., to make Obst-, Butter-, Streussel- or Kase- kuchen.

202 Geb'dck : Torten und Kucken.

Strensselknchen.

Prepare the dough as in preceding recipe " Blech- kuchen," brush it over with a beaten-up ?^^^ and tablespoonful of creamed butter, and sprinkle thickly and equally with the following mixture, then baking as quickly as possible.

8 oz. flour.

6 oz. butter (melted).

4 oz. sugar.

1 teaspoonful cinnamon.

2 oz. grated almonds or vanilla (if desired).

Mix the flour and sugar well. Melt the butter and add, mixing so that little lumps are formed ; this is best done by rubbing between the palms of the hands.

Butterkachen.

Prepare the dough as in recipe " Blechkuchen." Let it rise well after being spread on the tin, press the surface in a little and put \ lb. butter in little lumps all over it. Strew with \ lb. castor sugar and bake a good brown in a quick oven.

Pflaumenkuchen.

Prepare the dough as in recipe "Blechkuchen." Let it rise to about \ inch or more on the sheet of tin, then brush over with 3 oz. butter (melted) and sprinkle with the same quantity of grated roll or dry breadcrumbs. Take 5 lbs. of plums, stone them, cut into quarters lengthwise and place them closely side by side on the dough. Bake i to | hour, and sprinkle thickly with sugar immediately on taking out of the oven.

Kirschkuchen.

(Cherry Cake.)

Prepare as Pflaumenkuchen, allowing 2 lbs. of stoned cherries, which should first have some of their juice pressed out of them.

Cakes. 203

Kasekuchen.

(Cheese Cake.)

4 lbs. white milk cheese.

3 oz. butter.

4 oz. sugar.

4 oz. currants.

A few bitter almonds.

Prepare the dough according to recipe " Blechkuchen," and arrange on a buttered tin with shallow turned-up edge. Allow to rise to twice its height, then mix all the above ingredients well and spread over the risen dough. Bake in a quick oven.

Apfelkachen. — I.

(Apple Cake.)

Prepare as Pflaumenkuchen, allowing 3 lbs. apples, cut into slices.

Apfelkuchen. — II.

(Apple Cake.)

^ lb. flour.

\ oz. yeast.

J teaspoonful castor sugar.

3 oz. butter.

■I gill lukewarm milk.

A little cream.

Apples or other fruit.

Put 5^ pound of flour in a basin, make a hole in the middle and pour in 3 ounces butter (melted), a little cream, ^ ounce yeast, and g- teaspoonful castor sugar ; mix with the yeast ^ gill lukewarm milk and 1 beaten- up &gg.

Strain this into the middle of the flour, mix and knead all well together, cover the basin over and put it away to rise till it is twice its original size.

Then take the dough, roll it out thinly, and lay it on buttered tins or plates, spreading all over it melted butter, a good sprinkling of castor sugar and powdered

204 Geb'dck : Torten und Kucken.

cinnamon ; cover thickly with apples peeled, cored, and cut into thick slices. Bake in a quick oven. Other kinds of fruit may be used thus.

Apfelknchen mit Blatterteig.'

(Apple Cake with Puff Paste.)

Make some puff paste with \ lb. butter and \ lb. flour. Roll out thinly in two layers. Place one upon a buttered sheet of tin. Peel f lb. apples, cut them into slices, stew them in \ lb. sugar and \ pint water. Drain superfluous water off. Sprinkle over the paste on the tin with breadcrumbs, place the apples on it, cover with the other layer of paste, brush over with e^^^, sprinkle with sugar and bake in a moderate oven for J hour. Cut into squares and eat with whipped cream.

Blatterteig-Bretzel.

(Puff Paste Twists.)

Make some puff paste, leave it in a cool place for some time, then roll it out and cut into strips about \ inch thick and wide. Roll each strip on the well-floured board and twist into the shape of a Bretzel or double loop.

Bake a pale golden colour on a buttered tin.

(Wafers ; French : Gaufres.)

1 lb. flour.

2 oz. sugar.

4 oz. butter.

\ pint milk.

Grated rind of a lemon.

1 oz. baking powder. 4 grated bitter almonds

Cream the butter, mix it with the sugar, beaten-up eggs, grated lemon rind and bitter almonds and, lastly, stir in alternately the milk and the flour, which should have been previously sifted and mixed with the baking

Cakes. 205

powder. Heat a Waffeleisen (wafer iron) over a clear fire, rub it with a piece of bacon rind, pour a teaspoonful of the batter into each division and close up the iron again. Let the wafers become a golden colour, turning the iron so that both sides are done. Then take out and sprinkle over at once thickly with sugar.

Berliner WafFeln.

(Berlin Wafers.)

8 oz. flour.

A little salt.

^ pint sour cream. 2 tablespoonsful Kutnmel liqueur.

Mij^ all ingredients and proceed as in preceding recipe.

Zimmet-Waffeln.

(Cinnamon Wafers.)

\ lb. butter. 4 eggs.

I oz. cinnamon. I tablespoonful Maraschino. I lb. sifted flour.

Cream ^ lb. butter, beat up 4 eggs and stir into the butter, beating well. Flavour with i oz. cinnamon and I tablespoonful Maraschino. Then stir in i lb. sifted flour. Mix well. Grease and heat the special Waffel- eisen (wafer irons), and proceed as in recipe " Waffeln."

Hefen-Waffeln.

(Yeast Wafers.)

I lb. flour. I oz. yeast. 6 oz. butter.

I pint milk.

A little grated lemon peel.

Crumble the yeast, pour half of the milk, lukewarm, over it and stir in % lb. of the flour. Stand on one side for at least 10 minutes to rise. Mix the remaining flour, milk, beaten-up eggs, butter and sugar and a little

2o6 Geb'dck : Torten und Kucken.

grated lemon peel and then add the risen yeast. Knead well and stand in a warm place to rise. When well risen, fill the greased and heated Waffeleisen with spoonsful and proceed as in previous recipes.

Konigskuchen.

(King Cake.)

I lb. butter.

I lb. sugar.

f lb. flour.

\ lb. potato flour.

\ oz. baking powder.

Grated rind of a lemon.

\ lb. currants.

2 oz. sweet almonds.

8 bitter almonds.

2 oz. candied peel.

I tablespoonful rum.

Cream the butter, then add the sugar and yolks and stir all I hour. Next add the grated lemon peel, almonds, chopped candied peel and rum and stir in alternately the sifted flour, mixed with baking powder and the whisked whites of eggs. Stir in lightly, last of all, the currants well washed and dried, fill a long, square tin (tin-loaf shape) and bake i to i^ hour.

Tansendjahrknchen.

(Thousand Year Cake.)

I lb. currants. I lb. flour. 8 eggs.

I lb. butter. I lb. sugar. Grated rind of i lemon

Cream the butter, stir three-fourths of the flour into it and beat for \ hour to a froth. In another basin beat, also to a froth, the sugar and yolks. Add the grated lemon peel and then the whites, whisked stiffly. Then mix with the beaten-up flour and butter and finally stir in lightly the well-washed and dried currants. Fill a wdl- buttered cake tin and bake i to i J^ hour.

\ lb. butter. \ lb. sugar. 4 eggs.

4 bitter almonds.

2 oz. sweet almonds.

I lb. flour.

I oz. baking powder.

Cakes, 207

Cream the butter. Stir in the sugar and grated almonds and then alternately a beaten-up tgg and a heaped table- spoonful of flour, mixing well. The flour should be mixed with the baking powder and then sifted. Fill a well-buttered cake tin and bake i hour.

Altdeutscher Nap&ucben.

I lb. clarified butter, ij lb. sifted flour. ■J- oz. baking powder. A little cardamom.

f lb. sugar.

f lb. currants.

Grated rind of a lemon.

Cream the butter and the sugar and then add the yolks of eggs. Beat ^ hour to a froth, then add the grated lemon peel and cardamom and alternately the whites of eggs, whisked to a snow, and the sifted flour, mixed with the baking powder. Finally stir in the currants lightly. Bake about i^ hour.

Berliner Pfannkachen.

(Berlin Pancakes.)

1 lb. flour.

2 oz. sugar. 4 eggs.

4 oz. butter.

8 bitter almonds. I tablespoonful rum, J pint milk. I J oz. yeast.

Crumble the yeast, sprinkle a little sugar over it and stir it with ^ gill milk and 3 tablespoonsful flour. Stand on one side for 10 minutes to rise.

Beat the sugar and eggs to a froth, stir into them by degrees the grated almonds, rum, flour, butter (melted), prepared yeast, and remaining milk, mixing thoroughly. » Knead and beat the dough and place in a covered pan near the fire to rise. Then take a piece of the dough, place it on a floured pasteboard and draw out a strip to about J inch in thickness. On this, at intervals of about 2 inches from one another and from the edge, place with a teaspoon, small heaps of jam, mixed with a little rum. Fold the edges of the strip of dough together, so that the jam is completely covered, and

2o8 Geb'dck : Torten und Kucken.

press together a little round each heap of the jam. Then with a wine glass cut out the doughnuts, leaving a good margin round the jam. Press the edges together firmly and place on another floured board to rise. Continue in this manner until the whole of the dough has been made into doughnuts. When they have well risen, slide them carefully, three or four at a time, into a large saucepan of steaming hot fat and leave them in till brown on all sides. To test if done, insert a wooden skewer ; if dry when withdrawn, the doughnuts are ready to take out. Place them then on a sieve, on blotting paper, to absorb all fat and afterwards on a dish, rolling them first in fine castor sugar.

Instead of the sugar, a thin icing may be poured over them, composed of i lb. castor sugar mixed with a gill of rosewater.

Spritzknchen.

2 oz. butter. I pint water. A pinch of salt. i lb. sifted flour.

i^ oz. sugfar. 6 eggs.

Some grated lemon peel or grated almonds.

Put the water into a saucepan with the butter, and, as soon as it boils, stir in the sugar, lemon peel, salt and flour, and heat, stirring well, till all becomes a firm, dry mass. Remove from the fire and stir in at once 2 beaten- up eggs. When nearly cool, add gradually the remain- ing 4 eggs. Fill a special cake syringe (Kuchenspritze) three-quarters full with this paste.

Bring 2 lbs. of frying fat to the boil. Take small pieces of paper (about 4 inches square), dip them into the boiling fat, and then press out from the syringe a ring of paste on to each paper, joining the ends of the ring together, so that they do not open out again. Slide the papers into the fat, a few at a time. As the paste rings touch the fat, they come away from the paper and swell out. When they begin to show cracks on the upper side and appear a light brown, turn them and let the other side finish browning. On taking out, dip into a mixture of castor sugar and rosewater, so that they receive a glaze on their upper sides. To make this icing, mix i gill rosewater with i lb. castor sugar.

Cakes. 209

Kaifeekringel.

2 oz. butter.

3 oz. sugar.

f lb. flour.

\ teaspoonful baking powder.

Beat the eggs well with the butter and sugar, then stir in the flour, sifted and mixed with the baking powder, and mix thoroughly to a firm dough. Form into rings and other shapes and throw into steaming hot fat. When a light brown, take out and drain on blotting paper over a sieve.

Polniscber Krengel.

\ pint milk.

I teaspoonful salt.

\\ lb. flour.

I gill creamed butter.

I oz. yeast.

In addition :

I lb. butter. j lb. sugar. Grated rind of i lemon.

\ lb. currants

or \ lb. grated almonds.

Dissolve the yeast in the lukewarm milk, sift the flour and stir it in with the creamed butter and beaten-up eggs. Mix very thoroughly. Make a serviette very wet in cold water, wring it out and well butter the centre of it. Place the dough on this and then tie firmly together, allowing plenty of room for the dough to rise. Then put into a pail of cold water overnight. Next day remove the cloth and roll out very thinly. Sprinkle over with currants or \ lb. sultanas, or \ lb. grated almonds, with I lb. butter, in little lumps, \ lb. sugar and the grated rind of a lemon. Roll together and form into a twisted Bretzel, or looped twist. Stand to rise for 2 vhours in a warm pan, then brush over with t,^^, sprinkle with sugar, and bake in a moderate oven for 30 minutes.

Gebdck ; Torten und Kuchen.

Plunderbretzel. — Kranzkuohen.

\\ lb. flour.

1 lb. butter.

2 oz. yeast. I pint milk.

\ lb. sultanas.

3 extra yolks. 8 oz. sugar.

4 oz. sweet almonds. Grated rind of \ lemon.

Mix the flour, lukewarm milk, yeast, i ^g^ and the 3 extra yolks, \ lb. butter and \ lb. sugar well and stand, covered over, in a warm place to rise. Then place the dough on a floured pasteboard and roll out about \ inch thick. Press the rest of the butter to a firm square lump, place in the middle of the rolled-out paste and fold the latter over it. Roll out well, then turn the corners to the centre again, press together and roll out once more. Repeat this process several times and then stand in a cool place for \ hour. Then roll out again to about 5 inch thick and i8 inches long, and sprinkle over with the remaining \ lb. sugar, grated lemon peel and the sultanas and chopped almonds. Roll together, form into a looped twist (Bretzel) or circle (Kranz), and place on a buttered sheet of tin. When risen, bake in a brisk oven. On taking out, brush over with butter and sprinkle with sugar and cinnamon.

Blitzkuchen.

(Lightning Cake.)

\ lb. sugar. \ lb. butter.

\ lb. potato flour mixed with \ oz. baking powder.

6 eggs. \ lb. flour.

Grated rind and juice of a lemon.

Cream the butter and stir into it the beaten-up eggs, sugar, lemon juice and grated lemon peel, and lastly add the flour, sifted, and mixed with baking powder. When thoroughly mixed, fill at once a well-buttered tin and bake i hour.

Cakes. 211

Bntter-Mandel-Torte.

(Almond Spongecake.)

I lb. butter. \ lb. sweet almonds. 8 bitter almonds. I lb. sugar.

\ oz. baking powder. Grated rind of i lemon. I lb. flour. \ gill rum. 8 eggs.

Cream the butter, add the beaten-up eggs and sugar and stir for | hour. Then add the grated lemon peel and almonds, the rum, half of the flour, mixed with baking powder, and half of the whites of eggs, whisked stiffly. When well mixed, add the remaining flour and whisked whites. Fill a well-buttered tin and bake i to i:^ hour. The substitution of hazelnuts for almonds is a great improvement.

Biscuit-Torte.

(Spongecake.)

I teaspoonful grated lemon

peel. 8 oz. sugar.

4 oz. cornflour or potato flour,

I tablespoonful lemon juice.

Stir the beaten-up eggs with the sugar, lemon juice and grated lemon peel, in a double milk saucepan, to a froth. Then sprinkle in the cornflour or potato flour, stirring briskly all the time. Fill at once a wide, shallow tin, well-buttered and bake i hour in a moderate oven. Ten minutes after taking out of the oven, turn out and glaze with icing. The cake may be cut through when cold into two layers, jam spread on the under half and the top then placed on it again.

Schokoladen-Biscuit.

(Chocolate Spongecake.)

5 oz. cornflour.

6 oz. sugar.

3 oz. grated chocolate. 6 eggs.

Whisk the whites of eggs stiffly, then stir into them the beaten-up yolks, sugar, grated chocolate and corn- flour. Fill a well-buttered cake tin and bake i hour.

212 Gebdck : Torten und Kuchen.

Sacher-Torte.

i lb. chocolate. \ lb. castor sugar. \ lb. butter.

\ lb. sweet almonds. 2 oz. potato flour. 8 eg-gs.

Cream the butter, add the beaten-up yolks and sugar, and stir for I hour. Then stir in alternately the flour (mixed with the grated almonds) and the whites, whisked stiffly. Fill a well-buttered tin and bake about an hour.

Cover with chocolate icing.

Triester Torte.

\ lb. butter.

} lb. chocolate.

\ lb. almonds, grated with

the skins. \ lb. sugar.

2 oz. grated roll or dry breadcrumbs.

Cream the butter, add the beaten-up yolks and sugar gradually, the grated almonds and chocolate, and finally the grated roll and the whites of eggs, whisked stiffly. Fill a well-buttered tin and bake in a slow oven.

Linzer Torte.

I lb. flour. ID oz. butter.

\ lb. blanched, grated sweet almonds.

2 tablespoonsful rum. ID oz. sugar. 5 eggs. Jam.

lo bitter almonds.

Cream the butter, then add the beaten-up eggs, sugar, almonds, rum and flour. Stir well, working the paste with the hands finally. Leave in a cool place for an hour, then roll out, place on two buttered sheets of tin and bake a light brown. Allow to cool, spread jam on one portion, cover with the other, and spread over the top layer any icing desired.

I lb. flour, f lb. sugar. I lb. butter.

Cakes. 213

Wiener Torte.

4 whites of eggs.

Grated rind of a lemon.

Cream the butter, add sugar and the beaten-up yolks, and stir | hour. Then add the grated lemon peel and alternately the flour, and whisked whites of eggs. Roll out in three pieces and bake on buttered tins. Place the layers on each other, spreading jam between.

1 lb. flour.

1^ lb. firm butter.

Lagen-Torte.

\ lb. sugar. 6 raw yolks. 4 boiled yolks.

Sift the flour, pull the butter into small pieces, add to the flour, stir in the sugar and the rubbed hard-boiled yolks, the 6 well-beaten raw yolks, and mix thoroughly and quickly to a paste. Roll out into four pieces, bake on buttered sheets of tin, spread three of them each with a different jam and spread an icing of any kind over the top.

Gries-Torte.

(Ground Rice Spongecake.)

10 oz. ground rice. 10 bitter almonds. 4 oz. sweet almonds.

I lb. sugar.

Grated peel and the juice of \ lemon.

Beat the yolks and sugar to a froth and add the grated almonds and sugar. Stir all for \ hour and then add alternately the ground rice and the whites of eggs, whisked stiffly. Fill a well-buttered cake tin and bake I hour. The cake may be cut through when cold and a layer of jam spread on the under half, the top then being placed on it again.

214 Gebdck : Torten und Kuchen.

Pumperniokel-Torte.

(Pumpernickel Spongecake.)

4 oz. grated Pumpernickel. 4 oz. sweet almonds, lo bitter almonds.

Grated rind of i lemon, lb. sugar.

2 ground cloves.

Beat the sugar with the eggs for >^ hour to a thick cream. Then add the grated almonds and spice, and finally the grated Pumpernickel which must be very dry.

Glaze with sugar or chocolate icing.

Baum-Torte.

(Tree Spongecake.)

I lb. sugar, lo eggs

2 to 3 grains cardamom. A little vanilla. The grated rind of a lemon. A small piece of mace.

14 oz. flour.

4 oz. potato flour or corn- flour.

4 oz. sweet almonds, ro bitter almonds. I tablespoonful rum.

Cream the butter, add the sugar and beaten-up yolks of eggs and stir all for ^ hour. Then add the grated lemon peel, the almonds (grated in their skin), and the ground spice, adding then, alternately, the flour, sifted and mixed with baking powder and the whites of eggs whisked stiffly. Mix well. Butter a broad, shallow cake tin (Tortenform), line it with buttered paper, and pour sufficient of the mixture in to thinly cover the bottom. Place in the oven for a few minutes till slightly brown, then pour in enough to make another layer and bake as before, placing the tin now, however, on a pan of cold water, which must be renewed with fresh cold water immediately it begins to boil. This is to prevent the cake becoming overdone at the bottom. A few sheets of tin may also be placed under the cake tin. As each layer is baked, add another, until all of the mixture has been used up.

Chocolate, or any other, icing may be spread over the cake, which may also be ornamented with marzipan, etc. A richer cake is obtained by baking three-quarters of the mixture on layers as described and then taking out

Cakes. 215

of the tin. The rest of the mixture is then baked in two layers. Spread on the thicker portion a layer of good jam, cover with a layer of marzipan, and place the thinner layer of cake on this. Glaze with lemon icing and ornament with marzipan fruit or preserved fruit.

For the layer of marzipan reckon | lb. sweet almonds, \ lb. castor sugar and \ gill rose water. (See recipe, page 224.)

Baumkuchen.

(Tree Cake.)

It is impracticable to give a recipe for this, as for the baking a special apparatus and mode of heating is necessary.

Baumkuchen are obtainable from certain firms in Berlin and elsewhere, one of the chief being Schilling, Berlin W., Kurfiirstendamm 234.

Schokoladen-ToFte.

(Chocolate Cake.)

2 oz. almonds, grated in their

skins. 4 tablespoonsful flour. 4 oz. butter.

4 oz. chocolate dissolved in 2 tablespoonsful water. Vanilla flavouring.

Cream the butter, add the sugar and beaten-up yolks and stir for J^ hour. Then add the flour, chocolate, grated almonds and the vanilla flavouring. Mix well and finally stir in the well-whisked whites of eggs. Fill a well-buttered cake tin and bake in a moderate oven for

Rehriicken.

(Saddle of Venison. — A Viennese Cake.)

6 oz. butter. 6 eggs.

4 oz. sugar. 2 oz. almonds, grated in their

2 oz. flour. skins.

4 oz. chocolate.

Cream the butter, add the sugar and yolks of eggs and stir for ^ hour. Then add the grated almonds and

2i6 Geb'dck : Torten und Kuchen.

alternately the flour and whisked whites of eggs. Fill a special, long cake tin (obtainable from Lademann and Sohne, Wallstrasse, Berlin) and bake i hour. As soon as cool, cover with chocolate icing and ornament with blanched almonds, cut into strips.

Sand-Torte.

(Spongecake.)

I lb. clarified butter, f lb. potato flour. \ lb. wheaten flour, lo eggs.

I lb. sugar. \ gill rum.

8 bitter almonds or vanilla flavouring.

The grated rind of i lemon.

Cream the butter, add to it 2 eggs beaten-up whole and 8 yolks and stir continuously for ^ hour. Then add the grated lemon rind and bitter almonds, and the rum. Stir in half of the two kinds of flour, mixed, and half of the whites of eggs, whisked stiffly. When thoroughly mixed, add the remainder of the whisked whites and flour. Fill a well-buttered cake tin and bake I to I J hour. A little baking powder may be added to the flour.

Mohn-Torte.

(Poppy Cake.)

\ lb. white poppy seeds. f pint milk.

\ lb. sweet almonds. f lb. sugar.

Scald the poppy seeds, boil in the milk and drain on a sieve. Then pound in a mortar. Beat the sugar and yolks to a froth, add the poppy seeds and grated almonds and, lastly, stir in the stiffly- whisked whites of eggs. Fill a well-buttered shallow tin (with movable bottom) lined with breadcrumbs and bake in a moderate oven for I hour.

NusB-Torte.

(Nut Cake.)

f lb. nuts. 10 eggs.

f lb. sugar.

A few bitter almonds.

Beat the sugar and yolks to a froth, then stir in alter- nately the grated jiuts and whisked whites of eggs. Bake i hour in well-buttered tin. Spread with sugar or chocolate icing, and ornament with candied walnuts or hazelnuts.

yi lb. hazelnuts and y^ lb. sweet almonds may be taken instead of the whole quantity of hazelnuts.

Apfel-Torte.

6 oz. butter.

2 lbs. apples. 6 oz. sugar. 4 oz. currants. 10 oz. flour.

2 tablespoonsful sour cream. 2 oz. sweet almonds.

In addition :

^ gill sour cream, a little extra sugar, and 4 yolks.

Cream the butter, add i egg, 2 extra yolks, 2 oz. sugar, I tablespoonful water and then the flour and mix to a paste. Roll out and line the bottom and sides of a shallow, broad, cake tin. Bake a few minutes, but not completely. Grate the almonds and mix with 2 tablespoonsful of sour cream. Spread on the cake and sprinkle over with grated bread- crumbs.

Peel the apples, cut them into thin slices and mix with the currants and 4 oz. sugar. Place these on the breadcrumbs and pour over them }4 gill of slightly sour cream, beaten up with 4 yolks and a little sugar. Place in the oven and finish baking.

Stachelbeer-Torte.

(Gooseberry Cake.)

Prepare the paste as for Apfel-Torte. When baked, spread almond paste over it and dry grated breadcrumbs. Then put on it 2 lbs. gooseberries, which have just been brought to the boil, but remain whole, drained well and rolled in sugar. Cover the fruit with the whites of eggs, stiffly whisked with 2 oz. castor sugar, and bake a further 5 minutes.

2i8 Geb'dck : Torten und Kuchen.

Kirsch-Torte.

(Cherry Cake.)

\ lb. flour. \ lb. potato flour. ^ lb. butter.

if lb. cherries, stoned and some of the juice pressed out.

\ oz. baking powder. \ lb. sugar.

5 tablespoonsful dry bread- crumbs.

Grated rind of a lemon.

Cream the butter, then add the sugar, beaten-up eggs, grated lemon peel and finally the flour mixed with the baking powder. Stir well together. Fill a well-buttered cake tin with half this quantity, strew in 3 tablespoons- ful dry breadcrumbs, lay the cherries on this, sprinkle another 2 tablespoonsful breadcrumbs over them, and then cover with the remainder of the paste. Bake about I hour.

Stoned, skinned plums may be substituted for the cherries.

Mandel-Torte.

(Almond Cake.)

I lb. sugar. 10 bitter almonds.

8 eggs. I lb. sweet almonds.

4 oz. potato flour.

Blanch the almonds and grate them finely. Beat the sugar and yolks 5- to f hour to a froth and stir in alternately the potato flour, whisked whites of eggs and grated almonds.

Fill a well-buttered tin and bake i hour.

TEEGEBACK.

(Tea Biscuits.)

LofFelbiskuit.

3 eggs. The weight of 3 eggs in flour and in sugar.

Beat the yolks with the sugar to a froth and stir in alter- nately the flour and the whites of eggs, whisked stiffly. Place a piece of well-buttered white paper on a sheet of tin. Twist a sheet of white paper into the shape of a funnel, cut off the tip, fill with the batter and sprinkle on to the buttered paper in little strips about 4 inches long. Dust over with castor sugar and bake a golden colour.

Dessertbiskait.

The weight of 4 eggs in sugar. ,, ,, ,, 2 ,, ,, flour.

2 yolks of eggs. 4 whites ,,

Whisk the whites of eggs stiffly, then stir in lightly the beaten-up yolks, and with a wooden spoon mix with the sugar, and lastly the flour. As in last recipe, sprinkle the paste through the end of a paper funnel into the shape of rings or fingers on to a buttered sheet of paper laid on a sheet of tin. Dust over with castor sugar and bake a pale golden colour.

Kleine Biskuittortchen.

7 oz. castor sugar.

2 oz. grated sweet almonds. 4 oz. potato flour.

Beat the eggs and sugar to a froth and stir in the grated almonds and potato flour. Fill little patty pans,

220 Teegebdck.

buttered and dusted over with potato flour and bake in a moderate oven.

Aniskachen.

(Aniseed Cakes.)

4 oz. sugar. 4 eggs.

I teaspoonful aniseed. 4 oz. flour.

Beat the eggs and sugar y^ hour to a froth, then add the pounded aniseed, and gradually the sifted flour. Put into little heaps (with at least 6 inches between each) on a well-buttered sheet of tin and bake in a moderate oven, after standing 2 hours.

Zimmetplatzohen.

(Cinnamon Cakes.)

6 oz. butter. 2 oz. flour. 2 eggs.

6 oz. sugar.

\ oz. ground ginger.

\ lb. cornflour.

Cream the butter, then add the sugar and stir a further 10 minutes. Add the eggs and cinnamon and then mix well with the flour. Make up into little rolls, \ inch thick and 3 to 4 inches long, and bake on a buttered tin, in a moderate oven.

2 hard-boiled yolks. 4 oz. butter.

Eierplatzchen.

10 oz. flour. 2 raw yolks. 4 oz. sugar.

Beat the raw yolks well and stir into them the rubbed hard-boiled yolks. Then add the butter, sugar and lastly the flour. Mix well, roll out and cut with a cutter into various shapes. Brush over with yolk of ^&g) sprinkle with sugar and cinnamon and bake on a well-buttered tin.

Tea Biscuits. 221

BUeine Sandkuchen.

I lb. butter. I lb. sugar.

I lb. wheaten flour. \ lb. potato flour.

8 eggs. Lemon or vanilla flavouring.

Cream the butter, add the sugar and beaten-up eggs and stir all together \ hour. Add the flavouring and lastly the flour, gradually. Put into little heaps on a buttered sheet of tin and bake at once in a hot oven to a golden colour.

Handelspane.

(Almond Chips.)

\ lb. sweet almonds. I lb. sugar.

1 oz. potato flour.

2 whites of eggs.

Beat the whites and sugar for 10 minutes, then stir in the flour and grated almonds and mix well. Spread \ inch thick on rice paper and bake on a buttered tin in a moderate oven. Remove at once from tin and, while warm, twist round a rolling pin to dry in a curve.

Miirbekuohen.— I.

lb. butter. I 4 tablespoonsful sweet cream.

J lb. flour. I 2 oz. sugar.

Cream the butter, and mix well with the cream, sugar and flour. Roll out, cut into various shapes with a cutter, brush over with Q^g, sprinkle with sugar and bake a pale yellow on a buttered tin.

Miirbekuchen.— II.

\ lb. butter. \ lb. sugar. I lb. flour.

\ oz. baking powder.

Vanilla or lemon flavouring.

Cream the butter, and then stir in the sugar, beaten-up eggs> flavouring and the flour, sifted and mixed with baking powder. Stand the paste on one side for a time,^ then roll out and proceed as in previous recipe.

222 Teegeb'dck.

Teekuchen.

(Tea Biscuits.)

\ lb. butter. \ lb. sugar. I lb. flour.

2 tablespoonsful water. 2 eggs. Ground vanilla.

Chopped almonds.

Cream the butter, add the sugar, eggs, beaten-up, water and plenty of vanilla, and lastly the flour. Roll out very thin, cut into various shapes, brush over with white of G^^§, or butter, sprinkle with sugar and chopped almonds and bake a pale brown on a buttered tin.

Kleine Eirschtortchen.

(Cherry Tartlets.)

\ lb. flour. 2 lbs. stoned sour cherries.

3 oz. butter. i tablespoonful dry breadcrumbs.

2 tablespoonsful milk. i ^gg-

Mix the butter, sugar and flour well, make a hollow in the middle and pour in the &%^, beaten up with the milk. Mix thoroughly and let the paste stand 15 minutes in a cool place. Then roll out about \ inch thick and cut into rounds. Place a little edging of the paste on each round to form a rim. Sprinkle with dry grated breadcrumbs, fill with cherries, dusted over with sugar, and bake in a hot oven. Sprinkle well with sugar before eating.

Gooseberry tartlets are prepared in the same manner, the gooseberries being first just brought to the boil and then drained.

Kiimmel-Kakes.

(Carraway Biscuits.)

I lb. flour.

, \ oz. baking powder. \ oz. ground carraway seed.

I oz. salt.

\ pint milk. \ lb. cornflour. I lb. butter.

Cream the butter and stir in the flour, salt and ground carraway. Then add the milk and mix thoroughly.

Tea Biscuits.

Roll out \ inch thick, cut into various shapes with a cutter, sprinkle over with salt and carraway and bake in a hot oven.

To be eaten buttered, with slices of cheese or cold meat laid on.

Eiimmelstangen.

(Carraway Sticks.)

\ lb. flour. I teaspoonful Parmesan cheese.

3 oz. butter. i ,, salt.

1 egg. 1 tablespoonful milk.

I extra yolk. A pinch of white pepper.

Ground carraway. \ oz. baking powder.

Cream the butter, stir in the yolks, salt, pepper, milk, cheese, (which may also be omitted, if preferred), and lastly the flour, sifted with the baking powder. Form into little rolls, about 2 inches long and \ inch thick, brush over with the beaten-up ^%^, sprinkle thickly with carraway and bake in a cool oven.

(Macaroons.)

\ lb. sugar.

3 whites of eggs.

\ lb. sweet almonds, grated. A few bitter almonds.

Beat the whites to a snow and mix well with the sugar. Then add the almonds, blanched and grated, and should the paste be too moist, add a few dry breadcrumbs. Place in little heaps on a buttered tin and bake a pale brown.

Nassmakronen.

(Nut Macaroons.)

I lb. sugar.

I lb. hazelnut kernels.

6 bitter almonds.

Beat the sugar and eggs to a froth, mix in the finely- grated nuts and almonds, put in little heaps on a well- buttered sheet of tin and bake in a brisk oven. The macaroons should be soft in the centre.

WEIHNACHTS^GEBACK.

{Christmas Cakes.)

(Marchpane. )

I lb. sweet almonds. I lb. castor sugar.

I oz. bitter almonds.

4 tablespoonsful rosewater.

Blancii the almonds and grate them finely. Then mix them well with the sugar and rosewater, kneading well, so that the paste can be easily rolled out. Form into a ball and leave for some hours, before working up into various shapes or spreading, thinly rolled out, on Torten or Pfefferkuchen.

Honigkuchen. — I.

(Honey Cakes. — I.)

1 lb. honey.

2 lbs. flour. |- lb. sugar.

3 whole eggs. 2 oz. butter. I tablespoonful rum.

I teaspoonful ground cinnamon.

1 teaspoonful potash. A little ground ginger.

,, ,, mace.

2 oz. chopped candied peel.

A little grated lemon peel.

Warm the honey sufficiently for the butter to melt in it. Dissolve the potash in the rum and add it also to the honey. Shake the flour into a basin, make a hollow in the middle, pour into it the beaten-up eggs, the luke- warm honey and the remaining ingredients. Mix well and knead to a firm paste. Roll out very thinly, cut

Christmas Cakes.

into various shapes with a cutter, place on a buttered tin and bake a hght brown. The cakes may also be brushed over with white of &gg and sprinkled with chopped almonds.

I lb. honey. \ lb. sugar. \ gill rosewater. \ oz. potash, i^ lb. flour. 3 eggs.

Honigkuchen. — II.

(Honey Cake. — II.)

\ lb. chopped hazelnut

kernels. 5 ground cloves. \ oz. cinnamon, ground. \ tablespoonful grated lemon peel. 16 grated bitter almonds.

Mix the flour, chopped hazelnuts, cinnamon, cloves, lemon peel and almonds. Boil up the honey with the sugar and when cool, pour into the flour and spice, with the potash dissolved in \ gill rosewater and beaten up with the 3 eggs. Mix well and knead with the hands. Immediately the paste begins to stiff'en, roll it out about ^ inch thick and bake in a moderate oven on a buttered tin with a turned-up edge. Cut up and ornament with a thin sugar icing (see Spritzglasur, page 232). Before baking the cake, sliced almonds and strips of candied peel may be arranged on it.

Pfefferkuchen.

(Gingerbread. )

6 powdered cloves. \ grated nutmeg.

^ oz. ground ginger, 9 oz. castor sugar.

6 oz. mixed peel. \ lb. sweet almonds. \ oz. carbonate of soda. \ teaspoonful ground cin- namon.

2 tablespoonsful milk.

Whisk the eggs in a basin and add to them the cloves, nutmeg, cinnamon and castor sugar. Beat these well for about 10 minutes.

Next add the peel, cut into thin but rather large pieces, the flour well dried, the almonds, blanched and

Weihnachts- Gebdck.

cut into halves, and carbonate of soda mixed in 2 table- spoonsful of milk.

Stir quickly and pour into a deep baking tin lined with butter, or, which is much better, wafer papers.

Shake some more almonds on the top and bake in a moderate oven, three-quarters of an hour. When nearly done, sprinkle a little icing sugar on the top.

This will keep well in a dry tin.

Dicker Pfefferkuchen mit Honig.

(Ginger Cake with Honey.)

3 lbs. honey.

f lb. sugar.

Grated rind of i lemon.

\ oz. ground cardamom.

ij oz. potash.

Candied peel to taste.

2 teaspoonsful rosewater.

3 lbs. flour.

J lb. chopped almonds. I lb. butter. J oz. ground ginger. ^ oz. ,, cinnamon.

Boil up the sugar and honey and pour into a basin. When a little cool, mix in the flour, the remaining ingredients and the potash dissolved in 2 teaspoonsful rosewater. Work up into a firm dough and leave in a cool place for 3 weeks.

Roll out about an inch thick, place on sheets of buttered tin, brush over with white of e^gg, whisked with rose- water, and bake a nice brown. Cut up while warm.

Sohwabische Pfefferkuchen.

(SWABIAN PePPERBREAD.)

1 lb. flour.

J lb. sugar.

\ pint honey,

I lb. butter.

5 to 6 peppercorns.

The grated rind of a lemon.

4 grains of cardamom.

\ oz. potash

dissolved in 2 tablespoonsful rosewater.

1 gill rum.

2 oz. candied peel.

A pinch of ground cinnamon. ID ground cloves.

Christmas Cakes. 227

Beat the eggs and sugar to a froth, stir in all the spices, the chopped candied peel and rum and stir 15 minutes. Then add the honey, in which the butter has been warmed, the potash (dissolved in 2 tablespoonsful rosewater) and lastly the flour, stirred in gradually.

Fill a well-buttered cake tin, lined with buttered paper, and bake for i hour. Ornament the top of the cake with slices of candied peel and of almonds.

Add to the ingredients in the preceding recipe \ lb. chopped almonds, an additional 2 oz. candied peel, \ lb. currants and 2 oz. cocoa and fill little \ lb. buttered tins. Bake in a medium oven for f hour and then ice with chocolate icing.

Weisse Pfefferkuchen.

\ teaspoonful potash

dissolved in 2 tablespoonsful milk.

I lb. flour. 12 oz. sugar. 3 oz. candied peel. 10 ground cloves.

Beat the sugar and eggs for 30 minutes to a froth. Then add the potash dissolved in milk, the finely- chopped candied peel, ground cloves and the flour gradually and stir 30 minutes. Roll out thinly, cut into little shapes and place on a floured tin till the next day. Before baking, brush over with &g^ and ornament with slices of candied peel and of almonds.

4 oz. grated sweet almonds and 15 bitter almonds may be substituted for the chopped candied peel and ground cloves.

Weisse Pfefferniisse.

\ lb. sugar. I i lb. flour.

4 eggs. I 4 oz. almonds.

Candied peel or vanilla.

2 28 Weihnachts- Geb'dck.

Beat the sugar and eggs to a froth for half an hour. Then add the flavouring and stir in the flour, kneading well. Make up into little rolls, | to i inch in thickness. Cut into slices slantingly, place on a buttered tin and bake in a moderate oven.

Weisse runde Pfefferniisse.

\ lb. butter. i gill milk.

I lb. sugar. 2 lbs. flour.

4 eggs. Spices to taste.

\ teaspoonful baking powder.

Cream the butter, add the sugar, beaten-up eggs and spices, the baking powder, dissolved in the milk and the sifted flour stirred in gradually. Mix and knead well. Make into little round nuts and bake on a buttered tin till quite dry throughout.

Braune Pfefferniisse. (Meoklenbargisohe.)

I lb. syrup. \ lb. sugar, i^ oz. butter. \ oz. potash dissolved in 4 tablespoonsful rosewater. I teaspoonful ground coriander.

2 lbs. flour.

\ oz. ground cinnamon. 10 oz. ground cloves. I tablespoonful chopped

candied orange peel. 4 oz. chopped citron. A pinch of baking powder.

Boil up the syrup, sugar and butter. Mix i^ lb. flour (mixed with the baking powder) with the ground spices, and chopped candied peel. Add the cooled syrup and the potash, dissolved in rosewater. Then stir in the remaining flour and knead to a dough. Cover over and leave in a warm place for 3 days, kneading it again on the second day. Make up into rolls, slice them up slantingly and bake on a buttered tin in a moderate oven.

Christmas Cakes. 229

GewuFzplatzohen.

i^ lb. flour.

\ lb. butter.

\ oz. ground cloves.

\ oz. cardamom.

\ oz. potash.

\ oz. ground ginger. 2 lbs. syrup. \ lb. sugar.

1 oz. ground dried bitter orange peel.

oz. ground

Boil up the syrup with the sugar. When a little cool, stir in the butter, spice, and flour, and the potash dis- solved in rosewater. Mix together and knead well. Leave some days to stand. Before baking, roll out very thinly, cut into various shapes and bake a light brown on a buttered tin.

Zuckerplatzohen.

(Sugar Drops.)

\ lb. castor sugar. I lb. flour. 3 eggs.

Sugar for sprinkling over with.

Beat the eggs 30 minutes with the sugar, then add the flour gradually and stir a few minutes longer. Arrange in little rough heaps on a buttered tin, and bake in a moderate oven. Sprinkle over with sugar.

I lb. castor sugar. The rind of a lemon.

4 eggs. I lb. flour.

Beat the yolks well with the sugar and lemon peel, then stir in the whisked whites and the flour. Roll out thinly, cut into little shapes and stand in a cool place for 6 hours. Place on a buttered tin and bake in a moderate oven. The addition of 4 oz. sweet almonds and a few bitter almonds finely grated is an improvement.

Weihnachts-Geb'dck.

Mandelschnitten.

(Almond Biscuits.

|- lb. butter.

I lb. flour.

The rind of a lemon

4 oz. grated almonds

2 oz. finely-chopped almonds,

4 oz. sugar for sprinkling over with.

A pinch of baking powder.

Mix all ingredients well together to a paste. Roll out \ inch thick, brush over with white of ^gg., sprinkle thickly with the 2 oz. chopped almonds and the sugar, cut into diamond-shaped pieces and bake in a moderate oven.

Wiener Kipfel.

5 oz. butter.

6 oz. flour.

2 oz. sugar.

2 oz. sweet almonds.

Vanilla flavouring.

Cream the butter, add the grated almonds and then gradually the flour. Knead well and form into little rolls about i inch thick. Bend round into the shape of horns and bake on a buttered tin. While still hot, roll in castor sugar.

Mandelbrotchen.

(Almond Cakes.)

ID oz. sweet almonds.

2 extra yolks.

4 oz. sugar.

3 ground cloves. I lb. flour.

4 oz. butter. A pinch of cinnamon.

A pinch of ground ginger

Cream the butter, add the sugar and the eggs and stir 30 minutes. Then add the spices, almonds and lastly the flour. Place in little heaps on a buttered tin and bake a golden brown.

Christmas Cakes. 231

Mandelringe.

(Almond Rings.)

\ lb. sweet almonds.

6 oz. sugar.

6 oz. flour.

4 ground cloves.

15 bitter almonds. 4 yolks.

I teaspoonful ground cin- namon.

\ teaspoonful ground ginger.

Beat the yolks and sugar 15 minutes to a froth and stir in the cinnamon, cloves and ginger and then the grated almonds and the flour. With this paste make little rings, brush them over with yolk of ^^^ and poppyseeds (or chopped almonds, if preferred) and bake on a buttered tin in a moderate oven.

Zimmetstangen.

(Cinnamon Sticks.)

4 whites of eggs. I oz. cinnamon.

f lb. sugar.

14 oz. pounded almonds.

Whisk the whites of eggs and stir with the sugar for 15 minutes. Then add the ground cinnamon and pounded almonds. Place little strips of this paste (about 3 inches long and \ inch thick) on a buttered tin and bake in a moderate oven.

{Icings. )

Zitronen-Glasur.

(Lemon Icing.)

\ lb. castor sugar. | 4 tablespoonsful lemon juice.

Warm the lemon juice and sugar in a saucepan till lukewarm. Then spread at once over the cake to be iced. White wine, rosewater or fruit syrup may be substituted for the lemon juice.

Schokoladen-Qlasur.

(Chocolate Icing.)

4 oz. chocolate.

I gill water

j lb. sugar.

I oz. sugar. )utter.

Stir the sugar into the water and boil up in an enamelled saucepan. Then add the cocoa, chocolate and a very little butter, and boil till a slight skin begins to form. Then spread over the cake.

I tablespoonful white wine or rosewater.

Spritzglasur.

\ teaspoonful lemon juice.

Mix all well together till a thick mass. Fill a firm, pointed paper bag, cut the tip of the bag off, fasten together at the top, and by pressing the thumb at that end, the icing is squirted out at the pointed end of the bag, so that patterns of all sorts can be traced at will on the surface of Torten and other cakes.

Eier-Punsch.

(Egg Punch.)

2 extra yolks.

3 tablespoonsful lemon juice.

J pint white wine. ^ pint water. ^ gill rum.

4 oz. sugar.

Beat to a froth the eggs, sugar, lemon juice and i gill- cold water. Add the remainder of the water, boiling, and stir briskly till it comes to the boil. Then add the rum and serve the Punch at once.

Gliihwein.

Bring to the boil, in a covered saucepan, i pint red wine, a piece of cinnamon, 2 cloves and 3 oz. sugar. Before serving, remove the cloves and cinnamon.

Weinschaum.

Cider, Moselle or Rhine wine are suitable for this ; the stronger the wine, the more sugar is necessary. On the average, reckon to i^ pint wine, 7 oz. sugar, 4 whole eggs, 4 extra yolks and a little lemon peel. Put all into a saucepan and stir briskly till just on the boil. Then serve in glasses or cups.

234 Punsch.

Botwein-Pansch.

(Red Wine Punch.)

\\ pint light red wine. I gill rum.

I pint Russian tea. I gill lemon juice.

\ lb. sugar. Bring all just to the boil and serve at once.

Himbeer-Punsch.

(Raspberry Punch.)

I pint red wine. I i pint Russian tea.

I gill lemon juice. I \ pint sweet raspberry syrup.

I gill rum.

Bring all just to the boil and if necessary sweeten with a little sugar. Other fruit syrups may be sub- stituted for raspberry syrup, if desired.

Eis-Pansch.

(Iced Punch.)

I gill lemon juice. I pint water. I gill rum.

1 lb. sugar. I gill orange juice. \ pint red wine. 4 whites of eggs.

Boil up the sugar in the water and allow it to cool again. Then add the lemon and orange juice, wine and rum. Put into a freezing machine and, when half frozen, stir in the stiffly-whisked whites of eggs. Then allow to finish freezing and serve in wineglasses.

The best combination for Bowie is half Rhine wine and half Moselle, only real Seltzer water being added. The chemically-prepared Seltzer water ruins the flavour of the wine.

It is important that the Bowie should not be too sweet and should be quite cold.

For Strawberry Bowie reckon % lb. wood straw- berries to 2 bottles of wine. For Peach Bowie, the same quantity of peaches, which should be peeled, stoned and cut into several pieces. Sprinkle both strawberries and peaches respectively with ]^ lb. sugar, and pour over them % pint of wine. Stand in a cool place for % hour, well covered over. Then add the remaining wine.

Ananasbowle (Pineapple Bowie) is prepared in the same way. Tinned pineapple or pineapple essence may be employed if the fresh fruit cannot be obtained.

Mai-Bowle.

Pour a bottle of Moselle or cider on to a little bunch of .woodruff (Waldmeister) and stand on ice, closely covered over, for 30 minutes. Then melt 2 oz. sugar in i^ pint water and mix with the wine, removing the woodruff and adding an orange, carefully peeled and cut into slices.

Kalte Ente.

I bottle good red wine. I ,, light Rhine wine. I gill lemon juice (strained). 3 bottles real Seltzer water.

I lb. ice broken up into small

pieces. 7 oz. sugar boiled up in i gill

236 Bowie.

Mix all ingredients, except the Seltzer, and stand, closely covered over on ice, for at least 2 hours. Add the Seltzer just before serving.

Sellerie-Bowle.

(Celery Bowle.)

Half a celery root.

I bottle Moselle or cider.

gill water. 4 oz. sugar.

\ gill rum.

Wash and peel the celery root. Cut into slices, sprinkle with sugar and pour the water and rum over. Stand, closely covered over, on ice. Then take out the celery and add the wine.

Bowie von Rot- und Apfelwein.

(Red Wine and Cider Bowle.)

I bottle red wine. 4 oz. sugar.

I pint water. i bottle cider.

Grate some of the rind of the orange on the sugar and boil up with half the water. Stand to get cool. Cut up the orange into slices (removing all the white and the pips) and pour the sweetened orange water on it. Leave on ice, covered over, for 30 minutes and then add the wine.

Moselle may be substituted for the cider.

I bottle red wine. | 3 oz. sugar.

\ teaspoonful bitter orange essence (Pomeranzen-Essenz) or a piece of Seville orange skin.

Pour a glass of wine over the essence, or skin and stand, covered over, for several hours on ice. Then add the remaining wine.

Prepare as the preceding recipe, but with white wine instead of red wine.

MEMORANDUM.

MEMORANDUM.

MEMORANDUM.