H oz. ratafia crumbs.
Pink icing.
Carmine.✪ Ballette
Stir the butter, sugar, a little colouring and the lemon rind
grated, together for 20 minutes. Then mix in the creme de
riz, fine flour, and ratafia crumbs (or ground almonds) alternately
with the eggs, and stir for 15 minutes. Add the baking-powder,
and pour the mixture into little cups which have been covered
with cold butter and cake crumbs, and bake about 20 minutes
in a moderate oven. When cold, dip them into pink icing, and
sprinkle chopped pistaches on the top.
BERLINKOES.
H lbs. of flour. 10 oz. fresh butter.
1 lb. castor sugar. 5 eggs.
Pind of 1 lemon.✪ Berlinkoes
Beat the butter to a cream, add to it gradually the sugar,
eggs and grated lemon rind, and lastly the flour to form a stiff
dough. Butter a baking-tin well and sprinkle it with flour ;
form little wreaths with the dough, place them well apart from
each other on the prepared tin and bake for about ^ hour in
a good oven till dark yellow. Before baking, brush the cakes
over with white of egg and sprinkle with coarsely chopped al-
monds, sugar and cinnamon.
BISCUIT SANDWICHES.
i lb. Eureka aerated Hour.
£ teaspoonful each of
cinnamon and mixed
spice.
2 oz. brown sugar,
-j lb. butter.
1 egg.
Sweet fruit jelly.
Icing.✪ Biscuit Sandwiches
Mix the flour, sugar and spices together. Cream the butter
and beat the egg, and add these to the dry ingredients, mixing
till quite smooth. Roll out quickly, and cut into small rounds,
and bake about 15 minutes. Spread a very small quantity of
apple, blackberry or other sweet jelly on a biscuit and press
another one on it. When quite cold, ice with a thin white
suaar icinn.
154
DAINTY DINNERS AND DISHES.
BRETZEL (GERMAN BISCUITS).
G oz. butter.
5 oz. castor su
1 lb. flour.
gar.
4 yolks and 2 whites of egga.
Grated lemon rind or orange-
flower water✪ Bretzel (German Biscuits).
Cream the butter and sugar together, stir in the eggs and
then the flour and flavouring. Roll pieces into thin strips with
the hand, shape into double rings and place on a baking-sheet.
Brush them over with yolk of egg and sprinkle with coarse sugar.
BUTTER CAKES.
4 lb. flour,
4 lb. butter.
4 lb. brown sugar.
2 egg yolks.
Ground cinnamon.✪ Butter Cakes
Rub the butter into the flour, add the sugar and cinnamon,
of which a teaspoonful will probably be required ; form it into
a paste with 1 egg yolk. Flour the pastry-board and rolling-
pin, roll the paste out rather thinly, cut into rounds with a
fluted cutter, and place on a greased tin to bake. Brush the
biscuits over with beaten egg yolk, place a half almond or slice
of candied peel in the centre and bake till crisp (about 10
minutes),
COCOA-NUT CONES.
6 oz. grated cocoa-nut.
4 oz. castor sugar.
14 oz. Remy
Wafer paper.
2 egg whites✪ Cocoa-nut Cones,
ina cornflour.
Mix the cocoa-nut, sugar and cornflour, and bind them with
the stiffly beaten whites. Form into neat little cones at equal
distances on the wafer paper, or if this is not obtainable, on a
greased baking-tin. Bake them in a very slow oven till they
are firm.
CHOCOLATE CAKES.
2 large eggs.
1 tablespoonful chocolate.
1 teaspoonful vanilla.
4 teaspoonfid
The weight of the eggs in
butter, castor sugar, and
flour.
Daking-powder✪ Chocolate Cakes.
Page 84 · 8 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
H oz. ratafia crumbs. Pink icing.
Carmine.
Stir the butter, sugar, a little colouring and the lemon rind grated, together for 20 minutes. Then mix in the creme de riz, fine flour, and ratafia crumbs (or ground almonds) alternately with the eggs, and stir for 15 minutes. Add the baking-powder, and pour the mixture into little cups which have been covered with cold butter and cake crumbs, and bake about 20 minutes in a moderate oven. When cold, dip them into pink icing, and sprinkle chopped pistaches on the top.
BERLINKOES.
H lbs. of flour. 10 oz. fresh butter.
1 lb. castor sugar. 5 eggs.
Pind of 1 lemon.
Beat the butter to a cream, add to it gradually the sugar, eggs and grated lemon rind, and lastly the flour to form a stiff dough. Butter a baking-tin well and sprinkle it with flour ; form little wreaths with the dough, place them well apart from each other on the prepared tin and bake for about ^ hour in a good oven till dark yellow. Before baking, brush the cakes over with white of egg and sprinkle with coarsely chopped almonds, sugar and cinnamon.
BISCUIT SANDWICHES.
i lb. Eureka aerated Hour.
£ teaspoonful each of cinnamon and mixed spice.
2 oz. brown sugar, -j lb. butter.
1 egg.
Sweet fruit jelly.
Icing.
Mix the flour, sugar and spices together. Cream the butter and beat the egg, and add these to the dry ingredients, mixing till quite smooth. Roll out quickly, and cut into small rounds, and bake about 15 minutes. Spread a very small quantity of apple, blackberry or other sweet jelly on a biscuit and press another one on it. When quite cold, ice with a thin white suaar icinn.
BRETZEL (GERMAN BISCUITS).
G oz. butter.
5 oz. castor sugar. 1 lb. flour.
4 yolks and 2 whites of egga. Grated lemon rind or orangeflower water.
Cream the butter and sugar together, stir in the eggs and then the flour and flavouring. Roll pieces into thin strips with the hand, shape into double rings and place on a baking-sheet. Brush them over with yolk of egg and sprinkle with coarse sugar.
BUTTER CAKES.
4 lb. flour,
4 lb. butter.
4 lb. brown sugar.
2 egg yolks.
Ground cinnamon.
Rub the butter into the flour, add the sugar and cinnamon, of which a teaspoonful will probably be required ; form it into a paste with 1 egg yolk. Flour the pastry-board and rollingpin, roll the paste out rather thinly, cut into rounds with a fluted cutter, and place on a greased tin to bake. Brush the biscuits over with beaten egg yolk, place a half almond or slice of candied peel in the centre and bake till crisp (about 10 minutes),
COCOA-NUT CONES.
6 oz. grated cocoa-nut.
4 oz. castor sugar.
14 oz. Remy
Wafer paper. 2 egg whites, ina cornflour.
Mix the cocoa-nut, sugar and cornflour, and bind them with the stiffly beaten whites. Form into neat little cones at equal distances on the wafer paper, or if this is not obtainable, on a greased baking-tin. Bake them in a very slow oven till they
are firm.
CHOCOLATE CAKES.
2 large eggs.
1 tablespoonful chocolate.
1 teaspoonful vanilla.
4 teaspoonfid
The weight of the eggs in butter, castor sugar, and flour.
Daking-powder.
Records on this page
BalletteBerlinkoesBiscuit SandwichesBretzel (German Biscuits)Butter CakesCocoa-nut ConesChocolate CakesChocolate Cakes