Bread, cakes, and biscuits

Wiener-Torte. — Take ten eggs, their weight in butter, sugar, and flour respectively, beat the eggs and butter to a cream, and afterwards beat in the sugar ; to this add the flour, with a little grated nutmeg, some cinnamon, and the grated rind of a lemon ; mix all thoroughly well together, spread the paste thus obtained on a sheet of buttered paper or on a buttered tin, to the thickness of half an inch, surround this with strong paper, which may be sewn or otherwise fixed for the time being, and bake in a moderately heated oven. Remove the paper when the tart is cold, spread stewed fruit all over the top (or jam if more convenient), and ice it in the ordinary way. Of course, the quantities can be increased according to requirements, but most of these Viennese cakes are rather extravagant in the use of butter and eggs. It can be made in another way : Mix Jib. of butter with three whole eggs, the yolks of three more, one and a half teaspoonfuls of brewer’s yeast, and Jib. of fine flour together, and add enough milk to make it into a good dough. Stand it in a warm place to rise, knead it well, roll it out fairly thin, spread it on a buttered tin ; over this put a layer of sultanas previously thoroughly washed and picked, and slightly stewed in wine and sugar ; over these put some strips of pastry, lay them cross wise over the fruit, brush them over with yolk of egg, and bake till crisp. In this manner all sorts of fruit besides sultanas can be used as they come into season, as long as they have been stewed in some wine, flavoured with spices, grated lemon rind, &c. Zuckerbrod. — The manufacture of Zuckerbrod is difficult to explain, especially to those not familiar with the foreign rolls known as Wecken, resembling a thick plait more than N anything else. But it is quite easy to make. Take four tablespoonfuls of yeast and flour together, each one well heaped, and with nearly three-quarters of a pint of lukewarm milk work it into a paste, and let it rise. Meantime, beat Jib. of fresh butter to a froth, stir in six eggs, 2oz. respectively of finely-chopped orange and lemon peel, the grated rind of half a lemon, Jib. caster sugar, salt to taste, and a little aniseed if desired. Put in the risen dough, work it together, and add as much flour as will be required to make a firm dough, such as is used for rolls, fine bread, &c. After having made the dough thoroughly smooth as above, pull it about and roll it out finger thick, certainly not thinner ; have ready a long well-buttered tin, cut out rounds of dough with a small tumbler till the whole is disposed of (a few should be smaller than the rest and some a trifle larger) ; now with these rounds (beginning with the largest) form a thick bread plait. This is done by standing the rounds on the tin, bent nearly double, and placed edges downwards. Proceed in the same way down the length of the tin, keeping the pieces of dough close together, and finishing off with the smallest ones ; support it on each side if necessary with something heavy to keep it together, until the pieces have adhered sufficiently to stand alone. Remove the weight befoi-e baking, and brush the cake with yolk of egg ; sprinkle it with sugar, make a deep furrow down the middle lengthwise with the handle of a spoon, to accentuate the plaited appearance, and bake quickly in a hot oven.