Cookery and housekeeping

If a large shape is preferred, when cold the centre can be scooped out, and the opening filled up with a macedoine of fruits. In this case, the shape is generally cut in slices, and then fastened together again with apricot marmalade. The outside is coated with marmalade, and decorated with small leaves or wafers 382 DAMPFNUDELN. cut from the part taken out. Whipped cream may be used to fill up the shape instead of fruits, but the treatment with apricot marmalade must be the same. Dampfnudeln. 1 lb. of flour ; 2 small tablespoonsful of yeast ; \ lb. of butter ; 5 eggs ; 2 tablespoonsful of pounded sugar ; A pinch of salt ; Milk. , Put the flour in a basin ; make a hole in the centre, into which put the yeast, and a \ pint of warm milk. Make this into a paste, and let the ' sponge ' rise in a warm temperature. When sufficiently risen stir in the eggs one at a time, the butter, sugar, and salt, with more warm milk. Knead the whole well together with the hands, beating the dough until it is perfectly smooth, and it drops from the fingers. Then cover the basin with a cloth, and put it in a warm place ; and when the dough is nicely risen knead it into small balls ; butter the bottom of a deep saucepan. Strew over pounded sugar, and lay the dampfnudeln in the pan ; do not let them touch each other. Pour over sufficient milk to cover them, put the saucepan by the fire, and let them swell to twice their size. Place the balls in the oven for a short time to acquire a nice brown colour ; send up on a napkin. Serve wine sauce, or syrup sauce, or chocolate sauce in a sauce tureen. MEHLSPEISE. 383 Time. 30 to 45 minutes for the sponge to rise ; 10 to 15 minutes for the balls to rise ; 10 minutes to bake in a quick oven. The above quantity will make ten or twelve balls. A Mehlspeise. (German Recipe.) Stir \ lb. of the finest flour into \ a pint of cold milk (or more if necessary), till the substance becomes like a cream, and perfectly smooth. Then add the yolks of four eggs ; 4 ozs. of butter well washed ; 4 ozs. of sugar ; and stir all well into a cream over the fire. Take it off the fire, and when cold add six yolks of eggs. Stir again well (it must be quite smooth), then beat the whites of eight eggs into a snow, and add this likewise. Butter a round flattish mould ; put in a layer of this mixture. Peel two lemons, cut them into slices ; take out all the pips. Put a layer of the lemon on the cream not too closely, and strew powdered sugar thickly over them. Then again a layer of cream, and again slices of lemon and sugar till the dish, which should be about three inches high, is full. Bake in a quick oven for half an hour. Turn out and serve cold. Instead of lemon, apricots or preserved strawberries or any other fruit can be used. 384 LECHE CREMA Leche Crema. (This recipe comes from the nuns of the Santa Clara convent, at PalmOS, in the Island of Grand Canary.)