Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

1015.— GERMAN KRANZ KUCHEN. Take a piece of the prepared French dough, or use plain standard dough. Roll out into a long sheet, eighteen inches long, ten inches wide, one-quarter of an inch thick. Cream together four ounces of sugar, six ounces of butter, and one egg; flavor with mace and lemon extract. Spread this cream over the sheet, sprinkle with sultana raisins, currants and finely-chopped citron. Roll up like jelly roll, set on pan and form a ring, joining the ends nicely. Set to prove. When half proved, cut the top with scissors halfway down in the centre in zigzag. Set back to prove, and then bake in medium heat. When done, brush with butter and dust with sugar and cinnamon; or it may be iced and sprinkled with shredded and browned almonds after baking. 1016.— GERMAN STOLLEN. CHRISTMAS CAKE. StoUen is the German fruit cake for the holidays, and they are made as rich as the American fruit cake, but are raised with yeast. The German housewife gets busy about one month before the holidays to make these StoUen, because if very rich they improve if a couple of weeks old, and become rich and mellow. 1017.— STOLLEN, NO. 1. Take five pounds of milk sponge, or set a warm milk sponge with one quart of milk and two ounces of yeast. Add to the sponge one and one-half pounds of butter, twelve ounces of sugar, eight eggs; flavor mace and lemon, and make a medium firm dough. Add one pound seeded Malaga raisins, one pound of sultana, eight ounces of currants, eight ounces of chopped almonds, with a few bitter almonds, eight ounces chopped citron and orange peel. 1018.— STOLLEN, NO. 2. Take five pounds of dough No. 973. Add one pound of sultana, two pounds of currants, eight ounces of citron and lemon peel. 1019.— ALMOND STOLLEN. Add to 973, two pounds of sweet almonds, three ounces of bitter almonds, eight ounces of finely-chopped citron. 1020.— AMERICAN STOLLEN. Take five pounds of standard dough, make it a little firmer than for coffee cakes; add eight ounces of raisins, eight ounces of currants, and four ounces of citron; flavor mace and lemon. The StoUen are made from two to five pounds and more. In Germany they are baked on the hearth. Over here (in America) they are baked on pans. "9 Mold the Stollen long like a Vienna loaf, and press along the centre with a long rolling pin and flatten down ; fold over like for pocket-book rolls, the bottom larger than the top. Set on pans to prove. Brush over with melted butter before and after baking, and dust with sugar and cinnamon. The plainer Stollen are washed with egg-wash, baked, and iced after baking. 1021.— AMERICAN GUGELHUPF. BUND KUCHEN. Take four pounds of patent flour, one quart of milk, three ounces of yeast, sixteen eggs, twelve ounces of sugar, one and one-half pounds of butter, half a pound of sultana raisins, half a pound of currants, four ounces of citron, four ounces of chopped almonds; flavor mace and lemon. Set sponge with milk and two pounds of the flour. When ready, add the other ingredients and flour; let come up once. Butter the molds well and sprinkle with chopped almonds, fill half with the mixture, let raise to about threequarters and bake in medium heat. 1022.— ALMOND GUGELHUPP. Take five pounds of milk sponge; add one pound of butter, twelve ounces of sugar, fifteen eggs, eight ounces of chopped almonds; flavor mace and lemon. Beat all together very light, fill in well-buttered molds at once, let raise and bake like above. The cakes may be dusted with sugar and cinnamon while warm, or buttered before adding the sugar. For other cakes of this class, see FRENCH BABAS and SAVARINE CAKES and others, Nos. 408 to 412. 1023.— DOUGHNUTS. For plain Doughnuts take from Nos. 969 to 971. The better grades may be made from the mixtures Nos. 972 to 977.