The art of German cooking and baking

Preparation: The butter is washed so it does not contain any salt, then creamed. Add the eggs, sugar, flour and lemon and bake the batter in a waffle iron. Put 1/2 teaspoonful of lard on each half of the iron, then put in three tablespoonfuls of batter, close the iron and bake 8 minutes, turning it to bake on both sides. Sprinkle with vanilla sugar. — 228 — No. 15— YEAST WAFFLES. Quantity for 6 Persons. % lb. of butter % pt. of milk or cream 4 eggs 1 — 2 cents worth of yeast % cup of sugar % lb. of flour % grated lemon peel Lard for baking 1 pinch of nutmeg Preparation: Cream the butter, stir in eggs, sugar, lemon peel, nutmeg. The yeast is dissolved in the cream which has been warmed, stirred into the mixture, then flour added to make a stiff batter. Set to rise in a warm place. Grease the waffle iron, put in 3 tablespoonfuls of batter, close the iron and bake the waffles light brown, turning the iron to bake on both sides. Waffles must be baked and served quickly, because they are apt to lose their crispness and become tough. When serving, sprinkle with sugar and cinnamon. No. 16— LEMON PIE. Quantity for 6 Persons. % lb. of fresh, very cold butter Vz glass of very cold water 1 Vz cups of flour For the Filling. 1 large cup of sugar 1 large cup of boiling water 2 tbsps. of flour 2 tbsps. of boiling water Juice of one large lemon 2 yolks of eggs 1 . small lemon peel 1 egg For Frosting. 2 whites of eggs 6 tbsps. of sugar Preparation: The II/2 cups of flour are put into a dish, tihe hard butter cut into it and rubbed, not kneaded; gradually add y2 glass of cold water, work lightly, roll it out and lina a pie tin with the paste, making a high rim. Then bake it in oven and prepare the filling. Mix the sugar with 2 tablespoonfuls of flour, lemon juice, grated lemon rind and hot water and boil 1 minute, stirring constantly, then cool and mix in the 2 yolks and one whole egg. Put this filling into the baked crust and set aside for a few minutes to thicken. The frosting is made by beating the 2 whites of eggs to a stiff froth, stir in the 6 tablespoonfuls of sugar, cover the pie filling with it and put back into the oven and bake to a light brown color. No. 17— APPLE PIE. Quantity for 6 Persons. % lb. of butter % glass of water 1 >^ cups of flour —229— For the Filling. 4 medium sized sour apples % cup of sugar For Frosting. 2 eggs 2 tbsps. ol sugar % cup of cream % tsp. of cinnamon Preparation: The paste is prepared as given under No. 16. The apples are peeled, cored, sliced, placed into a pie tin lined with paste, sugar strewn over and baked in oven. The frosting is then made by beating the 3 yolks of eggs with cream, sugar, cinnamon and the beaten whites. When the apples in the pie are done, pour on the frosting and put back into the oven until the frosting turns a light brown color. Apple pie must be served warm. No. 18— ANOTHER KIND OF APPLE PIE. Quantity for 6 Persons. 1/3 lb. of cold butter % glass of cold water 3 cups of flour For the Filling. 4 medium sized apples % tsp. of cinnamon % cup of sugar % glass -white wine Preparation: The paste is prepared like No. 16. Half of it is rolled out and the pie tin lined with it. The apples are peeled, cored, sliced, put into the crust which is not 3'et baked, sugar and cinnamon strewn on, the white wine sprinkled over, the rest of the paste rolled out, 4 slits cut in the center and placed over the apples, fastening the edge well by pressing it down and cutting off the superfluous crust. Bake to a nice brown color. No. 19— STRAWBERRY OR HUCKLEBERRY PIE. Quantity for 6 Persons. 1/3 lb. of cold butter % cup of cold water 2 % cups of flour For the Filling. 1 — 2 qts. of berries 1 cup of sugar