The art of German cooking and baking

Preparation: The noodle dough is rolled out very thin. Melt the butter and brush it on the dough. Peel and core the apples and slice them thin. Then put the apple slices, sugar, cinnamon, almonds and citron on the dough, roll it up, brush it with butter and bake in a buttered pan 30 to 45 minutes. Sprinkle with sugar and cinnamon and serve. No. 56— CHOCOLATE STRUDEL. Quantity for 6 Persons. Noodle dough from 3 eggs % lb. of butter Floup For the Filling. 5 eggs 10 blanched, chopped bitter Scant % cup of sugar almonds % lb. blanched, chopped 1/3 lb. grated sweet chocolate sweet almonds Butter for baking Preparation: The noodle dough is kneaded with % lb. of butter, then rolled out very thin. The 5 yolks of eggs are -.260 — stirred with sugar for 15 minutes, almonds and chocolate are added, and lastly the beaten whites of eggs. This mixture is spread on the dough which is then rolled up, A baking pan is buttered and the strudel baked ^2 to % hour. No. 57— CHOCOLATE STRUDEL WITH DRESSING. Quantity for 6 Persons. The ingredients and preparation are the same as given under No. 56, Chocolate Strudel. When ready to be baked, place it into the pan in the form of a snail, pour on % pt. of hot cream mixed with % lb. of fine grated chocolate and 1 tablespoonful of vanilla, then bake % hour. No. 58— STEAM NOODLES. Quantity for 6 Persons. % lb. of flour 3 eggs % pt. of milk 1 % cups of flour 1 cent's worth of yeast 1 qt. of cream Vi lb. of butter % lb. of butter % cup of sugar Preparation: Mix flour, milk and yeast to a batter and set to rise. When risen, mix in butter, sugar, eggs and flour. Put on a well-floured baking board and form dumplings from the dough, leaving them on the board to rise. Stew them 15 minutes in the hot cream and l^ lb. of butter until light brown, then sprinkle with sugar and pour drawn butter over. No. 59— FRIED APPLE POCKETS. Quantity for 6 Persons. 6 small apples % cup of sugar Raspberry jelly Pancake Batter, 3 eggs Salt % cup of milk 2 cups of flour Lard for baking Preparation: The apples are pared, cored, filled with jelly and strewn with sugar. Eggs, milk, salt and flour are stirred into a dough that is rolled out to % inch thickness. With a tumbler cut out 13 round disks. Put eadh apple between two disks and press the edges together, so as to completely cover the apple. Then fry in much hot lard, place into a colander to drain off the fat and sprinkle with sugar and cinnamon. They may be served warm or cold. — 261 — No. 60— BISCUIT TORTONI. MACAROON MOUSSE. Quantity for 6 Persons. 6 eggs 1 cup of grated macaroons 1 cup of powdered sugar 1 tsp. vanilla 1 pt. whipped cream Preparation: Whip the yolks of eggs, vanilla and sugar well, mix in the macaroons, beaten whites of eggs and whipped cream. Oil a mold, put in the mixture and let it stand in ice 6 hours before serving. No. 61— RUM CREAM WITH CHERRY SAUCE. Quantity for 6 — 10 Persons. 6 eggs 1 % tsps. of vanilla % cup of rum 5 layers of gelatine or % package % lb. of sugar % pt. of milk 1 pt. whipped cream Preparation: Yolks of eggs, rum and sugar are whipped to a froth. Milk and vanilla are brought to boil, the gelatine dissolved in a little milk and mixed with the boiling milk to which also the mixture of yolks of eggs, rum and sugar is added. This mixture must be stirred until it is cold, then the beaten whites of eggs and finally the whipped cream is stirred in. Rinse a mold with cold water, put in the pudding and place on ice or in a cold place. Turn the pudding out on a platter and serve with cherry sauce. No. 62— WHIPPED CREAM PUDDING. Quantity for 6 Persons. 1 pt. of whipped cream 1 cup of sugar % cup of sugar 1 cup of grated pumpernickel 2 tsps. of vanilla % lb. of grated chocolate 2 qts. of fresh strawberries % cup of sugar