The art of German cooking and baking

Preparation: The milk is made lukewarm and stirred to a smooth batter with 31/4 cups of flour, then the yeast dissolved in 1/4 cup of lukewarm, milk is mixed in quickly and put in a warm place to rise. After the sponge has risen well, mix in the melted butter, sugar, grated lemon rind, the eggs and the rest of the flour, stir the dough thoroughly with a spoon. Butter 3 tins and put in the dough about 1 inch thick, then set to rise ; after this strew on sugar, cinnamon and put on small pieces of butter and some chopped almonds. Bake in medium hot oven No. 9— STREUSEL COFFEE CAKE. Preparation of the Streusel. A piece of butter the size of an 1 % cups of sugar egg % cup of ground almonds % cup of flour Yeast dough like No. 8 1 tsp. of cinnamon Preparation: The dough is prepared as given under No. 8, Coffee Cake. Instead of strewing on sugar, cinnamon and pieces of butter, you make sugar crumbs as follows : Melt the butter, mix flour, sugar, cinnamon and almonds with it and rub to crumbs with the hands. Sprinkle over the cakes before baking. No. 10— SCHNECKEN (SNAILS). Yeast dough like No. 8 For the Filling. % lb. of butter % cup of blanched, ground 1 cup of sugar almonds 1 cup of currants Preparation: The preparation is the same as given under No. 8, Coffee Cake. Stir in 1 cup of flour more than given in No. 8, roll out the dough to 1 inch thickness, strew it with sugar, cinnamon, currants, almonds, sprinkle with melted butter, roll it up carefully and cut slices off to make the snails. Place these into a buttered tin and set to rise about ^2 hour. Then bake them in a medium. hot oven, brush them while hot with melted butter and sprinkle with sugar. —287— No. 11— FILLED BERLINER PANCAKES OR STUFFED DOUGHNUTS. Yeast dough, according to No. 8 Lard for baking Jelly for filling Preparation: The dough is prepared like No. 8, Coffee Cake, but 1 cup of flour more is kneaded in than given under No. 8. Roll out the dough % inch thick, cut out small disks with a tumbler, put on one disk some jelly or thick apple sauce, place another disk on top and fasten the two by pressing the dough together all around, leave them on a floured board or tin and set to rise. Heat the lard in an iron kettle and put in a few Berliners at a time and bake them golden yellow. They must be fried in deep fat. Prick them with a knitting needle to see whether the dough is baked enough. While hot, roll them in sugar. No. 12— WREATH CAKE. 1 lb. of flour 1% cents yeast % cup of butter 2 tbsps. of vanilla 4 eggs % cup of milk V4, lb. of sugar 1^ Preparation: Cream the butter, stir in the eggs, sugar vanilla, the yeast which has been dissolved in 1/2 cup of luke- B-arm milk and the flour. Roll out the dough quite thick, cut ^ree strips of it and braid it. Then make a wreath of this braid and put it into a buttered pan to rise in a warm place. Brush it with yolks of eggs, strew sugar on and bake in a hot oven to a nice color. No. 13— ROUND COFFEE CAKE No. 1. 1 lb. of flour % lemon peel % lb. of butter 1% cents yeast % lb. of sugar 3 eggs 1 cup at milk Preparation: Cream the butter with sugar and eggs. The yeast is dissolved in 1 cup of lukewarm milk and mixed in, also the grated % lemon peel ; then stir in the flour and beat the dough well for 20 minutes. Butter a round cake pan with tube, fill in the dough to half full and let it rise in a warm place to the top of the pan. Then bake it 1 hour. No. 14r— ROUND COFFEE CAKE WITH RAISINS. 4 cups of flour % lemon peel 1 pt. of milk 1 cup of sugar 3 eggs 1 cup of raisins Scant % lb. of butter 2 cents yeast Preparation: Let the milk get lukewarm and stir to_ a smooth batter with 214 cups of flour, mix with the yeast dis- —288—