The art of German cooking and baking

solved in 1^4 cup of lukewarm milk. Set the sponge to rise in a warm' place, then stir in the melted butter, eggs, sugar, grated lemon peel, raisins and the rest of the flour, beat this dough well for 10 minutes. Butter a round cake pan with tube, fill it half full and set to rise in a warm place until the pan is full, then bake to a nice color for % to 1 hour. No. 15— STO'LLEN. Sufficient for 2 — 3 Cakes. 1 qt. of milk % lb. of blanched, ground 6 cents yeast almonds 12 to 15 cups of flour % lb. of bitter, blanched, ground 1 lb. of sugar almonds 1 lb. of butter % cup of brandy 6 eggs 1 % lbs. of raisins ^ lb. of cut citron Prepjiration : Warm the milk and stir into a smooth bat- ter with 41^ cups of flour, add the yeast dissolved in % cup of lukewarm milk and set the sponge to rise. Stir in the melt- ed butter, sugar, eggs, raisins, citron, sweet and bitter al- monds, brandy and the rest of the flour to make a pretty stiff dough. Knead it until it will not adhere to the hands. Cut the dough into 3 or 3 parts, as many "stollen" as you wish to have, and S'hape them nice and round, then set to rise in a warm place. Butter a pan for each cake, double up the dough, place it into the pan and set to rise again. Bake in a medium oven. If the cakes are large, bake them 3 hours, if small, 1% hours. As soon as you take them out of the ov.en, brush them with butter and strew them with sugar. These cakes must be pre- pared in a warm place. ■■ No. 16— APPLE CAKE. Yeast dough like No. 8 Sugar Sweet-sour apples Cinnamon For Frosting. % cup of cream ' 2 eggs % cup of sugar Preparation: The dough is' prepared like No. 8, Coffee Cake. Butter some pans and spread the dough out in them 1/4 inch thick, then set to rise in a warm place. Peel and slice the apples, place them on the dough in rows, sprinkle with sugar and cinnamon, then bake. After the cake is baked, spread the frosting on. The frosting is made by mixing cream, yolks of eggs, sugar and beaten whites of eggs; spread it on the cakes and bake them 10 minutes longer. Remarks : The frosting is sufficient for 1 small cake. The dough will make 4 to 5 cakes, according to size. — 289 — No. 17— CHERRY CAKE. Yeast dough like No. 8 Sugar Stoned sweet-sour cherries Frosting like No. 16 Preparation: The dougih is prepared like No. 8, Coffee Cake. Put the dougfh, about i/^ inch thick, into buttered pans and set to rise in a warm place. The cherries and the sugar are put on thick, then the cake is baked in a hot oven. After taking it out, spread on the frosting which has been prepared according to No. 16, A'pple Cake, and bake 10 minutes longer. This cake may be prepared without the frosting. No. 18— PLUM CAKE. Yeast dough like No. 8 Sugar Stoned plums Frosting like No. 16 The preparation is the same as given under No. 17. No. 19— CHEESE CAKE. Yeast dough like No. 8 3 eggs 1% lbs. cottage cheese % tsp. of vanilla % pt. of cream 1 pinch of salt % lb. of sugar % lb. of butter ^ Preparation: The dough is prepared according to No. 8. teutter some pans, spread the dough out in them 1/4 inch thick ^md set to rise. During this time prepare the cheese. The ^myttage cheese, cream, sugar, eggs, salt and vanilla are mixed ^vell and spread over the dough quite thick. The butter is melted and sprinkled over the cheese, then the cake is baked to a nice color. Remarks: You may mix into the c'heese % cup of currants. No. 20— CURRANT CAKE. Yeast dough like No. 8 Sugar Currants Frosting like No. 16 The preparation and baking are just the same as given under No. 17, Cherry Cake. No. 21— POPPY SEED CAKE. Yeast dough like No. 8 % lb. of sugar 2 lbs. of poppy seed 3 eggs 3 juicy pears Vs lb. of butter