The art of German cooking and baking

1 lb. of sugar 2 lbs. of flour 8 eggs 1 heaping tsp. of salt of hartshorn Juice of 2 lemons A little cardamom Preparation: The butter is melted, yolks of eggs and sugar are put in and stirred to a cream. Add the grated lemon peel and juice, cardamom and gradually work in the flour. Mix the salt of hartshorn with a little flour and stir it in. Lastly — 294 — mix in the well beaten whites of eggs and spread the dough out in buttered pans about 2 inches thick. Sprinkle with sugar, cinnamon and ground almonds and bake to a nice color. No. 38— POTATO CAKE OR TART. 1 lb. boiled, peeled, grated % lb. blanched, ground almonds potatoes 14 eggs 1 lb. of sugar Juice and rind of 2 lemons Preparation: The yolks of eggs and sugar are beaten to a cream ; then grated lemon rind and juice, the ground almonds, potatoes and beaten whites of eggs mixed in. Butter a round, loose bottom pan and strew with bread crumbs, put the batter in and bake slowly for 1 to l^/^ hours. Remarks: Tarts, so-called in Europe, differ very much from the dainties similarly designated in this country. The former are more like our American pies, but without an upper crust. Sometimes tihey have narrow strips of crust laid in the form of lattice work across the top. No. 39— RICE CAKE OR TART. 1 lb. of rice % lb. of butter 2% qts. of milk % lb. of sugar 12 eggs 1 lb. of raisins 1 tsp. of cinnamon Preparation: The rice is washed and partly cooked in milk, but do not stir it, for the kernels must stay whole. Cool the rice. Cream the butter and sugar, add raisins and cinnamon, then the rice and lastly the beaten whites of eggs. Butter a round, loose bottom cake pan, strew with bread crumbs, put the batter in and bake slowly. No. 40— STRAWBERRY SHORT CAKE. % cup of butter 3 eggs % cup of sugar 2 cups of flour % cup of milk 2 heaping tsps. of baking powder For the Filling. 2 — 3 qts. of strawberries Sugar to taste 1 pt. of whipped cream 1 tsp. of vanilla Preparation: Cream the butter with sugar, yolks of eggs and milk, gradually work in the flour and baking powder and lastly the beaten whites of eggs. The dough is baked in 2 layers, each being 1% inches thick. When they are cool, spread between the layers and on top crushed strawberries mixed with sugar and on this the whipped cream mixed with sugar and vanilla. Remarks: After the whipped cream is on the strawberry short cake, it must be served at once. —295— No. 41— DEVIL'S FOOD. For the First Half. % cup of butter 1 egg % cup of milk 2 yolks of eggs 1 cup of brown sugar 1 tsp. of soda 2 cups of flour For the Second Half. 1 cup of brown sugar % cup of milk 1 cup of grated bitter chocolate For the Filling. The cream prepared according to No. 29 Preparation: The first half is prepared by creaming the butter, mixing with sugar, egg and yolks of eggs. Dissolve the soda in milk and stir it into the mixture, then measure and sift the flour and add it gradually. The second half is prepared by putting the brown sugar, the bitter chocolate and milk into a double boiler, to stew to a smooth cream which is set to cool. Now the first and second half are put together, mixed and baked in three layers. When these are cooled, make the cream according to No. 29, see Layer Cake with Chocolate, and spread between the layers. Cover the cake with a chocolate frosting. No. 42— ANGEL'S FOOD. 9 whites of eggs 1 cup of the finest flour 1 tsp. of cream of tartar 1 tsp. of vanilla 1 cup of sugar Preparation: The w'hites of eggs are beaten to a stiff froth, the cream of tartar stirred in and also the sugar and vanilla. The flour is sifted 7 times and at last mixed with the other ingredients. Put into a buttered pan and bake slowly % hour. No. 43— YELLOW ANGEL'S FOOD. 12 ounces of sugar 11 whites of eggs 5 ounces of fine flour 6 yolks of eggs 1 tsp. of cream of tartar 1 tsp. of vanilla