The art of German cooking and baking

Preparation: The sugar is sifted 4 times and stirred to a cream with yolks of eggs; add the beaten whites of eggs, cream of tartar and vanilla. Sift the flour 5 times and work it in. Put the batter into a buttered pan and bake slowly % to 1 hour. — 296 — No. 44— FIG CAKE. % cup of butter % cup of corn starch 2 cups of sugar 12 figs 6 whites of eggs 3 heaping tsps. of baking powder 1 cup of milk " 1 tsp. of cinnamon 2 cups of flour 1 tsp. of cloves For the Frosting. 3 whites of eggs 4 tbsps. of water 1 tbsp. of sugar % lb. finely chopped almonds Preparation: Cream the butter, add the su^ar, milk, flour, baking powder and lastly the beaten whites of eggs. Divide the batter into 3 parts. Into the first part mix the cinnamon, cloves and chopped figs. Bake two light and one dark layer and arrange them with the dark layer in the middle. Prepare the frosting by beating the whites of eggs to a stiff froth and mixing it with 1 tablespoonful of sugar and 4 tablespoonfuls of water which have been boiled 5 minutes. The mixture is stirred until cool, the almonds are added and the frosting spread over the cake. ■ No. 45— LAYER CAKE WITH COCOANUT. No. 2. 2/3 cup of butter 1 cup of corn starch 2 cups of sugar 2 heaping tsps. of baking powder 7 whites of eggs For the Filling. Cream according to No. 29. For the Frosting. 4 whites of eggs % cup of sugar % lb. of cocoanut Preparation : Cream the butter with sugar, then add flour and baking powder and the beaten whites of eggs. Bake in 4 layers. Make the filling according to No. 39, Layer Cake With Chocolate, and when the layers are cool, spread the cream between them. Make the frosting from the beaten whites of eggs mixed with sugar, spread it- on the cake and sprinkle with grated cocoanut. No. 46— TEA CAKE. % lb. of sugar % lb. of blanched, grated almonds 10 eggs Juice and rind of 1 lemon % lb. of fine flour 2 heaping tsps. of baking powder Preparation: The sugar and yolks of eggs are stirred 20 minutes, the ground almonds added and the mixture stirred again 20 minutes. Now add lemon juice and grated lemon rind, the whites of eggs beaten to a froth, and then quickly stir in the flour. Lastly add the baking powder mixed with some of the flour. Put the batter into a buttered pan and bake 1 hour. Remarks: In the beginning, the heat may be greater in the bottom of tihe oven than in the top. —297 — No. 47— SUNSHINE CAKE. 5 eggs % tsp. of cream of tartar 1 cup of sugar 1 tsp. of lemon juice % tsp. of salt % cup of flour 1 tsp. of orange juice Preparation: The yolks of eggs are stirred with sugar Yp, hour. The flour mixed with the cream of tartar is sifted 4 times. Add salt, lemon and orange juice, the sifted flour and the whites of eggs beaten to a froth. Butter a pan and strew it with roll crumbs, put the batter in and bake 40 minutes in medium hot oven. No. 48— FRUIT CAKE. 1 lb. of butter 1 lb. of chopped citron 1 lb. of brown sugar 1 chopped orange rind 12 eggs V2 lb. of chopped figs 1 V2 lbs. of flour % pt. of brandy 6 tbsps. of molasses % pt. of white wine 2 tsps. of soda % pt. of rose water 4 lbs. of Sultana raisins % tsp. ground cloves 3 lbs. of small raisins % tsp. mace and nutmeg Preparation: Cream the butter with sugar and yolks of eggs. Dissolve soda in molasses and mix it into the batter, add the brandy, white wine, rose water, ground cloves, mace, nutmeg, flour and lastly the beaten whites of eggs. Mix in the Sultana and the small raisins, citron, orange rind and figs. Line a pan with buttered paper, put the batter in and bake slowly for 2 hours. ■ No. 49— BREMER BLOCK. 1 lb. washed butter V4, lb. of chopped citron % lb. of sugar % qt. warm milk 1 lb. of seeded raisins 5 cents yeast % lb. of currants 3 tsps. of salt Vi lb. blanched, chopped almonds 3 lbs. of sifted flour