The art of German cooking and baking

Preparation: Butter, flour and sugar are rubbed together with the Ihands. Add to this the raisins, citron, grated orange rind ; beat the 4 eggs to a froth, boil the milk and mix it with the eggs, then stir into the batter and lastly mix in the ammonium. Butter a pan, strew it with roll crumbs, fill in the batter and bake in medium hot oven 1 hour. No. 57— WALNUT CAKE. Vz cup of butter Vz cup of chopped walnuts 1 cup of brown sugar % cup of chopped raisins 2 eggs 2 cups of flour 1 cup of sour milk 2 tsps. of baking powder '^ tsp. of soda Preparation: Cream the butter, add sugar and eggs and beat 10 minutes. Soda is dissolved in sour milk and mixed into the batter, the walnuts, raisins, flour and lastly the baking powder added. Put the batter into buttered pans and bake to a nice color. — 300 — No. 58— SPICE CAKE No. 2. 1 cup of butter 2 cups of raisins 1% cups of sugar 2 tsps. of cinnamon 1 cup of sour milk 1 tsp. of cloves 1 tsp. of soda % tsp. of nutmeg 3 eggs 2 cups of flour Preparation: Cream the butter with sugar and yolks of eggs, then add soda, dissolved in sour milk, and raisins, cinnamon, ground cloves, nutmeg and flour, and lastly the whites of eggs beaten to a stiff froth. Butter a pan, put in the batter and bake 1 hour. No. 59— SOUR CREAM CAKE. 1 cup of sugar 1 pinch of salt 1 cup of sour cream 1 pinch of nutmeg 1 egg 1 tsp. of soda 1 cup of flour Preparation: The soda is mixed with sour milk and to it are added in the order named, sugar, yolk of egg, salt, nutmeg, flour and the stiffly beaten white of egg. Bake the batter in two layers and spread on the lower layer the sour cream filling. This is made by mixing well 1/4 cup of sour cream, 1 yolk of egg, 2 tablespoonfuls of sugar, i/^ teaspoonful of flour, 14 teaspoonful of lemon juice and cook it ^ minute, stirring continually. When this has cooled, stir in the beaten white of No. 60— THOUSAND PUFF TART. 1 lb. of fresh washed butter 2 tbsps. of rum 1 lb. flne flour % tsp. of baking powder % pt. cold water % lb. of apricot or raspberry Whites of 2 eggs marmalade Preparation: Mix the flour, water, egg, rum and baking powder. Cut the cold butter into bits and spread it over the dough, fold the dough over and roll out, repeat 3 to 4 times, then roll out thin. Now cut out 6 to 8 disks the size of the tart you wish to make, turn up the edge, brush over with yolks of eggs and bake light brown or yellow. Dust with sugar when done, fill in apricot or raspberry marmalade, place the disks one on top of the other. The top one should have no marmalade, but be dusted with powdered sugar. Remarks: This tart dough can be prepared like Good Tart dough in No. 93, a very good recipe. —301— No. 61— CHEESE TART. % lb. of butter 2 eggs Vi lb. of sugar % tsp. of baking powder % lb. of flour For the Filling. 2 lbs. of cheese 1 tbsp. of vanilla % lb. of butter 2 tbsps. of flour % lb. of sugar 3 eggs Preparation: Cream the butter, add sugar, eggs, flour and baking powder. Butter a pan, roll out the dough and put in, turning up a high rim. Cheese, butter, sugar, vanilla, flour, yolks of eggs and beaten whites are mixed well, filled into the tart and baked until of a yellow color. No. 62— APPLE TART. % lb. of washed butter White of 1 egg % lb. of flour 1 tbsp. of rum % pt. of water % tsp. of baking powder For the Filling. 1 qt. of thick apple sauce or IVz glasses of white wine and % peck of apples, stewed soft in sugar For the Frosting. 6 whites of eggs % lb. blanched, ground almonds 1% cups of sugar