The art of German cooking and baking

Preparation: Flour, water, egg, rum and baking powder are stirred to a dough and rolled out. The butter is cut into bits and spread on and the dough folded over and rolled out again ; repeat this process 3 to 4 times and lastly put the dough into a round baking pan shaping it with a high rim. Now fill in the cherries and partly bake the cake. In the meantime prepare the frosting by mixing well 5 yolks of eggs, ground almonds, sugar,, lemon juice and beaten whites of eggs. Bake the tart again to a nice color. Remarks: This tart dough can also be made like Good Tart dough, in No. 93. No. 68— STRAWBERRY OR RASPBERRY PUFF-TART. % lb. of washed butter White of 1 egg % lb. of flour 1 tbsp. of rum % pt. of water % tsp. baking powder For the Filling. 2 qts. of strawberries 1 cup of sugar 1 qt. whipped cream Preparation: Butter, flour, water, egg, rum and baking powder are stirred into a dough, rolled out and butter cut into bits and spread on, then folded up and rolled out again. Repeat this 3 to 4 times, cut out 3 layers which are baked to a nice color. The strawberries or raspberries are picked over, washed, mixed with sugar and whipped cream and spread between the layers. Cover with whipped cream. —304 — No. 69— EMPEROR TART. % lb. blanched, roasted hazel- % lb. sugar nuts 1 tsp. vanilla 10 eggs 2% ozs. fine flour For the Filling. 1 glass apricot marmalade Preparation : The nuts are ground and stirred for% hour with yolks of eggs and sugar, then vanilla and flour are added and lastly the beaten whites of eggs. Bake in two layers, cool them, spread apricot marmalade between them and cover the cake with pineapple frosting. No. 70— MOUTH POCKETS. ^ lb. of washed butter % tsp. of baking powder % lb. of flour White of 1 egg % pt. of water 1 tbsp. of rum Fruit marmalade Preparation: The preparation of the dough is the same as given under No. 68. Roll out the dough very thin, cut out little tarts, put in the center of each some kind of marmalade, either , raspberry, apple sauce, cherry or plum, and bake the tarts after folding one half of each over the fruit. No. 71— PUFF-PASTE STRIPS. % lb. of washed butter 1 tbsp. of rum % lb. of sugar % tsp. baking powder % pt. of water Sugar White of 1 egg Fruit marmalade Preparation: The preparation of the dough is the same as given under No. 68. When the dough is rolled out thin, cut strips 3 inches long and 1% inches wide, bake them until done, dust with sugar and finish baking. When done, spread with fruit marmalade and place two and two together. No. 72— ALMOND TART FILLED WITH CREAM. 6 eggs Vz lb. of unblanched, ground almonds 1 large cup of powdered sugar 1 Vz tsps. baking powder For the Filling. 1 pt. of whipped cream % cup of sugar 1 tsp. of vanilla Preparation: Yolks of eggs and powdered sugar are beaten for 15 minutes, the ground almonds added, then the baking powder and the beaten whites of eggs. Bake in 3 layers, cool them, then spread on whipped cream mixed with sugar and vanilla, place the layers one on the other and cover the whole cake with whipped cream. The cake may be filled with fruit marmalade. — SOS- No. 73— HUNTER'S TART. 6 eggs 1 grated lemon rind % lb. of sugar 1 % tsps. of baking powder % lb. of fine flour For the Filling. Fruit marmalade or jelly For the Frosting. 2 whites of eggs 2 tbsps. of lemon juice % cup of sugar % lb. blanched, ground almonds