The art of German cooking and baking

eggs, add the milk, cloves, cinnamon, nutmeg, raisins, nuts, flour, baking powder and whites of eggs. Butter a pan, put the batter in and bake li/4 to l^/^ hours in medium hot oven. No. 87— SPICE CAKE No. 4. % cup of butter % cup of sour milk % cup of lard 1 tsp. of soda 1 % cups of dark brown sugar % tsp. of cinnamon 2 eggs % tsp. cloves % cup of cold coffee 3Vz — 4 cups of flour Preparation: The butter, lard, yolks of eggs and sugar are stirred to a cream, add the coffee, sour milk in which fhe soda has been dissolved, cinnamon, cloves, flour and beaten whites of eggs. Butter a pan, put the batter in and bake 1 hour or bake in 3 layers. No. 88— SCOTCH TART. % lb. of butter % lb. of finely cut raisins 9 eggs 1 lb. of flour 1 lb. of sugar 2 heaping tsps. of baking powder Juice and rind of 1 lemon Preparation : The butter is stirred to a cream, with yolks of eggs, sugar, lemon juice and rind; add the flour and lastly the baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake to a light brown color. No. 89— LARD CAKE. % lb. pork lard % lb. blanched, ground, sweet 6 eggs almonds % lb. of sugar 20 blanched, ground, bitter % lb. of corn starch almonds % lb. of flour 1 heaping tsp. of baking powder Preparation : Stir the yolks of eggs and sugar to a cream ; cream the lard and mix with the eggs and sugar. Now add flour and almonds in spoonfuls and lastly the baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake to a nice brown color. No. 90— SEXTON'S CAKE. % lb. of butter % lb. blanched, ground, sweet ^, lb. of sugar almonds % lb. of extra fine fiour % tsp. baking powder Preparation : The butter is stirred to a cream ; add the sugar, ground almonds, flour and baking powder and stir 45 minutes. Spread the batter % inch thick in small square muffin pans or in a large square buttered cake pan, bake it to a ligfht brown color and leave it to cool a little before taking out of the pan, because it breaks easily. After it has cooled off completely, dust with sugar or spread frosting on. —310 — No. 91— CHOCOLATE TART. % lb. sweet chocolate 3 eggs 1 cup of water 1 % cups of sugar % lb. ground almonds 1% tsps. of baking powder % lb. of butter 2 cups of flour For Filling, 1 pt. of whipped cream Preparation : Stir the butter, sugar and yolks of eggs to a cream. Add the chocolate dissolved in water, unblanched, ground almonds, flour and baking powder and the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake in a slow oven. Mix the whipped cream with sugar and vanilla and fill or cover the tart with it before serving. No. 92— ENGLISH BRIDE'S CAKE (FRUIT CAKE). 1 lb. of butter % tbsp. of ground cloves 1 lb. brown sugar 4 ground nutmegs 10 eggs 1 tsp. of baking soda 1 lb. of flour 1 cup of molasses 1 pt. of brandy 10 lbs. of raisins 1 tbsp. ground cinnamon 4 lbs. of currants 2 lbs. finely cut citron 1 tbsp. of ground bark of nutmeg tree Preparation: The butter is stirred to a cream with sugar and yolks of eggs. Then work in % lb. of flour, the brandy mixed with the spices and the molasses in which the soda is dissolved, the beaten whites of eggs, then raisins, currants, citron and the other % lb. of flour. The cake is baked 3 to 4 hours. Remarks: This cake may be kept 20 years and longer and will still be palatable. Wine is served with it. No. 93— GOOD TART DOUGH. % lb. of butter % lb. of sugar 2 yolks of eggs 1 tbsp. of brandy % lb. of blanched, ground 2 cups of flour almonds % cup of cracker crumbs Preparation : Cream the butter with sugar, egg yolks and brandy, and add the flour. Roll out the dougih and line a round, loose bottom pan with it. Strew with % cup of cracker crumbs and 1/4 lb. blanched, ground almonds. Spread the fruit on the almonds. This dough is very good for any kind of Fruit Tart.