The art of German cooking and baking

For Sprinkling. Sugar, almonds and cinnamon Preparation: The butter is stirred to a cream with sugar and the eggs, then work in flour and baking powder. Roll out the dough to the thickness of a knife, cut out designs, sprinkle with sugar, blanched and cut or ground almonds and cinnamon and bake in medium hot oven. The butter must be washed to take out the salt. No. 11— ALMOND PUFFS. 3 whites of eggs % lb. blanched almonds, cut In % lb. of sugar long strips 1 grated lemon rind 2 tsps. of corn starch Preparation: The whites of eggs are beaten to a froth and stirred ^ hour with the sugar, grated lemon rind, almonds and corn starch. Rinse the pans with cold water, put on small heaps of the mixture and bake in medium oven. No. 12— ALMOND STRAWS No. 1, 6 eggs % lb. blanched, grated almonds 1 lb. of sugar. 1 grated lemon rind Preparation: Eggs, sugar, almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with which you stir it. The bread board is floured, the dough rolled out to % inch thickness and cut into strips 3 inches long and 2 inches wide. Leave them on the board over night, turn them in the morning and leave them 6 hours longer, then bake in a medium hot oven to a golden yellow color. No; 13— VANILLA STRAWS. % lb. of butter 1 % tbsps. of vanilla % lb. of sugar % tsp. of baking powder 5 eggs % lb. of flour Preparation: The butter is washed to take out the salt, creamed and mixed with sugar, eggs and vanilla. Add the baking powder mixed with the flour. Roll out the, dough on a well floured board to y^ inch thickness, cut out oblong strips and bake them in buttered pans to a dark yellow color. — 324 — No. 14— ANISE COOKIES. 1 lb. of sugar 1 level tsp. of ammonium 4 large eggs 1% lbs. of flour Butter, the size of a nut Anise to taste Preparation: Sugar, eggs, butter, anise and ammonium dissolved in a little milk are mixed well and stirred 1/4 hour, then gradually add the flour. Roll out the dough on a floured board, cut out designs, leave them on the board for 24 hours and bake to a yellow color No. 15— VANILLA FLAWNS. 4 eggs % lb. of sugar 1 tbsp. of vanilla % lb. of flour Preparation: The eggs and sugar are stirred on the stove for ^ hour, then vanilla and flour are added. With a coffee spoon put little heaps of the batter on a pan, let them stand 4 to 5 hours, put in the oven and bake to a nice color. No. 16— OATMEAL COOKIES No. 1. 2 cups of sugar 2 % cups of dry oatmeal % cup of lard 1 tsp. of soda dissolved in water % cup of hot water Spices to taste Preparation: The lard and sugar are stirred well; oatmeal, hot water and the dissolved soda mixed in ; 1 pinch of salt and some nutmeg, cloves and cinnamon added. Put little heaps on a buttered pan and bake to a light brown color. No. 17— OATMEAL COOKIES No. 2. % lb. of butter % tsp. of nutmeg 1 cup of brown sugar 2 cups of dry rolled oatmeal 2 eggs % tsp. of saleratus, dissolved in Vz tsp. of salt 1 tbsp. of milk 1 tsp. of cinnamon Vs tsp. of cloves 2 cups of flour Preparation : The butter is rubbed to a cream ; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour. Roll out the dough, cut out cookies with a cutter and bake to a light brown color. No. 18— BROWN COOKIES No. 1. % pt. of molasses 1 pt. of syrup 1 tsp. of cloves 1 tsp. of cinnamon % lb. of maple sugar 1 % grated lemon rind % lb. of butter 2 tsps. of potash % lb. of lard % tsp. of hartshorn salt % lb. of chopped almonds 2 V2 lbs. of flour % cup of chopped citron Preparation: Rub the butter and lard to a cream with sugar, add molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out cookies and bake to a light brown color. — 325 — No, 19— BUTTER COOKIES. % cup of butter 1 tsp. of saleratus