The art of German cooking and baking

Preparation: The butter, sugar and yolks of eggs are stirred to a cream; add the milk, nuts, salt, the beaten whites of eggs and baking powder mixed with the flour. With a teaspoon drop on well buttered pans, place a peanut on each and bake in a slow oven. No. 37— PEANUT STRAWS. % cup of butter 1 large cup of flour 1 large cup of sugar Some chopped or cut peanuts 4 whites of eggs Preparation: The very cold butter is cut into the flour, sugar is added and quickly mixed with the hands. Beat the whites of eggs to a stiff froth and add it to the dough. Spread the dough into buttered pans, strew the peanuts on and bake the cake. When it has cooled, cut it into small equal strips. No. 38— SMALL PLAIN COOKIES. % cup of butter % tsp. of salt % cup of lard 1 Vz cups of sugar 3 eggs Flour enough to make a stiff dough 1 tsp. of baking soda 3 tsps. of boiling water Preparation: Butter, lard, eggs and sugar are stirred well. The soda is dissolved in the hot water and added, then salt and not too much flour. The dough should be rather soft; roll it out, cut out cookies, sprinkle with sugar and bake to a golden yellow color. No. 39— RAISIN CAKE. 1 cup of butter • 1 V2 cups of chopped English 3 eggs walnuts 1 % cups of sugar 1 tsp. of cinnamon 1% cups of finely chopped 1 tsp. oi baking soda raisins % cup of hot water 6 tbsps. of strong coffee 3 cups of flour Preparation : The butter, eggs and sugar are stirred well, raisins, walnuts, coffee, cinnamon, soda dissolved in the hot —330— water and flour mixed in. The pans are buttered well and the dough put on in teaspoonfuls, flattened a little and baked slowly. No. 40^GINGER SNAPS. 1 cup of butter and lard 1 tbsp. of ginger 1 cup of brown sugar 1 tbsp. of cinnamon 3 eggs 1 tsp. of cloves 1 cup of molasses Flour enough to make a stiff % cup of sour milk dough. 2 tsps. of baking soda Preparation: Butter, lard, sugar and eggs are stirred well ; baking soda dissolved in the sour milk, cofifee, ginger, cinnamon, cloves added and flour to make a stiff dough. Roll it out, cut out the cookies with a tumbler and bake. No. 41— BROWN PEPPERNUTS No. 1. 1 % lbs. of sugar % lb. ground almonds 2 lbs of butter % lb. of finely chopped citron 1 Vz lbs. of syrup 5 lbs. of flour % oz. of cardamom 1 % ozs. of potash, dissolved in % oz. of cinnamon % cup of rose water 3 grated lemon rinds Preparation : Sugar and butter are stirred to a cream, then all ingredients mixed in and lastly the flour. Make little heaps or nuts on buttered pans and bake them. No. 42— BROWN PEPPERNUTS No. 2. 1 % lbs. of butter % cup of finely chopped citron 1 lb. of sugar % lb. of ground almonds 1 lb. of syrup 1 tbsp. of cardamom 1 cup of rose water 1 grated lemon rind 2 tsps. of hartshorn salt 3 lbs. of fiour Preparation: Preparation is the same as the one before. No. 41, Brown Peppernuts. The hartshorn salt is dissolved in the given quantity of rose water. No. 43— SUGAR PEPPERNUTS. 1 lb. of butter 1 tbsp. of cardamom 1 % lbs. of sugar 2 tbsps, of brandy % lb. of blanched, ground 1% tsps. of hartshorn salt disalmonds solved in 1 cup of rose % cup of sweet cream water % cup of finely cut citron 3 lbs. of flour Preparation is the same as given under No. 41. —SSI- No. 44— VANILLA STARS. 1 lb blanched, ground almonds 1 lb. of sugar 5 eggs 2 vanilla beans Preparation: The vanilla is crushed with the sugar, then yolks of eggs, almonds, beaten whites of eggs mixed in and stirred 1 hour. Roll out the dough, make little stars and bake in medium hot oven. The board must be well floured when rolling out the dough. No. 45— EGG CRACKNELS. 1 lb. of butter % cup of arrack or rum. % lb. of sugar 6 hard boiled yolks of eggs 1 lb. of flour