The art of German cooking and baking

Preparation: The ingredients are mixed well with the hands, and the dough formed into small rings; these are dipped into beaten egg, then rolled in sugar and cinnamon and baked to a golden yellow color. Remarks: The eggs must be boiled 20 minutes. The yolks are chopped fine before working into the dough. The whites may be chopped, mixed with salt, pepper, oil and vinegar and used for garnishing green lettuce. No. 46— ALMOND BREAD. 1 lb. of brown sugar Vz tsp. of ground cinnamon 4 eggs Vz tsp. of ground nutmeg % lb. of grated, sweet chocolate 1 % tsps. of baking powder ,^ lb. of chopped almonds 2 cups of flour Vz tsp. of ground cloves Preparation: Sugar and eggs are stirred well, the other ingredients mixed in and lastly the baking powder mixed with the flour. Roll out the dough and bake. When done and still warm, cut into strips. No. 47— SPRINGELE. 1 lb. powdered sugar % tsp. of ammonia or 4 — 5 eggs 1 tsp. of baking powder 1 lb. of flour Preparation: The sugar and eggs are beaten well. The ammonia is pulverized with a knifeblade and added, then the flour. Roll out the dough and cut out small cookies, then bake in medium oven to a nice color. No. 48— PLAIN PEPPERNUTS. % lb. of sugar Vz tsp. of ammonia 2 eggs Flour enough to make a stiff 1% tsps. of cinnamon dough 1 tsp. of cloves Vi tsp. of pepper % cup of brandy Preparation : The sugar is stirred V^ hour with the eggs, then add cinnamon, cloves, pepper and the ammonia, pulverized with a knifeblade. Stir in enough flour to make a stiff — 332 — dough, roll it out and cut out small cookies. Leave these for 2 to 3 days, turning them over and dipping in brandy and bake slightly in a medium oven. No. 49— ALMOND STRIPS No. 2. % lb. of sugar 3 eggs % lb. ot almonds, sliced fine and roasted Flour enough to make a stiff dough Preparation: Sugar and eggs are stirred well, the almonds mixed in after they are cold, then flour to make a stiff dough. Roll it out and cut into small strips and bake. No. 50— HONiEY CAKES. 2 lbs. of -honey 2 tbsps. of sugared orange rind 1 lb. of sugar % lb. of butter 5 cents worth of refined potash 4 eggs 3 tbsps. of rum 1 tsp. of cinnamon % lb. of unblanched, chopped % tsp. of ground cloves almonds 3 lbs. of flour Va lb. of finely cut citron Preparation: Melt the honey. Dissolve the potash in the rum and cover the dish. Then mix all the other ingredients with the honey, add the rum with the dissolved potash, and lastly the flour. Knead the dough 1 hour and set it in a warm place for 5 days. Then roll it out and bake it. When it is still warm, cut it into squares, oblongs or triangles. If you wish, you may cover them with a frosting, or with almonds and citron before baking. No. 51— COCOANUT KISSES. Whites of 4 eggs 1 tsp. cream of tartar 2 cups sugar % lb. cocoanut 1 tsp. vanilla Preparation: Beat the whites of eggs very stifif; add the sugar and beat well ; add cream of tartar and vanilla and lastly the cocoanut. Drop from a spoon on a buttered tin and bake in a moderate oven one-half hour. No. 52— CINNAMON STARS. Whites of 8 eggs 1 lb. almonds 1 lb. sugar 1 tbsp. cinnamon Preparation: Stir the sugar, eggs and cinnamon together one hour ; put six tablespoonfuls in a separate dish for frosting. To the remainder, add the grated, unblanched almonds; mix well ; roll out upon a molding board strewn with flour and sugar ; form with a star ; frost ; bake on buttered tins. No. 53— LADY FINGERS. 8 eggs % lb. flour Flavoring and salt % lb. sugar Preparation: Beat eggs and sugar stiff, add salt and flour; put the dough in a form 3 inches long and 2 inches wide, bake rapidly. It will also make a fine cake if baked in a buttered pan. — 333— CONFECTIONERY. No. 1— MOLASSES CANDY. 1 qt. of good molasses 1 tbsp. of vinegar % cup of sugar 1 tsp. of baking soda 1 tbsp. of butter 1 tbsp. of lemon extract or vanilla