European and American cuisine

cup cream, % teaspoonful salt Mix this into a soft dough, wrap it up in a napkin, and lay it for y, hour in a cool place, then roll it out on a floured board Ys inch in thickness, fold it up so that 3 layers lay over one another, roll out again and fold up, repeat this once more, let it rest for Vt hour, roll it out again 3 times. Then roll it out thin and cut with a cake cutter into rounds, brush over with beaten egg, and make with the point of a knife small rent in it, bake in a hot oven. In place of vanilla any other kind of flavoring may be taken ; also fine-cut citron may be added to the mixture. Aniseed Wafers. — Mix Vf pound sifted flour with y, teaspoonful baking powder, 3 eggs, y, pound powdered sugar, 2 teaspoonfuls aniseed. Stir the sugar and yolks to a cream, add the aniseed and the beaten whites, last the sifted flour. Put with a teaspoon small cakes on a buttered pan, and bake in a moderate oven. Talmouses. — Place a saucepan with 1 pint milk over the fire, add lYs tablespoonful butter, a pinch of salt, and stir when it boils Vs pound sifted flour into it. Continue stirring until it loosens itself from bottom of saucepan. Transfer the paste to a dish ; when nearly cold mix it with 3 whole eggs, 3 tablespoonfuls sugar, and 2 ounces grated Parmesan cheese or fresh cream cheese. KoU out very thin some puff paste, cut out 12 or 15 rounds with a large cutter 3 inches in diameter, put a tablespoonful of the cheese mixture into each one, fold it over from 3 sides so the cheese mixture peeks out in the center, brush over with beaten egg, and bake in a medium oven. When done dust them with sugar and serve on a napkin. This mixture may be put into patty pans which have been lined with puff paste. Almond Cookies. — Scald y, pound of sweet and 6 bitter shelled almonds ; remove the brown skin and pound the almonds fine with the white of an egg. Stir 1 tablespoonful butter with Yt pound sugar to cream ; add the grated rind of 1 lemon, a pinch of salt, 2 eggs, y^ pound flour, and the pounded almonds. Work this into a stiff dough, roll it out thin, cut into fancy shapes with a cutter, and bake on buttered tins in a medium-hot oven. Schneeballen. — Sift 3 ounces flour into a bowl, add 74 teaspoonful salt, a little grated lemon rind, 1 tablespoonful lemon juice, the yolks of 5 eggs, and sufficient cold water to make a firm dough ; let it stand a half hour, then roll out on a board very thin, cut into 3-inch-square pieces, cut into each square 3 slits with a knife Yg inch from the sides ; bake in hot fat, like crullers, one at a time, remove with a skimmer, and dust with powdered sugar. In place of lemon, wine, rum, or any other kind of flavoring may be used. Another way is to prepare a dough of 4 ounces flour, 1 ounce butter, 3 yolks, V4 teaspoonful salt, and sufficient sour cream to make a dough ; then roll it out, fold it together, and set it Vs hour in a cool place ; again roll and fold it, let rest Vs hour, then finish the same as above.