European and American cuisine

Oerman Kolatschen. — Place a saucepan with 1/2 cup milk over the fire, 2 ounces butter, lYt tablespoonful sugar, and a pinch of salt ; as soon as the milk boils sprinkle in 4 ounces sifted flour while stirring constantly ; continue the stirring until formed into a smooth paste and loosening itself from bottom of saucepan ; transfer it to a dish, and mix, when cold, with 1 whole egg and the yolks of 4. Take Ys teaspoonf ul and drop it lightly on buttered tins 2 inches apart, brush over with beaten egg, and bake in a moderately hot oven. When done, brush over the top of each with a mixture made of 1 egg mixed with 1 tablespoonf al milk and 1 of sugar ; sprinkle over a few chopped almonds, then return to oven a few minutes. Remove, and when cold cut an opening on the side of each and fill with following filling : Whip 1 gill of sweet cream till thick, set on ice Ys hour, then mix with Ys cup of fresh mashed strawberries, add 1 tablespoonful sifted powdered sugar. They can be served as a dessert or for afternoon teas or kaffeeklatsches. Molasses Cake. — Three quarters of a cup of lard or drippings, 3 cups prepared flour, 1 cup molasses, 1 cup sour milk or black coffee, 1 heaping teaspoonf ul ginger, 1 even teaspoonful cloves, 1 teaspoonful cinnamon, 1 teaspoonful mace, 3 eggs, 1 cup brown sugar. Stir sugar and lard to a cream, add the eggs one at a time, then the molasses and spice, next alternately the flour and milk. (The flour should be measured before sifted.) Pour the mixture into a long buttered pan and bake in moderate oven till done. If plain flour is used, mix it with 2 teaspoonfuls baking powder. Gingerbread. — One quart flour, iVi cup molasses, 2 teaspoonfuls ginger, 7^ cup melted butter, 1 cup milk, Ys teaspoonful salt, 1 teaspoonful soda diluted in a little hot water. Mix all the ingredients together, pour into a well -buttered and floured 2-inch-deep baking pan, and bake in medium-hot oven till done. New Year's Cakes. — Four ounces sugar, 4 ounces flour, 2 ounces butter, 2 eggs, y, cup milk, 1 teaspoonful aniseed, 1 teaspoonful fine-cut lemon peel, 2 pounded cardamom pods. Put the butter in a bowl, set it for a few minutes on the stove to soften the butter, then add the sugar, and stir the two to a cream ; add the eggs, the cardamom seeds, lemon, aniseed, and milk ; add last the flour. Mix all well together, and bake in following manner : Put a wafer iron over the fire ; when hot, brush it over with melted lard, put a teaspoonful of the preparation in center of iron and bake light brown; then remove from the iron and instantiy roll up. When cold, put away in a tin cake box. Molasses Coffee Cake.--One cup butter, 2 cups brown sugar, 1 cup molasses, 1 cup cold coffee, 5 cups sifted flour, 1 pound seedless raisins, 1 pound currants, 1 teaspoonful cinnamon, the same of cloves, mace, and grated nutmeg, 1 teaspoonful baking soda, 3 eggs. Stir butter, lard, and sugar to a cream, add the eggs one at a time, stirring a few minutes between each addition. Put soda in a cup, pour a little boiling water on it, stir until dissolved ; add it to the molasses; OAKBS, TORTBN, Bto. 575