German cookery for the English kitchen

Make some pufiF paste with \ lb. butter and \ lb. flour. Roll out thinly in two layers. Place one upon a buttered sheet of tin. Peel | lb. apples, cut them into slices, stew them in \ lb. sugar and \ pint water. Drain superfluous water off. Sprinkle over the paste on the tin with breadcrumbs, place the apples on it, cover with the other layer of paste, brush over with ^^z^ sprinkle with sugar and bake in a moderate oven for \ hour. Cut into squares and eat with whipped cream. BUtterteig-Bretzel. (Puff Paste Twists.) Make some puff paste, leave it in a cool place for some time, then roll it out and cut into strips about \ inch thick and wide. Roll each strip on the well-floured board and twist into the shape of a Bretzel or double loop. Bake a pale golden colour on a buttered tin. Waffeln. (Wafers ; French : Gaufres.) f lb. flour. 2 oz. sugar. \ pint milk. Grated rind of a lemon. 3 eggs. 4 oz. butter. \ oz. baking powder. 4 grated bitter almonds. Cream the butter, mix it with the sugar, beaten-up eggs, grated lemon rind and bitter almonds and, lastly, stir in alternately the milk and the flour, which should have been previously sifted and mixed with the baking Cakes. 205 powder. Heat a Waffeleisen (wafer iron) over a clear fire, rub it with a piece of bacon rind, pour a teaspoonful of the batter into each division and close up the iron again. Let the wafers become a golden colour, turning the iron so that both sides are done. Then take out and sprinkle over at once thickly with sugar. Berliner Waffeln. (Berlin Wafers.) 8 oz. flour. 3 eggs. A little salt. ^ pint sour cream. 2 tablespoonsful Kummel liqueur. Mix all ingredients and proceed as in preceding recipe. \ lb. butter. 4 eggs. Zimmet-Waffeln. (Cinnamon Wafers.) I oz. cinnamon. I tablespoonful Maraschino. I lb. sifted flour. Cream ^ lb. butter, beat up 4 eggs and stir into the butter, beating well. Flavour with i oz. cinnamon and I tablespoonful Maraschino. Then stir in i lb. sifted flour. Mix well. Grease and heat the special Waffeleisen (wafer irons), and proceed as in recipe " Waflfeln." Hefen-Waffeln. (Yeast Wafers.) f lb. flour. I oz. yeast. 6 oz. butter. 2 eggs. I pint milk. A little grated lemon peel. Crumble the yeast, pour half of the milk, lukewarm, over it and stir in ^ lb. of the flour. Stand on one side for at least 10 minutes to rise. Mix the remaining flour, milk, beaten-up eggs, butter and sugar and a little ao6 Gebdck : Tarten und Kucken. grated lemon peel and then add the risen yeast Knead well and stand in a warm place to rise. When well risen, fill the greased and heated Waffeleisen with spoonsful and proceed as in previous recipes. Königskuchen. (King Cakb.) I lb. butter. I lb. sugar. {lb. flour, lb. potato flour. \ oz. baking powder. Grated rind of a lemon. 8 eggs. \ lb. currants. 2 oz. sweet almonds. 8 bitter almonds. 2 oz. candied peel. I tablespoonfiil rum. Cream the butter, then add the sugar and yolks and stir all ½ hour. Next add the grated lemon peel, almonds, chopped candied peel and rum and stir in alternately the sifted flour, mixed with baking powder and the whisked whites of eggs. Stir in lightly, last of all, the currants well washed and dried, fill a long, square tin (tin-loaf shape) and bake i to i^ hour. Tausendjahrkuchen. (Thousand Year Cakb.) I lb. butter. I lb. sugar. Grated rind of i lemon. I lb. currants. I lb. flour. 8 eggs. Cream the butter, stir three-fourths of the flour into it and beat for ½ hour to a froth. In another basin beat, also to a froth, the sugar and yolks. Add the grated lemon peel and then the whites, whisked stiffly. Then mix with the beaten-up flour and butter and finally stir in lightly the well-washed and dried currants. Fill a wellbuttered cake tin and bake i to i ^ hour.