German cookery for the English kitchen

Kaffeekringel. 2 oz. butter. 3 oz. sugar. f lb. flour. 2 eggs. ½ teaspoonful baking powder. Beat the eggs well with the butter and sugar, then stir in the flour, sifted and mixed with the baking powder, and mix thoroughly to a firm dough. Form into rings and other shapes and throw into steaming hot fat. When a light brown, take out and drain on blotting paper over a sieve. Polnischer Kringel. 4 eggs. . \ pint milk. * I teaspoonful salt. 1½ lb. flour. I gill creamed butter. I oz. yeast. In addition : f lb. butter. i lb. sugar. Grated rind of i lemon. # ^ lb. currants or i lb. grated almonds. Dissolve the yeast in the lukewarm milk, sift the flour and stir it in with the creamed butter and beaten-up eggs. Mix very thoroughly. Make a serviette very wet in cold water, wring it out and well butter the centre of it. Place the dough on this and then tie firmly together, allowing plenty of room for the dough to rise. Then put into a pail of cold water overnight. Next day remove the cloth and roll out very thinly. Sprinkle over with currants or 1 lb. sultanas, or ½ lb. grated almonds, with 1 lb. butter, in little lumps, ½ lb. sugar and the grated rind of a lemon. Roll together and form into a twisted Bretzel, or looped twist. Stand to rise for 2 hours in a warm pan, then brush over with egg, sprinkle with sugar, and bake in a moderate oven for 30 minutes. 2IO Gebdck : Torten und Kuchetu Pfundbretzel.— Kranzkuchen. 1½ lb. flour. 1 lb. butter. 2 oz. yeast. \ pint milk. \ lb. sultanas. I egg. 3 extra yolks. 8 oz. sugar. 4 oz. sweet almonds. Grated rind of \ lemon. Mix the flour, lukewarm milk, yeast, i ^gg and the 3 extra yolks, ^ lb. butter and \ lb. sugar well and stand, covered over, in a warm place to rise. Then place the dough on a floured pasteboard and roll out about ½ inch thick. Press the rest of the butter to a firm square lump, place in the middle of the rolled-out paste and fold the latter over it. Roll out well, then turn the corners to the centre again, press together and roll out once more. Repeat this process several times and then stand in a cool place for ½ hour. Then roll out again to about ½ inch thick and 18 inches long, and sprinkle over with the remaining ½ lb. sugar, grated lemon peel and the sultanas and chopped almonds. Roll together, form into a looped twist (Bretzel) or circle (Kranz), and place on a buttered sheet of tin. When risen, bake in a brisk oven. On taking out, brush over with butter and sprinkle with sugar and cinnamon. Blitzkuchen. (Lightning Cake.) i lb. sugar. ^ lb. butter. \½ lb. potato flour mixed with ¾ oz. baking powder. 6 eggs. ^ lb. flour. Grated rind and juice of a lemon. Cream the butter and stir into it the beaten-up eggs, sugar, lemon juice and grated lemon peel, and lastly add the flour, sifted, and mixed with baking powder. When thoroughly mixed, fill at once a well-buttered tin and bake i hour. Cakes. 211 Butter-Mandel-Torte. (Almond Spongecake.) I lb. butter. \ lb. sweet almonds. 8 bitter almonds. I lb. sugar. i oz. baking powder. Grated rind of i lemon. I lb. flour. \ gill rum. 8 eggs. Cream the butter, add the beaten-up eggs and sugar and stir for | hour. Then add the grated lemon peel and almonds, the rum, half of the flour, mixed with baking powder, and half of the whites of eggs, whisked stiffly. When well mixed, add the remaining flour and whisked whites. Fill a well-buttered tin and bake i to I j- hour. The substitution of hazelnuts for almonds is a great improvement. Biscnit-Topte. (Spongecake.) I teaspoonful grated lemon peel. 8oz. sugar. 8 eggs. 4 oz. cornflour or potato flour. I tablespoonful lemon juice.