German cookery for the English kitchen

Stir the beaten-up eggs with the sugar, lemon juice and grated lemon peel, in a double milk saucepan, to a froth. Then sprinkle in the cornflour or potato flour, stirring briskly all the time. Fill at once a wide, shallow tin, well-buttered and bake i hour in a moderate oven. Ten minutes after taking out of the oven, turn out and glaze with icing. The cake may be cut through when cold into two layers, jam spread on the under half and the top then placed on it again. Schokoladen-Biscuit. (Chocolate Spongecake.) 5 oz. cornflour. 6 oz. sugar. 3 oz. grated chocolate. 6 eggs. Whisk the whites of eggs stiffly, then stir into them the beaten-up yolks, sugar, grated chocolate and cornflour. Fill a well-buttered cake tin and bake i hour. Gebdck : Torten und Kuchen. Sacher-Torte. \ lb. chocolate. \ lb. castor sugar. \ lb. butter. \ lb. sweet almonds. 2 oz. potato fiour. 8 eggs. Cream the butter, add the beaten-up yolks and sugar, and stir for J hour. Then stir in alternately the flour (mixed with the grated almonds) and the whites, whisked stiffly. Fill a well-buttered tin and bake about an hour. Cover with chocolate icing. Fill a well-buttered tin and bake about an hour. Triester Torte. ^ lb. almonds, grated with the skins. \ lb. sugar. 2 oz. grated roll or dry breadcrumbs. Cream the butter, add the beaten-up yolks and sugar gradually, the grated almonds and chocolate, and finally the grated roll and the whites of eggs, whisked stiffly. Fill a well-buttered tin and bake in a slow oven. Linzer Torte. I lb. flour, 10 oz. butter. ½ lb. blanched, grated sweet almonds. 10 bitter almonds. 2 tablespoonsful rum. 10 oz. sugar. 5 eggs. Jam. Cream the butter, then add the beaten-up eggs, sugar, almonds, rum and flour. Stir well, working the paste with the hands finally. Leave in a cbol place for an hour, then roll out, place on two buttered sheets of tin and bake a light brown. Allow to cool, spread jam on one portion, cover with the other, and spread over the top layer any icing desired. 1 lb. flour, ¾ lb. sugar, ¾ lb. butter. Wiener Torte. 6 yolks. 4 whites of eggs. Grated rind of a lemon. Cream the butter, add sugar and the beaten-up yolks, and stir ½ hour. Then add the grated lemon peel and alternately the flour, and whisked whites of eggs. Roll out in three pieces and bake on buttered tins. Place the layers on each other, spreading jam between. I lb. flour. I lb. firm butter. Lagen-Torte. ½ lb. sugar. 6 raw yolks. 4 boiled yolks. Sift the flour, pull the butter into small pieces, add to the flour, stir in the sugar and the rubbed hard-boiled yolks, the 6 well-beaten raw yolks, and mix thoroughly and. quickly to a paste. Roll out into four pi€;pes, bake on buttered sheets of tin, spread three of them each with a different jam and spread an icing of any kind over the top. Reis-Torte. (Ground Rice Spongecake.) 10 oz. ground rice. 10 bitter almonds. 4 oz. sweet almonds. 1 lb. sugar. Grated peel and the juice of ½ lemon. 10 eggs. Beat the yolks and sugar to a froth and add the grated almonds and sugar. Stir all for ½ hour and then add alternately the ground rice and the whites of eggs, whisked stiffly. Fill a well-buttered cake tin and bake I hour. The cake may be cut through when cold and a layer of jam spread on the under half, the top then being placed on it again. Gebdck : Torten und Kuchen. Pumpernickel-Torte. (Pumpernickel Spongecake.) 4 oz. grated Pumpernickel. 4 oz. sweet almonds, lo bitter almonds. lo eggs. Grated rind of i lemon. I lb. sugar. 2 ground cloves. Beat the sugar with the eggs for ^ hour to a thick cream. Then add the grated almonds and spice, and finally the grated Pumpernickel which must be very dry. Glaze with sugar or chocolate icing. Baam-Torte.