German cookery for the English kitchen

Scald the poppy seeds, boil in the milk and drain on a sieve. Then pound in a mortar. Beat the sugar and yolks to a froth, add the poppy seeds and grated almonds and, lastly, stir in the stiffly-whisked whites of eggs. Fill a well-buttered shallow tin (with movable bottom) lined with breadcrumbs and bake in a moderate oven for I hour. Nuss-Torte. (Nut Cake.) J lb. nuts. 10 eggs. f lb. sugar. A few bitter almonds. Cakes. 217 Beat the sugar and yolks to a froth, then stir in alternately the grated nuts and whisked whites of eggs. Bake i hour in well-buttered tin. Spread with sugar or chocolate icing, and ornament with candied walnuts or hazelnuts. ^ lb. hazelnuts and ^ lb. sweet almonds may be taken instead of the whole quantity of hazelnuts. Apfel-Torte. 6 oz. butter. 1 egg. 2 yolks. 2 lbs. apples. 6 oz. sugar. 4 oz. currants. 10 oz. flour. 2 tablespoonsful sour cream. 2 oz. sweet almonds. In addition: \ gill sour cream, a little extra sugar, and 4 yolks. Cream the butter, add i ^^^y 2 extra yolks, 2 oz. sugar, I tablespoonful water and then the flour and mix to a paste. Roll out and line the bottom and sides of a shallow, broad, cake tin. Bake a few minutes, but not completely. Grate the almonds and mix with 2 tablespoonsful of sour cream. Spread on the cake and sprinkle over with grated breadcrumbs. Peel the apples, cut them into thin slices and mix with the currants and 4 oz. sugar. Place these on the breadcrumbs and pour over them j^ gill of slightly sour cream, beaten up with 4 yolks and a little sugar. Place in the oven and finish baking. Stachelbeer-Torte. (Gooseberry Cake.) Prepare the paste as for Apfel-Torte. When baked, spread almond paste over it and dry grated breadcrumbs. Then put on it 2 lbs. gooseberries, which have just been brought to the boil, but remain whole, drained well and rolled in sugar. Cover the fruit with the whites of egg stifBy whisked with 2 oz. castor sugar, and bake a further 5 minutes. 2i8 Geback : Torten und Kuchen. Kirsch-Torte. (Chbrry Cakb.) ^ lb. flour. ^ lb. potato flour. i lb. butter. i^ lb. cherries, stoned and some of the juice pressed out. \ oz. baking powder. \ lb. sufi^ar. 5 tablespoonsful dry breadcrumbs. 6 eggs. Grated rind of a lemon. Cream the butter, then add the sugar, beaten-up eggs, grated lemon peel and finally the flour mixed with the baking powder. Stir well together. Fill a well-buttered cake tin with half this quantity, strew in 3 tablespoonsful dry breadcrumbs, lay the cherries on this, sprinkle another 2 tablespoonsful breadcrumbs over them, and then cover with the remainder of the paste. Bake about I hour. Stoned, skinned plums may be substituted for the cherries. I lb. sugar. 8 eggs. Mandel-Torte. (Almond Cakb.) 10 bitter almonds. I lb. sweet almonds. 4 oz. potato flour. Blanch the almonds and grate them finely. Beat the sugar and yolks 3/4 to 1 hour to a froth and stir in alternately the potato flour, whisked whites of eggs and grated almonds. Fill a well-buttered tin and bake i hour. TEEGEBACK. (Tea Biscuits.) Loffelbiskuit. 3 eggs. The weight of 3 eggs in flour and in sugar. Beat the yolks with the sugar to a froth and stir in alternately the flour and the whites of eggs, whisked stiffly. Place a piece of well-buttered white paper on a sheet of tin. Twist a sheet of white paper into the shape of a funnel, cut ofif the tip, fill with the batter and sprinkle on to the buttered paper in little strips about 4 inches long. Dust over with castor sugar and bake a golden colour. 2 yolks of eggs. 4 whites ,, Dessertbiskuit. The weight of 4 eggs in sugar. >> ,, ,, 2 ,, ,, nour.