German cookery for the English kitchen

Cream the butter, add the sugar and the eggs and stir 30 minutes. Then add the spices, almonds and lastly the flour. Place in little heaps on a buttered tin and bake a golden brown. Christmas Cakes. 23 1 Handelringe. (Almond Rings.) / \ lb. sweet almonds. 6 oz. sugar. 6 oz. flour. 4 ground cloves. 15 bitter almonds. 4 yolks. I teaspoonful ground cinnamon. \ teaspoonful ground ginger. Beat the yolks and sugar 15 minutes to a froth and stir in the cinnamon, cloves and ginger and then the grated almonds and the flour. With this paste make little rings, brush them over with yolk of egg and poppyseeds (or chopped almonds, if preferred) and bake on a buttered tin in a moderate oven. Zimmetstangen. (Cinnamon Sticks.) 4 whites of eggs. | lb. sugar. I oz. cinnamon. 14 oz. pounded almonds. Whisk the whites of eggs and stir with the sugar for 15 minutes. Then add the ground cinnamon and pounded almonds. Place little strips of this paste (about 3 inches long and ^ inch thick) on a buttered tin and bake in a moderate oven. GLASUREN* (Icings.) Zitronen-Glasur. (Lemon Icing.) \ lb. castor sugar. | 4 tablespoonsful lemon juice. , Warm the lemon juice and sugar in a saucepan till lukewarm. Then spread at once over the cake to be iced. White wine, rosewater or fruit syrup may be substituted for the lemon juice. 4 oz. chocolate. 4 lb. sugar. Sohokoladen-Glasur. (Chocolate Icing.) I gill water. I oz. sugar. \ oz. butter. Stir the sugar into the water and boil up in an enamelled saucepan. Then add the cocoa, chocolate and a very little butter, and boil till a slight skin begins to form. Then spread over the cake. Spritzguss. I tablespoonful white wine or rosewater. 6 oz. castor sugar. J teaspoonful lemon juice. Mix all well together till a thick mass. Fill a firm, pointed paper bag, cut the tip of the bag off, fasten together at the top, and by pressing the thumb at that end, the icing is squirted out at the pointed end of the bag, so that patterns of all sorts can be traced at will on the surface of Torten and other cakes. PUNSCH. (Punch.) Eier-Punsch. (Egg Punch.) i pint white wine. ^ pint water. i gill rum. 2 eggs. 2 extra yolks. 3 tablespoonsful lemon juice. 4 oz. su^ar. Beat to a froth the eggs, sugar, lemon juice and i gill cold water. Add the remainder of the water, boiling, and stir briskly till it comes to the boil. Then add the rum and serve the Punch at once. ^ Gltihwein. (Negus.) Bring to the boil, in a covered saucepan, i pint red wine, a piece of cinnamon, 2 cloves and 3 oz. sugar. Before serving, remove the cloves and cinnamon. Weinschaam, Cider, Moselle or Rhine wine are suitable for this ; the stronger the wine, the more sugar is necessary. On the average, reckon to i^ pint wine, 7 oz. sugar, 4 whole eggs, 4 extra yolks and a little lemon peel. Put all into a saucepan and stir briskly till just oft the boil. Then serve in glasses or cups. Punsch. Rotwein-Punsch. (Red Wine Punch.) i^ pint light red wine. I gill rum. I pint Russian tea. I gill lemon juice. \ lb. sugar. Bring all just to the boil and serve at once. I pint red wine. I gill lemon juice. Himbeer-Punsch. (Raspberry Punch.) I pint Russian tea. \ pint sweet raspberry syrup. I gill rum. Bring all just to the boil and if necessary sweeten with a little sugar. Other fruit syrups may be substituted for raspberry syrup, if desired. I gill lemon juice, f pint water. I gill rum. Eis-Punsch. (Iced Punch.) I lb. sugar. I gill orange juice, i pint red wine. 4 whites of eggs.