Pan-Pacific cook book

Beat the yolks of four eggs with half a cup of sugar until light ; then beat in a pound of fresh schmier kase (cottage cheese) and half a cup of flour; add a pinch of salt and grated nutmeg and the juice and grated rind of half a lemon ; then fold in the whites, beaten stiff, and enough milk to make a soft batter. Line a spring form with plain paste, spread the batter evenly over it, sprinkle with sugar and cinnamon and bake until firm, like custard, in a moderate oven. To be eaten cold. 555. LEBKUCKEN— GERMAN Beat an egg light, stir in half a pound of brown sugar, a teaspoon of cinnamon, half a teaspoon each of ginger and allspice and a pinch of cloves; sift one and a half teaspoons of baking powder in one and a half cups of sifted flour and stir into the mixture alternately with enough milk to make a thick batter ; beat hard, turn it into a greased pan and bake in a hot oven. Cover with thin icing. 556. MOCHA CAKE FOR KAFFEE KLATSCH Cream a cup of sugar with the yolks of four eggs very light ; add a teaspoon of baking powder mixed with a cup of sifted flour ; then a tablespoon of essence of coffee ; fold in the whites of the eggs, beaten stiff, and bake in a moderate oven in two large tins. When cold, place on a platter and spread a cup of sweetened whipped cream between. Cover with a frosting made of the white of an egg, beaten stiff, with one and a half cups of powdered sugar and two tablespoons of coffee essence beaten in. 557. PAN DOLCE (FOR CHRISTMAS)— ITALIAN Make a sponge of three pints of sifted flour, two teaspoons of sugar, one of salt and half a cake of compressed yeast, dissolved in a pint of lukewarm water; let it rise over-night in a covered pan. In the morning knead well, adding flour until the dough is of a good stiff consistency; then add a pound of softened butter, two cups of sugar, a wineglass of sherry, a tablespoon of orange-flower water and a dessert-spoon of extract of anise ; when well mixed, add, little by little, a cup of pine-nuts, a quarter of a cup of pistachio nuts, a cup of sultanas, half a cup each of raisins and currants, a piece of citron, shaved, and enough flour to form into a loaf; pat it into a circular shape and place in a round greased pan with a napkin folded around it in turban shape, so that the bread can raise until light and spongy, and, before putting it in the oven, cut in incision in the top like a cross, remove the napkin and bake in a moderate oven. Glaze with the yolk of an egg. Delicious cut in slices and toasted for afternoon tea. 558. SAND TORTE— GERMAN Melt a cup of butter and skim carefully ; cool, and when stiff add three-fourths of a cup of sugar and beat hard ; when light break in the yolks of two eggs, two tablespoons of ground almonds, the juice and zest of half a lemon, a very scant cup of cornstarch or potato flour and two tablespoons of flour; when well beaten, fold in lightly the wellbeaten whites of three eggs ; pour into a buttered cake-tin, sprinkled with cake crumbs, and bake from thirty-five to forty minutes in a moderate oven. Cover with icing when cool. 559. SCHWARZBROT TORTE— GERMAN Beat the yolks of four large, or five small eggs with half a cup of sugar until creamy; add a fourth of a cup of chopped almonds, juice and zest of half a lemon and two