Pan-Pacific cook book

teaspoons of water; beat well, then add a cup of grated pumpernickel, three or four days old; fold in the whites, beaten stiff, and bake in rather a large round tin for threequarters of an hour. It should be only an inch thick. When baked, cool and spread with currant jelly and cover with two cups of sweetened whipped cream. Decorate with candied fruit. 560. SCOTCH CURRANT BUNS Sift a cup and a half of flour with a half teaspoon of baking powder and rub into it half a cup of butter or dripping; mix with enough water to make a firm paste ; then roll into a thin sheet and with part of it line a greased cake-tin, reserving a piece for the top. Mix two cups of flour, a cup of sugar, two pounds each of raisins and cleaned currants, a fourth of a pound each of chopped orange peel and almonds, a scant tablespoon each of ginger and cinnamon, a teaspoon each of cloves, nutmeg and allspice, two teaspoons of baking powder and enough milk to bind all together — about a cup. Mix thoroughly and spread smoothly in the cake pan. Wet the edges, put on the top crust, prick with a fork, brush over with egg, and bake in a slow oven for about three hours. Eaten at Christmas time and made some days before, as it improves with keeping. 561. BANNOCKS— SCOTCH Warm two cups of sifted flour; mix with two heaping tablespoons of chopped almonds, four of powdered sugar, and two of anise seed; mix with a cup of melted butter; knead well and roll out about half an inch thick on a board, sprinkled with sugar. Cut into oblong squares and bake in a slow oven. 562. BERLINER KRANDS— NORWEGIAN Wash a half-pound of butter well and beat to a cream; mash the yolks of two hard-boiled eggs smooth and mix with two raw yolks; then beat in half a cup of powdered sugar, the butter and a wineglass of brandy ; add a pound of sifted flour slowly, knead a little and roll under the hands into small cakes or "krunchens ;" dip each into the beaten white of egg; then roll in sugar; place on a greased tin and bake a delicate brown in a slow oven. 563. BLAETTER KUCHEN— GERMAN Cream a cup of butter and add, alternately, a little at a time, a cup of thick cream and enough flour to make a firm dough ; knead well and let stand in a cool place over-night. Roll out very thin in sugar, cut into diamonds and bake a delicate brown. 564. CANESTRELLI (TEA CAKES)— ITALIAN Cream together until light half a cup each of sugar and butter; add the well-beaten yolk of an egg and two tablespoons of sherry ; then enough sifted flour to make a firm, smooth dough. Roll out thin, cut in fancy shapes and bake. 565. GENOESE PASTRY Beat to a cream half a cup each of sugar and butter; break in an egg and beat until smooth ; then add, one by one, three more eggs, beating very hard, then half a cup of sifted flour. Spread on a buttered tin a third of an inch thick and bake from ten to fifteen minutes. Turn upside down to cool and, when cold, spread thickly with apricot or strawberry jam, then with chocolate icing. Dry in the oven for a moment before cutting into fancy shapes. 566. JAPANESE WAFERS