Boston Cooking-School cook book

Spread any shortcake mixture 34 inch thick in buttered round or oblong pan. Cover top with wedge-shaped slices of apple, pressing thin edges into dough. Sprinkle with sugar and cinnamon. Bake in moderate oven (350° F.). Serve with Hard Sauce (p. 609), Soft Custard (p. 529), or Lemon Sauce (p. 610). DUTCH APPLE CAKE II OR APPLE KUCHEN Follow recipe for Kuchen (p. 73). Spread 34 inch thick in buttered dripping pan. Brush over with melted butter. Pare 5 sour apples and core, cut in eighths, and press sharp edges of apples into dough in parallel rows lengthwise of pan. Sprinkle with 14 cup sugar mixed with ¥% teaspoon cinnamon and 2 tablespoons currants or seedless raisins. Cover, let rise, and bake 30 minutes in moderate oven (350° F.). Cut in squares and serve with whipped cream, sweetened and flavored. Fruit Kuchen. Use stoned plums, peaches, or apricots in place of apples. BABA CAKES WITH APRICOTS 1% cups flour 2% cup butter 1 yeast cake, dissolved in 4 eggs Y% cup lukewarm water V4 cup sugar 14 teaspoon salt Add ¥% cup flour to yeast cake; cover and let rise. Mix remaining flour with butter, 2 eggs, sugar, and salt. Beat thoroughly. Beat in remaining eggs, 1 at a time, then beat until mixture is perfectly smooth. Let sponge double its bulk, combine mixtures, beat thoroughly, and half fill buttered individual tins. Let rise. Bake in a moderate oven (350° F.). Remove from tins, cut a circular piece from top of each, and scoop out a small quantity of the inside. Fill centers thus made with Apricot Marmalade. Replace circular pieces and serve with Wine Sauce (p. 609), or Lemon Sauce (p. 610). CHOCOLATE ROLL 5 egg yolks 5 egg whites 1 cup powdered sugar Whipped cream 3 tablespoons cocoa Thin Chocolate Sauce (p. 606) Beat yolks until thick, add sugar, and beat thoroughly. Add cocoa, fold in stiffly beaten whites. Spread in buttered and floured dripping pan and bake about 10 minutes in moderate oven (350° F.). Turn out on floured cloth. Cover with damp cloth. When cool, spread with whipped cream and roll. Serve with Chocolate Sauce. ALMOND TART 4 eggs Y cup Jordan almonds, blanched or not 1 cup powdered sugar and finely chopped 14 cup grated chocolate 1 teaspoon baking powder 34 cup cracker dust Beat egg yolks until thick and lemon-colored; add sugar gradually; then fold in egg whites beaten until stiff and dry. Add chocolate, almonds, baking powder, and cracker dust. Bake in buttered round pan or individual tins. Cool, split, and put whipped cream, sweetened and flavored, between and on top. CARROT TORTE 1 cup raw grated carrot 4 eggs 1 cup sugar Y cup flour Grated rind 1 lemon 1 teaspoon baking powder Juice 4 lemon 1 cup heavy cream Beat egg yolks until thick and lemon-colored, beat in sugar. Add carrots, lemon rind, and juice. Add flour and baking powder, mixed and sifted together. Fold in egg whites, beaten stiff. Bake in 2 layer-cake pans in moderate oven (350° F.). Put together with whipped cream. Spread cream on top. STRAWBERRY MERINGUE TORTE Bake Meringue mixture (p. 706) in shallow, round pan. Cover with crushed, sweetened strawberries and whipped cream. COTTAGE PUDDINGS AND SHORTCAKES 575 DATE AND NUT TORTE 1 cup chopped dates 1 cup sugar 1 teaspoon soda 2 eggs, well beaten 1 cup boiling water 1 cup flour, sifted 1 tablespoon butter 1 cup nut meats, cut in pieces Add soda to dates, pour over boiling water, and allow to stand 1 hour. Cream butter, add sugar, eggs, flour, dates, and nut meats. Spread in buttered pan 34 inch thick and bake 40 minutes in moderately slow oven (325° F.). Cut in squares and serve with whipped cream. MERINGUE TORTE ‘ 1 cup butter 1 teaspoon vanilla or almond V6 cup sugar flavoring 4 egg yolks 4 egg whites 11% cups cake flour, sifted 3 times l teaspoon cream of tartar 114 teaspoons baking powder 1 cup sugar