Cassell's dictionary of cookery

filix thoroughly; and when ready for cooking, add the whites of the four eggs, beaten to a firm froth. Shape the klosse into small balls about the size of a walnut, and drop them from a wet spoon into boiling salted water. Simmer gently, and serve immediately they are taken out. Time, fifteen minutes to boil. Probable cost, lOd. Sufficient for half a dozen persons. Klosse, Seasoned (to be eaten with eggs and bacon) . — Chop a small onion as finely as possible. Mix with it two ounces of fat bacon, finely minced, and a tea-spoonful of powdered sage. Mix these ingredients thoroughly ■with three-quarters of a pound of grated breadcrumbs, a table-spoonful of flour, a little pepper and nutmeg, and the well-beaten yolks of four eggs. When ready for cooking, add the whites of the eggs, beaten to a firm froth. Boil salt and water, and serve piled in the middles of a hot dish, with fried rashers of bacon and poached eggs round. Time, fifteen minutes to boU. Probable cost, lOd. Sufficient for half a dozen persons. Kneaded Cakes. — Mix a quarter of a pound of currants with three-quarters of a pound of flour, and a pinch of salt. Make up into a paste with some thick cream, roll the paste out to the thickness of half an inch, cut it into rounds with the top of a small teacup, and bake on a griddle, or in a brisk oven. If no cream is at hand, good cakes may be made by rolling out a pound of puif paste to the thickness of a penny piece. Strew some currants and a little moist sugar over half of these, place the other half over them, and bake as before. These cakes are best when served hot. Time, ten or fifteen minutes to bake. Probable cost, Is., if made with cream ; 8d. with pastry. Sufficient for about two dozen cakes. Konglauffe (German). — Beat ten ounces of fresh butter to a cream ; add a quarter of a pound of fine flour, a pinch of salt, a teaspoonful of powdered cinnamon, a quarter of an ounce of grated lemon-peel, two ounces of pounded sugar, and two eggs ; stir all briskly together for ten minutes. Mix in by degrees three-quarters of a pound of flour and two additional eggs, and keep beating the paste quickly with a wooden spoon as they are put in. Dissolve three-quarters of an ounce of German yeast in a quarter of a pint of thick cream, which has been slightly warmed for the purpose. IMake a hollow in the middle of the paste, pour in the cream and yeast, and work all thoroughly to a smooth batter. Butter a quart mould, place some blanched and sliced almonds round the inside at equal distances, and bake in a moderate oven. The cake should be a bright red. Time, bake until a skewer can be pushed easily to the bottom, and when taken out be quite drj- — say from an hour and a half to two hours. Probable cost, 2s. Sufficient for a quart mould. Kringles. — Warm two ounces of fresh butter slightly, but not so as to melt it. Mix it with the yolks of four and the whites of two eggs, well beaten ; add two ounces, of sifted sugar, half a pound of flour, and a pinch of salt, and knead to a smooth paste. KRO (351 ) LAD RoU the paste out to the thickness of half an inch. Stamp in rounds with an ordinary cutter, prick the rounds with a fork, and bake on buttered tins in a moderato oven. Time to bake, about twenty minutes. Probable cost, 8d. Sufficient for six or eight kringles.