The art of German cooking and baking

Preparation: Cream the butter and sugar. Was'h the raisins and currants and put them in a warm place ; when real warm, mix them with the butter. Almonds and citron are next stirred in, then the warm milk, the yeast dissolved in % cup of warm milk, salt and flour. Put the dough into buttered pans, set to rise and bake ll^ to 3 hours. No. 50— PLAIN FRUIT CAKE. 1 cup of butter Vz cup of molasses 1 cup of brown sugar 1 % cups of black coffee 1 cup of white sugar 3 eggs 1 cup of raisins 4 cups of flour 1 cup of currants 3 tsps. of saleratus Preparation: Cream the butter witih sugar and yolks of — 298 — eggs, add raisins, currants and saleratus dissolved in molasses ; then coffee, flour and lastly whites of eggs beaten to a stiff froth. Put the batter into a pan lined with buttered paper and bake in a moderate oven 1 to 1^ hours. No. 51— BROWN SPICE CAKE No. 1. 2 eggs 1 cup of raisins 2 heaping tbsps. of lard 1 pinch of salt 1 lb. best molasses 1 level tsp. baking soda 1 lb. of brown sugar 1 heaping tsp. of cream of tartar 1 tsp. of ground cloves 1 cup of sour milk or black coffee 1 tsp. of cinnamon 4 cups of flour % grated nutmeg Preparation : The eggs are beaten thoroughly, lard heated a little, sugar, molasses, cloves, cinnamon, nutmeg, raisins and salt mixed in. The soda is dissolved in the milk or coffee and added. The cream^ of tartar is mixed into the flour, and this added gradually. Line a pan with buttered paper, put the batter in and bake 1 to 1% hours in medium hot oven. No. 52— NATRON OR CARBONATE OF SODA CAKE. Vi lb. of butter 10 bitter almonds 2 cups of sugar 1 lb. of flour 1 cup milk 1 Vz tsps. of cream of tartar 5 eggs 1 tsp. of natron, (carbonate of Juice and rind of 1 lemon soda) % lb. of sweet almonds Preparation: Cream the butter, sugar and yolks of eggs, then add lemon juice and grated rind and the blanched, ground sweet and bitter almonds. The carbonate of soda and cream of tartar are mixed into the flour and this is gradually worked into the batter ; and lastly, stir in lightly the stiffly beaten whites of eggs. Put into a buttered pan and bake 1 hour. No. 53— LIGHTNING CAKE. ^ lb. of sugar 1 grated lemon rind 4 eggs % lb. of flour % lb. of butter 2 tsps. of baking powder For Sprinkling on the Cake. % lb. blanched, ground almonds 1 tsp. of cinnamon % cup of sugar Preparation: Cream the butter, sugar and yolks of eggs, add the lemon rind, flour mixed with baking powder and lastly the stififly beaten whites of eggs. Butter some pans, spread the dough out in them about % indh thick, sprinkle with almonds, sugar and cinnamon. Bake in medium oven and while still warm, cut into nice pieces and serve warm. — 299 — No. 54— CARAWAY CAKE. % lb. of butter 3 eggs % cup of sugar % pt. of milk 1 lb. of flour 1 tbsp. of caraway % lb. of raisins 1 tsp. of natron or soda Preparation: The butter and flour are rubbed together, raisins, sugar and caraway and the well beaten eggs stirred in. Boil the milk and dissolve the soda in it, let it get cold and stir into the dough. Put the batter into a buttered pan and bake % to 1 hour. No. 55— WIT CAKE. 6 eggs Juice of % lemon % lb. of sugar 2 tbsps. of arrack % lb. of flour 1 % tsps. of baking powder % lb. of butter For Sprinkling. Vi lb. of chopped, blanched almonds Preparation: Stir the yolks of eggs and sugar to a cream, work in the flour. Add the melted butter, arrack, lemon juice, baking powder and beaten whites of eggs. Butter some pans, spread the batter in 1 inch thick, sprinkle the almonds over and bake the cake ^2 hour. No. 56 ENGLISH CAKE. % lb. of butter 2 tbsps. of chopped orange rind % lb. of flour 4 eggs Scarce % lb. of sugar % pt. of milk % lb. of raisins 4 grams of ammonium 2 tbsps. of chopped citron