The art of German cooking and baking

Preparation : 4 yolks of eggs and 2 whole eggs are stirred with sugar 15 minutes, add 1 grated lemon rind, flour, baking powder, the beaten whites of 4 eggs. Butter a round, loose bottom pan, sprinkle with roll crumbs, put the batter in, and bake it in medium hot oven. When baked, spread it with marmalade and then with the frosting. This is made by beating the whites of eggs to a stiff froth and mixing it with sugar, lemon juice and almonds. Then bake the cake again in a medium hot oven until the frosting is yellow. No. 74—FIRE TART. 7 hard boiled eggs % lb. sugar % lb. blanched, ground almonds Flour enough to make stiff dough For the Filling. Jelly or marmalade For Sprinkling. 14 lb. blanched, ground almonds % cup of sugar Preparation: Stir the yolks of the hard boiled eggs well with sugar, add the almonds, then the flour, enough to make a stiff dough. Butter a pan and cover the bottom of it with dough. Leave enough for strips. Then bake the tart in a slow oven, cool it and spread it with jelly or marmalade. Mix the ground almonds with sugar and sprinkle over the jelly, then arrange the strips of dough nicely over the top and bake again. Place something under the pan that the bottom of the tart will not get dark. -^ No. 75— WHITE ALMOND TART. % lb. of butter % lb. of blanched, ground % lb. of sugar almonds 3 eggs 2 % tbsps. of baking powder % lb. of flour For the Frosting. % cup of rum Powdered sugar Preparation: Cream the butter, sugar and yolks of eggs, then add the ground almonds, the flour, the baking powder and lastly the beaten whites of eggs. Butter a round, loose bot- —306— torn pan, put the batter in and bake to a nice color. The rum is mixed with enough powdered sugar to make a creamy frosting and when the tart has cooled off, spread it with this . frosting. No. 76— HEAVEN'S TART. 1 cup of fresh butter 1 tsp. of vanilla 1 cup of powdered sugar 2 scant cups of flour 1 egg 2 heaping tsps. of baking powder 3 yolks of eggs For the Filling. No. 1. 3 whites of eggs 6 bitter, ground almonds 4 tbsps. of powdered sugar % tsp. of cinnamon ^ lb. blanched, ground almonds No. 2. 1 glass raspberry jelly No. 3. 1 cup of cream 1 tbsp. of flour 2 yolks of eggs 2 tbsps. of sugar Juice of 1 lemon 1 tsp. vanilla Preparation: Cream the butter, add the sugar, egg, yolks of eggs, flour and baking powder, mix well and bake in three layers. Beat the 3 w'hites of eggs to a stifif froth, add 4 tablespoonfuls of powdered sugar, 14 lb. sweet and 6 bitter, ground almonds and vanilla, and spread on the baked layers. Put them back into the oven to bake light yellow. On two of the layers put jelly. The cup of cream, 2 yolks of eggs, lemon juice, flour, 2 tablespoonfuls of sugar and 1 teaspoonful of vanilla are mixed well and boiled to a cream, stirring constantly. Let it get cold, spread it over the two layers covered with jelly and place one on the other. Place the layers covered with the beaten whites of eggs on top. No. 77— HEAVEN'S FOOD. 2 eggs 1 tsp. of baking powder 1 cup of sugar % cup of ground walnuts 2 heaping tbsps. of flour % cup of chopped dates For the Filling. 3 oranges 1 pt. of whipped cream 2 bananas Preparation: The eggs are well beaten and stirred with sugar for 10 minutes ; add flour and baking powder, ground walnuts and chopped dates and bake the cake to a nice color. When it is done, break it in desirable pieces, place them close together again, put the sliced oranges and bananas on and cover the whole with whipped cream mixed with sugar and vanilla. Serve at once. —307— No. 78—MERINGUE TART. 6 whites of eggs 1 tsp. of vanilla 2 cups of sugar % tsp. of cream of tartar 1 tbsp. of vinegar