The art of German cooking and baking

Preparation: The whites of eggs must be beaten very stiff, the cream of tartar, sugar and vanilla added and beaten or stirred 1 hour. Rinse a round cake pan with water, put the mixture in and bake in a slow oven 1 hour. When cold, fill it with whipped cream. No. 79— SPONGE CAKE. 4 eggs 1 cup of sifted flour 1 cup of sugar 1 pinch of salt 3 tbsps. of water 1 tsp. of vanilla or lemon 1 tsp. of baking powder Preparation : Cream the yolks of eggs and sugar, add the flour, water, salt and vanilla, then add baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake slowly. No. 80— WALNUT TART. 7 eggs % cup of dates 2 cups of powdered sugar 2 % tsps. of baking powder Juice of 1 lemon % cup of sifted cracker crumbs % lb. of blanched walnuts Preparation: Rub yolks of eggs to a cream with sugar, add the ground walnuts, chopped dates, lemon juice, cracker crumbs, baking powder and beaten whites of eggs. Butter a round, loose bottom cake pan, put the batter in, bake it to a nice color, and cover with a chocolate frosting. No. 81— BISCUIT TART. 12 eggs 1% tsps. baking powder 1 lb. of sugar 1 tsp. of vanilla or lemon rind 11 ozs. of flour Preparation: Cream the yolks of eggs and sugar, add vanilla or grated % lemon rind, flour, baking powder and the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake in a slow oven. A glass of fine wine poured over the baked tart makes it very nice. No. 82— -SAND TART. 1 lb. of butter 2 tbsps. of good brandy 10 eggs 1 lb. corn starch or half corn 1 lb. of sugar starch and half flour The juice and rind of 1 lemon 1 tsp. of baking powder Preparation: The butter is washed to take the salt out, then creamed ; add gradually the sugar and yolks of eggs, lemon —SOSjuice, grated lemon rind and brandy. Then add the flour in spoonfuls. All in all the batter must have been stirred 1 hour. Now add the baking powder and beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake slowly iy2 hours. No. 83— FILLED BISCUIT ROLLS. 4 eggs % lb. of flour % lb. of sugar 1 tbsp. of butter 1 tsp. grated lemon rind 1 cup of fruit marmalade Preparation: The yolks of eggs and sugar are stirred i?^ hour, then the grated lemon rind, flour and beaten whites of eggs mixed in. A pan is buttered with the 1 tablespoonful of butter, the batter spread in 1/4 inch thick and baked in a medium hot oven to a light brown color. When still warm, spread with the marmalade, roll it up and cut slices of it which may be baked or dried a little in the oven. If you wish, cover them with frosting. No. 84— DATE CAKE WITH WHIPPED CREAM. 6 eggs 1 lb. chopped dates % lb. of sugar % cup of wheat bread crumbs % lb. of chopped walnuts 2 tsps. of baking powder For the Filling. 1 pt. of whipped cream Preparation : The yolks of eggs are creamed with sugar, then add the chopped or ground walnuts and dates, bread crumbs, baking powder and beaten whites of eggs. Bake in 2 layers. Mix the whipped cream with sugar and % teaspoonful of vanilla, spread on the layers and arrange these one on the other. Serve at once. No, 85— FARINA TART. 7 eggs 15 bitter, blanched, ground % cup of sugar almonds % cup blanched, ground, sweet 1 grated lemon peel almonds % lb. of farina, good measure Preparation: The yolks of eggs, sugar, lemon peel and almonds are stirred 1 hour, the farina mixed in dry and lastly the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake slowly 1 hour. No. 86— BROWN SPICE CAKE No. 3. 2 cups of brown sugar 1 tsp. of cloves 1 cup of butter % tsp. of nutmeg 3 eggs 1 cup of chopped raisins 1 cup of milk 1 cup of chopped hickory nuts 3 cups of flour 3 tsps. of baking powder 1 tsp. of cinnamon Preparation: Cream the butter with sugar and yolks of — 309—