The art of German cooking and baking

Preparation: Cream butter and sugar; add the egg and vanilla ; add the milk in which the soda is dissolved ; dissolve the chocolate in a half cup boiling water, let cool and add; lastly, add the flour. Bake in flat cake tin about 45 minutes. No. 101— ANGEL FOOD. Whites of 9 eggs 1 tsp. vanilla 1 cup sugar 1 cup flour 1 tsp. cream of tartar Preparation: Beat the whites of eggs to a stiff froth ; boil the sugar with 4 tablespoons of water until all the sugar is dissolved ; beat the sugar syrup into the whites of the eggs ; add vanilla and tihe flour and cream of tartar. Bake slowly one hour. No. 102— FRUIT CAKE. 1% cups sugar 1% cups flour % cup butter % tsp. cloves Yolks of 2 eggs V2 tsp. cinnamon 1 cup sour milk % cup dates, raisins and citron 1 tsp. baking soda 1 cup walnuts Preparation: Cream the sugar and butter, add yolks of eggs, cloves and cinnamon ; dissolve the soda in the sour milk and add to the rest ; add the flour and mix well ; lastly add the raisins, dates, citron and walnuts. Bake about 45 minutes. No. 103— CREAM PUFFS. 1 large teacup hot water 1 teacup flour % tsp. butter 4 eggs Preparation: Stir the flour into the boiling water and butter. Set aside to cool and, when cold, stir in the unbeaten eggs one at a time. Drop in muffin tins and bake in a fairly hot oven. When baked, fill with beaten cream, sweetened to taste and flavored with vanilla. No. 104—CREAM PUFFS. 1 cup boiling water 3 eggs, beaten % cup butter 1 cup pastry flour Small pinch of soda Preparation: Pour the water over the butter. As soon as it boils and the butter is melted, stir in the flour and keep stirring until it leaves the sides of the pan. Let cool, stir in the eggs and soda, drop on the buttered pans and bake thirty minutes. Do not open the oven door for twenty minutes for fear they will fall. Fill with whipped cream, sweetened and flavored. —314 — No. 105— YEAST DOUGHNUTS. 1 cup sugar Flour to make soft sponge 3 cups milk 1 yeast cake Mix and let stand over night In the Morning Add : 1 cup sugar % a nutmeg % cup butter % tsp. soda 3 eggs Flour to mix stiff Preparation: Let rise, then roll and cut in shape desired, or roll into long strips and twist into shape. Let rise again while the lard is heating and then fry. Raised doughnuts require longer cooking. No. 106— SOUR CREAM DOUGHNUTS. 5 tbsps. sour cream 2 eggs % tsp. cinnamon 1 cup milk Little salt % tsp. nutmeg % cup butter 1 tsp. soda 1 tsp. baking powder 1 cup sugar 1% pts. of flour Preparation: Stir butter, eggs and cream well, add all other ingredients, roll and cut the dough, bake in hot lard to golden-brown color and sprinkle powdered sugar over. No. 107— BLITZ-KUCHEN, 1 lb. sugar 8 eggs % lb. butter 1 lb. flour Preparation : Stir sugar, butter and yolks of eggs together well, add the stiffly beaten whites of eggs and flour. Bake in a long tin and cover with sugar, cinnamon and chopped almonds. Cut and serve while warm. No. 108— SPICE CAKE. 2 cups brown sugar 2 egg yolks 1 tsp. cloves % cup butter 1/4 cup sour milk 1 tsp. cinnamon 2 eggs 1 tsp. nutmeg 1 tsp. soda 2 cups flour Preparation: Beat the sugar, butter and eggs together until smooth ; add the remaining ingredients. Bake in three layers and put together with white frosting. —315— No. 109— WHIPPED CREAM CAKE. Make a good sponge cake dough (see No. 29), and omit the chocolate Filling. 1 pint whipped, sweet cream 1 pound blanched, chopped almonds Vanilla Sugar Preparation: After the layers are baked, beat the cream stiff, add sugar, vanilla and almonds ; sweeten the cream and spread between tihe layers and on top. This is the queen of all cakes. No. 110— WALNUT CAKE. 1 lb. walnuts (leave out 14 8 eggs halves for the top) 1 tsp. baking powder 1 cup powdered sugar 1 cup powdered sugar % cup crackers (rolled fine) Filling.