European and American cuisine

Horns. — Prepare a dough the same as in foregoing recipe, roll it out Y2 inch in thickness, cut it out with a cutter in shapes like half moons, lay these in a buttered pan, not too close together, and let rise till light ; then brush over with beaten egg and bake light brown in a medium-hot oven. Mix the white of 1 egg with 1 tablespoonful milk and the same of sugar ; as soon as the horns are done draw them to front of oven, brush over with the egg mixture, sprinkle over some fine-chopped almonds and granulated sugar, return to oven a few minutes. Remove and serve when cold. Finger Rolls. — Prepare a dough the same as for Vienna rolls, divide the dough into pieces of Y2 pound each, roll these into a rope and cut each into 10 equal-sized pieces, roll each into a round ball ; then roll out to the shape of small rolls 3 inches long and pointed at both ends. Lay into buttered finger pans, not too close 554 BREAD, CAKES, Ens. together, let rise till light, brush over with beaten egg, and bake to a fine golden color in a moderately hot oven. Elsfelder Kranzel. — Break 2 yeast cakes in a cup of warm milk, add 1 teaspoonful sugar, let it stand until the yeast rises to the surface. Sift 1 pint of flour in a warm bowl, make a hollow in the center, pour in the yeast and 1 cup of warm milk, add 1 teaspoonful salt, and mix the whole into a batter ; cover and set in a warm place to rise till light. Then stir 4 ounces butter with 4 ounces sugar to a cream, add by degrees 2 eggs and the fine-chopped peel of 1 lemon, stir this into the light sponge ; add sufficient flour to make a soft dough, turn the dough on to a board, and work till it ceases sticking to the hands. Return it to the bowl, cover and let rise to double its size ; then lay the dough on to a floured board and roll it out 1 inch in thickness, spread a layer of fruit marmalade over, and roll up like a music roll. Lay the roll in a buttered pan in the shape of a horseshoe, let rise again until very light, then brush over with beaten egg, and bake in a medium-hot oven till done. In the meantime mix the white of 1 egg with 1 tablespoonful milk and 1 tablespoonful sugar. When the kranzel is done brush this all over the cake and sprinkle over 2 tablespoonfuls granulated sugar, return it for a few minutes to the oven, and serve when cold. Hot Cross Buns. — Break 1 yeast cake into 1 cupful lukewarm milk, add 1 teaspoonful sugar, place the cup in a warm place till the yeast rises to the surface. Sift 1 cup of flour into a bowl, add the yeast and Y4 teaspoonful salt, mix it into a sponge, cover and let stand in a warm place till light. Then stir 2 ounces butter with 2 tablespoonfuls sugar to a cream, add the grated rind of Y2 lemon and 1 egg, stir this into the light sponge ; add 1 cupful well-washed and dried currants and sufficient flour to make a soft dough. Turn the dough on to a floured board and work till it ceases sticking to the hands, return to bowl, cover and let rise in a warm place to double its size. Then divide the dough into small egg-sized BREAD, CAKES, Etc. 555