European and American cuisine

pieces, roll these with the palm of the hand into round balls, set in a buttered baking pan, not too close together, cover and let rise till light, brush over with beaten egg, and bake in a medium-hot oven till done. The dough maj be rolled out to ^4 inch in thickness and cut out the same as biscuits and laid Y^ inch apart in buttered pans. Nuss Beugeln. — Break 1 yeast cake into 1 cupful lukewarm milk, add 1 teaspoonful sugar, set in a warm place till the yeast rises to the surface. Sift Ys pint of flour into a bowl, add Ys teaspoonful salt and the yeast, mix all into a smooth batter, cover and let it rise in a warm place till light, about 40 minutes. Stir 2 ounces butter with 2 ounces sugar to a cream, add 2 eggs, one at a time, and the fine-chopped peel of Yt lemon ; add the above sponge and sufficient flour to make a soft dough, turn it on to a floured board, and work until no longer adhering to the hands. Return the dough to the bowl, cover and let it rise in a warm place to double its size. In the meantime prepare the filling as follows : Mix the yolks of 3 eggs with the grated rind of Ys lemon, 4 ounces finechopped blanched almonds, and 4 ounces powdered sugar. As soon as the dough has risen to the desired lightness turn it on to a floured board, divide it into 2 parts, roll each part with a rolling pin separately out to Ys i^^h thickness, lay 1 part aside, and cover the remainder with small portions of the above-mentioned almond filling (about the size of a pigeon's egg) lYs inch apart ; then moisten the dough around the filling with a brush dipped in water. Lay over the other part of dough, press it around the filling with the finger, then cut them out with a round cutter either into round or half-moon shapes. Set in buttered shallow tin pans, let rise in a warm place till light, then brush over with beaten egg, and bake in a medium-hot oven to a fine golden color until done. Mix the white of 1 egg with 1 tablespoonful powdered sugar and 1 tablespoonful milk, brush this over the cakes as soon as done. Sprinkle over some fine-chopped almonds and a little granulated sugar, return for a few minutes to the oven, then remove and serve when cold. 556 BREAD, CAKES, Etc. Butterkuchen. — Sift ly, cup flour in a bowl, add % teaspoonful salt ; break 1 yeast cake into small pieces in V^ cup of warm milk, add 1 teaspoonful sugar, and let stand until the yeast rises to the surface, then add it to the flour ; add 1 cup warm milk and mix it with a spoon into a smooth batter. Cover and set in a warm place to rise till very light. Then stir Ys cup butter with Vt cup sugar to a cream, add 2 eggs (one at a time, stirring a few minutes between each addition) ; add the grated rind of 1 lemon, the sponge, and sufficient flour to make a firm soft dough. Return the dough to the bowl, cover, set in a warm place until the dough has risen to double its size, then divide it into 3 equal parts ; the best way would be to weigh them. Do not handle the dough any more than may be helped. Roll each part out with a rolling pin, about Vt inch in thickness, put it into a long shallow buttered pan, set it for the third time in a warm place to rise to double its height; then pour over each cake 2 ounces melted butter, sprinkle over each 3 tablespoonfuls granulated sugar and a little cinnamon ; place in a