European and American cuisine

Hobelspäne.— Prepare a dough the same as for schneeballen, roll it out on a board as thin as possible, cut into long strips 1/2 inch wide, roll them round the handle of a wooden spoon, slip into hot fat, and cook to a fine golden color ; remove with a skimmer, lay them on a dish, dust with powdered sugar, and serve with fruity wine, or snow sauce. Nöhrling. — Boil 1/2 pint milk with 1 ounce butter, add 1/4 teaspoonful salt and 1 pint of flour, stir until a smooth paste is formed, remove from fire, let rest 20 minutes, then roll out on a board as thin as a blade of a knife, cut into 3-inch square pieces ; bake to a fine golden color, and serve with grape sauce, made as follows : Pick 1 pound of grapes from the stems, wash and place them in a saucepan over the fire ; add 1 cupful water, the thin peel of 1/4 lemon, 2 cloves, and a piece of cinnamon ; cover and cook 10 minutes ; press the sauce through a sieve into a clean saucepan, return to the fire, add 3 tablespoonfuls sugar and 1 tablespoonful Zwieback crumbs, boil 5 minutes : serve either hot or cold. [illustration: page break] Kolatschen.— Rub the yolks of 2 hard-boiled eggs fine, add 2 ounces powdered sugar, 4 ounces flour and 4 ounces butter, a pinch of salt, 1 raw yolk, 1 tablespoonful lemon juice, and 1 tablespoonful rum ; mix all the ingredients well together, roll out on a board 1/2 inch in thickness, cover them with meringue, them with meringue, sprinkle over some fine-chopped almond dust with powdered sugar, and bake in a slow oven. Krapfeln.— Stir the yolks of 6 hard-boiled eggs to a cream with 4 ounces butter, add 4 ounces sugar, the grated rind of 1/2 lemon, and 5 ounces flour ; work the whole into a dough, roll out 1/2 inch in thickness, cut into rounds with a cake cutter, and bake in medium-hot oven. These cakes, when cold, may be iced with sugar glaze (see recipe 927, in my book Desserts and Salads),, or they may be cut into half moons, and when cold put 2 together with marmalade between them and then glazed. Cream Cakes.— Place a saucepan with 1/2 pint milk and 2 ounces butter over the firee ; as soon as it boils add 4 ounces flour, 9tir until the contents have formed into a smooth paste, then remove, and when nearly cold add the yolks of 5 eggs, stir until smooth, then add the beaten whites of 3 eggs. Put the preparation in a pastry bag, and press out upon a buttered baking pan small portions the size of an egg, brush over with beaten egg, and bake in a medium* hot oven ; when done cut them open on one side and fill them with vanilla cream (139, in my book Desserts and Salads). Eclairs.— Put a No. 3 tube in a pastry bag, fill in the same preparation as for oream cakes, press it into a buttered tin 3 inches long and 1/2 inch wide, brush over with benten egg, and bake in a medium-hot oven ; when done cut them open on the side, fill them with vanilla cream, and glaee them with chocolate. Crullers.— One cup sugar, 1 cup milk, 4 ounces butter, 2 whole eggs, 1 yolk,, and the grated rind of 1 lemon. Stir butter and sugar to a cream, add lemon and the eggs, one at a time, stirring a