The international cook book

4 teaspoons baking powder 23^ cups blackberries (sweetened ^2 teaspoon salt with ^ cup sugar) f^ cup milk 4 tablespoons shortening Sift flour, baking powder, and salt together. Cut in short- ening. Add milk. Mix well. Toss on floured moulding board. Roll out to one-quarter inch thickness. Spread with sweetened berries. Roll. Place in well-greased pan. Bake twenty-five minutes in a moderate oven (350° F.). Serve with whipped cream. Apples may be used instead of berries. Schaum Torte Whites 6 eggs 2 cups sugar I teaspoon vinegar i teaspoon vanilla Beat egg whites until stiff. Fold in sugar, vinegar, and vanilla. Mix carefully. Pour into greased spring form. Bake one hour in a slow oven (3oo°-325° F.). WTien done cool. Remove side of pan. Fill torte with ice cream. Cover ice cream with fresh fruit or berries. Strawberries, raspberries, or sliced peaches are best. Garnish or decorate top with whipped cream and sherbet. l84 THE INTERNATIONAL COOK BOOK Russian Loaf Whip one quart heavy cream. Set aside in cold place. Beat eight egg yolks well and add one-half pound confectioners' sugar. Dissolve two tablespoons gelatine in cold water. Dissolve gelatine over hot water. Stir slowly into the eggs and sugar. Add one tablespoon vanilla and stir slowly into whipped cream. If fruits are desired, add one cup fruit such as peaches or strawberries. Sugar the fruit very little, as there must not be much juice. Cut loaf angel or sponge cake into three slices of equal thickness. Put generous layers of filling between each slice. Cover outside of loaf with rest of filling. Put aside to chill and set. Serve cold. Work quickly when putting filling on cake to prevent mixture setting while working. Meringues or Kisses 6 egg whites 2 cups sugar I teaspoon vanilla Beat egg whites until stiff. Fold in sugar and vanilla. Drop by spoonfuls onto wax paper. Put paper on board or baking sheet. Bake fifty minutes in a slow oven (275°-3oo° F.). Fruit Meringues Beat six egg whites until stiff. Gradually fold in two cups granulated sugar. Bake meringues on wax paper. Put paper on board or baking sheet. Bake in slow oven (275° F.) from fifty to sixty minutes. Cut and remove top very carefully. Fill inside with ice cream and seasonable fresh fruits. Put back top and serve. Brown Betty 2 cups bread crumbs 2 tablespoons butter 2 cups sliced apples 3^ cup brown sugar 2 teaspoons cinnamon yi cup water Mix bread crumbs with melted butter. Arrange ingredients in alternate layers in buttered baking dish. Add water last. i3 cJunJav Qliglii cJjiijjct cJitppi RECIPES 185 Bake forty-five minutes in a moderate oven (350° F.). Serve hot with whipped cream. Rhubarb, peaches, raspberries, or blackberries may be used instead of apples. Danish Apple Cake 4 cups cnmibs 3 tablespoons butter I quart mushy apple sauce Whipped cream Jelly Butter baking dish. Line with crumbs one-fourth to one- half inch thick. Add layer of apple sauce, dot with butter, then add a second layer of crumbs three-fourths inch thick, then a layer of apple sauce one inch thick. Dot with butter. Continue with alternate layers until dish is full and all in- gredients used. Have crumbs as top layer. Pat n^ixture until firm. Bake forty-five minutes in a slow oven (325° F.). Cool. Turn out of dish and ice with whipped cream. Dot top with jeUy. Date Torte 4 eggs I teaspoon baking powder