Page:Meier - The Art of German Cooking and Baking.djvu/233




 * 6 eggs

½ pt. of milk

½ cup of flour

¼ tsp. of salt

Butter for baking

Jelly or fruit marmalade for stuffing

Sugar and cinnamon to sprinkle

1 tbsp. of sugar

Preparation: The eggs are beaten 5 minutes with milk, flour, sugar and salt. Heat a large spider and put in the butter, then 4 to 5 tablespoonfuls of pancake batter and bake until golden yellow on both sides. Spread with the jelly or marmalade, roll up the pancake, place it on a platter and sprinkle with sugar and cinnamon. This recipe will make 6 pancakes. They must be baked very thin.


 * ½ qt. of flour

3 eggs

4 tbsps. of melted butter

¼ tsp. of baking powder

1¼ cups of milk

Preparation: Flour, yolks of eggs, milk, butter and salt are stirred well with beaten whites of eggs and baking powder.

Grease a waffle iron, put in 2 to 3 tablespoonfuls of batter and bake the waffles to a nice brown color, turning it to bake on both sides. Serve at once.

4 eggs 2½ cups of flour 2 cups of sour milk ½ tsp. of soda 2 tbsps. of sour cream Lard for baking

Preparation: The 4 yolks of eggs, milk, cream, flour, are mixed well and the soda dissolved in 1 tablespoonful of milk stirred in; add t)he beaten whites of eggs and bake according to No. 12.


 * ½ lb. of butter

4 eggs

½ lb. of sugar

¼ lb. of fine flour

¼ lb. of corn starch

¼ tbsp. of grated lemon peel

Lard for baking

Vanilla sugar to sprinkle over

Preparation: The butter is washed so it does not contain any salt, then creamed. Add the eggs, sugar, flour and lemon and bake the batter in a waffle iron. Put ½ teaspoonful of lard on each half of the iron, then put in three tablespoonfuls of batter, close the iron and bake 8 minutes, turning it to bake on both sides. Sprinkle with vanilla sugar.