Page:Meier - The Art of German Cooking and Baking.djvu/234




 * ½ lb. of butter

4 eggs

¼ cup of sugar

½ grated lemon peel

¾ pt. of milk or cream

1–2 cents worth of yeast

½ lb. of flour

Lard for baking

1 pinch of nutmeg

Preparation: Cream the butter, stir in eggs, sugar, lemon peel, nutmeg. The yeast is dissolved in the cream which has been warmed, stirred into the mixture, then flour added to make a stiff batter. Set to rise in a warm place. Grease the waffle iron, put in 3 tablespoonfuls of batter, close the iron and bake the waffles light brown, turning the iron to bake on both sides. Waffles must be baked and served quickly, because they are apt to lose their crispness and become tough. When serving, sprinkle with sugar and cinnamon.


 * ¼ lb. of fresh, very cold butter

½ glass of very cold water

1½ cups of flour


 * 1 large cup of sugar

2 tbsps. of flour

Juice of one large lemon

1 small lemon peel

1 large cup of boiling water

2 tbsps. of boiling water

2 yolks of eggs

1 egg


 * 2 whites of eggs

6 tbsps. of sugar

Preparation: The 1½ cups of flour are put into a dish, the hard butter cut into it and rubbed, not kneaded; gradually add ½ glass of cold water, work lightly, roll it out and line a pie tin with the paste, making a high rim. Then bake it in oven and prepare the filling. Mix the sugar with 2 tablespoonfuls of flour, lemon juice, grated lemon rind and hot water and boil 1 minute, stirring constantly, then cool and mix in the 2 yolks and one whole egg. Put this filling into the baked crust and set aside for a few minutes to thicken. The frosting is made by beating the 2 whites of eggs to a stiff froth, stir in the 6 tablespoonfuls of sugar, cover the pie filling with it and put back into the oven and bake to a light brown color.


 * % lb. of butter

½ glass of water

1½ cups of flour