Page:Meier - The Art of German Cooking and Baking.djvu/292




 * 3½–4 cups of flour

1 pt. of milk

¼ lb. of butter

¼ lb. of sugar

3 eggs

1 cent yeast

½ grated lemon rind

Preparation: The milk is made lukewarm and stirred to a smooth batter with 2¼ cups of flour, then the yeast dissolved in ¼ cup of lukewarm, milk is mixed in quickly and put in a warm place to rise. After the sponge has risen well, mix in the melted butter, sugar, grated lemon rind, the eggs and the rest of the flour, stir the dough thoroughly with a spoon. Butter 2 tins and put in the dough about 1 inch thick, then set to rise; after this strew on sugar, cinnamon and put on small pieces of butter and some chopped almonds. Bake in medium hot oven


 * A piece of butter the size of an egg

½ cup of flour

1¼ cups of sugar

½ cup of ground almonds

Yeast dough like No. 8

1 tsp. of cinnamon

Preparation: The dough is prepared as given under No. 8, Coffee Cake. Instead of strewing on sugar, cinnamon and pieces of butter, you make sugar crumbs as follows: Melt the butter, mix flour, sugar, cinnamon and almonds with it and rub to crumbs with the hands. Sprinkle over the cakes before baking.


 * ⅛ lb. of butter

1 cup of sugar

½ cup of blanched, ground almonds

1 cup of currants

Preparation: The preparation is the same as given under No. 8, Coffee Cake. Stir in 1 cup of flour more than given in No. 8, roll out the dough to 1 inch thickness, strew it with sugar, cinnamon, currants, almonds, sprinkle with melted butter, roll it up carefully and cut slices off to make the snails. Place these into a buttered tin and set to rise about ½ hour. Then bake them in a medium. hot oven, brush them while hot with melted butter and sprinkle with sugar.