Page:Meier - The Art of German Cooking and Baking.djvu/296




 * Yeast dough like No. 8

Huckleberries

Sugar

Frosting according to No. 16

Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16.


 * Yeast dough like No. 8

6 peeled onions

2 sweet-sour apples

¼ lb. of butter

¼ lb. of sugar

Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in ⅛ lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples ¼ inch thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color.

Remarks: The apples may be omitted.


 * Yeast dough like No. 8

½ lb. of butter

11 eggs

¾ lb. of sugar

Preparation: The dough is prepared as given under No. 8, rolled out to i/4 inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a thick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar.


 * ½ cup of butter

1½ cups of sugar

1 cup of milk

4 eggs

Juice and rind of 1 lemon

2 heaping tsps. of baking powder

3 cups of flour


 * 1 cup of almonds

¼ cup of melted butter

1 cup of sugar

1 tsp. of cinnamon

Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Lastly add the baking powder and the beaten whites of eggs.