Page:Meier - The Art of German Cooking and Baking.djvu/299

 milk, vanilla and ½ cup of flour. To the beaten whites of eggs stir ½ cup of flour and mix it with the rest, then add salt and baking powder. Bake in two layers and prepare the filling in the meantime. Milk, yolks of eggs, sugar and vanilla are mixed well and cooked to a thick cream in a double boiler, stirring constantly. When this is cooled off, mix in the beaten whites of eggs and spread the filling between the layers. Put a cocoanut frosting on the cake.


 * 1 cup of butter

2 cups of sugar

6 yolks of eggs

1 cup of milk

3½ cups of flour

1½ heaping tsps. of baking powder

1 tsp. of vanilla to taste

Preparation: Cream the butter and mix with sugar, yolks of eggs and vanilla, then add milk and gradually the flour and lastly the baking powder. Butter a cake pan, fill in the dough and bake 1 hour.


 * ½ cup of butter

1½ cups of sugar

1 cup of milk

1½ cups of flour

½ cup of corn starch

1 tbsp. of vanilla

2 heaping tsps. of baking powder

6 whites of eggs

Preparation: Cream the butter and sugar, add vanilla, milk, gradually the corn starch, then baking powder and lastly the beaten whites of eggs. Put into a buttered pan and bake 1 hour.


 * 1 tbsp. of butter

2 cups of sugar

1 egg

1½ tsps. of baking powder

1 tsp. of lemon essence or vanilla

1 cup of milk

1¾ cups of flour

Preparation: Cream the butter with sugar, yolks of eggs and vanilla; add the milk, then flour, baking powder and the beaten whites of eggs. Put into a buttered pan and bake ½ hour.


 * 1 lb. of butter

1 lb. of sugar

8 eggs

Juice of 2 lemons

1½ lemon peels

2 lbs. of flour

1 heaping tsp. of salt of hartshorn

A little cardamom

Preparation: The butter is melted, yolks of eggs and sugar are put in and stirred to a cream. Add the grated lemon peel and juice, cardamom and gradually work in the flour. Mix the salt of hartshorn with a little flour and stir it in. Lastly