Page:Meier - The Art of German Cooking and Baking.djvu/300

 mix in the well beaten whites of eggs and spread the dough out in buttered pans about 2 inches thick. Sprinkle with sugar, cinnamon and ground almonds and bake to a nice color.


 * 1 lb. boiled, peeled, grated potatoes

½ lb. blanched, ground almonds

14 eggs

1 lb. of sugar

Juice and rind of 2 lemons

Preparation: The yolks of eggs and sugar are beaten to a cream; then grated lemon rind and juice, the ground almonds, potatoes and beaten whites of eggs mixed in. Butter a round, loose bottom pan and strew with bread crumbs, put the batter in and bake slowly for 1 to 1½ hours.

Remarks: Tarts, so-called in Europe, differ very much from the dainties similarly designated in this country. The former are more like our American pies, but without an upper crust. Sometimes they have narrow strips of crust laid in the form of lattice work across the top.


 * 1 lb. of rice

2½ qts. of milk

12 eggs

½ lb. of butter

½ lb. of sugar

1 lb. of raisins

1 tsp. of cinnamon

Preparation: The rice is washed and partly cooked in milk, but do not stir it, for the kernels must stay whole. Cool the rice. Cream the butter and sugar, add raisins and cinnamon, then the rice and lastly the beaten whites of eggs. Butter a round, loose bottom cake pan, strew with bread crumbs, put the batter in and bake slowly.


 * ½ cup of butter

½ cup of sugar

½ cup of milk

3 eggs

2 cups of flour

2 heaping tsps. of baking powder


 * 2—3 qts. of strawberries

1 pt. of whipped cream

Sugar to taste

1 tsp. of vanilla

Preparation: Cream the butter with sugar, yolks of eggs and milk, gradually work in the flour and baking powder and lastly the beaten whites of eggs. The dough is baked in 2 layers, each being 1½ inches thick. When they are cool, spread between the layers and on top crushed strawberries mixed with sugar and on this the whipped cream mixed with sugar and vanilla.

Remarks: After the whipped cream is on the strawberry short cake, it must be served at once.