Page:Meier - The Art of German Cooking and Baking.djvu/301




 * ½ cup of butter

½ cup of milk

1 cup of brown sugar

1 egg

2 yolks of eggs

1 tsp. of soda

2 cups of flour


 * 1 cup of brown sugar

½ cup of milk

1 cup of grated bitter chocolate


 * The cream prepared according to No. 29

Preparation: The first half is prepared by creaming the butter, mixing with sugar, egg and yolks of eggs. Dissolve the soda in milk and stir it into the mixture, then measure and sift the flour and add it gradually.

The second half is prepared by putting the brown sugar, the bitter chocolate and milk into a double boiler, to stew to a smooth cream which is set to cool. Now the first and second half are put together, mixed and baked in three layers. When these are cooled, make the cream according to No. 29, see Layer Cake with Chocolate, and spread between the layers. Cover the cake with a chocolate frosting.


 * 9 whites of eggs

1 tsp. of cream of tartar

1 cup of the finest flour

1 tsp. of vanilla

1 cup of sugar

Preparation: The whites of eggs are beaten to a stiff froth, the cream of tartar stirred in and also the sugar and vanilla. The flour is sifted 7 times and at last mixed with the other ingredients. Put into a buttered pan and bake slowly ½ hour.


 * 12 ounces of sugar

5 ounces of fine flour

1 tsp. of cream of tartar

11 whites of eggs

6 yolks of eggs

1 tsp. of vanilla

Preparation: The sugar is sifted 4 times and stirred to a cream with yolks of eggs; add the beaten whites of eggs, cream of tartar and vanilla. Sift the flour 5 times and work it in. Put the batter into a buttered pan and bake slowly ¾ to 1 hour.