Page:Meier - The Art of German Cooking and Baking.djvu/303




 * 5 eggs

1 cup of sugar

¼ tsp. of salt

½ tsp. of cream of tartar

1 tsp. of lemon juice

¾ cup of flour

1 tsp. of orange juice

Preparation: The yolks of eggs are stirred with sugar ½ hour. The flour mixed with the cream of tartar is sifted 4 times. Add salt, lemon and orange juice, the sifted flour and the whites of eggs beaten to a froth. Butter a pan and strew it with roll crumbs, put the batter in and bake 40 minutes in medium hot oven.


 * 1 lb. of butter

1 lb. of brown sugar

12 eggs

1½ lbs. of flour

6 tbsps. of molasses

2 tsps. of soda

4 lbs. of Sultana raisins

3 lbs. of small raisins

1 lb. of chopped citron

1 chopped orange rind

½ lb. of chopped figs

½ pt. of brandy

¼ pt. of white wine

¼ pt. of rose water

½ tsp. ground cloves

¼ tsp. mace and nutmeg

Preparation: Cream the butter with sugar and yolks of eggs. Dissolve soda in molasses and mix it into the batter, add the brandy, white wine, rose water, ground cloves, mace, nutmeg, flour and lastly the beaten whites of eggs. Mix in the Sultana and the small raisins, citron, orange rind and figs. Line a pan with buttered paper, put the batter in and bake slowly or 2 hours.


 * 1 lb. washed butter

¾ lb. of sugar

1 lb. of seeded raisins

¾ lb. of currants

¼ lb. blanched, chopped almonds

¼ lb. of chopped citron

¾ qt. warm milk

5 cents yeast

3 tsps. of salt

3 lbs. of sifted flour

Preparation: Cream the butter and sugar. Wash the raisins and currants and put them in a warm place; when real warm, mix them with the butter. Almonds and citron are next stirred in, then the warm milk, the yeast dissolved in ½ cup of warm milk, salt and flour. Put the dough into buttered pans, set to rise and bake 1½ to 2 hours.


 * 1 cup of butter

1 cup of brown sugar

1 cup of white sugar

1 cup of raisins

1 cup of currants

½ cup of molasses

1½ cups of black coffee

3 eggs

4 cups of flour

3 tsps. of saleratus

Preparation: Cream the butter with sugar and yolks of