Page:Meier - The Art of German Cooking and Baking.djvu/304

 eggs, add raisins, currants and saleratus dissolved in molasses; then coffee, flour and lastly whites of eggs beaten to a stiff froth. Put the batter into a pan lined with buttered paper and bake in a moderate oven 1 to 1½ hours.


 * 2 eggs

2 heaping tbsps. of lard

1 lb. best molasses

1 lb. of brown sugar

1 tsp. of ground cloves

1 tsp. of cinnamon

1 cup of raisins

1 pinch of salt

1 level tsp. baking soda

1 heaping tsp. of cream of tartar

1 cup of sour milk or black coffee

4 cups of flour

½ grated nutmeg

Preparation: The eggs are beaten thoroughly, lard heated a little, sugar, molasses, cloves, cinnamon, nutmeg, raisins and salt mixed in. The soda is dissolved in the milk or coffee and added. The cream of tartar is mixed into the flour, and this added gradually. Line a pan with buttered paper, put the batter in and bake 1 to 1½ hours in medium hot oven.


 * ½ lb. of butter

2 cups of sugar

1 cup milk

5 eggs

Juice and rind of 1 lemon

10 bitter almonds

1 lb. of flour

1½ tsps. of cream of tartar

1 tsp. of natron, (carbonate of soda)

⅛ lb. of sweet almonds

Preparation: Cream the butter, sugar and yolks of eggs, then add lemon juice and grated rind and the blanched, ground sweet and bitter almonds. The carbonate of soda and cream of tartar are mixed into the flour and this is gradually worked into the batter; and lastly, stir in lightly the stiffly beaten whites of eggs. Put into a buttered pan and bake 1 hour.


 * ½ lb. of sugar

4 eggs

½ lb. of butter

1 grated lemon rind

½ lb. of flour

2 tsps. of baking powder


 * ¼ lb. blanched, ground almonds

1 tsp. of cinnamon

½ cup of sugar

Preparation: Cream the butter, sugar and yolks of eggs, add the lemon rind, flour mixed with baking powder and lastly the stiffly beaten whites of eggs. Butter some pans, spread the dough out in them about ⅛ inch thick, sprinkle with almonds, sugar and cinnamon. Bake in medium oven and while still warm, cut into nice pieces and serve warm.