|
Classic
Cook Books
< last page | next page >
page 383
36. Linzer Cake. 1/2 pound of grated almonds mixed with 1 ounce of bitter ones,
1/2 pound of flour, 1/2 pound of sugar, 6 ounces of butter, the yolks of 2 raw
eggs and the finely grated yolks of 3 hard boiled eggs the thin peel of 1 lemon,
and 2 tablespoonfuls of arrac or rum, made into a dough and rolled out. Put a
border of the crust around the edge and then bake. Spread with any kind of
preserved fruit.
37. Strawberry Cake with Vanilla Cream. For this make a puff paste, take plenty
of fresh, ripe, sweetened strawberries, 6 ounces of sugar, 8 eggs, a little
vanilla, 1/2 teaspoonful of cornstarch and a trifle of gelatine for the cream.
Bake the puff paste; the cream is made as follows: Stir 1 cupful of the cream
with the yolks of the eggs, add sugar and vanilla and whip on a medium fire
until just before it boils. After taking it from the fire stir in the dissolved
gelatine, (when using cornstarch it should be put into the cream before), and
then stir the beaten whites of 6 eggs through the cream until it begins to cool,
but not until it is firmly set. Wash the berries carefully and sprinkle
plentifully with sugar. When the cake is to be served stir the berries through
the cream and pour them over the cake.
38. Gooseberry Cake. Make either a puff or a cream paste--the latter is
preferable. 1 1/2 pounds of cleaned and washed green gooseberies, or the same
quantity of ripe gooseberries, for which less sugar is necessary, about 1 pound
of sifted sugar and a little cinnamon.
Roll the dough evenly about 1/8 inch thick, spread to the thickness of about 1/2
inch with cooked gooseberry compot, putting strips of dough over the top, and
bake for 1/4-1/2 hour. After the dough is rolled lay a round cover over it and
trim with a knife. Then lay it on the cake dish, around the top put an edge of
the crust of the remaining dough cutting into small strips and twisting them.
Boll out the remainder of the dough quite thin, cut into strips about 1/2 inch
wide and lay them on the fruit.
39. Norway Gooseberry Pie. Bring 3 pounds of green gooseberries to a boil in
water, drain and cook
< last page | next page >
Classic
Cook Books
|
