|
Classic
Cook Books
< last page | next page >
page 399
a little mace, the yolks of 6 eggs, 1 teaspoonful of salt and flour enough to
make a thick dough. Take 1 large or 2 small forms, butter them and sprinkle with
sweet almonds put in the dough, and set aside in a warm place. When the dough is
raised, put it into a medium hot oven, spread with butter, strew sugar and
cinnamon over it and bake.
88. Parisian Cake. Dissolve some yeast in a cupful of milk. Then stir 1 pound of
butter to a cream, add 3 whole eggs, the yolks of 3 eggs, 5 ounces of sugar, 1/4
pound each of currants and raisins, 1/2 teaspoonful of salt, 2 ounces of citron,
1/2 ounce of grated bitter almonds, 1 spoonful of vanilla, grated lemon peel,
mace, 3 spoonfuls of cognac, the dissolved yeast, and at last add 1 1/4 pounds
of sifted flour. Whip the dough hard until light, put it into a large buttered
pan, set aside to raise and then bake in a moderate oven to a light brown color.
Turn the cake out of the pan, sift over it some powdered sugar and then hold a
red-hot shovel over it to glaze it.
89. Elberfeld "Kringle." 2 pounds of flour, 3/4 pound of butter, 1/2 pound of
sugar, 5 eggs, 1/4 pound of cinnamon (if cinnamon is not liked, vanilla or
cardamom seeds can be used), 1 cupful of milk, 3/4 pound of currants or 2
cupfuls of jelly and fresh yeast.
Stir 1/2 of the flour with the warm milk, eggs, and yeast, let it raise and then
take 1/4 pound of sugar and enough flour so that the dough can be kneaded. Work
in the butter and the remaining flour. Then roll out the dough, not too thin,
strew over it the remaining sugar, currants and cinnamon, or spread with jelly,
roll and form in the shape of a wreath. Lay on a pan, and when raised spread
with butter and bake for 3/4 hour in a hot oven.
90. Sweet Cake ("Rodon Kuchen"). 1 pound of sifted flour, 3/4 pound of freshened
butter, 1/4 pound of coarsely pounded almonds, 1/4 pound of sugar, 9 fresh eggs,
1 cupful of fresh warm milk, grated peel of a lemon, 1/2 teaspoonful of salt and
yeast. Stir the butter to a cream, gradually add the eggs, almonds, milk,
spices, sugar and the dissolved yeast, constantly stirring, and at last stir in
the flour a spoonful at a time,
< last page | next page >
Classic
Cook Books
|
