New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-03-11
GERMAN CAKES.
CRISP AND DAINTY THINGS FOR THE
AMERICAN HOUSEHOLDER.

AMERICAN HOUSEHOLDER.
The smaller cakes for coffee and tea to be sue.
cesssful have receive the careful treat
ment as those of larger size. Here are number
of good standard recipes:
For Zweiback take a pound OF flour, quarter
pound Of butter pint of milk ounce OF yeast,
two whole eggs, the yolks of two more. and four
ounces of sugar. Dissolve the yeast In part OF the
milk and melt the butter in the rest of it; the milk
must OF course be lukewarm Set sponge of part
Of the flour and the yeast When risen add the rest
of the ingredients, and knead and work the whole
until it is a firm dough. Shape it into balls, let
rise again. then bake until light brown. When
cold cut the balls into halves. and put more
in the oven. until brown and crisp. Or you may
form your dough into small loaves. instead of balls.
and cut them into slices after they baked.
which you put In the oven second time above.
Before doing so you may brush. IL you like. some
sweetened water over the slices. and sprinkle them
with sugar and cinnamon mixed. In the oven 1t
will harden to a glazing. These Xweiback will keep
for a long while If put in a dry place.
The next is a recipe for "kipfel." or little hons.
which every remembers who has eaten item
in the south of Germany or In Austria: Take
and a half pints Of -four. three eggs one gill OF
cream, one ounce of yeast dissolved in milk. a
quarter pound of butter and pinch of salt Nix
and beat vigorously with large spoon. Set to
rise Then transfer the dough to n baking board
busted over with -four and roll out to thin SHEET.
Cut 1t into squares as big the palm of your hand
nv means Of a cake wheel Roll up the squares
cross-cornered bend them so as TO form haf-
moon (Which by-the-way, they represent In DE-
rison of the Turks. when driven back from Vienna
IN 1881: set them TO rise a second time. and then
bake them light brown buttered sheet-irol
baking pan. You may also fill the horns with TN
following mixture: Blanch and pound TO paste
two ounces of Almonds to which add two ounces OF
well washed currants. one and half ounces OF
sugar. half teaspoonfu of cinnamon and the
half leuo
SQUARES of dough before rolling them up.
A plain but very good kind of eoffee-cake Is
called milk bread and is made thus Take OF Hour
one and n quarter pounds. of butter two ounces or
yeast two ounces. two eggs and milk enough TO
dissolve the yeast Set sponge OF the latter and
some of the -four. After 1t has risen add the but
ter and eggs. little sugar. and more MIX II nee
essary TO make not too stiff dough- when beat
with YOUR hand until II blisters Let rise again.
then mould into round cakes as large as Vienna
roll which set TO rise once more. Brush them over
with an egg beaten up and bake for about quar-
fer OF an hour: or bake them pure and simple.
crate off some OF the brown outside slice OH
niece of the top TO serve as a cover: make mol
low place underneath. fill It up with some KIND or
preserves and cover 1t with the piece sliced OF.
Now dip the cakes into milk. to get moist. ana PUT
them on a sheet-iron pan. Make n glazing OF the
whites of three eggs and three tablespoonfus OF
powdered sugar: spread 1t over the cakes ana baKe
them once more in a very moderate oven. until
nice and yellow. These cakes are caIied glazeu
coffee bread.
Another kind Of small cakes goes by the name OF
"ducbess bread" Take pint OF milk, two
ounces of butter, two ounces OF sugar and pinch
of salt Set on the stove &c come TO DOLL then
stir into 1t while boiling. and very gradually hat
a pound OF -four. Continue stirring until the Dat
ter draws away from the so,s of the vessel Iheh
pour II into a deep bowl 70 get cool. when auo
three whole eggs the yolks Of FIVE and a little ex-
tract Of lemon or orange peel. Now transfer ue
dough 70 a baking board. well houred anu io''" -
into cakes like sausages OF fingers length bruS"
them all over with some egg beaten up 'heh
snrnl,le with graduated sugar. and bake IN n
moderate oven for about twenty minutes When
done they ought TO be twice their original size As
soon as cool make incison length"lse anu ''''
the opening with some kind or mar1nalane' 10"
may also shape your dough INTO roulu pa'iS' a..
bake slowly until Of n light brown Wneh coi' ".
them in halves. make a snlal cavity III e'' "
than with chocolate cream Join them together
again and cover them with Chocolate e'a~iik
Cakes called "Apostle bread" are more elaborate
to prepare but the pains taken are we" i,"'1
nv the result Set sponge OF quarter Pouhu Oh
-four and a third Of ounce OF yeast dissolve" ~
rLau.orro water While the sponge IS raising mix
! ,hroocuar+ers OF n pound OF -four with a dessert
| spoonful Of sugar. saltspoonfui OF SAT- nan
mound (heavy weight Of sweet put'er' nan Z" cup
| full Of lukewarm water ana Tour ebBS' WIN an
,b,s without the sponge. TO dough, ADDING from
.,oa % t,,na another egg until you have eight IN
| oil When vour dough Is light and soft add the
snonge and set the whole to rise Tor Tour hourS'
rten transfer the dough TO n board busted win
-four. and work It we'll over ana over again. ""''i
LOT Il rest for two hours more Nork II ah"'" anu
,. {, for another couple OF hours In either cool
/ no,ar or On Ice Form 1t finally into small oval
leaves aa large as your hand. brush theh over Win
some egg beaten up and BAKE '"ei" io' p'i''
! OF hour. 49,. -. 49,.
,,o,na for "hItter rings to be eaten as soon
- I'D with coffee or tea is the following: Take
a ,snt and a gill Of sweet cream, one pouhd ana
quarter good sweet butter and heat whhe SURFING
nil the butter is melted and the milk about luxe
80 Then add still stirring four ounces Qight
weight, OF yeast the grated rind or lemon TWO
eggs and lastly. two pounds OF peSt hour' peat
tbe batter over the fire until IL leaves 'he s'aes
OF the vessel and gets stiff suiiciehuy 10 shape !"
into rings as large az saucer. To do this you have
| o., 10 transfer the batter 10 a Toured baking
board Set the rings TO rise on piece OF buttered
,.,er which Mace in your sheet-iron ngpan
| Iust before baking brush the rings with a mixture
NJ an egg beaten up and n tablespoonful each OF
cream and melted butter: then sprinkle with gran
Mated sugar and cinnamon. The latter IS optional
Bake in slow oven
The following also Is very good when eaten inc
same day as baked: Make dough OF one pouHu
~ eour three ounces of powdered sugar. a pinch
Of salt, three eggs. two ounces Vi i'ci'eu ou''.'
and a little cream. Roll out TO sheet, cut INTO
.,r,ns an inch wide with a cake wheel and knot
! the strips so as to form loop or bow BAKE
them like doughnuts In plenty OF BOILING ard uhni
light brown Sprinkle the n wi'n They
go by various quaint names. one Oh thehi ID
"Rhenish ropes"
AN AMUSING GAME.
An amusing game which children like is played