New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-07-29
PINEAPPLE CAKES.
DELICATE DESSERTS FOR SUMMER.

delicate DESSERTS FOR SUMMER
The Germans have great many delicious cakes
which more nearly resemble our pancakes Una"
onv o,ber familiar dish In our country. They are
usually OF a goodly size so that one Is suHc''ht
for service. and they are made OF batter Vi
ecgs and flour cooked "A hot pan and trans
ferred for finishing 70 the oven Like the ffeh'h
pancakes they are served with powdered sugar anu
ouarters OF lemon The Germans very oitch hpredu
these pancakes with preserved apple ana pre-
served pineapple before they are put In the oven
FOR glazing and these probably are the pineapple
cakes to which our correspondent. who signs her
seIf "Reader" refers. The Germans also max"
thin light bread raised with yeast when IL spreau
with sliced apples or peaches. ana sometimes WIN
| nineappe before It IS baked This they also CAL
ample cake peach cake or pineapple cake accoro
ING 10 the fruit used In the best German bakeries
mi. resembles an open fruit pie more nearly thah
ANYTHING else In American cookery
ghe fruit is never cooked to pulp. however Dut
is left in quarters and often In hhlVeS' Out IL 10
,boroughly cooked These fruit-cakes are not only
very delicious, but are economical ana simple inc
very best plain desserts that can be Imagined our
corresnondent however may mean the plain AIneri-
| can LAYER cake Of which Will also give the
recipe. .
To make the German pancake. prepare batter OF
hat a pound Of sfted -four ana three goou-s%eu
eggs Work this batter with wooden spoon uh''i
Z, ia smooth and free Jumps. Add tablespoon
fu ~ nowdered sugar and gradually a half pint cup
Of cod milk Beat the batter again untli IL Is very
smooth and light. Heat spider II lnches Aquai :
Nv IL. In deptn. Grease IL wnen II Is very not anu
n1ur In the batter Cover Il with pint OF preseVeu
nplncappcs or preserved apples. and set the spdeI
IN a hot oven for from ten 10 Twelve minutes, oi
mil the batter If thoroughly cooked through nn1tr
re- frnIt Then slide II carefully out OF me sPder
onto a hot plate. dredge 1t with sugar ana hefNe ~
once. -, ..oh .o,.,, q, our Cerman
| hakeshous is made with a thin layer OF "a u
biecuit dough- rolled out TIL II Is not over nan az
,nch thick The cake is rubbed with butter, anu
sometimes by the Germans win lara 10 preVen,t d
b.rd crust forming on top. III Is put IN oanluS
IN and even slices Of apples or peaches are IdII
pn in symmetrical rows. covering the entre top o
~. cake and tnen the whole Is drcdged WIN sugar.
rh CO. ia covered with tin or iron slide. ana me
90 J,v This mcar.s The apples are cooked thrOuen
uuec,atey without losing their form and without
irving in as they would II they were not coVer ~
W. W., ~ md the raised biscuit dough underneath IL
,hborourhy cooked through , -, ..
THE American pineapple layer CAKE n Iane -. a.
,oi,nws. Stir up with patent heater thfee 'Sh s
iht,"s and yolks together. until they are nsnt
,nn, Add a cup and half OF sugar ana me Ju'Gs
ivanna, a lemon and beat again until the WhOe ~
Oh ia, ,nass Then add scant half-cup OF cory
io.s s,ii using the beater. SIT teaspoonlui o
Ha,., - tartar with half teasPoonlu OF soua iiiu
ms Of pastry flour. and add ms 70 inc essS
Two s"p pnd water beating II In also Spfeau uis
sa In ,wo layer cake pans IL should DE sps
cane ,, baif an inch thick. Bake u In sa."I d,
eyem', a Tor about twenty-five mnutes whem ~
s, n,S he Thoroughly done, but moist WINE II ~
nSna p Deei ripe sugaroaf pineapple remoV'hs