New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-10-23
RECIPES FOR GERMAN DISHES.
THREE FAvORITE CAKES MADE BY MRS.
JEMCKE AT THE FOOD SHOW.

u,e Jemcke gave a cake demonstration at the
Food Show yesterday which comprised two Ger
man cakes Elsfelder Kranzel and Nnss Benseln-
and spongecake.
Tbo German cakes were both made from the same
nas,o which was prepared according to the fol
lowing recipe: Break two yeast cakes In a cup OF
warm milk add one teaspoonful sugar le' IL STAND
until the Yeast rises to the surface SIT one PM
Of -four IN a warm bowl. make "A hollow in the
centre pour in the yeast and one cup OF warm
I'm, ada one teaspoonful salt. and mix the whole
into a batter: cover and set In warm place TO rise
tjll light then stir four ounces bu''er WIN Ion'
ounces sugar to "A cream. add by degrees two eggs
aud the nne-chOpped peel Of one lemon. stir this
,,,o the light sponge add sufficient -four TO make
a soft dough. turn the dough on TO board and
work ill IL ceases sticking TO the hahds' return IL
% tho howl cover and let rise TO double its size
when this dough is TO be used for Esfelder kran-
49,, iay I, ON n Toured board and roll II out one men
49, ,hickness spread a layer OF fruit marmaladc
oyor and roll up like "A music roll Lay the ro III
. bu,tcrcd pan In the shape OF IL horseshoe lei rsr
again until very light then brush over win beaten
ago and bake in Il medium hot oven I'LL done
In the mean time mix the white OF one eRs WIN
- ,.h,espoonful Of sugar When the kranzel Is
dane brush this all over the cake ana sprinkle oNe'
Two tabcspoonfus graduated sugar rt'"f" II '"'
= tov minutes TO the oven. and serve "heh COLO
rnr tho Nuss Beugeln hlling must De prepared
-, ,n,xipg the yolks Of three eggs with the grated
-, - balf a lemon. four ounces of finely chopped
and blanched almonds. and -FOUR ounces oi pow
axod sugar When II Is ready, and the dough mas
r,s.n suHlcentIy turn the latter on 10 houred
,ard divide II into parts. roll each part with
a rorg- min separately out TO one-eighth OF an ihch
In thickness, lay one part aside ana cover 'he re-
mainder with small portions OF the above-men-
toned almond nlng (about the size OF a pigeons
oga, one and one-half inches apart: then mois'eh
the dough around the filling with brush dipped IN
wa,er Law over the other part OF dough- press IL
found the filing with the finger then cut them
On, With a round cutter either into round or half
- sbancs Set In buttered shallow TIN pans let
ne In warm place I'LL light then brush over WIN
taa,.n egg and bake In medium not oven 10
9a ro,den color until done. Mix the white OF one
me Ely one IA tablespoonful OF powdered sugar and
es Se Tablespoonful Of milk brush this over me
one ne soon as done. Sprinkle over some hne-
cnopiT a few minutes TO the oven. then remove
and serve when colo. ..-,,u .oncoc,,on and
r az from all others In being incapable OF Dry
n ON o Mrs Iemcke said she mad Kept IL ior
n,ss,,hs and always liked 10 have u on ha'o pr
oss 80 many desserts could be MADE from H. 10
ca oLo The cake separate the yoks OF nine esss
f f., tho uhites and beat them win cup ana
irun ~ suyar. beat the whites. add 10 the y0iks,
ha,, oeain and finally beat In cup ana nan oi
n n. Success depends upon the Detuns oI tle
nov nov ,yhtch should be continued VII ths suka.
esSno, he felt when bit OF the mixture IL take"
between emcke thinks II advisable for beginners 70
80 univ one-third OF the above QuamuS' ,ssrS
us. r. uncertain until one has had Little p'sc"c''