The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-06-22
Some Nice Desserts For Summer.


From our German cooks we may, obtain
a great variety of recipes for desserts
made in the form of cakes and thin light
The cakes very nearly resemble our
pancakes and are usually Of good size. so
that one is sufficient for each serving
The batter is made of eggs and -four,
cooked in a. hot pan and transferred to the
oven to be finished ,Hhey are serXed with
powdered sugar and quarters of lemon,
and are spread with preserved fruit before
they are put into the oven and glazed.
GERMAN PANCAKE.
Sift and then weigh half a pound Of
flour Beat three good sized eggs until
flour and gradually work the eggs into
flour until you have a smooth batter free
dered sugar and gradually half pint of
cold milk. Beat the batter again until
and when it is hot brush it well with
melted butter and pour IN the batter.
or preserved apples and set in a hot oven
for L or 15 minutes or until the batter is
fruit Then slide it carefully out OF the
pan onto a hot plate. Sift powdered su-
gar over it and serve at once.
ROLLED PANCAKES.
Separate four eggs, beat the yoIks until
light add one and half cupfuls Of milk,
measure one cup Of sifted flour and sift
with half a teaspoonful of salt; add the
eggs and milk to -four and beat until
smooth. Beat the whites Of the eggs TO
a stiff froth and stir slowly into the mix
ture- Put a tablespoonful of butter into
frying pan and when hot pour in enough
batter to cover bottom of the pan. Bake
a delicate brown on under side and tfen
turn 81 brown on the other side When
done spread with inarmalade or fruit Jam
and roll up quickly Serve at once.
KOLATSCHEN.
Put one cup of milk into 4 saucepan
with two ounces Of butter, three level Ia
bleSpOOnfulS of sugar and 4 quarter Of a
boils throw in four ounces Of Suited aour
stirring rapidly and constantly until n
smooth paste is formed which ioosels it
self from the bottom and sides OF the
saucepan; transfer this to bowl and set
away to get cold, stirring occasionally
Then add one whole egg and the yoiks OF
four. Drop the mixture by spOonfuls on
puJIered TINS pa eng eacn pprtion Two Two
and bake in rather a. quick oven until a
touch When done brush over the top OF
each with one egg mixed with a table
spoonful of milk and one of sugar; sprin-
kle with chopped ALMONDS ana return 70
the oven for a few minutes. When they
are cold cut an opening in the side of each
Strawberries. Whip half cup of good
sweet cream to a stiff dry sroJh: add haif
sweetened with powdered sugar.
APPLE CAKE
Measure two cups of sifted -four. add
two tea spOOnfuls of baking powder and
half q teaspoonful of salt and sift again
into mixing bowl: make a well in the
one egg until light. add grated rind of a
lemon, one teasp0onful of melted butter
and cup Of milk; mix this gradually IN
to the -four until you have thick batter
or very soft dough. Spread this on shall
more than half an inch thick Pare and
cut into eighths enough large, tart apples
the pieces closely together in rows, Ticss
ing the sharp edges into the dough. brush
sprinkle thickly with graduated sugar
and bake in hot oven. When done dust
with powdered sugar and cinnamon
PEACH CAKE.
Make a good rich baking pox der biscuit
dough and roll out until not more than
half an inch thick iIace in long biscuit
,, i r.d or
the entire top of each cake with sliced
peaches. arranged in symmetrical rows.
gar cover the pan with tin baking
Sheet or another biscuit pan and bake for
the fruit thoroughly without reducing it
to a pulp or drying it up and to retain
they may be cut into halves and placed
with rounded side up
The cakes are very simple and make
plain but delicious desserts when fresh
fruits are in season. They closely resem-
more wholesome than the rich pastry of
the pie crusts-
AMERICAN PINEAPPLE CAKE.
This makes a delicious summer dessert
For the cake part beat three eggs without
separating until very light and fOamy.
Add one and a half cups of sugar ana
juice of half a lemon and beat again UNI
scant cup Of cold water mot ice cold.
measure two cups Of sifted flour, add two
again. Add this to cake mixture and beat
until the batter is very smooth. Spread
batter in two layer cake tins and bake in
a rather slow oven for at least Is min
utes. Il must be thoroughly done but not
baked too dry.
THE FILLING
Select very ripe sugar loaf pineap-
pie, pare and remove eyes and core. chop
as fine as possible and then pound to
paste; add sugar enough to sweeten the
pineapple to taste and spread between
the layers quarter of an inch thick: or
cook the pineapple and sugar together un-
til you have thick marmalade. this VIII
prevent the juices from running away
from the pulp while the meringue is bak-
ing When the cake is put together cover
it with neringue made by beating the
whites of three eggs to stiff froth and
adding three tablespo0nfuls of powdered
sugar and tablespoonful Of lemon Juice
Bake the nerfngue very slowly in the
oven for ten minutes: it it cooks too fast
it viii be spoiled.
Inauiries Answered