New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1901-12-22
FOR THE HOLIDAY TABLE.
ATTRACTIVE AND TOOTHsOA1E DISHES
SITITED TO THE SEASON-GERMAN
GINGER CAKEsLBERLINER PFANN-
KUCHEN AND CANDY.

Happily feasting is not a distinguishing charac-
teristic of Christmas festivities but generous
supply of goodies will be appreciated by everybody
in the household, and pleasant surprises OF all Xmas
are IN order from the beginning to the end of the
day. Let bowl of holly. mistletoe or other ever
green decorate the table at every meal unless. IN
deed flowers OF rich and brilliant hue are attain
able.
German cakes so long feature OF the old ceun-
try Christmas are made regularly by many
Yankee housewife who learned the art abroad
These cakes, among the Germans, are as essential
to a fitting celebration CT the season as is the
Christmas itself and surprised. indeed. would
be the Teutonc youngster who should fail to find
a menagerie of gingerbread animals awaiting him
Christmas morning.
A simple way of making the cake for the purpose
is to cream together cupful of brown sugar
and one-half cupful of butter. Then add two cup
fuls of molasses tablespoonful of ginger, one
teaspoonful of cloves, one-haf teaspoonful OF ami
seed, two teaspoonfus of cinnamon and mix thor
oughly Work in two cupfuls of -four, with which
has been sifted one teaspoonful of baking powder
If necessary, in order to have dough stfH enough
be handled, put in more flour Roll into sheet
one-fourth inch thick and cut into big cakes in all
the designs that ingenuity can devise. Bake them
on buttered tins. They can be seasoned to suit the
taste.
German raised dOughnuts (Berner Pfannkuehen)
with the Christmas breakfast coffee will be sure to
put the family into proper frame of mind for the
day. These German p: oductions are much better
than the American sort To make them the fol-
lowing ingredients will be required. Two cupfuls OF
-four one-fourth cupful of butter, the yoks OF eight
eggs, tablespoonful of sugar, one-fourth tea
spoonful of salt, yeast cake and one and one
half cupfuls of milk Dissolve the yeast in a half
cupful of the milk which is warm but not hot. Put
the -four sugar and salt into. bowl and add the
milk and yeast. Melt the butter and add it TO the
remainder of the milk with the eggs, and then
make a soft dough of all the ingredients. Cover
with q napkin and stand 1t in a warm place to rise
When it is double its original bulk put one-half or
the dough Toured board and roll 1t out into
sheet about one-fourth inch thick. Cut it Into
rounds with cake cutter and brush every piece
with beaten egg. In the centre of one-half of the
cakes put teaspoonful of jelly or marmaade
Cover the cakes having Jelly with those having
none press the edges of the two together and cut
them again with smaller cutter. Spread a
napkin side Of the board flour 1t and turn
the cakes on II bottom upward. Cover them with
another warm napkin and let them rise to double
their first height Treat the remainder OF the
dough in the manner. Fry in deep, very hot
fat remembering not to put too many in at the
same time. Keep them turning while they are
cooking Remove them from the fat to blotting
paper.
A delicious Christmas pudding calls for cup
full of dry. grated breadcrumbs. cupful each of
seedless raisins. currants. finely chopped walnuts