New-York tribune., 1902-12-21

rolled in paper and tied with ribbon which form
the Christmas token To make these in sufficient
abundance mothers and daughters must busy
themselves two weeks ahead OF the holidays
Outside the home the manufacture of cakes has
been carried 10 ii degree of high art with various
firms specializing certain lines, and II IS from
them that mportatons are made here Tor the
Christmas
or an the cakes made in Germany the most time
bonored Is Iebkuchen, spice cake, known and
used always as the cake of Christmas IL Is fnade
all over Germany. but the most famous iebKuchel
is from Nuremberg where it originated several
centuries ago a rustic product. with money useu
as sweetening. But nowadays. since pure money Is
hard to get cake is often sweetened with syrup
Real honey cake is probably the Oldest CAKE III
the world for ft is described in the works of
Roman writer's and for sentiments sake 1t should
be preserved in it's purity and perfection and eaten
once n wear One such variety of lebhuchen that
still survives is called honigkuchen 1t Is MADE III
various forms. but IS seen mostly in nat CAKES
richly ornanented with split almonds and citron-
Fine sifted flour and much sweetening are the
principal ingredients. Pfasterstein is another va
riety of lebkuchen. and this cake. of when the
name, translated. means paving stones. has the
upper crust to resemble them.
Stolen, in parts called kloben. and baked
especially for holidays not alone Christmas, is
similar to American fruit cake. made into large
cake, rolled and then folded over 1t Is MADE
OF -four and eggs and enriched with raisins cur
rants citron and spices especially cardamom. OF
now in some of the German bakeshops. They are
small and just their name implies spice pfefier
and nuts misse) or little cakes.
The anse seed favored biscuits are a form of
Christmas cakes much in favor in South Germany
and their hat squares cut shapes are generally
impressed with some design in relief. 1t is said
that no previous heroes were ever shaped in dough-
baked and eaten frequently as the old Emperor
William and his warriors and statesmen
Another fantastic variety of cakes is springerbe,
also spiccd but white and very hard. These are
small In shapes of fruits and flowers or else with
pictures impressed by moulds. They show all sorts
of genre and comic scenes, and people who make
them have hundreds of little forms.
Choicest of all the cakes and generally consid-
cred the finest made anywhere are two which
are used not only for Christmas. but for any
especially festive occasion Marzpan and baum
kuchen are their names. and the origin of each Is
very old as they figure in medieval chronicles of
grand banquets Among a people to whom the
tree of Christmas means so much ii is not strange
that one of the most famous of German cakes
should take the form Badmkuchen, about
two and half feet in height has the appearance
OF a tree trunk with rugged bark and as size is its
especial attraction 1t is used only at banquets or
on state occasions To produce its unusual shape
the method of making is peculiar to itself 1t is
baked on steel cylinder which is heated from
the inside A thin dough Is poured slowly and con-
tinuaIIv over this while it revolves. and another
heat comes from underneath. The result Is
solid firm mixture like pound cake, rich by
cellence of the flour and fine fiavorIngs. and
more refined. delicate product than lebkuchen
But baumkuchen is very hard to make and
account of the special machinery needed and other
difficulties scarcely any one in New-York at
tempts IL.
Marzipan virtually a bonbon, is nothing but graf
ed almonds and sugar. and TO make 1t so that 1t