Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-12-16

miniature orange and very DELICIOUS,
arc on hand al 81 cents a box.
lr,rtCr, put INTO \ saucepan dozen
pears. cut in quarters and Cored;
cover with water and let stew until
tender lut MI" colander and
crush with a wooden spoon; add half
their weight of sugar, a little lemon.
pinch Il poNdcIcd cinnamon and
small piece OF ginger root Put the
saucepan ON the tuc 70, eight or ten
minutes and then let IT cool; add 4
halt ,uptul Of seeded rais1ns; make 4
tlun t,,rc, dough. using one cupfuI
at tluul. two table ~puunfuls Of sugar,
ono half tea spoonful Of salt. two
cgcs and ON" haiti Cuptul Of m,lk. and
roll t" tic thickness Of silver dol
lar, cover hall the surface Of the
dough with pear paste and fold over
the other hail. Cut the frlttcrS any
desired sic OF shape. Fry in hot
grease and sprinkle with powdered
sugar. Serve with the yolhS OF hard
boiled eggs
Dutch Vrijcrs.
In Holland the Christmas dishes
me ludc goose stuffed with truffles.
plum pudding, rolls with raiSnS, ovs-
tors. chocolate and other things. The
little Dutch children consume great
quantities uf writer's, or sweet hearts.
as the celebrated cakes OF Saint \ich-
nlas are called. These. too, arc I'm
gerbread, but made N the form at
boys and gu us
pound" Of fuur
pound, Of brown -ugar
pounds Of hultor
pounds ~ crushed ALMONDS
\. pound Of dred frm's
oUu"" Of miller
oun,"e Of mixed Sp,r.7
! cill "f milk
Heat the brown Sugd9 with a gil,
ot milk. but not to the boiling point,
add the other ingredients; roll th,
dough as for cookies and cut. Bake
IN hot oven.
Alsatian Kugelhopf.
crtan traditions Of cookery ave
still preserved in Asacc. The Christ
mas menu today is the same a, in
the last century, when sauerkraut
surrounded by little sausages, smoked
bacon. noodles and stewed hare
tempted the appetite. A favoritc dish
is kugelhopf
pounds tour
pound fresh butter
y pound raains
ounces yeast
p cupfu almonds
pint mix
Eggs
tahesroorruls sugar
tahl"sroonfuA sweet cider
Finch Of salt
Heat the milk and the yeast Mrs
the yeast with a third of the milk
without frothine it Add enough
flour to form a ball Of light dough
that will not stick to the fingers; let
1t rise for hall an hour. Put the rest
OF the milk, with the butter, sugar
and cider, into dish ian earthen
dish should be uscd) Work it for
half all hour Add the two eggs and
the raisins, and work all together
Bake one hour in slow oven.
German Stole.
Hall the preparation for Christmas
in Germany goes on in the kitchen,
where many famous cakes Of lasting
qualities arc made The favoritc
German cake is called stole.
3'a pounds -four
! Yeast cake
| pint milk
egg yolks
u pound sugar
2 pound melted hutter
u pound s"ndnd raisns
a pound almonds
ounces rAndicd orange peel
Warm the milk and dissolve the
yeast cake in it: remove one table
spoonful, then add the -four and a
pinch OF salt and set to rise in
warm place Beat the eggs and the
sugar together and add the butter.
Mix with the raised dough and add
the raisins and almonds (blanchcd
and chopped), and the candicd orange
orange tor lemon) peel Stir in the
tablespoonful OF yeast which has
been kept out for the purpose, and ~'
let rise until light Shape into mar
row loavcs; glaze with melted but
ter and sprinkle few almonds on
top Bake one hour III a moderate
oven.
LIRNlN EI>EEpC>Eu