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Table of Contents Vienna, the city of music, of gaiety, of spendthrift tour ists, seeking the pleasures that were not sated in Paris, that is the usual picture of Austria that is conjured up by the traveler. But there is another picture for the traveler who wants to see more of the country than the cities and large con tinental hotels, for after all there is a great sameness in cities and hotels. That picture is Austrian homes. The women of Austria are meticulous housekeepers and excellent cooks. They excel in the making of risen cakes. (Coffee Cake) 4 cups flour sifted 3 egg yolks well beaten 3/4 cup sugar 1 compressed yeast cake 11/2 cups melted butter 11/2 cups milk warmed 1/2 cup almonds blanched and chopped Break the yeast into the warm milk and let stand until it begins to foam. Add the eggs, sugar and butter. Gradually mix in the flour and beat for ten minutes. Let rise two hours. Again beat for ten minutes. Line a well-buttered pan with the nuts. Pour in the batter and let rise to double the bulk. Bake at 400° F. for about forty-five min utes. Cut into small squares and serve warm with after noon coffee. 1 cup hot milk 23/4 cups flour sifted 1/3 cup butter 1/2 tsp. salt 1/4 cup sugar 1 egg well beaten 3/4 compressed yeast cake broken into 1/4 cup warm water Add the butter, sugar and salt to the milk. When tepid add the yeast, egg and flour. Beat ten minutes, adding more flour if needed to make a stiff batter. Let rise to double the bulk. Knead, adding flour to make a smooth dough. Let rise to double the bulk. Roll the dough thin, cut in four-inch squares. Make a filling of 1/2 lb. cottage cheese (dry) 1/2 tsp. vanilla pressed through a sieve 2 egg yolks unbeaten 1/2 cup powdered sugar sifted Mix the sugar, egg yolk, vanilla and cheese and beat until the egg yolks cease to be stringy. Put a little of the cheese mixture in the center of each square. Fold over the four corners. Bake at 400° F. for about twenty minutes. 2 cups boiled potatoes 2 cups flour sifted rubbed through a strainer 1/2 tsp. salt and cooled 1 cup butter Blend the butter into the flour. Add the potatoes and salt and knead into a smooth dough. Roll, using more flour if needed. Fold the dough over and roll again. Re peat the process five times. Roll one-eighth inch thick and cut into three-inch squares. Make a filling of: 1/4 lb. walnuts ground 1/4 cup brown sugar 1/4 cup butter softened Blend the butter, sugar and walnuts into a smooth paste. Put a small amount of the mixture in the center of each square. Roll up the pieces of dough, beginning at a point. Bend into crescents and bake at 400° F. for about twenty minutes. Sprinkle with powdered sugar just before serving. cup flour sifted 1/4 lb. chocolate melted cups butter 4 egg yolks well beaten 1/2 cup sugar 4 egg whites beaten stiff Add the sugar to the butter and mix well. Add the chocolate and the egg yolks and beat until smooth. Gradu ally blend in the flour. When all is added, fold in the egg whites. Spread thinly in a well-buttered baking pan. Bake at 375° F. for about twenty minutes. Cut into little squares, stick two together with jam and ice with the fol lowing: 1/4 lb. chocolate grated 2 cups sugar 1/4 cup water 4 tsbp. water to use later Cook the chocolate and water together until melted. Add the sugar and remaining water and cook to the soft ball stage. Beat to the consistency to spread. |
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