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Table of Contents Denmark, with her low white-washed stone cottages, green meadows., and grazing cattle, fires the imagination of the traveler. There is something so substantial, so per manent, so utterly peaceful about the looks of it all that he wonders if Rollo the Dane might not have gazed out upon stone cottages and meadows and grazing cattle that looked much the same. Then he arrives in Copenhagen and forgets the pastoral scenes in his fascination for the harbor, one of the most remarkable ports in the world, for such points of interest as Rosenborg Castle; or Our Lady's Church, with Thorvald-sen's Christ and the Twelve Apostles; or the "Regensen" and the "Round Tower" from whose heights a view of old town can be had that again brings forgetfulness of the present until he is rudely made aware of everyday sur roundings by idle curiosity. What in the world can all the leisurely strollers along the bench-lined street near the cathedral have in their little baskets? There is an old couple with a bigger basket. Why not follow them? They are looking for a place to sit in the shade. Ah, they are partaking of the contents of that mysterious basket. It is strawberry season in Denmark. Everywhere along the streets people are sitting with their baskets, eating strawberries. A quaint custom the American thinks it. He feels a little superior until the sight of so many luscious berries brings a gnawing hunger. Then he thinks of tea, with little cakes to go with it, and possibly a dish of those huge ripe red strawberries. He finds the cakes of Denmark are as choice as the straw berries. Neither could be better anywhere in the world. Sift together 6 cups flour 2 cups butter 1 cup sugar cup sugar Add the butter to the flour and continue working until the mixture is a paste. Make into rolls one-half inch in diameter and cut into cakes one and one-half inches long. Dip one side in slightly beaten egg white, then in sugar and chopped almonds. Bake at 350° F. until light brown. 2 cups flour sifted 6 tbsp. water 1 cup butter Divide the butter into thirds. Flatten two of the pieces out on wax paper into thin cakes and set away in the re frigerator until needed. Blend one-third of the butter into the flour. Gradually add the water and knead into a smooth dough. Roll to one-fourth inch thickness. Place one piece of the butter in the center of the dough, fold over the four sides, turn the dough folded side down on a well-floured board and roll to one-fourth inch thickness. Fold ends in one-third from each end and chill for twenty minutes. Repeat the process with the last piece of butter. After the last butter is added and the dough is chilled roll out the dough and fold in the ends. Chill for twenty minutes. Repeat the rolling and chilling process four times, always keeping the dough in a rectangular shape. Put away in the refrigerator for twenty-four hours. When using be careful not to knead the dough. Cut off small pieces, roll one-half inch thick, cut into narrow strips and shape into rings. Sprinkle with sugar and bake at 450° F. for twelve to fifteen minutes. Sift together 2 cups flour 1/2 cup butter 1 tbsp. sugar 1 cup heavy cream 1 tsp. baking powder whipped Blend the butter into the flour. Mix in the cream and knead lightly into a soft dough. Roll thin, sprinkle with sugar and cut into strips one-fourth inch wide and six inches long. Form into pretzels and bake at 400° F. until light brown. 2 cups flour sifted 1 cup butter 1 cup sugar 1/2 cup cream 1/4 tsp. vanilla 1/8 tsp. lemon extract Mix the flour and sugar. Blend in the butter until the mixture is mealy. Gradually add the cream and the flavor ing. Shape into a roll one and one-half inch In diameter. Put away in the refrigerator overnight. Cut into thin slices and bake at 350° F. until light brown. Sift together 5 cups flour 1 cup sugar 1 tsp. carbonate ammonia 11/2 cups butter 2 eggs unbeaten Cream the butter and sugar together. Add the eggs and mix well. Gradually add the flour and knead into a smooth dough. Roll thin, cut into small cakes, brush with egg white and sprinkle with sugar and chopped almonds. Bake at 275° F. to 300° F. until light brown. Sift together 21/2 cups flour 1 egg slightly beaten 2/3 cup sugar 1 cup butter Blend the butter into the flour mixture. Add the egg and mix into a smooth dough. Make cookies with a cookie press into various shapes and bake at 300° F. until light brown. Sift together 3 cups flour 1 cup butter 1 cup sugar 4 tbsp. water Blend the butter into the flour. Add the water gradually and mix like pie crust. Shape into small rings with the hands and place on a floured board. Allow to stand in a cool place overnight. Brush with slightly beaten egg white and sprinkle with sugar just before baking. Bake at 350° F. until light brown. 4 cups flour sifted 5 egg yolks 1 cup sugar 1 egg 1/2 cup cream Add the sugar to the eggs and beat well. Add the flour and cream alternately and knead into a soft dough. Roll thin, cut into diamond shaped cakes, cut a diagonal slit in the center of each cake and draw one end through the slit. Cook in deep fat to a light brown. 1 cup butter Sift together 1 cup sugar 4 cups flour cup syrup (scant measure) 1 tsp. soda tbsp. molasses 1 tsp. cinnamon 1 egg unbeaten 1/2 tsp each. Cloves, nutmeg ginger Cream the butter and sugar together. Add the egg, syrup and molasses and mix well. Gradually blend in the flour, adding more if needed to make a stiff dough. Make into small rolls and place in the refrigerator overnight. Slice thin and bake at 275° F. until light brown. Sift together 4 cups flour grated rind 1 orange 1 tsp. each: ginger, cloves, 1/3 cup butter softened cinnamon 1 cup sugar 1 cup molasses (light) 1 eggs 1 tbsp. orange juice 1 tbsp. vinegar 1 tsp. soda Mix the butter, sugar and egg together and beat until well blended. Add the orange juice and grated rind and the vinegar. Mix the soda into the molasses and add it and the flour alternately. Knead into a firm dough, adding more flour if needed. Roll thin, cut into fancy shapes, place one-half almond in the center of each cake and bake at 350° F. until light brown. (Apple Cakes) Sift together 2 cups flour 4 egg yolks unbeaten 1/2 tsp. salt 4 egg whites beaten stiff l1/2 cups buttermilk Dissolve in cream (1/2 cup) 2 tbsp. boiling water 1 tsp. soda These cakes are baked in an iron apple cake griddle. Add the buttermilk and cream gradually to the flour, beating until the batter is smooth. Add the egg yolks, one at a time, and beat well. Stir in the soda and fold in the egg whites lightly. Drop one-half teaspoon melted butter into each cup in the griddle, drop in one tablespoon of the batter and bake, turning over and over with a fork. |
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