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Table of Contents German housewives are noted the world over for their small cakes. Cookies are as characteristic of different locali ties as the colloquial speech. A cookie is recognized by its name. For instance, it may be "Low German" in name. If it is there is little difficulty in placing its origin. And thus, no liberties must be taken with the names of the cakes, which are a part of the traditions of a locality. Drinking coffee and eating little cakes in Germany is a friendly, leisurely form of entertainment. The author re calls drinking coffee with a cosmopolitan group one after* noon, where there was such brilliant conversation the food was forgotten for a time. The host and hostess, a professor and his wife, knew the art of entertaining people from many lands, and doing it so graciously that Englishman, Frenchman, Austrian, Scandnivian and American met on a common ground of equal interest in those cultural subjects which are discussed by people of all countries. The author finally compelled herself to note the kinds of small cakes. They were tiny, rich, carefully made cakes much like the cakes of all northern European countries. 1/2 cup butter 11/2 cups flour sifted 1/3 cup sugar 1/3 cup sugar 2 tbsp. milk 3 egg yolks well beaten Cream the butter and sugar together. Add the egg yolks and mix well. Add the flour and milk alternately and knead into a soft dough. Roll thin and line a shallow pan to a depth of one-half inch. Fill with the following mix ture: 11/2 cups almonds blanched 3 egg whites beaten dry and chopped fine 1 cup sugar Gradually add the sugar to the egg whites. Fold in the almonds. Fill the crust, sprinkle with sugar and bake at 350° F. for thirty minutes. Cool slightly and cut into strips one inch wide and three inches long. 4 cups flour sifted 11/2 cups butter creamed 3 egg yolks beaten seven minutes 1 cup sugar Add the sugar to the butter and mix well. Gradually add the eggs, beating all the time. Blend in the flour and knead into a smooth dough. Roll very thin, cut into small cakes, brush with egg white and sprinkle with sugar, cinnamon and ground blanched almonds. Bake at 350° F. to a light brown. 2 cups flour sifted 2/3 cup butter creamed 1 cup sugar 2 egg yolks unbeaten 1/2 lb. almonds blanched and ground Add the eggs to the butter and mix well. Gradually add the sugar, then the flour and almonds. Shape into small balls and fry in hot fat to a golden brown. 1/2 lb. almonds blanched 1/2 lb. powdered sugar sifted and ground 2 egg whites beaten stiff Add the sugar gradually to the egg whites and beat fifteen minutes. Add the almonds. Turn out on a well floured board and roll to one-half inch thickness. Cut in small star shapes and bake at 325° F. for about thirty minutes. Sift together 3 cups flour 11/2 lbs. brown sugar 11/2 tsp. baking powder 1/2 lb. almonds blanched and ground 5 eggs unbeaten Beat the eggs and sugar together until the eggs cease to be stringy. Add the almonds. Gradually add the flour and knead slightly. Roll to one-fourth inch thickness, cut into small cakes and bake at 350° F. until pale brown. Sift together 2 cups flour 1 cup brown sugar 1 tbsp. baking powder 1 square chocolate grated 1/4 tsp. cinnamon 2 eggs beaten seven minutes 1/4 cup almonds blanched and ground 1/2 tsp. vanilla Add the sugar gradually to the eggs and beat three minutes. Add the chocolate, then the flour and nuts. Press into a well-greased pan ten by ten inches and bake at 350° F. for thirty minutes. Cut into narrow strips while warm. 1 cup flour sifted 2 eggs unbeaten 1 cup sugar 1/2 tsp. vanilla 1 cup almonds chopped Add the sugar gradually to the eggs and mix well. Add the vanilla, the nuts and flour and mix into a smooth dough. Shape into little balls and bake at 350° F. until light brown. Sift together 4 cups flour 1 cup sugar 2 scant tsp. cream of tartar 1 cup butter creamed 2 eggs unbeaten Add the sugar gradually to the butter and beat until creamy. Add the eggs, one at a time, and mix well. Gradu ally add the flour and knead into a smooth dough. Roll thin, brush with egg white and sprinkle with sugar and ground almonds. Bake at 350° F. until light brown, fifteen to twenty minutes. 1/2 lb. powdered sugar 1/4 lb. almonds blanched sifted and chopped 1/8 tsp. soda 1/4 lb. hazelnuts chopped 2 egg whites unbeaten Add the sugar to the egg whites and stir for fifteen min utes. Add the soda and nuts and mix well. Turn on to a floured board and roll to one-half inch thickness. Cut into small round cakes and bake at 325° F. for thirty to forty minutes. 4 cups flour sifted 1/2 tsp. almond extract 1/2 cup sugar 6 hard cooked egg yolks 2 cups butter softened pressed through a sieve Add the sugar gradually to the egg yolks and mix well. Blend in the butter, a little at a time. Gradually add the flour and knead slightly. Roll one-fourth inch thick and cut into strips one-fourth inch wide and four inches long. Brush with egg white, sprinkle with cinnamon and coarse sugar and bake at 350° F. for ten to fifteen minutes. Dissolve in 1 tbsp. hot water 3 cups flour sifted 1 tsp. soda 2 cups brown sugar 1 tsp. cinnamon 3/4 cup butter creamed 2 eggs unbeaten Add the sugar to the butter and cream ten minutes. Add the eggs, one at a time, and blend in well. Add the flour, the soda and cinnamon and knead into a smooth dough. Roll thin, cut into small cakes and bake at 400° F. until light brown. Mix and beat ten minutes egg yolk 2 cups flour sifted five eggs times 1 cup sugar sifted Gradually add the sugar to the eggs and beat twenty minutes. Fold in the flour as lightly as possible. Drop into small cakes and bake at 325° F. for about ten minutes. Allow the cakes to cool before removing them from the pan with a thin-bladed knife. 8 cups flour sifted 3/4 cup lard 11/2 cups dark molasses 1 tsp. each: cloves, allspice 1 cup water and cinnamon peel one orange dried and powdered Mix together all the ingredients but the flour and bring to a boil. Chill thoroughly, then gradually add the flour and knead into a smooth dough. Let the dough stand for two hours. Roll very thin and cut into medium sized round cakes. Bake at 350° F. until light brown and well dried out. The cookies are hard and will keep all winter. Sift together Mix together 10 cups flour 11/2 cups sugar 3 tsp. soda 11/2 cups dark corn syrup 1 tsp. cardamon seed 1 cup lard melted pounded 1 cup butter melted grated rind 2 lemons Mix with 1 cup almonds chopped 1/4 lb. citron sliced thin 1 candied orange peel chopped Blend the liquid into the flour and mix into a stiff dough, using more flour if needed. Roll thin, cut into small round cakes and bake at 350° F. for twelve to eighteen minutes. Mix together 2 cups flour sifted 1 cup butter creamed 1/2 lb. almonds ground 2 eggs unbeaten 2 egg yolks unbeaten Blend the eggs into the butter. Gradually add the flour and knead into a smooth dough. Divide into tiny balls, roll each piece into rolls four inches long and the size of a pencil and shape into pretzels. Brush with egg white, sprinkle with coarse sugar and bake at 350° F. until light brown. Pretzel recipes should have no sugar if they are strictly German. Mix together 1/2 cup sugar 2 egg whites beaten stiff 1 tbsp. corn starch 1 heaping cup of cocoanut 1 tsp. vanilla Line a baking sheet with oiled paper well buttered. Gradually add the sugar to the egg whites. Turn the mixture into a granite saucepan, set into a basin of boiling water and cook, stirring constantly, until the mixture begins to grain around the sides of the pan. Remove from the fire and mix in the cocoanut and flavoring. Drop the cakes with a coffee spoon. The macaroons should be the size of a penny. Bake at 400° F. until light brown. (Cinnamon Stars) 1 lb. almonds blanched 6 egg whites beaten stiff and ground 1 tsp. cinnamon 1 lb. powdered sugar sifted 1 lemon rind grated Wipe a baking sheet over with paraffine. Add the sugar and lemon rind gradually to the egg whites. Remove one-fourth of the mixture to put on the center of the cookies. To the remaining mixture add the almonds and cinnamon. Roll, using powdered sugar to prevent sticking. Cut with a star-shaped cutter, place a small portion of the first mixture in the center of each cookie and bake at 350° F. until light brown. (Cookies for Christmas Tree Decoration) Sift together 3 cups flour 1/2 cup lard softened 1 tsp. baking powder 1 cup sugar 1/2 tsp. soda 1 cup strong cold coffee 1/2 tsp. salt 1 egg unbeaten Add the sugar and egg to the fat and beat until light. Add the flour and coffee alternately and knead into a dough that will roll easily. Roll thin and cut into fancy shapes. Coat with chocolate or sprinkle with coarse sugar. Bake at 400° F. until light brown. Sift together 11/4 cups flour 1 cup sugar 1/4 cup cornstarch 4 eggs unbeaten 2 tbsp. anise seed Mix the sugar and eggs together in a granite saucepan, set in a basin of boiling water and beat until the mixture becomes thick. Remove from the fire and beat until cold. Gradually add the flour and anise seed. Drop into small cakes and bake at 350° F. until light brown. Mix together in a granite saucepan and bring to a slow boil. Set aside to cool. 13/4 cups honey 2 cups sugar Sift together 5 cups flour 3 eggs slightly beaten 1 tbsp. cinnamon _ . 1 tbsp. cloves Dissolve m . . 1 tbsp. water Mix With 2 tsp soda 1 cup citron chopped Gradually add the eggs, honey and soda to the flour. Knead into a smooth dough. Roll to one-fourth inch thick ness, cut into small round cookies and bake at 325° F. for twenty minutes or longer, if needed to make the cakes very hard. These cakes are supposed to be dipped into coffee when eaten. Sift together 3 cups flour 2 cups sugar 2 tsp. baking powder 4 eggs unbeaten 1 tsp. cloves grated rind of 1 lemon 1 tbsp. cinnamon 1/2 tsp. nutmeg Mix with 1 cup thinly sliced citron Gradually add the sugar to the eggs and beat ten min utes. Blend in the flour, adding more if needed to make a smooth dough. Roll thin, cut into small cookies and bake at 325° F. until light brown. |
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