754a. +Strudel Paste.+-- Put 1/2 teaspoonful butter with 1/2 cup warm
milk, a little salt and the yolk of 1 egg into a bowl and mix it
with sufficient sifted flour to make a soft dough; put the dough on
to a floured board and work it with the hands for 10 minutes; it
should be soft, but not stick to the hands; brush the paste over
with a little warm water; rinse out a bowl with boiling water and
put it over the paste; let it lay 1/2 hour; after that time has
elapsed cover a kitchen table with a white cloth, dust with flour,
put the dough in center of table and pull it out as thin as
possible, like paper; when one side is pulled out lay a rolling pin
on it while you pull out the other side; then pull out the edges all
around, brush it over with melted butter and spread over a filling
of stewed preserved or fresh fruit or fruit marmalade; rice, farina,
chocolate or creams may also be used; after the filling is put on
lift the cloth up at one end and roll the strudel up like a music
roll; butter a large, round pan (not too deep) thickly with butter,
put one end of the strudel in the center of pan and turn the other
end around it so as to give it the shape of a snake curled up; brush
the strudel over with melted butter and bake till a light brown and
well done in a medium hot oven; when ready slip the strudel into a
dish, sprinkle thickly with sugar and serve. It may be eaten hot or
cold, with or without sauce. If 2 small strudels are to be made of
this quantity the paste should be divided into 2 parts before
pulling it apart. It may also be baked in the pan straight.
755. +Rice Strudel.+-- Put 1/2 cup rice with cold water over the fire,
boil 5 minutes, drain in a colander and rinse with cold water;
return rice to saucepan again with a little salt and 1 cup milk and
boil till soft; when done mix it with 1 ounce butter, the yolks of 2
eggs, 2 tablespoonfuls sugar, 1/4 teaspoonful cinnamon and 3 ounces
seedless raisins; have the strudel paste pulled out on table as
directed, brush over with melted butter, spread over the rice, roll
it up and finish as directed in foregoing recipe. Serve with the
following sauce:--Boil 1/2 cup sugar with a little water until it
begins to turn yellow; remove from the fire and mix it slowly with
the whites of 2 eggs, previously beaten to a stiff froth, and add 1
tablespoonful wine and a little vanilla.
756. +Small Rice Strudels.+-- Prepare a dough from 1 tablespoonful
butter, 3 eggs, a little salt and sufficient flour to make a stiff
dough; roll it out very thin and cut into rounds the size of a tea
plate; parboil 1/2 cup rice in water, drain in a colander and rinse
with cold water; return the rice to saucepan again, add 1 pint cream
or milk, a little salt, sugar to taste and boil till tender; stir 1
tablespoonful butter to a cream and add the yolks of 3 eggs, the
grated rind of 1 lemon, the cooled off rice and lastly the whites
beaten to a stiff froth; spread a layer of rice over each of the
rounds of dough, roll them up like omelets, lay them into a buttered
pan or dish, pour 1 cup of boiling cream or milk over and bake the
strudels in a medium hot oven to a light brown; serve them sprinkled
with sugar as a dessert.
757. +Rice Strudel (with Jelly).+-- Put little pieces of apple or
currant jelly over the rice before rolling it up, otherwise the same
as in foregoing recipe.
758. +Farina Strudel.+-- Boil 1 pint milk with a little salt,
sprinkle in slowly 1/2 cup farina and continue boiling for 10 minutes;
when nearly cold stir 1 tablespoonful butter to a cream, add 2
tablespoonfuls sugar, the yolks of 4 eggs, the farina and lastly the
whites beaten to a stiff froth; finish the same as Rice Strudel;
serve with snow sauce. These quantities will make 2 medium sized
strudels, sufficient for 12 persons; serve as dessert.
759. +Farina Strudel (with Cocoanut).+-- Prepare the farina the same
as in foregoing recipe; spread the farina over the prepared strudel
paste and sprinkle over some grated cocoanut; roll up as directed
and bake in a buttered pan; serve with cocoanut snow sauce made as
follows:--Boil 1 cup sugar with 1 cup water until it begins to turn
yellow; remove from fire, add a little boiling water and mix it
slowly with the whites of 4 eggs previously beaten to a stiff froth;
add 1 teaspoonful vanilla, 1/2 cup white wine and 1 cup grated
cocoanut.
760. +Citron Strudel.+-- Stir the yolks of 6 eggs with 4
tablespoonfuls sugar to a cream and add the beaten whites of 3 eggs;
have the prepared strudel paste pulled out on a table, brush over
first with butter and then spread over the mixture of eggs and
sugar; over this spread the remaining 3 whites beaten to a stiff
froth; next sprinkle over 1/4 pound well washed and dried currants, 1/4
pound finely cut citron and roll the strudel up; have ready a
buttered pan, put one end of strudel in center of pan and turn the
other end around it as directed; brush over with beaten white of
egg, sprinkle with sugar and bake till done; serve either with or
without wine cream sauce.
761. +Lemon Strudel.+-- Mix 6 ounces finely cut citron with 1/2 pound
finely chopped almonds and add 1 cup of sugar, the juice of 3 lemons
and the grated rind of 1; let this stand for 1 hour; prepare a
strudel paste as directed, pull it out on a table over floured board
or tablecloth, brush over with butter, put on the lemon mixture and
roll it up; lay the strudel in a buttered pan, twist it around,
brush over with water and sprinkle as much sugar over till it lays
dry on top; then bake. This strudel is eaten cold and will keep for
weeks.
762. +Almond Strudel.+-- Stir 2 eggs with 1/2 cup sugar and the grated
rind of 1/2 lemon to a cream; pull out the strudel paste over a
tablecloth, brush over with melted butter, spread over the egg
mixture and sprinkle over this 1/4 pound grated almonds and 1/2 cup
currants and seedless raisins; roll it up, put into a buttered pan,
brush over with melted butter, sprinkle with sugar, pour 1/2 cup milk
or cream into the pan and bake a light brown; serve with wine cream
sauce.
763. +Chocolate Almond Strudel.+-- Prepare a strudel paste as
directed; stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a
cream and add the whites beaten to a stiff froth; brush the pulled
out strudel paste over with melted butter and then spread over the
egg mixture; next sprinkle over 3 ounces finely grated chocolate and
2 ounces finely cut almonds; roll it up and lay into a buttered pan,
brush over with beaten egg and bake in a medium hot oven to a light
brown; when done sprinkle over some grated chocolate and sugar;
serve cold with cream sweetened with sugar.
764. +Chocolate Cream Strudel.+-- Boil 2 tablespoonfuls sugar in 1/2
cup water and add 2 tablespoonfuls grated chocolate which has been
melted in oven; stir this over the fire until chocolate is well
dissolved and add 1/2 pint cream and the yolks of 4 eggs; beat this
with an egg beater until nearly boiling; remove and set aside to
cool; then mix it with the beaten whites; pull out a strudel paste,
brush over with melted butter, spread over the chocolate cream and
sprinkle over 1/2 cup finely cut almonds and 2 tablespoonfuls sugar;
roll it up, brush over with melted butter and sprinkle with sugar;
then bake in a buttered pan. This strudel is best eaten cold. 1
tablespoonful cocoa may be used instead of chocolate.
765. +Apple Strudel.+-- Pare, quarter and cut into fine slices 1/2
dozen greenings, put them in a saucepan with 1 tablespoonful butter,
3 tablespoonfuls sugar and cover and let them stew for a few minutes
till apples begin to get soft; then add 2 tablespoonfuls currants,
the same quantity of seedless raisins and finely cut citron,
a little grated orange peel and 1 tablespoonful apple or any other
kind of fruit jelly; mix all together and set aside; when cold have
the strudel paste pulled out over a tablecloth, brush over with
melted butter, spread the apples all over it, roll up and finish as
directed.
766. +Cherry Strudel.+-- Remove the pits from 1 pound ripe cherries,
put them over the prepared strudel paste, sprinkle over some sugar,
a little finely rolled zwieback and finish the same as directed;
serve dusted with sugar.
767. +Plum Strudel.+-- Remove the pits from 1 pound ripe plums, cut
them fine, put them over the strudel paste, sprinkle thickly with
sugar, dust over a little flour and finish as directed; serve
without sauce and dusted thickly with sugar. Peach strudel is made
the same way.
768. +Plain Strawberry Shortcake.+-- 1 quart flour, 1/2 teaspoonful
salt, 1/2 cup butter, 2 cups milk and 2 teaspoonfuls baking powder;
sift flour, powder and salt into a bowl, add the butter and chop it
very fine with a chopper in the flour; then mix it with the milk
into a soft dough; divide it into two equal parts and roll them out
to the size of a jelly plate; butter a deep jelly tin, put in 1
layer and brush it over with melted butter, put on the other layer
and bake in a quick oven; when done remove it from oven, separate
the 2 layers with a broad-bladed knife and spread them with butter;
mash some fresh strawberries with a silver spoon, cover the bottom
layer with the mashed strawberries and sprinkle thickly with
powdered sugar; lay on the other layer with the crust side downward,
cover with a thick layer of strawberries, sprinkle with sugar and
serve with vanilla sauce, sweet cream or the following sauce:--Beat
2 eggs until they foam, add 2 small cups milk, stirring constantly,
sweeten to taste and flavor with vanilla extract.
769. +Strawberry Shortcake, No. 1.+-- 1/2 cup butter, 1 cup sugar, 2
eggs, 3/4 cup milk and 2 cups prepared flour; stir butter and sugar to
a cream and add the eggs 1 at a time; next add the sifted flour and
milk alternately; bake in two well buttered jelly tins in a medium
hot oven; when done remove and lay them on a napkin which has been
dusted with sugar; when cold put a layer onto a plate and cover the
cake with fresh strawberries; sprinkle over some sugar, lay over the
other layer, cover the top with strawberries, dust with sugar and
serve with cold cream or vanilla sauce.
770. +Strawberry Shortcake, No. 2.+-- 1 cup powdered sugar, 3 eggs
and 1 cup sifted flour mixed with 1 teaspoonful baking powder and 2
tablespoonfuls water; stir the yolks and sugar to a cream, add water
and flour and lastly the beaten whites; bake in 3 layers; when done
lay them over one another with strawberries between, sprinkle top
well with sugar and serve with cream or vanilla sauce.
771. +Peach Shortcake+ is made the same as Strawberry Shortcake. In
place of berries take peaches pared and cut into slices. Or this
cake may be made of all kinds of preserved fruit and served either
with sweet cream or vanilla sauce.
772. +Vienna Broeselcake.+-- 4 eggs, 5 tablespoonfuls sugar, 3 cups
flour, 1 cup warm milk, 1/2 cup butter, the grated rind of 1/2 lemon, 1
yeast cake, 1/4 teaspoonful salt and a little vanilla; dissolve the
yeast in 1 cup milk, add 1 cup sifted flour and mix it into a
batter; set it in a warm place to rise; as soon as the sponge is
very light stir butter and sugar to a cream and add by degrees the
eggs, 1 at a time, stirring a few minutes between each addition;
next add salt, lemon or vanilla and lastly the remaining 2 cups
sifted flour and the sponge alternately; beat the whole thoroughly
with a wooden spoon and set it aside to rise; when light beat it
again with a spoon and fill it into a cake mould with tube in
center, which should be well buttered and dusted with fine bread,
cracker or zwieback crumbs; let it rise again to double its height;
in the meantime cut 1 handful almonds into small pieces without
removing the brown skin and mix them with 1 handful sugar, a little
cinnamon, a little grated lemon peel and some melted butter; work
this with a fork briskly into the dough; when the cake is ready to
bake press little dents in it with the handle of a silver spoon,
brush over with beaten egg, spread the almond mixture over the top
and bake in a medium hot oven 1 hour.
773. +Brioche Cake.+-- 3/4 pound sifted flour, 1/2 pound butter, 4 eggs,
2 tablespoonfuls sugar, 1 yeast cake dissolved in 1/2 cup warm milk
and 1/2 teaspoonful salt; mix 1/2 cup flour with the salt, yeast and
milk into a batter and set it in a warm place to rise until very
light; then stir the butter to a cream and add the sugar, the eggs,
1 at a time, stirring a few minutes between each addition; as soon
as the batter is light add it gradually to the butter and egg
mixture, add the flour and work it with your hands on a floured
board into a soft dough; cover and let it rise to double its height;
work it thoroughly and let it rise again; when the dough has
attained double its size butter a deep, round cake mould and cover
the bottom with a round piece of buttered paper; take one-sixth of
the dough off and lay it aside; shape the remaining dough into a
round loaf and put it into the buttered pan; make a hollow in
center; form the small piece of dough into the shape of a pear and
put the pointed end into the center of cake; set it to rise to
double its size; brush over with the yolk of 1 egg mixed with 1
tablespoonful water and bake in a medium hot oven.
774. +Small Brioche.+-- Take the same dough as in foregoing recipe
and roll it into small round balls the size of an egg; make a small
opening in center of each with a wet finger; put a small ball of
dough the size of a hazel nut into each one and set the brioche into
a buttered pan; let them rise to double their size; brush over with
the yolk of egg diluted with a little cold water and bake in a hot
oven; when done brush them over with melted butter.
775. +Baba.+-- 3/4 pound flour, 1/2 pound butter, 5 eggs, 2 ounces sugar,
the finely chopped peel of 1/2 lemon, 1/4 teaspoonful salt, 1 yeast cake
dissolved in 1/4 cup warm milk, 2 ounces well washed and dried
currants, 1-1/2 ounces seedless raisins, 1-1/2 ounces finely cut citron
and a little finely cut candied orange peel; mix yeast, milk and 1/2
cup flour together and set it in a warm place to rise; stir the
butter to a cream, add the sugar and next the eggs, 1 at a time,
stirring a few minutes between each addition; next add the yeast
which was set in a warm place to rise, then the flour and fruit;
beat the whole thoroughly with the right hand for 15 minutes; cover
with a clean cloth and let it rise to double its size; press it down
and let it rise again; then put it into a well buttered form with a
tube in center, which should be 3/4 full; let it rise till form is
full; paste with the white of egg a strip of buttered paper around
the top edge of form and bake the cake about 1 hour; when done turn
the cake out of form and set it for a few minutes in the oven to
dry; in the meantime put 1/2 cup sugar with 3/4 cup Madeira wine over
the fire; let it get hot and pour all over the baba; serve either
hot or cold on a napkin. Small babas are made of the same dough and
baked in small deep forms, otherwise treated the same as above.
Instead of Madeira any other kind of wine may be used; also vanilla
or pineapple syrup.
776. +Savarin Cake.+-- 1 cup lukewarm cream or milk, 2 yeast cake, 3
ounces butter, 4 eggs, 1/4 teaspoonful salt, 1/2 gill Cognac, 2
tablespoonfuls powdered sugar and 10 ounces sifted flour; dissolve
the yeast in half the milk and mix it with half the sifted flour
into a smooth batter; cover and set it in a warm place to rise,
which will take about 1/2 hour; in the meantime stir butter and sugar
to a cream and add the eggs, 1 at a time, stirring a few minutes
between each addition; next add alternately the remaining milk,
brandy, flour and lastly the batter which has been set in a warm
place to rise; beat the whole with the right hand for 15 minutes;
then cover with a napkin and let it rise in a warm place; butter a
round mould which holds about 1-1/2 to 2 quarts and dust with flour;
turn the mould upside down, so the loose flour may fall out; when
the dough is very light mix it with 2 ounces finely cut almonds and
carefully fill it into the mould; set again in a warm place to rise
to double its size; bake in a medium hot oven for 1/2 hour; to
ascertain whether the cake is done or not thrust one end of a
knitting needle into center of cake; if the needle comes out clean
it is done; if any dough adheres to it the cake must be baked a few
minutes longer; as soon as the cake is done turn it onto a round
wire grate or sieve and prepare the following glaze:--Place a
saucepan with 1 cup sugar and 1/2 pint cold water over the fire and
boil 5 minutes; add 1 glass Jamaica rum, Cognac, sherry wine, kirsch
or any other kind of liquor; set the cake with the grate or sieve
onto a dish and pour the syrup evenly all over it; pour the syrup
which drops from the cake onto the dish back to saucepan again, boil
it up and pour over the cake; lift the grate on one side and slide
the cake onto a dessert dish; the top may be decorated with
preserved cherries or other fruit. The savarin is served as dessert,
either hot or cold. Small savarins are baked in small, deep forms
and dipped in hot syrup when done.
777. +Soleil.+-- 1 pound sifted flour, 10 ounces butter, 2 ounces
sugar, the grated rind of 1 lemon, 1/4 pound sweet almonds, 2 yeast
cake, 8 eggs, a pinch of salt and 1/2 cup cream; dissolve the yeast in
a little warm milk; take 1 cup sifted flour and mix it with the
yeast into a soft dough; lay this in a bowl with a little warm cream
and set it in a warm place to rise to double its size; sift the
remaining flour, sugar and salt into a mixing bowl and make a hollow
in center; put in by degrees the well beaten eggs and butter and mix
and beat the whole with the hands for 15 minutes; pound the almonds
with 2 eggs and press them through a sieve; add them with the yeast
dough to the above mixture and mix the whole thoroughly together;
dust over some flour and set in a warm place to rise to double its
size; then fill it into a paper-lined form, which should be 1/2
filled, and set it to rise till form is nearly full; take a large
tin plate and cover the bottom with salt; onto this set the pan with
cake and bake in a medium hot oven about 40 minutes; try the cake
with a larding or knitting needle; when done remove it from the
oven, turn onto a sieve and pour hot vanilla syrup all over it; when
cold boil 1 cup sugar with 1/2 cup water till it forms a thread
between 2 fingers; remove from the fire, add 1 tablespoonful
raspberry syrup and stir till nearly cold; pour it over the cake and
set in oven for 2 minutes; remove instantly and lay a slice of
pineapple in center of cake; cut the pineapple into 4 parts without
altering its form and lay long strips of citron around it to imitate
the sun.
778. +Compiegne.+-- 1 pound sifted flour, 10 ounces butter, 4 whole
eggs, the yolks of 4, 2 tablespoonfuls sugar, 1/2 cup cream, 1/4
teaspoonful salt and 2 yeast cake; dissolve the yeast in 1/2 cup warm
milk, add a few spoonfuls of the flour and mix it into a batter; set
this in a warm place to rise; in the meantime stir the butter to a
cream and add the sugar, salt and eggs by degrees; next the yeast
and sifted flour; beat the whole with your hand for 15 minutes; then
add the cream, which should be whipped to a stiff froth; butter a
large, deep tin form and cover the bottom with a round piece of
buttered paper; fill in the cake mixture, which should fill the form
3/4 full, paste a piece of paper around top edge of form and let it
rise till form is nearly full; bake in a moderate oven; serve either
hot or cold. Small compiegnes are baked in small forms and dipped in
sugar syrup mixed with wine or liquor.
779. +Damp Nudels.+-- 3 cups sifted flour, 1 tablespoonful sugar, 1/4
teaspoonful salt, 1/2 tablespoonful butter, the yolks of 2 eggs, 2
yeast cake and 1 cup warm milk; put flour into a bowl and make a
hollow in the center; mix the yeast with 1/2 cup warm milk, put it
into the hollow of flour and mix with a little of the flour to a
thick batter; sprinkle a little of the flour over and cover and set
in a warm place to rise, which will take about 3/4 hour; then add
salt, sugar, the yolks and butter, which has been melted in the
remaining 1/2 cup milk; mix the whole into a soft dough and set it in
a warm place; when it has risen to double its height cut pieces off
with a tablespoon and form them with your hands into round balls;
set these onto a floured board covered with a napkin and let them
rise to double their size; then brush them over with melted butter;
put 1 cup milk, 1/2 tablespoonful butter and 1 tablespoonful sugar in
a pan which is large enough to hold the nudels without touching each
other and can be covered tightly; put the pan on top of stove and as
soon as the milk boils put in the nudels, cover tightly and let them
boil slowly; when the milk has boiled away and the nudels begin to
fry in the butter (which can be heard and smelt) draw them to side
of stove and let them remain for a few minutes; transfer them to a
deep dish and serve with vanilla or snow sauce; the above will make
20 nudels and will take about 1/2 hour to cook. NOTE.--If the nudels
are not all wanted for dessert the remaining ones can be baked in
the oven and served for tea as a substitute for biscuits.