556. Mocha Cake For Kaffee Klatsch

Cream a cup of sugar with the yolks of four eggs very light; add a teaspoon of baking powder mixed with a cup of sifted flour; then a tablespoon of essence of coffee; fold in the whites of the eggs, beaten stiff, and bake in a moderate oven in two large tins. When cold, place on a platter and spread a cup of sweetened whipped cream between. Cover with a frosting made of the white of an egg, beaten stiff, with one and a half cups of powdered sugar and two tablespoons of coffee essence beaten in.

557. Pan Dolce (For Christmas) - Italian

Make a sponge of three pints of sifted flour, two teaspoons of sugar, one of salt and half a cake of compressed yeast, dissolved in a pint of lukewarm water; let it rise over-night in a covered pan. In the morning knead well, adding flour until the dough is of a good stiff consistency; then add a pound of softened butter, two cups of sugar, a wineglass of sherry, a tablespoon of orange-flower water and a dessert-spoon of extract of anise; when well mixed, add, little by little, a cup of pine-nuts, a quarter of a cup of pistachio nuts, a cup of sultanas, half a cup each of raisins and currants, a piece of citron, shaved, and enough flour to form into a loaf; pat it into a circular shape and place in a round greased pan with a napkin folded around it in turban shape, so that the bread can raise until light and spongy, and, before putting it in the oven, cut in incision in the top like a cross, remove the napkin and bake in a moderate oven. Glaze with the yolk of an egg. Delicious cut in slices and toasted for afternoon tea.

558. Sand Torte - German

Melt a cup of butter and skim carefully; cool, and when stiff add three-fourths of a cup of sugar and beat hard; when light break in the yolks of two eggs, two tablespoons of ground almonds, the juice and zest of half a lemon, a very scant cup of cornstarch or potato flour and two tablespoons of flour; when well beaten, fold in lightly the well-beaten whites of three eggs; pour into a buttered cake-tin, sprinkled with cake crumbs, and bake from thirty-five to forty minutes in a moderate oven. Cover with icing when cool.

559. Schwarzbrot Torte - German

Beat the yolks of four large, or five small eggs with half a cup of sugar until creamy; add a fourth of a cup of chopped almonds, juice and zest of half a lemon and two teaspoons of water; beat well, then add a cup of grated pumpernickel, three or four days old; fold in the whites, beaten stiff, and bake in rather a large round tin for three-quarters of an hour. It should be only an inch thick. When baked, cool and spread with currant jelly and cover with two cups of sweetened whipped cream. Decorate with candied fruit.

560. Scotch Currant Buns

Sift a cup and a half of flour with a half teaspoon of baking powder and rub into it half a cup of butter or dripping; mix with enough water to make a firm paste; then roll into a thin sheet and with part of it line a greased cake-tin, reserving a piece for the top. Mix two cups of flour, a cup of sugar, two pounds each of raisins and cleaned currants, a fourth of a pound each of chopped orange peel and almonds, a scant tablespoon each of ginger and cinnamon, a teaspoon each of cloves, nutmeg and allspice, two teaspoons of baking powder and enough milk to bind all together - about a cup. Mix thoroughly and spread smoothly in the cake pan. Wet the edges, put on the top crust, prick with a fork, brush over with egg, and bake in a slow oven for about three hours. Eaten at Christmas time and made some days before, as it improves with keeping.