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Classic
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page 402
Stir the butter to a cream, add the other ingredients, then make into balls the
size of a walnut, put them on a buttered pan, let them raise, put on each cake a
preserved cherry or a raisin. Spread them with the beaten white of the egg,
sprinkle with sugar and bake in a quick oven for 10 minutes.
98. Milan Tarts. 1/2 pound of flour, 1/4 pound of butter, 6 ounces of sugar, 2
tablespoonfuls of thick sour cream or brandy and 1 egg.
Make into a dough, roll, cut into square pieces, if liked brush with egg, bake
quickly and after they are cold dot with jelly.
99. Swiss Chocolate Bread. Stir the whites of 3 eggs to a froth; 6 ounces of
sugar, 2 ounces of pounded almonds, 2 ounces of grated chocolate. Then spread
this on wafers, cut them into long narrow pieces and' bake in a slow oven.
100. Speculaci or Tea Tarts for the Christmas Tree. 1 pound of sifted flour, 1
pound of sifted sugar, 1/2 pound of freshened butter, 3 eggs, 2 ounces of
cinnamon, the grated rind of 1 lemon, and a teaspoonful of baking powder.
Break the butter into small pieces, mix with the flour and the other
ingredients--excepting the baking powder--to a dough, which is then set aside
for a few hours, or over night; it will not hurt the dough to keep it for a few
days in a cool place. Then flatten out the dough, sprinkle the baking powder
over it, knead it and then roll the dough to the thickness of 1/32 of an inch.
Cut out any shape or figure desired, put them on a buttered pan and bake in a
moderate oven.
101. Nice Anise Cake. (For the Christmas tree.) 3/4 pound of flour and
cornstarch, half and half, 3/4 pound of sugar, both sifted, 12 fresh eggs, 2
tablespoonfuls of anise seed.
Beat the whites of the eggs to a stiff froth, the yolks. are stirred together
and slowly added to the whites, beating uninterruptedly, then mix the anise seed
with the sugar, and add to the eggs, a spoonful at a time, and then the flour.
This mass is put into a waxed pan and baked in a. moderate oven to a golden
brown.
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