The International Jewish Cook Book Part 53

CINNAMON TOAST FOR TEA

Bread cut thin and browned, but not dried.

b.u.t.ter the toast while very hot, thinly and evenly, and sprinkle over each piece some powdered cinnamon and sugar.

ARME RITTER

Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup of milk; dip six slices of stale bread in the mixture. Have a griddle hot and well b.u.t.tered; brown the bread on each side. Serve hot with cinnamon and sugar or a sauce.

*COFFEE CAKES (KUCHEN)*

RENDERED b.u.t.tER

Procure as much country or Western b.u.t.ter as desired, you may get several pounds of it when it is cheap during the summer; or any b.u.t.ter unfit for table use may be made sweet and good for cooking purposes and will last for months, if prepared in the following manner: Place the b.u.t.ter in a deep, iron kettle, filling only half full to prevent boiling over. Set it on the fire where it will simmer slowly for several hours.

Watch carefully that it does not boil over. Do not stir it, but from time to time skim it. When perfectly clear, and all the salt and sediment has settled at the bottom, the b.u.t.ter is done. Set aside a few minutes, then strain into stone jars through a fine sieve, and when cold tie up tightly with paper and cloth. Keep in a cool, dry place.

COFFEE CAKE (KUCHEN) DOUGH

Soak one-half ounce of yeast in one-half cup of lukewarm milk; when dissolved put in a bowl, or round agate pan, and stir in one cup of sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix thoroughly, and put in a warm place (not hot) to rise, from one to two hours.

When well risen, cream well together one cup of sugar and three-fourths cup of b.u.t.ter, then add three eggs, five cups of sifted flour, one cup of milk and one teaspoon of salt, mix together until light, then stir in the risen yeast, and with a spoon work well for ten minutes, and set aside to rise again, five or six hours or all night. Dough should not be very stiff. When well risen it can be used for cinnamon cake, pies or pocket books. This recipe makes one large cinnamon cake, three pies, and about one dozen pocket books. If set at night use half the quant.i.ty of yeast.

KAFFEE KUCHEN (CINNAMON)

b.u.t.ter long and broad cake-pans thoroughly, roll out enough dough to cover them, and let it rise about half an hour before baking, then brush it well with melted b.u.t.ter. Sprinkle sugar and cinnamon on top and some chopped almonds. Take a small lump of b.u.t.ter, a very little flour, some sugar and cinnamon and rub it between the hands until it is like lumps of almonds, then strew on top of cakes.

CINNAMON ROLLS OR SCHNECKEN

Take half the kitchen dough. Roll one-half inch thick and spread well with melted b.u.t.ter. Sprinkle generously with sc.r.a.ped maple, brown or granulated sugar and cinnamon, then roll. Cut the roll into equal parts about one inch thick, place close together endwise in a spider, generously b.u.t.tered, spread with one-fourth inch layer of brown, or maple sugar. Let rise until light, and bake ten to twenty minutes in a hot oven, a golden brown. Invert the spider, remove rolls and serve caramel side up.

ABGERUEHRTER KUGELHOPF

Soak one-half ounce of yeast or one cake compressed yeast in a very little lukewarm milk; add a pinch of salt and one tablespoon of sugar, stir it up smooth and set back of the stove to rise. In the meantime rub a scant cup of b.u.t.ter and a scant cup of powdered sugar to a cream, add gradually the yolks of four eggs, one at a time and add also the grated peel of a lemon. Sift two cups of flour into a bowl, make a depression in the centre, pour in, the yeast, one cup of lukewarm milk, and make a light batter of this. Add the creamed b.u.t.ter and eggs and stir until it forms blisters and leaves the bowl clean. Take one-half cup of cleaned and seeded dark raisins and cut up some citron very fine. Dredge flour over them before adding, and if necessary, add more flour to the dough, which should be of the consistency of cup cake batter. Last add the stiffly-beaten whites of the eggs. Place in a well-greased long or round pan with tube in centre; let rise until double in bulk, and bake in moderate oven until browned and thoroughly done.

PLAIN BUNT OR NAPF KUCHEN

Take one cake compressed yeast, add a pinch of salt, one tablespoon of sugar, and about two tablespoons of lukewarm water. Stir the yeast until it is a smooth paste and set it in a warm place to rise. Sift two and one-half cups of flour (use the same size cup for measuring everything you are going to use in your cake), make a depression in the centre, stir in the yeast and a scant cup of lukewarm milk, make batter, and let it rise until you have prepared the following: Rub one-half cup of b.u.t.ter and three-fourths cup of powdered sugar to a cream, just as for cup cake, then add gradually one egg at a time, using three altogether, and stirring all the time in one direction. Work in the risen batter two or three spoons at a time between each egg. Grate in the peel of a lemon or an orange. b.u.t.ter the bunt-form well (do this always before you begin to work). Blanched almonds may be set in the grooves of the cake-form after b.u.t.tering it. Put in the dough, set it in a warm place and let it rise for an hour and a half or two hours. Bake in a moderate oven one full hour, covered at first.

CHOCOLATE COFFEE CAKE

Pour a bunt kitchen dough into long, well-b.u.t.tered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing.

POCKET BOOKS

Take as much of the coffee cake dough as you desire, lay it on a well-floured biscuit board and mix just enough more flour with it to enable you to roll it out without sticking to the board. Roll out about one-fourth inch thick and cut the dough in squares about as long as your finger.

Beat the yolk of one egg and two tablespoons of milk together; wet each square well with the mixture, lay one raisin in the centre (after the seed has been removed from it), sprinkle thickly with sugar and cinnamon mixed together, then put a small dab of b.u.t.ter on top. Catch the four corners of each square together, so that the inside is protected. Lay the pocket books, not too closely together, in a greased pan and set aside to rise. When well risen bake in a moderately hot oven until well baked and browned nicely.

BOLA

Make a good, rich bread dough. Let it rise overnight; next morning; mix with dough two eggs; one-half pound of b.u.t.ter well kneaded; stand by fire until well risen. When risen, roll out into thin sheets and sprinkle with chopped almonds, citron, cinnamon and plenty of brown sugar and lumps of b.u.t.ter all through; roll up like jelly-roll, cut in pieces a finger long, grease pan, stand pieces in centre, others around and let rise before baking. Watch it well while baking.

FRENCH COFFEE CAKE (SAVARIN)

Soak one cake of compressed yeast in a little lukewarm water or milk.

Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch of salt and one tablespoon of sugar, stir it up well with a spoon and set back of the stove to rise. Rub one-half cup of b.u.t.ter to a cream, add one-third cup of powdered sugar and stir constantly in one direction. Add the yolks of four eggs, one at a time, and the grated peel of a lemon. Sift two cups of flour into a bowl, make a depression in the centre of the flour, pour in the yeast and one cup of lukewarm milk. Stir and make a light batter of this. Add the creamed b.u.t.ter and eggs, stir until it forms blisters and leaves the bowl clean; one-half cup of dark raisins, one-half cup of pounded almonds and a little citron, cut up very fine, and last the stiff-beaten whites of the eggs.

Fill your cake forms which have been well-greased, set in a warm place to rise until double in bulk, about forty-five minutes, and bake in a moderate oven forty-five minutes. Fill the centre with whipped cream and serve with rum sauce.

BABA a LA PARISIENNE

Prepare the yeast as above; cream a scant cup of b.u.t.ter with four tablespoons of sugar, the grated peel of a lemon, add five eggs, one at a time, stirring each egg a few minutes before you add the next. Have ready two cups of sifted flour and add two spoonfuls between each egg until all is used. Make a soft dough of the yeast, a scant cup of lukewarm milk, add two spoonfuls between each egg until all is used up, a pinch of salt, and one cup of flour. Let it rise for fifteen minutes.

Now mix all well, rub the form with b.u.t.ter, and blanch one-half cup of almonds, cut into long strips and strew all over the form. Fill in the mixture or cake batter, let it rise two hours and bake very slowly.

MOHN (POPPY SEED) ROLEY POLEY

Roll out a piece of dough large enough to cover your whole baking-board, roll thin. Let it rise until you have prepared the filling; grind one cup of black poppy seed in a coffee-mill as tight as possible and clean it well, throw away the first bit you grind so as not to have the coffee taste; put it on to boil with one cup of milk, add two tablespoons of b.u.t.ter, one-half cup of seeded raisins, one-half cup of walnuts or almonds chopped up fine, two tablespoons of mola.s.ses or syrup, and a little citron cut up fine. When thick, set it away to cool, and if not sweet enough add more sugar and flavor with vanilla. When this mixture has cooled, spread on the dough which has risen by this time. Take up one corner and roll it up, into a long roll, like a jelly-roll, put in a greased pan and let it rise an hour, then spread b.u.t.ter on top and bake very slowly. Let it get quite brown, so as to bake through thoroughly.

When cold cut up in slices, as many as you are going to use at one time only.

MOHN WACHTEL

Take coffee cake dough. Let the dough rise again; for an hour, spread with a poppy seed mixture, after cutting into squares, fold into triangles and pinch the edges together. Lay in well-b.u.t.tered pans, about two inches apart, and let them rise again, spread with poppy seed filling. Take one-half pound of poppy seed (mohn) which have previously been soaked in milk and then ground, add one-quarter of a pound of sugar and the yolks of three eggs. Stir this all together in one direction until quite thick and then stir in the beaten whites to which you must add two ounces of sifted flour and one-quarter of a pound of melted b.u.t.ter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley Poley may be used in the Mohn Wachtel if so desired.

MOHNTORTS

Line a deep pie-plate with a thin sheet of kuchen dough, let it rise about half an hour, then fill with a poppy seed filling same as used with Mohn Wachtel. Fill the pie-plates and bake.

SMALL MOHN CAKES

Roll coffee cake dough out quite thin, spread with melted b.u.t.ter (a brush is best for this purpose). Let it rise a little while, then sprinkle well with one cup of sugar, add one-half pound of ground poppy seed moistened with one-half cup of water, cut into strips about an inch wide and four-inches long; roll and put in a well-b.u.t.tered pan to rise, leaving enough s.p.a.ce between each and brush, with b.u.t.ter. Bake in moderate oven at first, then increase the heat; bake slowly.