(A Danish recipe.)
The yolks of six eggs, the yolks and whites of two eggs, one-quarter of a pound of sugar. Whip these together, add two table-spoonfuls of cream, one ounce of melted butter, and work in as much flour as possible, but not more than a pound. Knead this with flour until the dough stops sticking to the fingers. Roll out very thin with a little more flour, and cut in oblong pieces about three inches long, and not quite half as wide. Cut a slit in the middle of each, and bend one end through, so as to make a twist in the middle. Boil in deep cottolene or other fat until light brown. Put up in tin boxes. They will keep for a long time.
Mix together half a cupful of molasses, half a cupful of sugar, one egg and two tablespoonfuls of melted butter. When these are beaten together thoroughly add one teaspoonful of soda dissolved in half a cupful of cold water, cinnamon or ginger to taste, and one and a half cupfuls of flour. Bake in a shallow pan in a moderate oven for about thirty minutes.
Good, in spite of the name!
Take four eggs and their weight in butter, sugar and flour. Cream the butter and sugar, add the beaten yolks, and whip for five minutes. Put in the flour, the stiffened whites, and, last of all, a full teaspoonful of baking-powder. Pour into a greased baking-tin, and make the layer not more than half an inch thick. Bake quickly and steadily, turn from the pan while hot, spread with jelly at once and roll. Cover with paper and tie into shape until cold.
Sift a teaspoonful of cream of tartar six times with a half-cupful of flour. Whip the whites of six eggs until they stand alone, then gradually stir into them a half-cupful of granulated sugar and the sifted flour. Beat very hard, turn into a clean, ungreased pan with a funnel in the middle. Bake in a steady oven until a straw comes out clean from the thickest part. Turn the pan upside down upon a clean towel, and as the cake cools, it will slip out of the tin. When cold, ice the bottom and sides of the loaf.
Half a cupful of chocolate, grated; half a cupful of sweet milk; half a cupful of brown sugar. Boil these together until as thick as cream, and let cool.
One cupful of brown sugar; half a cupful of butter; two eggs; two-lhirds of a cupful of milk; vanilla flavoring. Mix well, beat in the boiled mixture and two cupfuls of flour sifted with a heaping teaspoonful of baking-powder. Bake in layers, put together with chocolate filling and cover with a white icing.
Sift one cupful of granulated sugar and add it to the yolks of five eggs, first beating these until they are thick. Add a dash of salt. Sift three-quarters of a cupful of flour twice with half a tea-spoonful of cream of tartar, and add to the eggs and sugar. Beat for twenty minutes, and fold in the whites of seven eggs whipped stiff with a teaspoonful of white sugar dissolved in one tea-spoonful of lemon juice and one tablespoonful of orange juice. Butter a pan, flour it lightly, and bake the cake in a steady oven for forty minutes.