550. Coffee Cake - German

Work together until well incorporated, two cups bread sponge, a heaping tablespoon of softened butter, a scant cup of sugar and a cup of milk; roll out to fit a square baking tin and bake in a quick oven. While still hot spread thickly with butter and sugar and chopped nuts to form a crust one-fourth of an inch thick; heat through and sprinkle with cinnamon. Serve with breakfast coffee.

551. Gateau - Bretonne

Chop fine a quarter of a cup of blanched almonds and pound in a mortar with a few drops of orange flour water; mix it with half a cup of sugar, the yolks of four eggs and half a teaspoon of vanilla and beat for five minutes; add four tablespoons of flour, beat again and fold in the whites, beaten stiff. Pour into a round buttered tin and bake for about twenty minutes. Cool, turn out on a platter, spread lightly with strawberry jam and then with icing.

552. Gateau De Riz - French

Scald a pint of milk in a double boiler and add a cup of well-washed rice and half of a vanilla bean-pod; cover and cook for an hour without stirring; add a half teaspoon of salt, two tablespoons of butter, sweeten well and cook to a thick paste; then cool; add, if liked, a teaspoon of orange-flower water and a well-beaten egg; melt a fourth of a cup of sugar in a pan to the caramel stage, pour it into a hot mould and turn quickly so that it will cover the mould with a thin coating of caramel; press the rice into it and bake for three-quarters of an hour; turn out on a platter and serve with custard or any pudding sauce.

553. Genoa Cake

Cream well half a cup of butter with three-fourths of a cup of sugar; beat four eggs very light and add to the butter and sugar, alternately with a heaping cup of flour sifted, with a rounded teaspoon of baking powder, and half a cup of glace cherries, adding enough milk to make the mixture the right consistency; add the zest of a lemon, half a cup each of sultanas, cleaned currants and chopped almonds; beat well and pour into a large shallow tin, well greased, and bake in a moderate oven for an hour.

554. German Cheese Cake

Beat the yolks of four eggs with half a cup of sugar until light; then beat in a pound of fresh schmier kase (cottage cheese) and half a cup of flour; add a pinch of salt and grated nutmeg and the juice and grated rind of half a lemon ; then fold in the whites, beaten stiff, and enough milk to make a soft batter. Line a spring form with plain paste, spread the batter evenly over it, sprinkle with sugar and cinnamon and bake until firm, like custard, in a moderate oven. To be eaten cold.

555. Lebkucken - German

Beat an egg light, stir in half a pound of brown sugar, a teaspoon of cinnamon, half a teaspoon each of ginger and allspice and a pinch of cloves; sift one and a half teaspoons of baking powder in one and a half cups of sifted flour and stir into the mixture alternately with enough milk to make a thick batter; beat hard, turn it into a greased pan and bake in a hot oven. Cover with thin icing.