Cakes, Large and Small.

545. Apfel Strudel - German

Sift two cups of flour with three level teaspoons of baking powder and a pinch of salt into a bowl and mix with it half a cup of sugar and two tablespoons of butter; beat an egg light, mix it with two-thirds of a cup of milk and stir it into the flour; turn out on a floured pastry board and knead only enough to roll out in an oblong square a fourth of an inch thick; spread over it half a cup of softened butter, half a cup each of chopped raisins and almonds, three or four peeled and cored cooking apples, chopped fine, and a piece of citron shaved very thin; sprinkle with a teaspoon of cinnamon and the zest of a small lemon and roll lightly like a jelly roll; place in a greased pan, brush over with milk and bake in a quick oven. To be eaten warm.

546. Apfel Torte - German

Pare, core and slice six fine apples; beat two eggs well and add three tablespoons of brown sugar, half a gill of thick cream, the zest of a small lemon, four tablespoons of melted butter and the apples; stand aside while four tablespoons of almonds are being blanched and cut in strips; line a large pie-tin with a rich crust, making a narrow rim; pour in the mixture, sprinkle over with the almonds and bake in a moderate oven until the apples are cooked; then dust well with sugar and serve hot or cold.

547. Apple Cake - German

Make a soft dough of a pint of flour sifted with a pinch of salt and mixed with a cup of sour milk; add an egg, beaten until creamy with two tablespoons of sugar, and last, stir in a teaspoon of soda, dissolved in a tablespoon of boiling water; spread half an inch thick in a large, well-greased pan; have ready five juicy apples, pared and cored and cut into eight pieces each; arrange in rows on the dough, the edges slightly overlapping; dot over with bits of butter and sprinkle generously with sugar, cinnamon and bits of butter. Bake twenty-five minutes in a quick oven. Apricots cut in half can be substituted for the apples.

548. Cherry Cake - Bavarian

Break an egg into a bowl; add two tablespoons of sweet grated chocolate, one of fine bread crumbs and one of powdered sugar and beat well; add another egg, more sugar and more crumbs; then separate three more eggs and beat in the yolks alternately with sugar and crumbs, one by one, until all are used; mix in lightly half a pound of fine juicy black cherries and fold in the egg-whites, beaten stiff. Butter a wide, shallow cake tin thoroughly, sift dried bread crumbs over it and pour in the mixture. Bake about three-quarters of an hour in a moderate oven and serve it cold.

549. Cherry Cake - German

Cream a cup of butter with one and a half cups of sugar; beat in five eggs, one by one, a teaspoon of water, half a glass of brandy and two and a half cups of flour sifted with a teaspoon of baking powder; beat hard and then stir in two pounds of candied cherries. Bake in a loaf tin lined with paper, in a moderate oven, and, when cool, cover all over with icing. Decorate with cherries and leaves cut from angelica.