1388. Krapfen, Or German Puffs

Ingredients required: - One pound of flour, ten ounces of butter, six eggs, a gill of cream, one ounce of sugar, one ounce of German yeast, a very little salt, with the rind of two oranges rubbed on a piece of sugar and the zest then scraped off.

First, set the sponge, with one-fourth part of the flour and the yeast, in the usual manner, and let it rise in a warm temperature ; meanwhile spread the flour out in the form of a ring, and place the sugar, salt, butter, eggs, and cream in the centre; then work the whole well together with both hands; gather it up in a heap towards the edge of the slab; and with the knuckles of both hands bent under, rub the paste quickly before you on the slab; then gather it up again in a heap by taking up small portions at a time with both hands held together, and fling it down on the slab with some force. This must be constantly repeated for about five minutes. As soon as the sponge has sufficiently risen, let it be added to' the paste, and thoroughly incorporated with it. The krapfen-paste should now be gathered up, and placed in a clean napkin previously strewn over with flour to prevent the paste from adhering to it, and set it in a rather cool place to rise : this will require about four hours. The paste must then be kneaded on the slab, and after it has been again placed in the cool for about half an hour, let it be cut up into about thirty pieces of equal size ; knead these in the form of round balls, and place them by half-dozens, on separate sheets of paper spread with butter ; the sheets of krapfen must now be placed on baking-sheets, and Bet to rise in a warm part of the kitchen : when the krapfen have risen, immerse them in some clean hogs'-lard made quite hot for the purpose, and fry them of a light color; as soon as they are done, drain them on a clean cloth, shake some cinnamon and orange sugar over them, dish them up in a pyramidal form on a napkin, and serve them with some warm apricot-jam diluted with a little water or syrup.

1389. Semolina Pudding, A La Baden

Ingredients required : - Twelve ounces of semolina, six ounces of pounded sugar, eight ounces of butter, eight eggs, a pint of cream, a table-spoonful of orange-flower-water, two ounces of ratafias, and a little salt.

Mix the semolina with the sugar, the orange-flower-water," half the butter, two eggs, the cream, and salt, in a stewpan; stir this over a stove-fire until it boils, then work it perfectly smooth, and keep working the paste over the stove-fire until it ceases to adhere to the sides of the stewpan; then, withdraw it from the fire, and gradually mix in the remainder of the eggs and butter, and also the bruised ratafias. Next, spread the inside of a plain mould with butter, and fill it with the preparation of semolina; put the bottom of the mould in a deep sauta-pan, half filled with hot water, and place it in the oven to bake for about an hour and a quarter; when done, turn the pudding out on to its dish, pour either a fruit or custard sauce over it, and serve.