Stullen with Baking Powder.— One pound flour sifted with ½ teaspoonful salt, 2 teaspoonfuls baking powder, ½ cup of butter, ½ cup of sugar, and 2 eggs, the fine-chopped peel of ½ lemon, 1 cupful seeded raisins, ½ cupful fine-cut citron, ¾ cup of milk. Rub flour and butter together, add sugar, salt, milk, and eggs, mix all together; add last the fruit, turn the dough on to a floured board and work it a little to smooth the dough, then roll it out 1 inch in thickness, fold it over and lay the cake in a buttered pan, giving it the shape of a half moon; brush over with beaten egg and bake in medium-hot oven.
Wine Baba.— One pound flour, 2 teaspoonfuls baking powder, 1 teaspoonful salt, 4 ounces butter, 3 tablespoonfuls sugar, the fine-chopped peel of 1 lemon, 4 eggs, ½ pint milk, ½ cup currants, ½ cup seeded raisins, ½ cup fine-cut citron. Sift flour and baking powder together, stir butter and sugar to a cream, add by degrees the yolks and lemon, then alternately flour and milk, next add the fruit, and last the beaten whites. Fill the mixture into a buttered form with a tube in the center, place it in a medium-hot oven, and bake about 40 minutes or till done. In the meantime boil 1 cup sugar with ½ cup water 5 minutes, remove from fire, add 1 gill sherry wine and a few tablespoonfuls of raspberry syrup. When the cake is done turn it on to a sieve, place the sieve on a large plate, and pour the syrup by spoonfuls over the cake; pour that which runs below in the plate over the cake again.
Bunt Kuchen with Baking Powder.— One pint flour, 1 heaping teaspoonful baking powder, ½ teaspoonful salt, 3 tablespoonfuls sugar, 2 ounces butter, 2 eggs, ½ pint milk, ½ cup currants, ½ cup stoned raisins, the grated rind of ½ lemon. Sift flour and baking powder together, add the sugar, salt, and butter, rub the butter fine in the flour, mix the yolks with the milk and add them to the flour, mix all into a dough, add the fruit, and last the beaten whites. Fill the mixture into a round buttered form with a tube in center and bake about 35 minutes; cover the first 20 minutes with buttered paper.
Emelines.— First Part: The whites of 6 eggs, 1 cup powdered sugar, 1 cup flour sifted with 1 teaspoonful baking powder, ½ teaspoonful lemon extract, 1 tablespoonful melted butter, measured after it is melted, 2 tablespoonfuls milk. Beat the whites till stiff, then add gradually the sugar, butter, lemon extract, and milk, and last the flour. Butter a long shallow tin pan (13 inches long, 9 inches wide, and 1 inch deep), dust it with flour, pour in the mixture, smooth it even with a knife, and bake in a medium-hot oven.
Second Part: The yolks of 6 eggs, 1 cup powdered sugar, 1 cup flour sifted with 1 teaspoonful baking powder, 2 tablespoonfuls milk, 1 tablespoonful butter, ½ teaspoonful lemon extract. Stir butter, sugar, and yolks to a cream, add lemon extract, flour, and milk; bake the same as the first part. When the cakes are nearly cold lay them over one another with a layer of jelly between, then cut it into fancy shapes like half moons, small rounds, and squares; glaze them with sugar glaze No. 927. In place of jelly, cream or any other filling may be taken. The two cakes may be spread separately with jelly, then rolled up like jelly rolls.
Sand Wafers.— Stir 4 ounces butter with 6 tablespoonfuls sugar till light and creamy, add gradually 3 eggs, the grated rind of ½ lemon, stir 15 minutes, add last 7 ounces sifted flour. Fill the preparation in a pastry bag, butter and dust with flour some large shallow tin pans, press small cakes from the bag on to the pans the size of a 50-cent piece, and bake in medium-hot oven. When done and cold, glaze them with fruit glaze or leave them plain.
Cream S.— Stir ½ pound butter with 6 ounces sugar to a cream, add 1 teaspoonful vanilla sugar and 4 eggs, stir 10 minutes; add last ½ pound of sifted flour. Put the preparation into a kiss syringe and press small cakes in the shape of an S into buttered and floured pans, bake in medium-hot oven, and when cold glaze them with vanilla glaze.
Aniseed Wafers.— Rub some shallow tin pans with wax, place ½ pound sugar and 4 whole eggs in a bowl, set the bowl into a pan of hot water, beat the contents of bowl with an egg beater 15 minutes, then remove and beat till cold; add 1 teaspoonful well-cleaned aniseed and ½ pound sifted flour, fill the mixture into a pastry bag and press small cakes on to the waxed tins, cover and let them stand till next day, when the little cakes have obtained a crust, then bake them in slow oven.
Cinnamon Sticks.— Four ounces of almond paste, the white of 1 egg, 4 ounces powdered sugar, 1 teaspoonful cinnamon. Mix all together, put on to a floured board; roll it out ⅛ inch thick, cut the paste into 3 long strips 3 fingers wide, spread over an icing made as follows: Mix the whites of 2 eggs with ½ pound powdered sugar, add ½ teaspoonful cinnamon and a few drops of lemon juice, stir 5 minutes, then cut the strips into small sticks a finger wide, lay them on to buttered tins, and bake in a slow oven.
Meringue Shells.— Beat the whites of 4 eggs to a stiff froth, add ½ pound granulated sugar and a little vanilla sugar, stir the sugar in lightly; fill this into a pastry bag or a paper funnel; press small portions on to a double-folded paper, dust thickly with sugar, lay the paper in a pan, and bake in a slow oven. When done and cold, remove them from the paper, press the soft bottoms into shape to form a shell, and serve filled with whipped sweetened cream or ice cream.