[BERLINERKRANDS (a Norwegian Cake).]
Half a pound of butter washed in two waters and beaten to a cream, two hard-boiled egg yolks mashed fine and stirred into two raw egg yolks, four ounces of powdered sugar stirred into the eggs, then mix all with the butter, add a pound of flour and a wineglass of brandy, mix well. Roll under the hand and make into small jumble cakes or krunchens. Beat the white of an egg, dip each cake into it and then roll in granulated sugar, bake a delicate brown in a very slow oven fifteen or twenty minutes. Grease the tins.
[BLUEBERRY CAKE.]
Half a cup of butter beaten to a cream with half a cup of sugar, one cup of Porto Rico molasses, one cup of thin sour cream or milk, three eggs, the whites and yolks beaten separately, two cups of berries, two and a half cups of flour, one teaspoonful of soda sifted with the flour. Bake as [soft gingerbread] and serve hot.
[CINNAMON CAKE.]
One cup of granulated sugar, butter the size of an egg, one egg, one cup of milk, two cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda. Mix in the usual way, but sifting the soda and cream of tartar with the flour. Put in a shallow pan, sprinkle with sugar and cinnamon, and bake about fifteen minutes in a moderate oven.
[CREAM PUFFS.]
One pint of water, half a pound of butter, three-quarters of a pound of flour, and ten eggs. Boil the water and butter together, and while boiling stir in the flour. Let it boil five minutes, then stir in the eggs one at a time without beating. Drop into a pan by spoonfuls—not close together—and bake in a quick oven fifteen minutes. When cold cut them open and fill with the cream.
Filling.—One quart of milk, two cups of sugar, one cup of flour and four eggs. Boil the milk, beat eggs, sugar and flour together and stir into the milk, stir constantly until thick—about five minutes—and flavor to taste.