Marzipan.—Blanch, and then pound very fine 1 lb. sweet and a few bitter almonds, adding a few spoonfuls of rosewater; put the almond paste in a stewpan with 1 lb. powdered sugar, and stir over the fire till a smooth paste is obtained, which will not stick to the finger when touched. Turn it out on to a pasteboard well strewn with powdered sugar; roll out the paste, divide it into cakes of any shape you like, and put them on sheets of paper on the baking sheet well sprinkled with sugar; bake in a slow oven until of a pale yellow colour.
Marien Cakes.—To 1 lb. flour add ½ lb. butter, 10 oz. sugar, 6 eggs, the rind of a lemon finely grated, and a little nutmeg and cinnamon. These must be well worked into a rather stiff paste, and cut into round cakes after being rolled out nearly 1 in. thick. These must be placed on tins for baking after being ornamented on the top with currants and pieces of sweet almonds cut small.
Monastery Wine Soup.—Boil ¼ lb. rice in 1½ pint water until quite soft, and with it the thin yellow rind of a lemon; add by degrees a bottle of any white wine; sweeten with 3-4 oz. sugar, and whisk in the yolks of 4 eggs when ready to serve.
Neun-loth Pudding.—This favourite pudding is made as follows:—Stir ½ pint milk into 4½ oz. fine flour and 4½ oz. powdered loaf sugar. Put into a stewpan 4½ oz. butter and ½ pint milk. When this is hot and the butter melted, stir in the other milk and flour; keep the mixture stirred over the fire till it boils and thickens, then turn it out in a pan to cool. Stir in the yolks of 9 eggs, 4½ oz. almonds blanched and pounded, and, lastly, the 9 egg-whites whisked to a stiff snow. Stir all briskly together, butter a mould or basin, fill it, and boil the pudding 1½ hour. The water must not cease boiling. Serve arrack sauce or white wine sauce with it.
Nudels.-These are home-made maccaroni, and serve all the purposes for which it is used in Italy. They may be appropriated to any sweet dishes by first boiling them soft in milk or water 10-20 minutes, and then mixing them with eggs, sugar, spice, preserves, &c. A straight rolling-pin and a smooth pasteboard are indispensable in the manufacture of nudels. For nudel paste, beat 2 eggs, work into them by degrees as much flour as they will take, and knead them into a smooth, stiff dough. Cut this into 4 or 6 parts, make a ball of each, and roll it out as thin as possible; indeed, it cannot be too thin, for perfection is only gained when it is thin enough for one to be able to read through it. Lay each cake on a napkin as it is finished. They will resemble fine chamois leather. By the time you have rolled out the last cake, the first one will be dry enough to cut as follows: Divide the cake into quarters by cutting straight across each way. Lay the pieces one on the other, with their inner edges equal, and begin cutting them with a sharp knife into strips as narrow as twine; indeed as thread-like as you can to the end. Then scatter them apart to dry, and proceed in turn with the other cakes. When you have rolled out one of the little balls to its full tension, turn in an edge, roll it up tightly, and thus cut it into little rings, which will open when thrown into the boiling soup or water. Little stars, &c., may be stamped out with very small tin cutters. The cakes may be laid one on the other for cutting, and may be cut finer and quicker by using an ordinary ruler, as for ruling lines nearly close together. When allowed to dry well, they will keep any length of time in paper bags or tin canisters. A variety may also be made by cutting the paste into tape widths like ordinary macaroni. If preferred perfectly white, use only the whites of eggs in mixing the paste. Be careful to keep the paste-board constantly dredged with dry flour while rolling out the nudels.
Parsnip Pudding.—Wash and scrape 2 or 3 parsnips, and boil them in milk or water till tender. Mash or pound them smooth, stir in a piece of butter warmed, and sugar, lemon, or cinnamon to taste. Mix in 3 or 4 well-beaten eggs, according to the size of the pudding, and a small glass of rum or brandy. Put it in a buttered dish, strew crumbs over, put little lumps of butter on the top, and bake it in a moderate oven; or butter a mould, strew it with crumbs thickly, and boil it. Serve with pudding sauce.
Plinsen.—These are much the same as our pancakes, only there are more varieties, both in the batter used and the method of treating the pancakes after being fried. 4 tablespoonfuls flour, 4 eggs, 2 oz. warmed butter, a little salt, 1 tablespoonful sugar, and ½ pint cream or lukewarm milk enough to make a thin batter; stir this well. Fry pancakes, exceedingly thin, a pale brown on both sides. Lay one on the other, with sugar and cinnamon, or other spice, between. Strew sugar plentifully over the top one, and glaze it with a salamander or other red-hot iron. For fruit, to the above batter add 2 oz. currants, well washed in hot water, and ½ lemon peel grated. Use very little butter or lard in frying the plinsen. Spread over each one a thin layer of preserved or stewed fruit. Roll them up. Lay them close together in a dish, sift sugar and cinnamon over, and serve with sweet sauce.
Sago Wine Soup.—First wash the sago, and then boil for an hour in plenty of water, a pinch of salt, some cinnamon and rind of lemon. By this time the water should be reduced by one half. Fill up with red wine, add some slices of lemon, and sugar to sweeten. Let it come to the boil once more, and when serving the soup sprinkle it with powdered sugar and cinnamon.
Salsenaugen.—Make a dough of 6 oz. flour, 4 oz. butter, 4 oz. sugar flavoured with vanilla or lemon, 4 hard-boiled yolks of eggs, and 2 oz. pounded almonds. Knead it out as thick as a finger, stamp it with cutters into leaves and rings, and pile them up; wash them over with the white of egg in a snow and strew them thickly with sugar. Then sprinkle with water, and bake, after which put a jelly in the centre.
Sand-torte.—Take ¼ lb. butter, ¼ lb. sugar, grate the rind of lemon, and beat it well for ½ hour. Mix in 2 eggs, and 2 yolks one after the other, with ¼ lb. fine flour; beat it well together, and fill the whole in a buttered form; strew some finely cut almonds on the top, and bake it for 1 hour.