Evening Republican, Volume 15, Number 27, Rensselaer, Jasper County, 1 February 1911 — GOOD THINGS TO EAT [ARTICLE]

GOOD THINGS TO EAT

FOUR RECIPES FOR CAKES AND COOKIES OF GERMANY. : : i ■ v. Blitz Kuchen, Platzen, German Almond Cookies and fiirup Kuchlein Are Not Difficult to Make and All Will Enjoy them. Blitz Kuchen. —Mix to a cream three cups fine sugar and one cupful butter. Add six eggs and three cupfuls of flour. Spread this batter on greased pans so thinly that you can almost see the bottom of the pans. Sprinkle with sugar, cinnamon and chopped nutß of any kind, and bake to a light brown in a moderate oven. As soon as removed from the oven, cut at once into squares before it hardens, aB it is difficult to lift out whole without breaking. Platben. —Use for this two cupfuls powdered sugar, the yolks of four eggs, a pinch each of cinnamon and cloves and flour to stiffen. Beat the egg yolks until light and foamy, stir in the sugar gradually, beat thoroughly, then add spices and flour enough to allow the batter to drop from a spoon into a greased tin. Leaye room enough to spread without touching.’ German Almond Cookies. —Beat the yolks of six eggs until light, then add one cupful and a half of sugar that has been beaten to a cream with three-fourths cupful softened butter. Add a cupful blanched, chopped almonds, one tabjespoonful cinnamon and three cupfuls of flour. Beat hard and drop by small spoonfuls onto a buttered pan, putting an almond on top of each cake. Bake in a moderate oven. Birup Kuchlein. —Melt two scant cupfuls lard and add to It two cupfuls molasses, one teaspoonful each of cloves and cinnamon, _ one-half teaBpoonful salt, a teaspoonful soda dissolved In a little hot water, one wellbeaten egg and sifted flour, adding the flour a little at a time until the dough Is thick enough to roll out Cut In fancy shapes and bake in a moderate oven.