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Show GERMAN CAKES AND SEASONABLE DAINTIES FOR AFTERNOON TEAS Recipes That Enable the Housewife to Make Sweetmeats Better Than You Can Get at the Bakeshop Candies and Puddings, and Hints That Are Always Useful in the Kitchen THIS Schwarzbrod Tortc Is one that I learned to bake while In Germany. Ger-many. I often sent one to my daughter at collc-go, where It was voted a great success. One of theno was taken to a house party and a piece of It was s-nt to an old doctor who was 111 next door. Ho looked at It. took a blto and then exclaimed, with the utmost ut-most pleasure, "I have not eaten that cak-j plnce I took dinner with tho secretary sec-retary of war In Lincoln's administration, administra-tion, but I never forgot Its taste." The wife of the secretary of war had learned cooking in Germany, and she always had some German dishes nt her table. Tho little cooky recipes I find Invaluable. I always have pome of the cookies at hand (they keep Indefinitely) for my tea table. Tho Kund Kuehen Is on every German breakfast table on a Sunday morning, hut I have found It good with a cup of tea. Schwarzbrod Torte. Cut In thin allocs rye bread, put In oven until very dry, then put Into chopper chop-per and grate It very fine. Pour over one cup of this a tablespoon of rum or sherry and one-half cup of red wine. Chop very flno- two cups of almonds, four ounces of citron, the rind of a lemon, one teaspoon of cinnamon, ono In thleknes. cut with a sur-shapcd form and bake on oiled tins, spring led with flour. JJake In a moderate oven; when almost dono brush lightly with sugar bolb-d In a llttlo water and return re-turn to the oven to dry. German Cookies. (For tho Littla One".) Stir until foamy ono and one thlrJ cups of powdered sugar and threo eggs, add a few drops of v:inllla and two cups of best sifted flour. Oil tins and sprinkle them with flour, then with a. teaspoon drop small round heaps far enough apart so they do not touch, and bake In a moderate oven until a very light brown. Fine Cookies. (For the Tea Table.) Stir one-half cup of butter, seven tablespoons ta-blespoons of powdered sugar and yolks of threo eggs until creamy. Mix In ono cup of almonds grated and one and one-half tups of llnely sifted flour. Sprinkle the baking board with flour, roll out the dough to one-eighth Inch thickness, cut with a round cutter, bruxh with yolk of egg and tablespoon of. milk and bake on floured tins. Butter Cookies. Stir very foamy ono cup of butter, one-half cup of sugar, one whole cgK and two yolks; then add two cups of finely sifted flour, flavor with almond extract. Let tho dough rest for ao hour, covered, and In a cool place. Then tako out ono floured baking board and cut out small cookies. Urush with white of egg, and sprlnklo with granulated gran-ulated sugar. Bake a very light golden brown, on floured tins. Bund Kuchen. Beat well one-half cup of butter, with one-half cup of sugar, four eggs, th'J grated rind of a lemon, one-half pound of raisins, ono teaspoon of salt; add ono yeast cake softened In a little warm water, one pint of lukewarm milk nn'I threo and three-quarters cups of slfU-d flour. Work this dough well with a. wooden ppoon. Butter your baking; pan well and sprinkle with flour, pour In your dough nnd let It raise for thren hours In a warm place, then bake In a hot oven, cover tho top with paper IC It browns too soon and bako for three-quarters three-quarters of an hour. When done tilt on a plate and sprinkle with powdered! sugar. Glace Dried Fruits. For theso you need to buy ihi French candled fruit; you may also uao peach figs or tomato flgs If you have them. Half a pound of mixed French fruit will make a largo dish when glaced; chooso tho best colors, tho llttlo green oraDges, tho red cherries cher-ries and such fruits as will show through tho candy. Cut each piece Into smaller ones a preen orange Into six or eight; leavo cherries whole and In fact they will servo as a gnldo for tho size of other pieces; cut nono smaller than that. Small cubes of bright green citron may be used, and pieces of dried ginner. When you have your dish of mixed fruit ready make tho glaco pyrup as for the fresh fruit and dip as before. There Is one thing to bo remembered remem-bered about clear candy, by which I mean every kind from glace nuts to butter taffy. It will keep clear and bright only from threo to four days, and then It must to In a close box In a warm place (tho reverse of cream candles). |