The Pilgrim Cook Book/Torten

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Almond Torte.

Nine eggs, ¾ pound sugar, 1 teaspoon vanilla, ½ cup flour, 1 small teaspoon baking powder, ¾ poung grated almonds. Beat the yolks of eggs with the sugar until light and creamy, add vanilla, flour, baking powder sifted with flour. Then beat the whites of the eggs until stiff and add grated almonds. Bake from 40 to 50 minutes in a moderate oven.—Mrs M. C. Kretchmer.

Apple Sauce Torte.

A delicious cake that requires no baking.

Stew 6 large apples, as for apple sauce, using very little water, the sauce should be thick, brown 6 cups of crumbs from toast or zwieback nicely in butter or lard. Press a layer of crumbs in a cake tin, add a layer of apple sauce, then another layer of crumbs; continue until crumbs and sauce are used. Allow cake to stand several hours, then cut and serve with whipped cream.—Mrs. Eichelkraut.

"Blaetter Torte."

One cup butter, 3 tablespoons sugar, 2 yolks of eggs, 2 cups flour, 1 teaspoon baking powder. Cream butter, sugar, flour and baking powder, then add the yolks of two eggs. Line Spring Form Pan with the above mixture. Take a large can of shredded pineapple, boil and thicken juice with cornstarch and add a little sugar. Put in pan and bake 20 minutes.

Beat whites of five eggs to a stiff froth, and add ½ pound powdered sugar and ¼ pound of chopped almonds; mix and spread on top. Then bake 20 twenty more minutes—Mrs. Ferch.

Blitz Torte.

One-half cup butter, ½ cup sugar, 1 cup flour, 4 egg yolks, 3 to 5 tablespoons milk, 1 teaspoon baking powder. Spread in two deep layer tins. Beat whites of 4 eggs, add 1 cup powdered or granulated sugar, a little baking powder, and spread this over dough, then sprinkle with ¼ pound chopped almonds. Bake in a medium oven 20 to 25 minutes: test with a straw. Fill with a custard made of 1 egg, 1 cup milk, 1 tablespoon sugar and cornstarch to thicken.—Mrs. Chas. Storbcck.

Bread Torte.

To 9 eggs, beaten well and separately, add 1½ cups sugar; to ½ pound ground sweet almonds add 2 cups bread crumbs, 1 teaspoon cinnamon, 1 teaspoon baking powder. Add this to the eggs and sugar. Bake in three layers from 15 to 20 minutes, fill with a cream filling. Let one cup of milk come to a boil then add yolks of 2 eggs, beaten with ¾ cups sugar, add 3 scant teaspoons cornstarch mixed with a little milk. Cook until it thickens, stirring all the time. When cool add vanilla.—Mrs. Jacobs.

Rye Bread Torte.

Six eggs, 1 cup sugar, 1 cup grated and sifted rye bread, ½ teaspoon cinnamon ½ cup chopped walnuts, a little grated lemon peel, ½ wine glass wine. Beat the yolks and sugar 20 minutes, then add the cinnamon, grated lemon peel, wine, the grated and sifted rye bread and last the egg whites. Bake 45 minutes.—Helen Wollerman.

Cinnamon Torte.

Four tablespoons melted butter, 6 tablespoons sugar, 4 tablespoons milk, 1 cup flour, 4 yolks of eggs, 1 teaspoon baking powder. Bake in spring form.

Custard: Two yolks of eggs, 1 cup milk, 2 tablespoons sugar, 2 level teaspoons cornstarch, 1 teaspoon vanilla. Boil until thick and let cool, then put on cake. On top of custard put stiff beaten whites of 6 eggs, to which add 9 level tablespoons sugar, ½ teaspoon cinnamon, 1 teaspoon vanilla, ¼ pound chopped almonds. Bake 20 minutes more in slow oven.—Mrs. H. G. Tischer.

Cherry Torte.

Make a dough of ¼ pound lard, ¼ pound butter, 4 tablespoons sugar, 2 teaspoons cinnamon, 2 egg yolks, ½ pound flour, ½ teaspoon baking powder. Work like a pie crust and place in a form with straight sides, bringing dough well up on sides of form. Fill with following custard: 4 eggs, ¾ cup sugar, ¾ cup milk, 1 quart cherries drained of juice. Bake ¾ to 1 hour and serve with whipped cream.—Mrs. A. Piepho.

Date Torte.

Two eggs beaten light, add 1 cup sugar, beat well, 1 cup walnuts, 1 cup dates chopped, 3 tablespoons flour, 1 teaspoon baking powder. Bake in square tin. Cover with white icing.—Mrs. F. Nyendorf.

Farina Torte.

Five or 6 yolks of eggs, 1 good cup sugar, ¾ cup toast rolled fine, whites of eggs (stiff), ¼ cup of Farina with 2 teaspoons baking powder, ¼ pound chopped walnuts. Bake in 2 layers in hot oven for 10 minutes. Whipped cream frosting and filling.—Mrs. Albrecht.

French Torte.

Mix ½ cup butter, 3 heaping tablespoons sugar, 2 cups flour, 1 whole egg and 2 egg yolks and 1 teaspoon baking powder into a dough and spread in a spring form. Spread strawberry jam on top of dough and put the following on top: ½ pound almonds peeled and chopped, ½ pound powdered sugar, 6 egg whites well beaten, and 1 grated lemon rind. Bake slowly 1 hour.—Mrs. H. G. Tischer.

Graham Torte.

Cream 1 tablespoon butter with 1¼ cups sugar, 2 eggs well beaten, 1 cup sour milk in which has been dissolved 1 teaspoon soda, 34 graham crackers, which have been rolled or ground to crumbs, 1 teaspoon vanilla.—Mrs. Edw. J. Keuer.

Hazelnut Torte.

Eight eggs, 2 cups hazelnuts, ground fine (measure before grinding), 1 pint powdered sugar, 1 teaspoon baking powder, grated rind of 1 lemon. Beat yolks of eggs until thick, add sugar after grating rind of lemon on same, then add nuts with baking powder mixed through them, and last whites of eggs beaten stiff. Bake 40 minutes in moderate oven. Served with whipped cream or fruit it is very good.—Hrs. H. W. Bruedigam.

Himmel's Torte.

One-half pound butter, ¼ pound sugar, 3 egg yolks, ½ pound flour, 1 teaspoon baking powder. Bake in three layers. When cold spread layers with currant jelly, then with the following cream: ½ pint sour cream, 2 tablespoons sugar, juice of 1 lemon, vanilla, 2 tablespoons flour, 2 egg yolks. Boil till this is thick. Ice cake with 3 beaten egg whites, powdered sugar, ¼ pound chopped almonds and a little cinnamon. Beat well and spread on top.—Mrs. H. G. Tischer.

Hot Lemonade Torte.

Yolks of 6 eggs, 1½ cups sugar, 1 grated lemon rind, 1½ cups bread crumbs or 2 cups cracker meal, ¼ teaspoon baking powder, ¼ teaspoon cinnamon, ¼ pound almonds (chopped), and the well beaten whites of 6 eggs folded in last. Bake 1 hour and when done pour ½ cup hot lemonade over cake with a teaspoon.—Mrs. E. A. Bierdemann.

Krumble Torte.

Six eggs beaten separately, 2 cups sugar, ½ pound walnut meats cut, ½ pound dates cut, 1 cup bread crumbs, 1 teaspoon baking powder. Bake in 2 tins. After baked, break in small pieces and pour over it whipped cream, which has been sweetened. Bake from 35 to 45 minutes.—Mrs. E. J. Keuer.

Poppy Seed Torte.

Eight eggs (whites added last), ¾ pound powdered sugar, ¼ pound raisins (seedless), ¼ pound currants, ¼ pound walnuts (chopped), ¼ pound poppy seed, 1 teaspoon cinnamon, ½ teaspoon cloves, a little baking powder, grated rind of 1 lemon. Put raisins and currants through chopper, bake 1 hour or more if necessary. Must stand 1 day before cutting. Very good.—Clara A. Spangenberg.

Potato Torte.

Six eggs, ½ cup potatoes, grated, ¾ cup rye bread, grated, 1 cup sugar, ¼ wine glass wine or brandy, a little citron, allspice and almonds chopped, a little baking powder. Bake ¾ hour.—Clara A. Spangenberg.

Prune Torte.

Line the sides and bottom of a deep baking dish with pastry and fill the bottom with soaked, pitted and stewed prunes; sprinkle over them sugar to sweeten, mixed with a tablespoon flour and bake. When thickened slightly, pour over the prunes the yolks of 3 eggs beaten with ½ cup milk and ½ cup each of cake crumbs and sugar. Bake until custard is set; spread with whites of eggs beaten stiff with 3 tablespoons sugar, flavor, and brown.—Mrs. H. Berger.

Sand Torte.

Stir ½ pound butter until smooth, then add the yolks of 6 eggs; then add ½ pound sugar, ½ pound cornstarch and rind of lemon. Stir 15 to 20 minutes. Mix a little cornstarch with 1 teaspoon baking powder, beat the whites and add.—Mrs. Jacobs.

Sand Torte.

One pound unsalted butter, 1 pound powdered sugar, 9 large eggs, 2 cups sour cream, 1 lemon, rind and juice, 1 pound rice flour, 2 cups flour, 2 small teaspoons baking powder. Cream butter and sugar, add eggs then alternately the rice flour, cream, juice and rind of 1 lemon and finally the flour with baking powder. Stir ½ hour, place into a spring form, bake in moderate oven.—Johanna Kretchmer.

Schaum Torte.

Whites of 6 or 7 eggs, 2 cups sugar (granulated, sifted), 1 tablespoon vinegar, 1 tablespoon vanilla. Beat whites of eggs to a stiff froth, add sugar, vinegar and vanilla. Beat this ½ hour. Bake in a spring form 1½ hours, slow oven. When done turn off gas and leave cake in the oven a quarter of an hour longer. Bake day before using; leave in tin. When ready to serve take out of tin and put fresh or canned fruit on top and whipped cream over fruit. Grease pan with butter.—Mrs. M. C. Kretchmer.