FRUIT JUMBLES

Two cups sugar, 3 eggs (beaten separately), 1 cup butter, 1 cup milk, 3-1/2 cups flour, 3 teaspoonfuls baking powder, 1/4 of nutmeg, grated, 1 cup currants.  Mix all together and bake in a broad, shallow pan.  This is similar to Spanish Bun.  When cake is cooled, but not cold, cut in two-inch squares or diamonds before removing from the pan in which the cake was baked.

BROWN “PFEFFERNUSSEN”

For these German cakes Frau Schmidt used the following:  3 pounds of flour, 2 pounds of sugar syrup, 1/8 teaspoonful of black pepper, 1/4 pound of lard, 1/4 teaspoon of cardamom powder, 1/4 pound of butter, 1/2 teaspoonful of cloves, 1/2 pound of brown sugar and 2 eggs.

Use as much “Hirschhorn Salz” as can be placed on the point of a knife ("Hirschhorn Salz” translated is carbonate of ammonia and is used for baking purposes).  Allow the syrup to heat on the range.  Skim off the top.  When syrup has cooled mix all ingredients together and stand aside for one week or longer, when form the dough into small balls size of a hickory nut.  Place on greased pans and bake half hour in a slow oven.

SMALL OATMEAL CAKES

Cream together 1-1/2 cups of light brown sugar, 1/2 cup of lard and butter, mixed, and the yolk of one egg.  Add 1/2 cup of hot water and 3/4 teaspoonful of saleratus (baking soda) dissolved in a little boiling water; add 2-1/2 cups of oatmeal the stiffly beaten white of egg and 2-1/2 cups of white flour.  Mix all together.  Dredge the bake board with flour, roll thin.  Cut out with a small round cake cutter.  Sift a little flour over the well-greased baking sheets, on which place cakes and bake in a moderately hot oven.

FRAU SCHMIDT’S RECIPE FOR “GERMAN” ALMOND SLICES

1/2 pound sugar, 1/2 pound butter. 1/2 pound of seeded raisins (chopped). 1/2 pound blanched and chopped almonds. 1 teaspoonful cinnamon, 1 teaspoonful of allspice.  Grated rind and juice of 1 lemon. 2 cakes German sweet chocolate, grated. 3 whole eggs and 2 extra whites of eggs. 2 teaspoons baking powder, 3 cups flour. 1 tablespoon vanilla, 2 tablespoons of brandy.

Cream butter and sugar, add eggs, one at a time.  Then add all the ingredients.  Mix with flour.  Flour bake board and take a handful of dough and roll with the hands in shape of a sausage roll.  This quantity of dough makes eight rolls.  Place on greased baking sheets a short distance apart, so they will not touch when being baked.  Bake them in a warm, not hot, oven.  Take from the oven when baked and cut while still warm into small slices across the roll.  Slices should be about three-quarters of an inch wide.  Cover the three sides with the following icing: 

Beat together until smooth and creamy 1 cupful of sweet cream, adding enough confectioners’ sugar to make it spread.