754a. Strudel Paste. Put 1/2 teaspoonful butter with 1/2 cup warm milk, a little salt and the yolk of 1 egg into a bowl and mix it with sufficient sifted flour to make a soft dough; put the dough on to a floured board and work it with the hands for 10 minutes; it should be soft, but not stick to the hands; brush the paste over with a little warm water; rinse out a bowl with boiling water and put it over the paste; let it lay 1/2 hour; after that time has elapsed cover a kitchen table with a white cloth, dust with flour, put the dough in center of table and pull it out as thin as possible, like paper; when one side is pulled out lay a rolling pin on it while you pull out the other side; then pull out the edges all around, brush it over with melted butter and spread over a filling of stewed preserved or fresh fruit or fruit marmalade; rice, farina, chocolate or creams may also be used; after the filling is put on lift the cloth up at one end and roll the strudel up like a music roll; butter a large, round pan (not too deep) thickly with butter, put one end of the strudel in the center of pan and turn the other end around it so as to give it the shape of a snake curled up; brush the strudel over with melted butter and bake till a light brown and well done in a medium hot oven; when ready slip the strudel into a dish, sprinkle thickly with sugar and serve. It may be eaten hot or cold, with or without sauce. If 2 small strudels are to be made of this quantity the paste should be divided into 2 parts before pulling it apart. It may also be baked in the pan straight.

755. Rice Strudel. Put 1/2 cup rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan again with a little salt and 1 cup milk and boil till soft; when done mix it with 1 ounce butter, the yolks of 2 eggs, 2 tablespoonfuls sugar, 1/4 teaspoonful cinnamon and 3 ounces seedless raisins; have the strudel paste pulled out on table as directed, brush over with melted butter, spread over the rice, roll it up and finish as directed in foregoing recipe. Serve with the following sauce: Boil 1/2 cup sugar with a little water until it begins to turn yellow; remove from the fire and mix it slowly with the whites of 2 eggs, previously beaten to a stiff froth, and add 1 tablespoonful wine and a little vanilla.

756. Small Rice Strudels. Prepare a dough from 1 tablespoonful butter, 3 eggs, a little salt and sufficient flour to make a stiff dough; roll it out very thin and cut into rounds the size of a tea plate; parboil 1/2 cup rice in water, drain in a colander and rinse with cold water; return the rice to saucepan again, add 1 pint cream or milk, a little salt, sugar to taste and boil till tender; stir 1 tablespoonful butter to a cream and add the yolks of 3 eggs, the grated rind of 1 lemon, the cooled off rice and lastly the whites beaten to a stiff froth; spread a layer of rice over each of the rounds of dough, roll them up like omelets, lay them into a buttered pan or dish, pour 1 cup of boiling cream or milk over and bake the strudels in a medium hot oven to a light brown; serve them sprinkled with sugar as a dessert.

757. Rice Strudel (with Jelly). Put little pieces of apple or currant jelly over the rice before rolling it up, otherwise the same as in foregoing recipe.

758. Farina Strudel. Boil 1 pint milk with a little salt, sprinkle in slowly 1/2 cup farina and continue boiling for 10 minutes; when nearly cold stir 1 tablespoonful butter to a cream, add 2 tablespoonfuls sugar, the yolks of 4 eggs, the farina and lastly the whites beaten to a stiff froth; finish the same as Rice Strudel; serve with snow sauce. These quantities will make 2 medium sized strudels, sufficient for 12 persons; serve as dessert.

759. Farina Strudel (with Cocoanut). Prepare the farina the same as in foregoing recipe; spread the farina over the prepared strudel paste and sprinkle over some grated cocoanut; roll up as directed and bake in a buttered pan; serve with cocoanut snow sauce made as follows: Boil 1 cup sugar with 1 cup water until it begins to turn yellow; remove from fire, add a little boiling water and mix it slowly with the whites of 4 eggs previously beaten to a stiff froth; add 1 teaspoonful vanilla, 1/2 cup white wine and 1 cup grated cocoanut.

760. Citron Strudel. Stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add the beaten whites of 3 eggs; have the prepared strudel paste pulled out on a table, brush over first with butter and then spread over the mixture of eggs and sugar; over this spread the remaining 3 whites beaten to a stiff froth; next sprinkle over 1/4 pound well washed and dried currants, 1/4 pound finely cut citron and roll the strudel up; have ready a buttered pan, put one end of strudel in center of pan and turn the other end around it as directed; brush over with beaten white of egg, sprinkle with sugar and bake till done; serve either with or without wine cream sauce.

761. Lemon Strudel. Mix 6 ounces finely cut citron with 1/2 pound finely chopped almonds and add 1 cup of sugar, the juice of 3 lemons and the grated rind of 1; let this stand for 1 hour; prepare a strudel paste as directed, pull it out on a table over floured board or tablecloth, brush over with butter, put on the lemon mixture and roll it up; lay the strudel in a buttered pan, twist it around, brush over with water and sprinkle as much sugar over till it lays dry on top; then bake. This strudel is eaten cold and will keep for weeks.

762. Almond Strudel. Stir 2 eggs with 1/2 cup sugar and the grated rind of 1/2 lemon to a cream; pull out the strudel paste over a tablecloth, brush over with melted butter, spread over the egg mixture and sprinkle over this 1/4 pound grated almonds and 1/2 cup currants and seedless raisins; roll it up, put into a buttered pan, brush over with melted butter, sprinkle with sugar, pour 1/2 cup milk or cream into the pan and bake a light brown; serve with wine cream sauce.

763. Chocolate Almond Strudel. Prepare a strudel paste as directed; stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the whites beaten to a stiff froth; brush the pulled out strudel paste over with melted butter and then spread over the egg mixture; next sprinkle over 3 ounces finely grated chocolate and 2 ounces finely cut almonds; roll it up and lay into a buttered pan, brush over with beaten egg and bake in a medium hot oven to a light brown; when done sprinkle over some grated chocolate and sugar; serve cold with cream sweetened with sugar.

764. Chocolate Cream Strudel. Boil 2 tablespoonfuls sugar in 1/2 cup water and add 2 tablespoonfuls grated chocolate which has been melted in oven; stir this over the fire until chocolate is well dissolved and add 1/2 pint cream and the yolks of 4 eggs; beat this with an egg beater until nearly boiling; remove and set aside to cool; then mix it with the beaten whites; pull out a strudel paste, brush over with melted butter, spread over the chocolate cream and sprinkle over 1/2 cup finely cut almonds and 2 tablespoonfuls sugar; roll it up, brush over with melted butter and sprinkle with sugar; then bake in a buttered pan. This strudel is best eaten col tablespoonful cocoa may be used instead of chocolate.

765. Apple Strudel. Pare, quarter and cut into fine slices 1/2 dozen greenings, put them in a saucepan with 1 tablespoonful butter, 3 tablespoonfuls sugar and cover and let them stew for a few minutes till apples begin to get soft; then add 2 tablespoonfuls currants, the same quantity of seedless raisins and finely cut citron, a little grated orange peel and 1 tablespoonful apple or any other kind of fruit jelly; mix all together and set aside; when cold have the strudel paste pulled out over a tablecloth, brush over with melted butter, spread the apples all over it, roll up and finish as directed.

766. Cherry Strudel. Remove the pits from 1 pound ripe cherries, put them over the prepared strudel paste, sprinkle over some sugar, a little finely rolled zwieback and finish the same as directed; serve dusted with sugar.

767. Plum Strudel. Remove the pits from 1 pound ripe plums, cut them fine, put them over the strudel paste, sprinkle thickly with sugar, dust over a little flour and finish as directed; serve without sauce and dusted thickly with sugar. Peach strudel is made the same way.

768. Plain Strawberry Shortcake. 1 quart flour, 1/2 teaspoonful salt, 1/2 cup butter, 2 cups milk and 2 teaspoonfuls baking powder; sift flour, powder and salt into a bowl, add the butter and chop it very fine with a chopper in the flour; then mix it with the milk into a soft dough; divide it into two equal parts and roll them out to the size of a jelly plate; butter a deep jelly tin, put in 1 layer and brush it over with melted butter, put on the other layer and bake in a quick oven; when done remove it from oven, separate the 2 layers with a broad-bladed knife and spread them with butter; mash some fresh strawberries with a silver spoon, cover the bottom layer with the mashed strawberries and sprinkle thickly with powdered sugar; lay on the other layer with the crust side downward, cover with a thick layer of strawberries, sprinkle with sugar and serve with vanilla sauce, sweet cream or the following sauce: Beat 2 eggs until they foam, add 2 small cups milk, stirring constantly, sweeten to taste and flavor with vanilla extract.

769. Strawberry Shortcake, N. 1/2 cup butter, 1 cup sugar, 2 eggs, 3/4 cup milk and 2 cups prepared flour; stir butter and sugar to a cream and add the eggs 1 at a time; next add the sifted flour and milk alternately; bake in two well buttered jelly tins in a medium hot oven; when done remove and lay them on a napkin which has been dusted with sugar; when cold put a layer onto a plate and cover the cake with fresh strawberries; sprinkle over some sugar, lay over the other layer, cover the top with strawberries, dust with sugar and serve with cold cream or vanilla sauce.

770. Strawberry Shortcake, N. 1 cup powdered sugar, 3 eggs and 1 cup sifted flour mixed with 1 teaspoonful baking powder and 2 tablespoonfuls water; stir the yolks and sugar to a cream, add water and flour and lastly the beaten whites; bake in 3 layers; when done lay them over one another with strawberries between, sprinkle top well with sugar and serve with cream or vanilla sauce.

771. Peach Shortcake is made the same as Strawberry Shortcake. In place of berries take peaches pared and cut into slices. Or this cake may be made of all kinds of preserved fruit and served either with sweet cream or vanilla sauce.

772. Vienna Broeselcake. 4 eggs, 5 tablespoonfuls sugar, 3 cups flour, 1 cup warm milk, 1/2 cup butter, the grated rind of 1/2 lemon, 1 yeast cake, 1/4 teaspoonful salt and a little vanilla; dissolve the yeast in 1 cup milk, add 1 cup sifted flour and mix it into a batter; set it in a warm place to rise; as soon as the sponge is very light stir butter and sugar to a cream and add by degrees the eggs, 1 at a time, stirring a few minutes between each addition; next add salt, lemon or vanilla and lastly the remaining 2 cups sifted flour and the sponge alternately; beat the whole thoroughly with a wooden spoon and set it aside to rise; when light beat it again with a spoon and fill it into a cake mould with tube in center, which should be well buttered and dusted with fine bread, cracker or zwieback crumbs; let it rise again to double its height; in the meantime cut 1 handful almonds into small pieces without removing the brown skin and mix them with 1 handful sugar, a little cinnamon, a little grated lemon peel and some melted butter; work this with a fork briskly into the dough; when the cake is ready to bake press little dents in it with the handle of a silver spoon, brush over with beaten egg, spread the almond mixture over the top and bake in a medium hot oven 1 hour.

773. Brioche Cake. 3/4 pound sifted flour, 1/2 pound butter, 4 eggs, 2 tablespoonfuls sugar, 1 yeast cake dissolved in 1/2 cup warm milk and 1/2 teaspoonful salt; mix 1/2 cup flour with the salt, yeast and milk into a batter and set it in a warm place to rise until very light; then stir the butter to a cream and add the sugar, the eggs, 1 at a time, stirring a few minutes between each addition; as soon as the batter is light add it gradually to the butter and egg mixture, add the flour and work it with your hands on a floured board into a soft dough; cover and let it rise to double its height; work it thoroughly and let it rise again; when the dough has attained double its size butter a deep, round cake mould and cover the bottom with a round piece of buttered paper; take one-sixth of the dough off and lay it aside; shape the remaining dough into a round loaf and put it into the buttered pan; make a hollow in center; form the small piece of dough into the shape of a pear and put the pointed end into the center of cake; set it to rise to double its size; brush over with the yolk of 1 egg mixed with 1 tablespoonful water and bake in a medium hot oven.

774. Small Brioche. Take the same dough as in foregoing recipe and roll it into small round balls the size of an egg; make a small opening in center of each with a wet finger; put a small ball of dough the size of a hazel nut into each one and set the brioche into a buttered pan; let them rise to double their size; brush over with the yolk of egg diluted with a little cold water and bake in a hot oven; when done brush them over with melted butter.

775. Baba. 3/4 pound flour, 1/2 pound butter, 5 eggs, 2 ounces sugar, the finely chopped peel of 1/2 lemon, 1/4 teaspoonful salt, 1 yeast cake dissolved in 1/4 cup warm milk, 2 ounces well washed and dried currants, 1-1/2 ounces seedless raisins, 1-1/2 ounces finely cut citron and a little finely cut candied orange peel; mix yeast, milk and 1/2 cup flour together and set it in a warm place to rise; stir the butter to a cream, add the sugar and next the eggs, 1 at a time, stirring a few minutes between each addition; next add the yeast which was set in a warm place to rise, then the flour and fruit; beat the whole thoroughly with the right hand for 15 minutes; cover with a clean cloth and let it rise to double its size; press it down and let it rise again; then put it into a well buttered form with a tube in center, which should be 3/4 full; let it rise till form is full; paste with the white of egg a strip of buttered paper around the top edge of form and bake the cake about 1 hour; when done turn the cake out of form and set it for a few minutes in the oven to dry; in the meantime put 1/2 cup sugar with 3/4 cup Madeira wine over the fire; let it get hot and pour all over the baba; serve either hot or cold on a napkin. Small babas are made of the same dough and baked in small deep forms, otherwise treated the same as above. Instead of Madeira any other kind of wine may be used; also vanilla or pineapple syrup.

776. Savarin Cake. 1 cup lukewarm cream or milk, 2 yeast cake, 3 ounces butter, 4 eggs, 1/4 teaspoonful salt, 1/2 gill Cognac, 2 tablespoonfuls powdered sugar and 10 ounces sifted flour; dissolve the yeast in half the milk and mix it with half the sifted flour into a smooth batter; cover and set it in a warm place to rise, which will take about 1/2 hour; in the meantime stir butter and sugar to a cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add alternately the remaining milk, brandy, flour and lastly the batter which has been set in a warm place to rise; beat the whole with the right hand for 15 minutes; then cover with a napkin and let it rise in a warm place; butter a round mould which holds about 1-1/2 to 2 quarts and dust with flour; turn the mould upside down, so the loose flour may fall out; when the dough is very light mix it with 2 ounces finely cut almonds and carefully fill it into the mould; set again in a warm place to rise to double its size; bake in a medium hot oven for 1/2 hour; to ascertain whether the cake is done or not thrust one end of a knitting needle into center of cake; if the needle comes out clean it is done; if any dough adheres to it the cake must be baked a few minutes longer; as soon as the cake is done turn it onto a round wire grate or sieve and prepare the following glaze: Place a saucepan with 1 cup sugar and 1/2 pint cold water over the fire and boil 5 minutes; add 1 glass Jamaica rum, Cognac, sherry wine, kirsch or any other kind of liquor; set the cake with the grate or sieve onto a dish and pour the syrup evenly all over it; pour the syrup which drops from the cake onto the dish back to saucepan again, boil it up and pour over the cake; lift the grate on one side and slide the cake onto a dessert dish; the top may be decorated with preserved cherries or other fruit. The savarin is served as dessert, either hot or cold. Small savarins are baked in small, deep forms and dipped in hot syrup when done.

777. Soleil. 1 pound sifted flour, 10 ounces butter, 2 ounces sugar, the grated rind of 1 lemon, 1/4 pound sweet almonds, 2 yeast cake, 8 eggs, a pinch of salt and 1/2 cup cream; dissolve the yeast in a little warm milk; take 1 cup sifted flour and mix it with the yeast into a soft dough; lay this in a bowl with a little warm cream and set it in a warm place to rise to double its size; sift the remaining flour, sugar and salt into a mixing bowl and make a hollow in center; put in by degrees the well beaten eggs and butter and mix and beat the whole with the hands for 15 minutes; pound the almonds with 2 eggs and press them through a sieve; add them with the yeast dough to the above mixture and mix the whole thoroughly together; dust over some flour and set in a warm place to rise to double its size; then fill it into a paper-lined form, which should be 1/2 filled, and set it to rise till form is nearly full; take a large tin plate and cover the bottom with salt; onto this set the pan with cake and bake in a medium hot oven about 40 minutes; try the cake with a larding or knitting needle; when done remove it from the oven, turn onto a sieve and pour hot vanilla syrup all over it; when cold boil 1 cup sugar with 1/2 cup water till it forms a thread between 2 fingers; remove from the fire, add 1 tablespoonful raspberry syrup and stir till nearly cold; pour it over the cake and set in oven for 2 minutes; remove instantly and lay a slice of pineapple in center of cake; cut the pineapple into 4 parts without altering its form and lay long strips of citron around it to imitate the sun.

778. Compiègne. 1 pound sifted flour, 10 ounces butter, 4 whole eggs, the yolks of 4, 2 tablespoonfuls sugar, 1/2 cup cream, 1/4 teaspoonful salt and 2 yeast cake; dissolve the yeast in 1/2 cup warm milk, add a few spoonfuls of the flour and mix it into a batter; set this in a warm place to rise; in the meantime stir the butter to a cream and add the sugar, salt and eggs by degrees; next the yeast and sifted flour; beat the whole with your hand for 15 minutes; then add the cream, which should be whipped to a stiff froth; butter a large, deep tin form and cover the bottom with a round piece of buttered paper; fill in the cake mixture, which should fill the form 3/4 full, paste a piece of paper around top edge of form and let it rise till form is nearly full; bake in a moderate oven; serve either hot or cold. Small compiegnes are baked in small forms and dipped in sugar syrup mixed with wine or liquor.

779. Damp Nudels. 3 cups sifted flour, 1 tablespoonful sugar, 1/4 teaspoonful salt, 1/2 tablespoonful butter, the yolks of 2 eggs, 2 yeast cake and 1 cup warm milk; put flour into a bowl and make a hollow in the center; mix the yeast with 1/2 cup warm milk, put it into the hollow of flour and mix with a little of the flour to a thick batter; sprinkle a little of the flour over and cover and set in a warm place to rise, which will take about 3/4 hour; then add salt, sugar, the yolks and butter, which has been melted in the remaining 1/2 cup milk; mix the whole into a soft dough and set it in a warm place; when it has risen to double its height cut pieces off with a tablespoon and form them with your hands into round balls; set these onto a floured board covered with a napkin and let them rise to double their size; then brush them over with melted butter; put 1 cup milk, 1/2 tablespoonful butter and 1 tablespoonful sugar in a pan which is large enough to hold the nudels without touching each other and can be covered tightly; put the pan on top of stove and as soon as the milk boils put in the nudels, cover tightly and let them boil slowly; when the milk has boiled away and the nudels begin to fry in the butter (which can be heard and smelt) draw them to side of stove and let them remain for a few minutes; transfer them to a deep dish and serve with vanilla or snow sauce; the above will make 20 nudels and will take about 1/2 hour to cook. Note. If the nudels are not all wanted for dessert the remaining ones can be baked in the oven and served for tea as a substitute for biscuits.