From Other Lands

Dominion, Volume 31, Issue 136, 5 March 1938, Page 4 (Supplement)

From Other Lands

International Recipes Give Variety To A Cookie Jar TpVERY land has its own individual recipes, but many of them can fit into the menus of other countries as an unusual and tempting addition. This is especially true of that delight of every child, cookies, and no mother c-a have too varied a cookie jar. Here are a few international cookie recipes: Belgian Cookies. i Melt 1 cup butter with 11 cups brown sugar. Do not allow mixture to boil. Add 4 teaspoon vanilla. Beat 2 eggs thoroughly. Add to the sugar and butter. Dissolve 1 teaspoon baking soda in i tablespoon hot water, and add soda to 34 cups flour, sifted. Combine the butter mixture with the flour mixture. Add i pound blanched almonds. Roll the dough about 1 inch thick. Cut into 2-inch squares and let stand overnight. Garnish with an almond in the centre of each square. Bake in a moderate oven for 15 minutes. Chinese Chews. Here is a cookie dear to the hearts of most children because it is “chewy.” It is made as follows: Chop 1 cup dates with 1 cup walnuts. Add 1 cup granulated sugar. Add J cup flour mixed with ,'t teaspoon salt and 1 teaspoon baking powder. Add 2 eggs well beaten to the above mixture. Put batter In flat, greased pan and bake about 20 minutes. Brush with thin white icing while ! still warm. , Cut into squares. German Lebkuchen. Beat 4 egg yolks well. Add 2 cups brown sugar and the juice of 1 lemon. Sift. 2 cups flour teaspoons baking powder 1 teaspoon cinnamon I teaspoon allspice 4 teaspoon salt. Add to egg mixture. Add 1 cup finely-chopped dates. Add 1 cup chopped walnuts. Fold in 4 stiflly-beaten egg whites. Bake in a shallow pan, in a hot oven, for 15 minutes. Then lessen heat and bake for five minutes longer. When cool, brush with a thin white icing, made as follows: Icing for Lebkuchen. Blend together 1 cup confectioners’ sugar 1 tablespoon cold water and 1 tablespoon lemon or orange juice, until very smooth. Spread on cake. Cut in either long strips or in squares. Jerusalem Cookies. Mix and sift 3 cups flour 1 teaspoon allspice i teaspoon cinnamon and 1 teaspoon salt. Add 3 eggs slightly beaten. Add the juice of 4 lemon. Add 3 tablespoons honey and i cup chopped almonds. Work Into a smooth dough. Roll out i-inch thick. Cut with cookie cutter. Brush with Egg white. Bake in a moderate oven 15 minutes. Dutch Cookies. Blend 4 pound butter with 4 pound flour. Add i pound brown sugar 4 teaspoon cinnamon and i teaspoon cloves. Work all together until it resembles a pieefust. Pat into a pie pan, but do not roll. Put in ice-box overnight. Blanch i pound almonds. Chop almonds fine. Add i pound raisins and i pound citron. Mix well and put through chopper. Put this mixture between two layers of cold crust, and round off top as for pie. Bake in moderate oven until slightly browned. Cut in triangular pieces. Yorkshire Vinegar Cake. Sift 1 pound flour and 1 teaspoon allspice. Rub in C ounces butter, and add 4 pound currants and 4 pound brown sugar. Dissolve 4 ounce bicarbonate of soda iu a little warm milk and stir gradually into a well in the centre of the mixture. Add J pint of milk as you stir. Add i wineglass vinegar and stir rapidly. Bake in a moderate oven and keep for a week before cutting. Canadian Soda Bread. Beat 1 pound butter and 3 ounces castor sugar to a cream. Stir in 2 egg yolks. When well blended, add 3 large bananas, peeled and mashed. 8 tablespoons cold water, and 10 ounces flour sifted with 4 teaspoon baking soda and 1 teaspoop baking powder. Beat lightly until well mixed. Beat egg white until stiff and fold into the mixture. Bake in a moderate oven for about an hour. Cool on a wire rack.