20 EDITH ADAMS’ GLOBE-TROTTING GOURMET WIENERBROD or DANSK KAGE (Danish Pastry) 1% yeast cakes 14 cup water 144 cups milk 11%4 teaspoons salt 6 tablespoons sugar 6 tablespoons butter 2 eggs Y teaspoon nutmeg 14 teaspoon lemon extract 1%4 teaspoon almond extract 7 cups flour 34 cup butter, softened Dissolve the yeast in the lukewarm water and set aside. Heat the milk and add the salt, sugar and the 6 tablespoons of butter. Cool to lukewarm and add the dissolved yeast. Beat the eggs and add the flavorings to them. Add to the yeast mixture, and then work in 2 cups of the flour. Beat for 5 minutes then add the remaining flour. Remove to a floured board and knead until the dough is smooth. Place in a lightly greased bowl and let rise until double in bulk. Turn out on the board and roll to % inch thickness. Spread some of the soit butter over half of the dough, fold the other half over; spread again with butter and fold in half again. Roll out to its original size. Spread half the remaining butter on it, fold in half and roll out again. Repeat using the rest of the butter. Cut in desired shapes and place filling on each piece and fold over. Jam, jelly, dates, cottage cheese, applesauce, etc. may be used for filling. Brush the pastries with a little beaten egg and bake in a 450 degrees F. oven 15 to 20 minutes. When the pastries are cooled ice with an icing-sugar and water icing and sprinkle with chopped nuts or candied fruits. MANDEL RINKILAT (Almond Wreaths) 7 eggs 2 cups sugar 8 tablespoons cream 4 tablespoons butter 1 cup almonds 8 drops lemon flavoring Flour Beat eggs with sugar and cream. Add melted butter, ground or chopped alm- onds, lemon flavoring and flour, enough to allow dough to be rolled out. Cut with doughnut cutter, or roll between hands in strips to form wreaths. Fry in boiling lard, which is of the right tem- perature when a wreath comes to the top immediately after having been dropped in. Drain on coarse paper. KLEINER (Love Letters) 4 egg whites 6 egg yolks 6 tablespoons sugar 6 tablespoons cream 1 teaspoon cardarhon Flour Beat eggs and sugar together until very light and lemon-colored. Add cream, car- damon and enough flour to make a soft dough. Roll out very thin. Cut into strips 2% by 1% inches. Cut a slit through the centre lengthwise and pull one end through. Fry in deep fat until very delicate brown. Drain on absorbent paper and dust with icing sugar. This recipe is known in several countries by different names: Hungary, Csoroge Norway, Fattigmand Sweden, Kanneter Spain, Ojaldas India, Goolgoolas Ukraine, Groosticky KRAEMMERHUSE (Danish Cornucopias) 3 eggs 28 cup sugar 1% cups sifted flour Mix all together and place in a greased, square pan. Spread it very thinly and cut it in squares. Bake in a 350 degrees F. oven until lightly browned, about 5 to 8 minutes. Remove from oven, break squares and roll around the handle of a wooden spoon. (Do not let them get cold or they will not roll.) Fill the cold rolled cones with whipped cream and dot with a tea- spoon of raspberry or strawberry jam. NESSELRODE PUDDING (Nesslerode Pudding) 1 cup whipping cream ¥% cup sugar 2 egg yolks 1 tablespoon gelatin 2 tablespoons cold water Y% cup sherry 1 tablespoon rum % cup ground blanched almonds 14 cup cut citron peel Soak the gelatin in the cold water until softened. Beat the cream, egg yolks, and sugar together in a saucepan over low heat. Add the gelatin, and stir mixture constantly until it comes to the boil. Remove from heat and stir until cool. Add the flavorings and nuts and fruit. Rinse a jelly mold with cold water then pour the custard in. Chill until set. Un- mold and serve with whipped cream.