When a Bowle is to be served at noon, start preparations the previous evening. When it is to be served in the evening, start preparations in the morning. Prepare all ingredients in proper proportion to fill a punch bowl of average size and, if a larger quantity is required, prepare an equal quantity of punch to fill a second bowl. Do not pour fresh wine into the dregs of the first bowl.
Waldmeisterbowle (Woodruff Punch Bowl)
For one punch bowl chill 2 bottles light Rhine wine, 2 bottles Moselle, and 2 bottles Champagne. Open 1 bottle Moselle before chilling and pour off 2 cups of wine. Steep 1 ½ cups fresh or ½ cup dried woodruff in the Moselle, at room temperature. Clean 3 pints strawberries and divide them into two equal amounts, putting the larger berries together, and chill these until needed. Dust the smaller strawberries with ½ cup sugar, pour over them 1 cup brandy and enough Moselle to cover, and chill them.
At serving time, strain the wine from the woodruff into a chilled punch bowl, discarding the woodruff. Add the unsugared strawberries. Discard any wilted sugared berries and add the rest, with their marinade, to the bowl. Add the chilled white wine and the Champagne. To serve, place a few of the most perfect strawberries in each glass and ladle in the wine. Pack the punch bowl with ice, but do not put ice in the punch.
Walderbeeren Scbifjcben (Wood Strawberry Barquttes)
Sift 2 cups flour onto a pastry board, make a well in the center, and in it put ½ cup sugar, 2 egg yolks, and the grated rind of 1 lemon. Work the egg yolks into the dry ingredients with a wooden spoon and then, with the hands, incorporate into the yolks as much more of the sugar and flour as possible. Cut 7/8 cup chilled butter into thin slices and lay them on top of the mixture. With the hands, work in the butter just as quickly as possible, to make a smooth dough. Chill it in the refrigerator for at least 2 hours. Roll out the dough on a lightly floured pastry board to a scant ¼-inch thickness. Press the dough into buttered oval fluted tartlet or barquette molds and trim the edges. Bake the pastry shells in a moderate oven (350° F.) for 15 minutes, or until they arc golden brown. Or you may cut the dough with a 3-inch fluted cookie cutter, press it over the backs of buttered muffin tins, and bake the pastry shells for 10 to 12 minutes. Handle the fragile little Scbiffcben very carefully. Fill them with sugared wood strawberries or with raspberries, pipe sweetened whipped cream over the fruit with a pastry tube. and garnish with a row of berries. Depending upon the size of the molds, this recipe should make about 30 Scbifjcben.
Hazelnut Rum Linzertorte
Sift 1 ¾ cups flour with ¼ teaspoon tartrate baking powder onto a pastry board and make a well in the center. In the well place 2/3 cup sugar, 3 egg yolks, and 2 teaspoons rum and grate the rind of 1 lemon over all. With a wooden spoon, incorporate as much flour as possible into the liquid ingredients. Cut ¾ cup chilled butter into thin slices and lay them on the flout mixture. Grate 1 cup hazelnuts to obtain 2 ¼ cups grated hazelnuts and sprinkle these over the butter. Work all ingredients into a smooth dough as quickly as possible and chill it in the refrigerator for ½ hour. Cut the dough in half and roll out one part on a floured pastry board to a scant ¼ inch. Butter a 10-inch flan ring on a baking sheet or a 10-inch spring-form pan. Line with the dough. Allow the dough to extend only about ¼ inch up the straight sides of the pan. Spread the shallow unbaked pastry shell with 1 cup strawberry jam thinned with 2 teaspoons rum. Roll out the second part of the dough a little thinner than the first and cut it with a scalloped pastry wheel into ½-inch strips long enough to cover the Torte. Paint the rim of the pastry shell with a lightly beaten egg white. Lay strips of dough across the jam, ¾ inch apart. Press the ends of the strips onto the rim and lay a second set of strips across the Torte in the opposite direction, to make a lattice Paint the rim again with egg white and use a strip of dough to edge the Torte, covering all the ends of the strips. Paint the lattice and the edging with 1 egg yolk beaten with 1 teaspoon water. Bake the Torte in a moderate oven (550° F.) for 50 minutes, or until it is golden brown. As Linzertorte burns easily, it is best to place it on second bilking sheet in the oven. Let the Torte cool and sift over it powdered sugar in which a vanilla bean has been buried for several days or weeks. Allow the Linzertorte to ripen for 2 or 3 days before serving it. Serves 8.
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