Linzer Torte

1 cup butter
1 cup granulated sugar
3 eggs, separated
1 lemon, grated rind and juice
1 tablespoon brandy
1/2 pound almonds, chopped fine
2 cups flour, sifted 3 times
1 teaspoon baking powder
1 (12 ounce) jar jam or preserves

Preheat oven to 350 degrees F.

Cream butter and sugar well.
Add yolks, flavoring and almonds. Add flour mixed with baking powder, and fold in the stiffly beaten whites.
Roll out or pat two-thirds of the dough in a greased and floured 9-inch springform pan having the dough a little thicker on the bottom than the sides.
Fill with jam.
Roll remaining dough.
Cut in strips and place crisscross on top.
Bake for 40 minutes.

Before serving, fill hollows on top with jam.

Austrian Egg Cake (Eierkuchen)

This is a wonderful breakfast dish that is very easy to make.

6 eggs, beaten
1 1/2 cups milk
1 teaspoon salt
Dash of pepper
2 1/2 cups soft bread crumbs
2 scallions (with tops), chopped

Mix eggs, milk, salt and pepper.

Tear 3 1/2 slices bread into pieces.
Place in blender container, on slice at a time, cover and blend until crumbled, about 3 seconds.
Stir in bread crumbs and scallions.
Pour into greased 8-inch square baking dish.
Bake uncovered at 325 degrees F until set and top is light brown, about 40 minutes.

Zuricher Geschnetzeltes (Ute’s Dish — German)

1 (2 pound) round steak, cut into 1-inch cubes
Salt and pepper, to taste
Margarine
1/2 pint whipping cream
Small jar chopped mushrooms
Flour and water
Parsley (fresh)

Brown steak slowly in margarine.
Add salt and pepper to taste. Make a flour and water paste and add slowly to browned steak. Simmer about 10 minutes.
Add whipping cream to mixture and simmer slowly again about 5 minutes or until warmed.
Before serving, add chopped mushrooms and parsley.
Serve the real German way with hash brown potatoes, or serve over rice.

Serves 4 to 6.