The great, and glorious end for which God decreed the after-being of sin, is His own glory: and the ends subordinate thereunto are not a few. Particularly, God decreed the futurition of sin: 1. That He might have occasion of glorifying His infinite wisdom, love, and grace in the redemption and salvation of a company of lost sinners through the death and sufferings of His own dear Son. 2. That His patience and long suffering in bearing with and forbearing sinners, might be magnified, admired, and adored. 3. That He might be honoured and glorified by the faith and repentance of His people, and their walking humbly with Him. 4. That His justice might be illustriously displayed and glorified in the eternal damnation of reprobate sinners for their own sins and abominations, sin being the cause of their damnation, though not of their reprobation.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Danish	Danish, Desserts, Ceideburg 2	1	Servings

INGREDIENTS

4	c	Flour
1	ts	Salt
1/4	c	Sugar
2		Yeast cakes (2 1/4 OZ.)
1	c	Milk
1		Egg
1 1/2	c	Butter

INSTRUCTIONS

Sift flour and mix with sugar and salt.  Mix yeast with a little cold
milk. Add this, the rest of the milk and the beaten egg to flour and
sugar. Beat well until smooth with a wooden spoon.
Roll out the dough on baking board to 1 finger thickness.  Spread
small pieces of butter on 2/3 of the dough.  The butter must have same
consistency as the dough; if it is too soft it melts into the dough.
Fold together into three layers like folding a napkin, first the part
without butter.  Roll out and fold again.  Repeat three or four times.
Leave in a cold place for 1/2 hour.  This is the dough with which many
different kinds of Danish pastry is made.  When pastry is shaped,
place on baking sheet and leave in cold place to rise for 15 to 20
minutes, then brush with egg white and bake in a fast oven until
golden brown.
COCKS' COMBS (HANEKAMME):  Roll out dough to finger thickness and
spread with a paste made of equal parts of butter and sugar, then cut
into square pieces 4" x 4".  Place filling across middle and fold
over.
Press the edges firmly together and make 4 or 5 deep slashes in this
side. Let rise, brush with egg white and spread with chopped almonds
and sugar.
SPANDAURERS:  Roll out dough, spread with paste and cut as above.
Place filling in middle.  Fold corners to the center and press down.
After baking drop 1 teaspoon of jelly in the center and spread with
frosting of confectioner's sugar and water.
CHOCOLATE BUNS (CREMEBOLLER):  Roll out dough, spread with paste and
cut as above.  Place filling of vanilla creme in middle, fold corners
to the center, forming dough as a ball and place upside down on
baking sheet. After baking spread with frosting of confectioner's
sugar, cocoa and water.
As filling may be used apple sauce, jelly, prunes, vanilla creme or
almond paste:
VANILLA CREME:  Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon
flour and 3/4 cup milk and cook until thick.  Take off, add 1/2
teaspoon vanilla extract and cool stirring occasionally.
ALMOND PASTE:  Cream 1/2 cup butter, add 1/4 lb. ground, blanched
almonds and 1/2 cup sugar and mix well until smooth.  Another kind of
almond paste without butter is made of:  1/4 lb. almonds, 1/2 cup
sugar and 3 egg whites.  Work well together until smooth.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
1957.
Posted by Stephen Ceideberg; March 9 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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