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Read Ebook: The Art of German Cooking and Baking Revised and Enlarged Edition by Meier Lina
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Ebook has 4393 lines and 225292 words, and 88 pages
Compiler: Lina Meier
Produced by: Ronald Grenier
THE ART OF GERMAN COOKING AND BAKING
Revised and Enlarged Edition.
MILWAUKEE, U.S.A. 1922.
This cook book consists of about 1,250 recipes which have been tested and prepared. It is divided into 26 Chapters, as follows:
In giving to the public this second edition I am glad to be able to, offer a revised and improved cook book. It has been my aim to improve it in every way and to make it as clear, practical and helpful as possible.
The previous material has been carefully revised and changes made in the wording where it was believed that the language could be improved upon to make the author's meaning more clear and comprehensible. A radical change has also been made in the construction and arrangement of the pages, which I trust will be an advantage.
In recognition of the friendly attitude of the great public toward my first book, I wish to say that the entire edition of about 5,000 copies is scattered all over the country and many assurances of appreciation have come to me. I therefore feel encouraged to send this new edition out upon the world, knowing that it is the same excellent cook book, only improved and augmented, and I hope that the book will contribute materially to the happiness and attractiveness of many homes and help to solve many problems, especially for brides and beginners.
Respectfully, MRS. LINA MEIER, Author.
Reliable Weights and Measures as used in this Book.
Are equal to
Flour 1 quart or 4 teacups 1 lb. Flour 3 coffee cups, level 1 lb. Flour 2 tbsps., well-rounded 1 oz. Flour 1 teaspoonful, heaped 1/2 oz. Sugar, granulated 2 measuring cups, level 1 lb. Sugar, "A" coffee 1 3/4 coffee cups, level 1 lb. Sugar, powdered 2 1/2 coffee cups, level 1 lb. Sugar, powdered 2 tbsps., well-rounded 1 oz. Sugar, best Brown 2 coffee cups, level 1 lb. Sugar, granulated, "A" or brown 1 tbsp., well-heaped 1 oz. Butter, soft 2 full cups, well-pressed 1 lb. Butter, soft 3 tbsp., well-rounded 2 ozs. Butter, soft Piece size of an egg 1 oz. Lard 2 cups 1 lb. Eggs 10 but if quite large 9 l lb. Cornstarch 3 cups 1 lb. Indian Meal 2 3/4 coffee cups, level 1 qt. Coffee, ground 4 cups 1 lb. Chocolate, sweet 3 grated tablespoons 1 oz. Rice 2 cups, heaped 1 lb. Rice 2 tablespoons 1 oz. Sago 2 cups, heaped 1 lb. Barley 4 cups 1 lb. Bread crumbs 1 cup, grated 2 ozs Chopped meat 2 cups, heaped 1 lb. Suet 1 pint 1 lb. Nutmeg 2 cups 1 lb. Almonds 5 medium-sized 1 oz. Figs 2 cups 1 lb. Dates 2 cups 1 lb. Raisins 2 cups 1 lb Prunes 2 cups 1 lb. Citron 2 cups, heaped 1 lb. 1 cup 4 ozs 2 rounded tablespoons 1 oz.
SOUPS.
No. 1--BOUILLON.
Preparation: The soup bone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soup greens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add 1/2 teaspoonful of beef extract.
No. 2--BOUILLON.
The soup bone and the soup greens are fried light brown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using.
No. 3--OXTAIL BOUILLON.
Preparation: Cut the ox-tail into small pieces and together with the soup greens, fry them in butter light brown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or cheese sticks may be served with it.
No. 4--BOUILLON OF MEAT EXTRACT.
Soup greens 1 tbsp. butter or lard 1 tsp. extract of meat Salt, 1 qt. water
Preparation: Stew the soup greens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it.
No. 5--BOUILLON OF BEEF.
Preparation: Soup bone, soup greens, and salt and water are put over the fire to boil one hour, then the beef is added and the whole is boiled slowly for another 2 or 2 1/2 hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing.
No. 6--BOUILLON.
Made of Roast Bones or Meat Remnants.
Preparation: Chop the bones and put over the fire with soup greens, salt and water; boil 2 hours, then strain. If the bouillon is not strong enough, add a little meat extract.
No. 7--DUMPLINGS FOR BOUILLON.
Marrow Dumpling Soup.
Quantity for 6 Persons.
Preparation: Boil or cook the marrow until it is melted, strain it through a fine sieve. Put 3 tablespoonfuls into a dish and let it cool off. Then beat it to foam and add the yolks of the eggs, salt, parsley, nutmeg, the grated rolls and water. Finally beat the whites of 2 eggs to stiff froth and stir into the mass.
Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly 1/4 hour.
It is best to try one dumpling first; in case it does not hold together, add some more grated roll.
The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition.
No. 8--BUTTER-DUMPLING SOUP.
Quantity for 6 Persons.
Preparation of butter-dumplings is the same as the marrow dumplings in No. 7.
The butter is beaten to a cream at once and less salt is added, because the butter is already salted.
No. 9--LIVER-DUMPLING SOUP.
Quantity for 6 Persons.
Preparation: The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil 1/4 hour.
The soup should be served at once.
No. 10--MEAT-DUMPLING SOUP.
Quantity for 6 Persons.
Preparation: The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed. The whites of eggs beaten to a froth and added to the mass. Small dumplings are formed and when bouillon boils, let the dumplings boil in it 10 minutes. A little parsley may be put into the soup, which must be served at once.
No. 11--SPONGE-DUMPLING SOUP.
Quantity for 6 Persons.
Preparation: Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double boiler for 20 minutes. If you have no double boiler put your soup into a small pot and place this into a larger one with boiling water.
The bouillon is put into the soup tureen and the dumplings are cut with a teaspoon and put into the bouillon. A little finely chopped parsley is added.
No. 12--FARINA-DUMPLING SOUP.
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