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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
No. 12--FARINA-DUMPLING SOUP.
Quantity for 6 Persons.
Preparation: The milk is brought to a boil, stir in the farina and butter and salt, then boil 2 or 3 minutes, stirring constantly until the mass loosens from the pot. Take from the stove, stir into it the yolk of egg. Beat the white of the egg to a froth and add to the mass. When it is cool make small dumplings, or you may also cut into sponges with teaspoon. Let the bouillon boil 5 minutes with the dumplings. Some chopped parsley in the soup is very good.
No. 13--STIRRED SPONGE DUMPLINGS.
Quantity for 6 Persons.
Preparation: The butter is beaten to a cream, add yolks of 2 eggs, salt, parsley, nutmeg, flour and milk.
The whites of 2 eggs are beaten to a froth and stirred in. When the bouillon boils cut out small sponges with teaspoon and boil 5 minutes.
If the dumplings are too soft, add some more flour. The soup must be served at once.
No. 14--CURDLE SOUP.
Quantity for 6 Persons.
Preparation: The milk, eggs, flour, salt and nutmeg are well mixed.
When the bouillon boils the mass is slowly poured into it and boiled 5 minutes. The soup must be stirred constantly while boiling, lest it should burn. When served the parsley is added.
No. 15--MARROW STRIPS FOR SOUP.
Quantity for 6 Persons.
Preparation: The rolls are cut into equal strips and baked light brown in the butter. They are then placed on a platter. Soak the marrow in water, cut into layers and place on the hot bread. Sprinkle with salt and pepper and place the pan or platter into a hot oven. Leave it in the oven until the marrow is transparent and serve with the bouillon.
No. 16--BREAD STICKS FOR BOUILLON.
Quantity for 6 Persons.
Preparation: The warm milk and flour is beaten to a thin dough. The yeast is dissolved in a tablespoonful of warm milk and added to the dough. The whole is placed near a warm stove for rising which requires about 1/2 hour.
When this is done, work the dough with flour thick enough to roll out in 1/2 inch layer. Cut this dough into narrow strips 4 inches long and set aside for rising again, then bake them in a tin until, of a yellow color. Serve them fresh and warm with a strong bouillon.
No. 17--CHEESE STICKS FOR BOUILLON.
Quantity for 12 Persons.
Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to 1/2 inch thickness. Cut in 1/2 inch strips and 5 inches long. Now bake in a medium hot oven to a light yellow color. If too dark the sticks will taste bitter.
They are served fresh and warm with strong bouillon.
No. 18--CHEESE PASTRY.
Quantity for 12--15 Persons.
Preparation: The butter is beaten to a cream, and the finely grated cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, made into a fine paste and rolled out into 1/2 inch thickness. Cut out with a small glass and bake in a medium hot oven to a light yellow color.
Remarks: It is better to put the paste on ice for a while and then roll it out. They are served hot with bouillon; or this pastry, as also the cheese sticks in No. 17 may be served as dessert instead of bread, butter and cheese.
No. 19--FLOUR DUMPLINGS.
Quantity for 6 Persons.
Preparation: The flour and salt are mixed and the boiling water, in which the butter is melted, poured on and the mass stirred briskly, after which the egg is mixed in.
The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and boiled 8 minutes.
Remarks: These dumplings may be made large, boiled in salt water 10 minutes and served with stewed fruit.
No. 20--RICE SOUP WITH BOUILLON.
Quantity for 6 Persons.
Preparation: The rice is washed and put on with 2 cups of cold water to boil 5 minutes; then pour off the water. Now add 3 qts. bouillon and cook slowly for 1 hour.
No. 21--BOUILLON RICE SOUP WITH TOMATOES.
Quantity for 6 Persons.
Preparation: After the bouillon boils as in No. 1, add instead of one tomato the quantity mentioned in this recipe. Proceed as in No. 20, strain the bouillon and boil the rice in it for 1 hour.
No. 22--RICE SOUP WITH MILK.
Quantity for 6 Persons.
Preparation: The rice is washed in water, and boiled for 5 minutes. Pour off the water and gradually add milk. It takes the rice about 1 1/2 to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes.
In the summer time rice is palatable and refreshing, served cold with milk.
No. 23--COLD RICE SOUP WITH APPLES.
Quantity for 6 Persons.
Preparation: The rice is washed and boiled in 2 cups of water for 5 minutes, then this water is poured off and 2 qts. added to boil 1 hour. In the meantime peel the apples and remove the core, cut them up in 1/8 ths and put into rice, also cut up the 1/2 lemon in slices and add to the soup. Boil all this 20 minutes after adding salt and sugar as stated above.
If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold.
Remarks: You can improve the soup by adding 1/2 pt. of white wine and more sugar.
No. 24--BARLEY SOUP WITH BOUILLON.
Quantity for 6 Persons.
Preparations: The barley is washed in cold water and then brought to boiling in cold water. The water is poured off and the bouillon poured on and with this it is boiled slowly for 1 1/2 hours. During the last 3/4 of an hour the asparagus is put in and boiled until soft. If you wish, you may leave out the asparagus.
If the soup looks too white you may add some meat extract or stir into it the yolk of one egg.
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