Cassell's dictionary of cookery

German Biscuits. — Whisk two eggs thoroughly, and stir into them half a pound of sifted loaf sugar. Beat them for twenty minutes, then add the peel of a small lemon, grated, two dessert-spoonfuls of cream, and, gradually, half a pound of fine flour. Mix all well together, roil the pastry out very thin, stamp it, with an ordinary pastry-cutter, into different shapes, and bake in buttered tins, in a quick oven, tUl lightly coloured, which will be in about seven or eight minutes. Probable cost, 6d. German Broth, or Winter Hotchpotch. — Boil a neck of mutton, weighing about three poimds, in as much water as will cover it, with one pound of dried green peas, which have been soaked in cold water for some hours, one pint and a half of carrots and turnips cut into slices, and a halfpenny-worth of bruised celery-seed, tied in a piece of muslin. Boil gently for one hour and a half. Add one pound of mutton chops, cut from the best end of the neck, a dessert-spoonful of salt, and a teaspoonful of pepper. Boil half an hour longer, and serve. Probable cost, 4s. Sufficient for half a dozen persons. German Cakes. — Beat three-quarters of a pound of butter to a cream. Mix with it one pound and a half of sugar, four eggs — well beaten — two pounds of fine flour, half a nutmeg grated, one pound of dried and picked currants, and half a wine-glassful of rose-water. When all these ingredients are well-blended, roll the dough in sheets about the eighth of an inch in thickness, stamp them in rounds with the top of a tea-cup, and bake in a quick oven. Time, to bake ten or fifteen minutes. Probable cost, Is. lOd. German Cream. — This cream should be made in the evening of the day before it is wanted. Put half a pint of cream into a saucepan, with two table-spoonfuls of sugar and the thinly-cut rind of half a lemon. Let it stand I Charuotte of Apples & Apricots. 2. Macaroni Milanaise, 3 . Salad Garnished. 4-. Mayonnaise OF Fowl 5 Partridges Garnished. GER ( '-249 ) GER near the fire for half an hour, to draw out the flavom- of the lemon, then bring it quickly to a boil, strain it, let it grow cold, and add the juice of the lemon, with three table-spoonfuls of brandy. Pour the cream quickly backwards and forwards from one jug to another, from a good height, for twenty minutes, then put it into the dish in which it is to be served. Probable cost, lOd., exclusive of the brandy. Sufficient for nearly three-quarters of a pint of cream. German Croustades. — Cut some stale crumb of bread or roll into slices three-quarters of an inch thick, and stamp them in rounds about three inches in diameter. Pour a little clarified butter over the rounds, and let them soak ia it until soft Cut out of the centre of each a smaller circle, about one inch and a half in diameter, and be careful to leave the outer ring imbroken. Fry the croustades in hot butter, until lightly browned ; fill them with a nicely-flavoured mince, made of the remains of cold meat or poultry ; cover this with finely-grated bread-crumbs, fried in butter {see Crumbs, Fried), and brown them as quickly as possible with a salamander. Time, five or aix minutes to fry. Probable cost, 3d. per dozen, exclusive of the mince.