Cassell's dictionary of cookery

German Sauce (for brawn, cold pickled pork, or boar's head). — Dissolve a quarter of a pound of red currant jelly, and mix with, it the juice, and thinly-shred rind of a large orange, a heaped table-spoonful of scraped horseradish, a table-spoonful of finely-sifted sugar, a dessert-spoonful of mixed mustard, two tablespoonfuls of vinegar, and four of salad-oil. Put the sauce in a cool place till wanted, and send to table in a tureen. Time, twenty minutes to prepare. Probable cost, 9d. Suffitiient for half a pint of sauce. German Soup. — Fry half an ounce of cummin-seed in a little hot butter, for a few minutes ; keep moving them about all the time. Pour upon them three quarts of good, nicely-flavoured chicken-broth, and simmer gently for nearly an hour. Season with pepper and salt, put some toasted sippets in the tureen, and strain the soup over them. The above quantities are sufficient for three pints of soup. German Toast. — Take the remains of cold stew, or fricassee. Mince it finely, and mix with a pint of it, including the gravy, two well-beaten eggs, one table-spoonful of chopped parsley, and one onion, finely minced. Stir the mixture over a slow fire until it is thick, and onethird of it boiled away. Let it get quite cold. Spread it on pieces of toast, brush it over with beaten egg, strew bread-crumbs on the top, and bake in a moderate oven. Just before serving, squeeze a little lemon-juice over the toast. Time to bake, a quarter of an hour, or until the toast is thoroughly heated through. German Yeast. — German yeast is now very generally used, owing to the difficulty of obtaining brewer's yeast without its being so bitter as to spoil the bread. It is very excellent ■when it can be obtained fresh and sweet, but care should be taken that is so, as it quickly deteriorates in quality, and is then exceedingly unwholesome. It should be dissolved very gradually, with a httle warm water, or warm milk and water, and stirred until it is perfectly smooth and creamy. Probable cost. Id. per ounce. Sufficient, one ounce for a quartern, half a gallon, or three pounds and a half of flour. German Yeast Bread. — Put some flour (the quantity to be regulated by the size of the family) into a bowl. To one quartern allow one tea-spoonful of salt, one ounce of German yeast, and one quart of new milk. If this cannot be procured, milk and water, or water only, may be used ; but bread is always nicer when made with milk. Dissolve the yeast smoothly and gradually with a little [lukewarm liquid ; make a hole in the middle of the flour, and put it in ; mix it -with sufficient flour to make a batter; strew a httle flour over the top, and leave the leaven to rise. When it is swollen and cracked, the bread should be kneaded at once, and should be done thoroughly, as on this its quality verv much depends. It