The art of German cooking and baking

small pieces and cooked until soft with the rice in the bouillon. When the soup is done the meat extract is added. The chicken breast is cut into small pieces and put into the soup. You can also carve the whole chicken and serve it with the soup. No. 63— PARTRIDGE SOUP. Quantity for 6 Persons. 2 old partridges 2 tbsps. of butter 4 potatoes cut in cubes Salt 2 carrots cut in pieces 2 qts. of water 3 tbsps. of flour 1 % tbsps. of butter Preparation: The partridges are cleaned well and fried in the 2 tablespoonfus of butter to a light brown. The flour is browned in the li^ tablespoonfus of butter and the water added, also potatoes, carrots and salt and the fried partridges ; all of this is boiled until tender in a covered pot. This will require 2 to 214 hours. The partridge breast is cut in pieces and served in the soup. The remaining partridge meat may be utilized in hash or dumplings. No. 64— WILD GAME OR POULTRY SOUP. Quantity for 4 — 6 Persons. You can make soups from all kinds of wild or tame birds. Follow directions given for chicken, pigeon or partridge soup. If the soup is made of bones and remnants and not rich enough you may add meat extract. No. 65— RED WINE SOUP WITH SAGO, Quantity for 6 Persons. % bottle of red wine 1 stick of cinnamon 1 qt. of water % lb. of sugar Vi lb. of sago 2 slices of lemon % cup raisins Preparation: The sago and raisins are boiled until soft in the water. Then the red wine is added, also cinnamon, sugar and lemon slices, and the soup is brought to boil again. Zwieback or toasted rolls are served with it. —25— No. 66— TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS. Quantity for 6 Persons. 1 qt. can of tomatoes % tbsp. of sliced onions 1 qt of water Salt to suit taste 1 % tbsps. of butter 1 pincli of pepper 2 heaping tbsps. of flour 1 tbsp. of sugar Meat Dumplings. V* lb. beef 1 egg % lb. pork Salt and pepper to suit taste 1 tbsp. of butter Potato Dumplings. % cup grated potatoes 2 tbsps. of flour % egg Salt and pepper to suit taste Preparation: Tomatoes are cooked in the water for 10 minutes. The butter is melted and the onions put in and stewed a little, then the flour is stirred in and the whole is put into the soup. Salt, pepper and sugar are added and after a few minutes boiling the whole is strained. The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, which is all mixed and small dumplings are formed. The potato dumplings are made of mashed or grated boiled potatoes which are mixed with 1 egg, flour, salt and pepper. Small dumplings are formed and rolled in flour. The tomato soup must be boiling when the dumplings are put in, and boil 10 minutes. Serve the soup at once with the dumplings in it. A teaspoonful of finely chopped parsley may be put in the soup. No. 67— BUTTERMILK SOUP OR SOUR MILK SOUP. Quantity for 6 Persons. 1 % qts. of buttermilk or 1 small stick of cinnamon sour milk 3 slices of lemon % qt. sweet milk 1 pinch of salt % lb. of sago 1 cup of sugar Preparation: Buttermilk and sweet milk are brought to a boil with the sago. Cinnamon and lemon added. Cook slowly for one hour, stirring frequently. Add salt and a little sugar. The soup may be served hot or cold. — 26— No. 68— OYSTERPLANT SOUP. Quantity for 6 Persons. 2 bundles of oysterplants 1 pinch of pepper 2 % tbsps. of butter Salt to suit your taste 2 tbsps. of flour 2 yolks of eggs 1 V2 qts. of milk Preparation: The oysterplants are scraped and cut into small pieces. Put the clean oysterplants immeSiately into water mixed witlh vinegar and flour so that they will not get black.