The art of German cooking and baking

Quantity for 6 Persons. Ingredients and preparation are the same as given in Chapter 3, Veal, No. 28, Sweetbread Patties. — 234 — No. 36— CHICKEN PATTIES. Quantity for 6 Persons. Ingredients and preparation are the same as given under Chapter 6, No. 7, Puff Paste Patties. No. 37— PIGEON PIE, ENGLISH STYLE. Quantity for 6 Persons. Ingredients and preparation are given in No. 14, Chapter 6. No. 38— GOOSE LIVER PIE. Quantity for 6 Persons. Ingredients and preparation are given in No. 25, Chapter 6, Goose Liver Pie. No. 39— PHEASANT PIE. Quantity lor 6 Persons. Ingredients and preparation are given under No. 37, Chapter 6, Pheasant Pie. No. 40— PIE MADE FROM GROUSE, HAZELHEN, SNOWHEN, SNIPE, QUAIL, PARTRIDGE. Quantity for 6 Persons. Ingredients and preparation are given under No. 39, Chapter 6. No. 41— COLD GAME PIE. Venison, Doe, Boar, Rabbit. Quantity for 6 Persons. Ingredients and preparation are given under No. 11, Chapter 7, Cold Game Pie. No. 42— RABBIT PIE. Quantity for 6 Persons. Ingredients and preparation are given under No. 32, Chapter 7, Rabbit Pie. No. 43— OYSTER PATTIES. Quantity for 6 Persons. Ingredients and preparation are given under No. 57, Chapter 8, Fish. No. 44— NOODLES. Quantity for 6 Persons. 4 eggs Piece of butter size of walnut 2 cups of flour Preparation: Beat the eggs and butter well, mix in the flour gradually, knead the dough 20 minutes, roll it out very thin, so it is almost transparent, then roll it up and cut in i/4 inch slices for cooking and baking and still finer for soup, then dry them thoroughly. —ass- No. 45— COOKED NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 44. These dried noodles are cooked in 5 qts. of boiling salt water 10 minutes, then the water is drained off. No. 46— SOUP NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 44. The fine soup noodles are cooked in bouillon 15 minutes. No. 47— HAM NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 12, Chapter 5, Pork, Boiled Ham and Noodles. No. 48— NOODLE PUDDING WITH APPLES AS DESSERT. Quantity for 6 Persons. 2 eggs 1 cup of flour Piece of butter, size of % Salt water walnut 1 lb. of apples 1 cup of sugar % cup of peeled, chopped almonds % cup of currants 1 cup of water % tsp. of cinnamon Preparation : The noodles are prepared like No. 44, cooked in salt water 10 minutes and the water drained off. The apples are peeled, cored and sliced. Butter a baking-dish or casserole and put in a layer of noodles, then apples, currants, sugar, cinnamon and almonds, repeat 2 or 3 times until all is used. The last layer should be noodles. Pour the cup of water over, place little pieces of butter on top and bake in oven 1 hour. No. 49— APPLE STRUDEL. Quantity for 6 Persons. 2 eggs Piece of butter, size of % egg 1 cup of flour For the Filling. 4 medium sized apples % cup of sugar % cup of almonds % tsp. of cinnamon 2 tbsps. of citron 1 tbsp. of butter Vi cup of currants % lb. of butter for baking Preparation : The eggs and butter are mixed with the cup of flour and a noodle dough made which is rolled out to be almost transparent. The apples are peeled, cored and chopped into quite small pieces, the almonds peeled and almonds and citron chopped quite fine. All these are placed on the dough, — 236 — then sugar, cinnamon, currants and lastly the tablespoonful of butter cut into small pieces added, these rolled up in the dough and placed into a long pan. The % lb. of butter is cut in pieces and put on the strudel and this is baked in the oven to a nice color. Cream may be served with this as dressing. No. 50— ROLLED UP APPLES. Quantity for 6 Persons. 2 eggs 6 medium sized apples Butter, the size of % egg 12 strawberries % cup of milk Sugar 2 cups of flour Cinnamon