The art of German cooking and baking

% pt. of corn meal 2 tbsps. of melted butter 1/3 cup of sugar 2 tsps. of baking powder 2 eggs Preparation: Flour, corn meal, sugar, eggs, milk and melted butter are mixed to a smooth batter, the baking powder added, then small muffin tins buttered and filled with dough. Bake 20 minutes. No. 58— CHOCOLATE PIE WITH WHIPPED CREAM. Quantity for 6 Persons. % lb. of butter % glass water 1% cups of flour For the Filling. % lb. of sugar Vi cup of water % lb. grated sweet chocolate 1 tsp. vanilla 3 eggs For the Frosting. Whipped cream Preparation: The pie crust is made as given under No. 16. For the filling, cook the chocolate 5 minutes with the water, sugar and vanilla, stirring constantly, remove from the stove and stir in the yolks of eggs and the beaten whites. This mixture is poured into the baked pie crust and put back into the oven to thicken. When cold, cover with whipped cream mixed with sugar and vanilla. — 239 — SAUCES. FRUIT. Stewed fruit used as a sauce is a wholesome and valuable food. It is served with poultry and game. It is refreshing for patients. The fruit must be cooked in a pot or kettle free from any kind of grease. The spices must be removed from sauces and jams before serving. Fruit jams and sauces look best when served in glass dishes. No. 1— APPLE SAUCK Quantity for 6 Persons. 2 lbs. of apples % cup of white wine, if you 3 cups of water like it Sugar to taste 1 slice of lemon 1 tsp. of lemon juice Preparation: The apples are pared, cored, cut up into eighths, boiled until tender with water, wine, lemon slice, lemon juice and sugar. They should be cooked on a moderate fire to prevent scorching, rubbed through a colander, served cold in a glass dish. No. 2— CHERRY SAUCE. Quantity for 6 Persons. 2 lbs. of cherries Sugar to taste 1 cup of water Preparation: The cherries are cleaned, the stems picked off, cooked until tender in sugar and water and served cold. Sour cherries require much sugar. No. 3— STRAWBERRY SAUCE. Quantity for 6 Persons. 2 qts. of strawberries 1 cup of sugar % cup of water Preparation : The berries are cleaned and washed. Water and sugar are boiled down to a syrup ; cool it and put in the strawberries and shake them until they are well mixed with the syrup. Then put them in a cool place. — 240 — No. 4— RASPBERRY SAUCE. Quantity for 6 Persons. 1 qt. of raspberries % cup of sugar V2 cup of water Preparation: Clean the berries, boil the water and sugar 5 minutes, then put in the berries and cook a little while. Carefully remove the scum and serve the fruit cold. No. 5— CURRANT SAUCE. Quantity for 6 Persons. 2 qts. of currants 1 cup of water 1 % cups of sugar Preparation: Clean the currants and pick them off the stems. Boil the sugar and water, put in the berries and cook them a few minutes, take them out and put them into a dish. Boil the syrup until thick, then pour over the berries and serve cold. No. 6— WHORTLEBERRY OR HUCKLEBERRY SAUCE. Quantity for 6 Persons. 1% qts. of whortleberries 1 tbsp. of lemon juice % cup of sugar 1 lemon slice Preparation : The berries are picked over, washed, put on the fire with water and sugar to cook. When boiling, add lemon slice and juice, let it boil up a few times, remove the lemon slice and serve cold. No. 7— BLACK MULBERRY SAUCE. Quantity for 6 Persons. 2 qts. of mulberries V2 cup of white wine or water Vz cup of sugar 1% tbsps. of lemon juice Preparation: The berries are picked over, washed and the water drained off. White wine and sugar or water and sugar are brought to boil. Add lemon juice and mulberries, cook 1 minute, take them out with a skimmer. Boil down the juice and pour over the berries. Serve cold. No. 8— FRESH PLUM SAUCE. Quantity for 6 Persons. 2 lbs. of fresh plums % cup of water % cup of sugar