The art of German cooking and baking

Preparation: The apples are peeled, cored and cut into 8 or 10 equal parts. The currants are washed and put to boil with apples, water, wine and sugar. Boil until tender, but not broken. Serve them cold. No. 19— DRIED APPLES FOR SAUCE. Quantity for 6 Persons. % lb. of dried apples 1 slice of lemon % qt. of water " - — Juice of % lemon % lb. of sugar 1 cup of white wine, if you wish Preparation: The apples are washed, drained and put to boil in % qt. of water. Set them on the back of the stove where they will heat very slowly and soak while heating. Add the sugar, lemon slice, lemon juice and white wine, let them boil until tender and serve cold. Remarks: These dried apples may be made into a smooth sauce by rubbing them through a colander or sieve when done. No. 20— PRUNES FOR SAUCE. Quantity for 6 Persons. 1 lb. of prunes 1 pt. of water % cup of sugar 1 slice of lemon Juice of % lemon Preparation : The prunes are washed and set to boil with 1 pt. of water, sugar, lemon slice and lemon juice. If there is too much juice, take the prunes out, boil down to a thicker syrup and pour over the prunes. Serve cold. No. 21— RHUBARB SAUCE. Quantity for 6 Persons. 2 bunches of pie plants 1 cup of water Sugar to taste Preparation: Skin the rhubarb and cut it up in 2 inch pieces, cook until tender in water and much sugar. Serve cold. Rhubarb requires mudh sugar, as it is very sour. Remarks : If you like, you can thicken this sauce with a little corn starch dissolved in water. — 244— No. 22— PEAR SAUCE. Quantity for 6 Persons. 2 lbs. of juicy pears 1 ^stick of cinnamon 1 % qts. of water 1 slice of lemon Vi lb. of sugar 1 tbsp. of corn starch 1 clove Preparation: The pears are peeled, large pears cut into 4 parts, small ones into halves. The core is cut out and the pears cooked until tender in water, sugar, cloves, cinnamon and lemon slice. It is best to cook them very slowly in a granite or porcelain dish. When the pears are soft, take them out, add the corn starch to the syrup, boil it down and pour over the fruit. Serve cold or warm. No. 23— TOMATO SAUCE. Quantity for 6 Persons. 12 medium sized tomatoes 3 cloves 2 cups of sugar ^ sliced lemon 1% cups of water Preparation: The tomatoes are scalded and skinned. Water, sugar, cloves and lemon slices brought to boil and the tomatoes put in 2 or 3 at a time. When they are done, take them out and put in others until all are boiled. Boil down the syrup if there is too much of it and pour over the tomatoes after straining. — 245 — DESSERTS. Directions for preparing all kinds of desserts, cold and warm ; puddings, puff pastes, souffles, sherbets, creams, ices and ice creams. Steamed Puddings. No. 1— RICE PUDDING. Quantity for 6 Persons. % lb. of rice % lb. of raisins 1 qt. of milk % lb. of ground almonds % lb. of fresh butter 7 eggs ii lb. of sugar, scant 1 pinch of salt Preparation: The rice is washed and brought to boil in 1 cup of water. When the water is boiled down, add the milk gradually and 1 pinch of salt and boil to a thick muslh. When done, cool it ofif. Cream the butter, add sugar, 7 yolks of eggs, raisins, almonds and the beaten whites of eggs. Butter a pudding-mold, strew in some bread crumbs, put in the rice pudding, close the mold well and set in a steamer over a kettle of boiling water and boil for 1% hours. When serving, turn the pudding out on a platter and serve cold with a vanilla or wine sauce or sweet cream. No. 2— APPLE RICE PUDDING. Quantity for 6 Persons. % lb. of rice 7 eggs % qt. of milji 1 pinch of salt Va lb. of butter 6 sweet-sour apples % lb. of raisins 1 cup of sugar % lb. of blanched, ground almonds