The art of German cooking and baking

Preparation: The apples are peeled, cored, cut into slices 1/4 inch thick. Cream the butter, add sugar, yolks of eggs, rye bread, currants and beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of rye bread mixture and apples with sugar sprinkled over, repeat 3 or 3 times. The top layer should be rye bread. Put on small pieces of butter and bake in oven 1 hour. Serve sweet cream with the pudding. No. 49— BAKED NOODLE PUDDING. Quantity for 6 Persons. Noodles made froni 2 eggs % cup of sugar Salt water % cup of currants 6 — 8 medium sized, sweet-sour apples 1 cup of water Preparation: The noodles are cooked in salt water for 10 minutes, then the water is drained off. TThe apples are peeled, cored and sliced. Butter a pudding dish and fill withth —258— alternating layers of noodles and apples with sugar and currants. The top layer should be noodles. Pour on a cup of water, put on small pieces of butter and bake in oven 1 'hour. No. 50— BAKED QUINCE PUDDING. Quantity for 6 Persons. 6 — 8 quinces Juice and peel of 1 lemon Vi lb. of sugar 6 eggs Preparation: The quinces are boiled until soft in water, then skin and grate them. The grated quince should weigh about % lb. Stir until white. Add sugar, grated lemon peel and juice, yolks and beaten wlhites of eggs. Put into a buttered dish and bake in oven % hour. No. 51— BAKED MACAROON PUDDING. Quantity for 6 Persons. 2 tbsps. of butter % cup of bitter macaroons % pt. of milk 5 eggs Scant % lb. of flour % lb. of sugar 2 tbsps. of cream % lb. blanched, ground almonds 3 cups of sweet macaroons 1 tbsp. of vanilla Preparation: Butter, milk, flour, crushed macaroons are stirred over the fire until they form a thick batter; remove from the fire and stir until it has cooled off. Add the yolks of eggs, sugar, almonds, vanilla, beaten whites of eggs. Put into a buttered dish and bake in oven for 1 hour. Serve with a fruit sauce. Remarks: This pudding rnay be steamed for 1% hours. Sweetmeats Baked or Fried in Pans On the Stove. No. 52— FREiNCH TOAST, Quantity for 6 Persons. 6 milk rolls 2 eggs 1 pt. of cream or milk % tsp. of cinnamon % cup of sugar Butter or lard for baking Preparation: The rolls are sliced, cream, sugar, eggs, cinnamon are mixed and poured over the slices to soak. Butter is heated in a pan, the roll slices baked a golden yellow in it and sprinkled thickly with sugar and cinnamon. Serve dried or fresh fruit sauce with it. No. 53— CARTHUSIAN DUMPLINGS WITH WINE SAUCE. Quantity for 6 Persons. 6 fresh rolls % cup of sugar 1 % pts. of milk ^ tsp. of cinnamon 2 eggs Butter for baking Preparation: The crust of the rolls is grated off, then —259— quarter them and soak in a pint of milk. After soaking, press out the milk, mix the milk well with eggs, sugar, cinnamon and pour it back on the roll slices to soak for a while longer. Now roll each piece in the crumbs from the crusts and bake in butter to a nice color. Serve on a hot platter with wine sauce. No. 64— APPLE FRITTERS OR BANANA FRITTERS. Quantity for 6 Persons. 4 sweet-sour apples or bananas % glass of white wine % cup of sugar For the Batter. 3 eggs % tsp. of salt 1 cup of flour 1 % cups of milk Butter for frying Preparation: The apples are peeled, the core removed, sliced in y^ inch thick, round slices, white wine and sugar poured over. Eggs, milk, flour and salt are mixed to a batter. Butter is heated in a pan, each apple slice dipped into the batter, put into tihe hot butter and fried a nice color. Serve on a hot platter, sprinkled with sugar and cinnamon. No. 55— APPLE STRUDEL. Quantity for 6 Persons. Noodle dough from 3 eggs Flour % lb. of butter For the Filling. 6 medium sized, sweet-sour % tsp. of cinnamon apples % lb. blanched, chopped almonds % cup of sugar % cup of chopped citron % cup of currants Butter for baking