The art of German cooking and baking

% tsp. of salt 1 tsp. of butter Yolk of 1 egg Preparation: Peel and 'wash potatoes and cut them into small pieces, boil until done, rub through a fine sieve, add salt, butter and the yolk of an egg, heat the soup quickly, stirring vigorously all the time and serve at once. No. 21— THIN RICE SOUP. Ingredients for 1 plateful. 1/6 cupful of rice 1 pt. of water 1 pinch of salt 2 tbsps. of sugar 1 tbsp. of lemon juice Preparation: Put the rice over the fire in cold water, when the water is hot pour it off, then boil the rice in 1 pint of water until it is well done and add salt, sugar and lemon juice. No. 22— PEARL BARLEY SOUP. Ingredients for 1 plateful. % cupful of pearl barley % tsp. extract of beef 1 tsp. of butter 1 pint of water 1 pinch of salt Preparation according to Chapter 1, No. 32, Soups. No. 23— RYEBREAD SOUP. Ingredients for 1 plateful. % cupful of grated rye bread % pt. of water % pt. of boiling milk 2 tbsps. of sugar 1 pinch of salt Yolk of an egg 2 tbsps. of cream Preparation : Heat the bread crumbs in a clean spider until crisp, pour over them the required quantity of water, and let it stand to one side of the hot stove for 1 hour, but do not boil ; add the hot milk, salt, sugar and the yolk of the egg and pass the soup through a sieve. No. 24— FRUIT SOUP. Blueberry, Cherry, Raspberry or Strawberry Soups. Ingredients for 1 pint. % lb. of fruit 1% pts. of water 1/3 cupful of sugar Vz tbsp. of lemon juice 1 tbsp. of corn starch Preparation: Prepare and wash the fruit thoroughly and crush it with a potato masher, add the water and boil the soup for half an hour, put in sugar, lemon juice and corn stardh stirred up with a tablespoonful of water, then boil the soup until it is quite smooth. — 377 — No.25— RED WINE SOUP. Preparation is designated in Chapter 1, No. 29, Soups; take only % of the quantities given. No. 26— RYEFLOUR SOUP AND MILK SOUP. Are described in Chapter 1, Nos. 53 and 54. No. 27— MiEAT PUREE FOR THE SERIOUSLY ILL. No. 1. Quantity for 1 Person. % lb. of veal or beef roast, 2 yolks of eggs medium well done 1 pinch of salt, if necessary 5 tbsps. of stock from the roast Preparation: Chop the meat very finely, pass through a sieve on a porcelain dish, stir with the yolks of eggs and the stock, from which all fat has been removed, then put in a double boiler, and boil until quite thick, stirring occasionally. No. 28— PUREE OF GAME ROAST. For a Seriously 111 Patient. Quantity for 1 Person. 1 tbsp. of red wine 3 tbsps. of bouillon or stock % lb. game roast Yolk of an egg 1 tbsp. of Madeira Preparation: Chop the meat very fine, rub through a sieve, and heat in a small porcelain dish with the Madeira, red wine, meat stock and yolk of egg in a double boiler, stirring until it thickens. No. 29— MINCED BEEF, VEAL OR LAMB STEAK. Quantity for 1 Person. 1/3 lb. of good meat, free from Vz tsp. of salt bones or fat 1 tbsp. of butter Yolk of an egg For the Gravy. % tsp. of extract of meat 1 drop of extract of lemon Yolk of an egg % pt. of bouillon or water 1 tsp. of cream Preparation : Chop the meat very finely and rub it through a fine sieve, stir into it the yolk of an egg and the salt, form into a steak about an inch thick, which is fried with brown butter in a small pan for about 5 minutes, turning frequently, then serve on a hot plate. Yolk of an egg, extract of meat, lemon juice, cream and bouillon are stirred in a double boiler, boiled until thick and this gravy poured over the steak. — 378-— No. 30— FRIED CALF'S BRAIN. Quantity for 1 Person. % of a calf's brain Yolk of an egg 1 % tbsps. of milk 1 tbsp. of flour White of 1 egg 1 pinch of salt 1 tbsp. of sugar