The art of German cooking and baking

Preparation: Hold the bread over the fire with a toasting fork until thoroughly toasted, cut into small cubes and pour boiling water over it. When cool, pour the water through a sieve and season with lemon juice and sugar. No. 61— BARLEY WATER. Ingredients. % lb. of barley 1 qt. of water 1 pinch of salt Preparation: Rinse the barley carefully, dry it thoroughly with a cloth and put it in the oven to roast. Grind the barley after it is roasted, put it into the water and boil for 2 hours until smooth and thick, using an earthenware; utensil for this purpose ; then rub through a fine sieve. Add a little sugar when serving. Can be mixed with any kind of wine or fruit juice. — 385— No. 62— APPLE DRINK. Quantity for 1 Quart. 1% lbs. of sweet-sour apples 1 tbsp. of lemon juice % Qt. of water 1/3 n,. of sugar % pt. of white wine Preparation: Clean away the bud-end of the apples, cut the fruit into pieces and boil slowly in the % quart of water until quite soft ; after cooking, -ub through a thin cloth, add the wihite wine, sugar and lemon juice. Serve this beverage either hot or cold. — . No. 63— WATER WITH LEMON JUIOK Quantity for 1 Quart. 1 qt. of water 1 cupful of sugar Rind of 1 lemon 4 tbsps. of sherry wine Preparation: Put the thinly pared rind of a lemon into boiling water and cover. When cold, pass through a sieve and mix into it the sugar and sherry. The following Recipe belongs under Chapter 8 and is an omission from page 151: No. 61— SALMON STEAK. Quantity for 6 Persons. 2% — 3 lbs. of salmon in 6 slices 2 medium sized onions 9 tsps. of lemon juice 1 bunch of parsley Pepper 12 tbsps. of fine oil Salt Preparation: The steaks should be cut in 6 neat medium sized pieces from the middle of the fish, sprinkle with salt and pepper, pour 1% tablespoonfuls of lemon juice on each steak, the onion must be thinly sliced, and the slices put on the steaks, also the parsley ; then spread 1 tablespoonful of oil on each steak and let them lie for li/^ hours ; get cooking utensil very hot, then remove the onions and parsley from eadh slice of fish, spread another tablespoonful of oil on each and broil for 5 minutes. Serve on a hot platter and garnish with lemon slices and parsley. An olive sauce should be served with this dish. — 386 — MISCELLANEOUS. Treatment of Bums. — Meat Carving. — Carving of Poultry in the Kitchen. — Time Required for Broiling, or for Frying in a Pan with Butter, Fat or Both, Small Cuts of Meat. — Time Required for Meats on the Stove or in the Oven. — Roasting. — Roasting in the pan — Frying. — Broiling. — Roasting in the Oven. — Flour. — Yeast. — Table of Comparison. TREATMENT OF BURNS. Since it often happens that you burn yourself while cooking and baking, I shall give some methods of treating the wounds. There are various kinds of burns: 1. When the surface is burned and a burning pain sets in, make cold water applications or compresses of raw grated potatoes qr lime water. 2. When the bum causes swelling and blisters, put on cotton batting dipped in olive oil or the following mixture: equal parts of lime water and linseed oil and a little thymol. Shake it well before using. 3. When the heat has destroyed the lower skin and the epidermis rises in large blisters filled with a dark, bloody fluid. When the patient has fever and nervous symptoms. 4. When the skin is completely destroyed and black, and the patient has fever. As a remedy for the last two cases use a mixture of carbolic acid and water and apply it with cotton batting. For healing use white vaseline, 20 grams; provence oil, 10 grams; glycerine, 50 grams; mix well and spread on the wounds. MEAT CARVING. In order to carve meat properly it is necessary to know something about the anatomy of meat, muscles, tendons and the skeleton.