The art of German cooking and baking

Preparation : The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil ^ hour. The soup should be served at once. No. 10— MEAT-DUMPLING SOUP. Quantity for 6 Persons. % lb. of finely chopped veal or 1 tsp. of butter poultry V2 tsp. finely chopped parsley 2 eggs 1 tsp. salt % pt. grated rolls 1 pinch nutmeg Preparation: The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed. The whites of eggs beaten to a froth and added to the mass. Small dumplings are formed and when bouillon boils, let the dumplings boil in it 10 minutes. A little parsley may be put into the soup, which must be served at once. No. 11— SPONGE-DUMPLING SOUP. Quantity for 6 Persons. 3 eggs Vi tsp. of salt % pt. milk or bouillon Preparation: Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double-boiler for 20 minutes. If you have no double-boiler put your soup into a small pot and place this into a larger one with boiling water. The bouillon is put into the souptureen and the dumplings are cut with a teaspoon and put into the bouillon. A little finely chopped parsley is added. No. 12— FARINA-DUMPLING SOUP. Quantity for 6 Persons. Vz pt. milk 1 tsp. of butter 4 tbsps. fine farina % tsp. of salt 1 egg 1 pinch of nutmeg _ Preparation: The milk is brought to a boil, stir in the farina and butter and salt, then boil 3 or 3 minutes, stirring — 8 — constantly until the mass loosens from the pot. Take from the stove, stir into it tihe yolk of egg. Beat the white of the egg to a froth and add to the mass. When it is cool make small dumplings, or you may also cut into sponges with teaspoon. Let the bouillon boil 5 minutes with the dumplings. Some chopped parsley in the soup is very good. No. 13— STIRRED SPONGE DUMPLINGS. Quantity for 6 Persons. 2 tbsps. of butter % tsp. of salt 6 tbsps. of flour % tsp. finely chopped parsley 2 tbsps. of milk 1 pinch of nutmeg 2 eggs Preparation: The butter is beaten to a cream, add yolks of 3 eggs, salt, parsley, nutmeg, flour and milk. The whites of 2 eggs are beaten to a froth and stirred in. When the bouillon boils cut out small sponges with teaspoon and boil 5 minutes. If the dumplings are too soft, add some more flour. The soup must be served at once. No. 14— CURDLE SOUP. Quantity for 6 Persons. % pt. milk % tsp. of salt 2 — 3 eggs 1 pinch of nutmeg 3 tbsps. of flour 1 tsp. of finely chopped parsley Preparation: The milk, eggs, flour, salt and nutmeg are well mixed. When the bouillon boils the mass is slowly poured into it and boiled 5 minutes. The soup must be stirred constantly while boiling, lest it should burn. When served the parsley is added. No. 15— MARROWSTRIPS FOR SOUP. Quantity for 6 Persons. % lb. beef marrow, 2 rolls 1 pinch of salt % lb. butter, (scant) 1 pinch of white pepper Preparation: The rolls are cut into .equal strips and baked liglht brown in the butter. They are then placed on a platter. Soak the marrow in water, cut into layers and place on the hot bread. Sprinkle with salt and pepper and place the pan or platter into a hot oven. Leave it in the oven until the marrow is transparent and serve with the bouillon. — 9 — No. 16— BREADSTICKS FOR BOUILLON. Quantity for 6 Persons. % pt. warm milk 1 tbsp. of milk % cake yeast 1 pinch of salt Preparation: The warm milk and flour is beaten to a thin dough. The yeast is dissolved in a tablespoonful of warm milk and added to the dough. The whole is placed near a warm stove for rising whidh requires about % hour.