The art of German cooking and baking

Preparation: The butter is heated and the flour stewed in it, then the bouillon is added and let come to a boil. The as- paragus is peeled, cut into small pieces, 1^ inches long, and boiled in the bouillon for % of an Ihour. If the asparagus is tender it will be done after y^ hour cooking. No. 39— CAULIFLOWER SOUP WITH BOUILLON. Quantity for 6 Persons. 1 head of cauliflower 1 tbsp. of butter 3 qts. bouillon 2 % tbsps. of flour Preparation: The preparation of this soup is the same as No. 38. The cauliflower is broken into small roses and boiled in the prepared bouillon about 20 minutes. — 16 — No. 40— SORREL SOUP WITH BOUILLON. Quantity for 6 Persons. % lb. of sorrel 5 tbsps. of cream % lb. lettuce leaves Some sugar % lb. butter 1 pinch of pepper 3 tbsps. of flour 1 roll cut into small cubes 2 % qts. bouillon Vz t'bsp. of butter 2 yolks of eggs Preparation: The sorrel and lettuce leaves are put into boiling water for a minute and placed in a sieve to drain. It is then put into ^4 lb. of butter and stewed for 10 minutes. After this the mass is pressed through a sieve and stirred with the yolks of eggs and cream. The bouillon should be prepared and heated beforehand; the butter should be heated and the flour stirred in, and to this the bouillon is gradually added. The cubes of roll are fried light yellow in the i^ tablespoonful of butter. When the puree is done it is poured into the boiling bouillon and sugar and pepper put in to suit taste. The fried roll cubes are served with the soup. No. 41— CELERY SOUP WITH MILK. Quantity for 6 Persons. 2 small bundles of fresh celery or 1% — 2 qts. of milk and % qt. 1 % head of celery cream 2 tbsps. of butter 1 — 2 yolks of eggs 3 tbsps. of flour 1 pinch of pepper 1 pinch of salt Preparation: The celery is cut into small pieces, and boiled in water until soft, then strained through a hairsieve. The "butter is heated with tihe flour in it and the milk is now added. The boiled and strained celery is added, let come to a boil, stirring constantly. Add enough salt and pepper to suit your taste, stir in the yolks and serve at once. If you leave the soup standing it will get thick. No. 42— TOMATO SOUP. Quantity for 6 Persons. 1 qt. canned tomatoes, or 1 pinch of pepper 4 lbs. of fresh tomatoes Salt, some sugar 1 qt. of water 2 tbsps. of flour 1 tbsp. of butter 1 roll cut into cubes % tsp. of sliced onions % tbsp. of butter 1 tsp. of chopped parsley Preparation: The tomatoes are boiled in water for a few minutes. If you have taken fresh tomatoes let them cook % — 17 — hour in 1^/4 qts. of water. Butter and finely cut onions are steeped so tlhat the onions remain light yellow, add the flour and cook a little more. Butter, flour and onions are now put into the boiling tomatoes, and boiled with them. Then the mass is strained, sugar, salt, pepper added, the whole heated, the chopped parsley put in, and tlhe soup served. The roll cubes are fried light yellow and put into the soup or if you wish you can serve them with the soup. No. 43— TOMATO SOUP WITH MILK. Quantity for 6 Persons. 1 qt. canned tomatoes or 1 pinch of salt 4 lbs. fresh tomatoes 1 pinch of sugar 1 qt. of milk 1 pinch of pepper % tbsp. of butter 1 tsp. of baking soda Preparation. The can of tomatoes is heated, the fresh tomatoes must be boiled until soft in I/2 qt. of water, then pressed through a fine sieve. The milk and butter are brought to boil in a double boiler and the tomatoes are put into it. Salt, pepper and sugar put in, then the soda stirred in and the soup served at once. No. 44^MOCK-TURTLE SOUP. Quantity for 8 Persons. % calf's head without the brains % qt. red wine 1 calf's tongue or 2 feet Salt and pepper % lb. of raw ham, (scant) % lb. of butter 1 carrot % lb. of flour 1 piece of parsley-root 1/1 G qt. of Madeira wine 14 of a celery-root 4 eggs