The art of German cooking and baking

2 small onions 2% qts. of water Preparation: The finely cut ham, soupgreens and onions are fried and the calf's head and tongue or chopped feet are then put in and the quantity of water added. The feet must be scalded before using. The whole is cooked until tender and salt and pepper added. Then it is strained. The skin of the calf's head is cut into small pieces (also the tongue and feet) a little salt is strewn over the meat and the red wine poured over it. Butter and flour are browned and the bouillon, from which the fat has been removed is poured on, also the Madeira wine. The soup is now slowly boiled for one hour. The scum and fat must be taken off. Now the meat with the red wine are put in. -18- The eggs are boiled hard and the whole yolks put into the soup. You can also cut the yolks in halves and put one-half into each soup dish. It requires 3 hours to cook this soup. No. 45— POTATO SOUP WITH BOUILLON. Quantity for 6 Persons. 2 lbs. of raw or unboiled peeled or bouillon of rabbitroast bones, potatoes or bouillon of poultryroast bones 2 qts. bouillon of oxbones, 1 roll cut into small cubes (soup-bones)' % tbsp. of butter Preparation: The potatoes are pared, cut into small pieces and cooked until soft in the bouillon, then pressed through a sieve. If you wish you may leave the pieces of potatoes whole. The roll cubes are toasted light yellow and put into the soup or served with it. Remarks : Potato-soup of rabbitroast bones or fowl bones is very good. If there is some meat left on these bones, cut it in small pieces and put it into the soup. No. 46— POTATO SOUP. Quantity for 6 Persons. 2 lbs. of raw potatoes Salt 2 qts. of water 1 roll cut into cubes 1% tbsps. of fresh butter % tbsp. of butter % tsp. of meat extract Preparation: The potatoes are pared, cut into small pieces, and cooked until soft in the 2 qts. of water, then pressed through a sieve and cooked again. Salt, butter, meat extract are now added. The roll cubes are fried light yellow in the I/2 tablespoonful of butter and put into the soup before serving. No. 47— WHITE WINE SOUP. Quantity for 6 Persons. 1 qt. light white wine 4 slices of lemon 1 qt. water % lb. of sugar 1 stick of cinnamon 3 tbsps. of corn starch or flour 2 cloves 1 pinch of salt 2 tsps. of lemon sugar or 3 eggs Preparation: The water with the spices is boiled for 2 minutes before the wine is added and let come to a boil again. —19 — The yolks of the 3 eggs are stirred with flour and a little water and then stirred into the soup. Let it come to a boil once more, stirring constantly. Then it is taken from the stove. The whites of the eggs are beaten to a stiff froth and put into the soup when served. Cloves, lemon slices, and cinnamon are taken out. Zwieback or toasted slices of rolls are served with this soup. No. 48— RED WINE SOUP. Quantity for 6 Persons. 1 qt. light red wine 1 stick of cinnamon 1 qt. of water % lb. of sugar 1 small piece of lemon peel 3 tbsps. of cornstarch or common 3 cloves flour Preparation: Boil the water, sugar and spices for 10 minutes. The flour mixed with some water is stirred in and let come to a boil, stirring constantly. Heat the red wine and put it into the soup but do not boil any longer. Serve at once. Serve zwieback or small soup macaroons with it. No. 49— BEER SOUP. Quantity for 6 Persons. 1 % qts. of beer 1 pinch of salt % qt. water 3 tbsps. of flour or cornstarch 1 stick of cinnamon 3 slices of lemon or lemon sugar 2 cloves 3 eggs ' % lb. sugar Preparation: Wiater, beer, sugar and spices are brought to a boil. The flour and yolks of eggs are mixed with water and stirred into the soup and brought to a boil again. The whites of eggs are beaten to a stiff froth and put into the soup when served. Zwieback or toasted slices of rolls are served with the soup. No. 50— APPLE SOUP.