The art of German cooking and baking

Quantity for 6 Persons. 2 lbs. of apples 2 tbsps. of cornstarch 2 qts. of water Vs lb. of currants % lb. of sugar Juice of % lemon and a small 1 stick of cinnamon piece of rind Preparation: The apples with their peelings on are cut into pieces and the core removed, and then boiled in the water with the spices until soft. The flour is mixed with a little — 20 — water and put into the apples while boiling. Then the whole is strained or pressed through a sieve. Now the washed currants are added and a cup of red wine or white wine and cooked again. Remarks: All fruit soups may be prepared this way, i. e., plum, cherry, apricots, strawberries, raspberries, currants, grapes, gooseberries or rhubarb soups are made this way but some need more sugar than others, or the wine is left out. Dried fruit may also be used. No. 51— RYE BREAD SOUP. Quantity for 6 Persons. 2 lbs. of rye bread 1 tumbler full of white wine 2 qts. of water Some sugar, about 1 tbsp. Salt 1 tbsp. of fresh butter % cup of currants Preparation : The rye bread which may be stale is put on with 2 qts. of cold water and boiled a little, then pressed through a hairsieve. If it should be too thick, leave out some bread. It is then boiled with the salt, sugar, currants and butter for a little while. The white wine is poured into the soup dish and the soup added to it while boiling hot. No. 52— FLOUR SOUP, (WHEAT). Quantity for 6 Persons. % lb. of butter % qt. of water % lb. of flour 1 pinch of salt 1 % qts. of milk Preparation: The butter is browned, flour stirred in, milk, water and salt added. The soup must be boiled 30 minutes, constantly stirring it. You may stir into it the yolk of one egg. No. 53— RYE FLOUR SOUP. Quantity for 6 Persons. % lb. of rye flour 1 qt. of milk 2 tbsps. of butter 1 pinch of salt % qt. of water 2 yolks of eggs Preparation : The rye flour is stirred into the cold water, butter and salt added and cooked for 20 minutes while stirring constantly. Add the milk and boil again ; then stir in the yolks. —21— No. 54U-MILK SOUP. Quantity for 6 Persons. 2 qts. of milk % lb. of sugar 1 small stick of cinnamon 1 pinch of salt 1 tbsp. of lemon sugar % lb. cornstarch Preparation: 1½ qts. milk, sugar, spices and salt, let come to a boil. The flour is mixed with i^ qt. of milk and stirred into the boiling milk, then boiled for ½ hour. Stir in one egg yolk, then serve. No. 55— CHOCOLATE SOUP. Quantity for 6 Persons. 2 qts. of milk % lb. of sugar % lb. of sweet chocolate or 1 small stick of cinnamon % lb. .of cocoa 1 pinch of salt 1 tbsp. of lemon sugar % lb. of cornstarch Preparation : Prepare the chocolate soup just the same as the milk soup No. 54. Grate the chocolate and stir it into the flour or cornstarch and milk. If it gets too thick add more milk. No. 56— FISH SOUP WITH FISH-DUMPLINGS. Quantity for 6 Persons. 2½ lbs. of pickerel or other fish. 8 oysters 1% qts. of water 15 shrimps or crabs % of an onion, salt % qt. white wine % lb. of flour 2 tbsps. of butter % lb. of butter 2 yolks of eggs 1 qt. of bouillon 12 small fish dumplings Preparation: The fish is scaled, drawn and washed. The meat is cut from the bones, the liver and gall removed. The bones are chopped up and with water, onions, salt and spices slowly stewed for a fish bouillon. Melt Ys lb. butter, stir in the flour, simmer to a light yellow, pour the fish bouillon in, let it simmer slowly for % of an hour. The crawfish or crabs are boiled in the meantime. The meat is taken out of the shells. The oysters and the fish liver, which is cut into pieces, are heated in the white wine, but not boiled. The meat of the pickerel is also cut into small pieces and stewed in 2 tablespoonfuls of butter until tender.