The art of German cooking and baking

Preparation: The corn starch is mixed with some juice. The remaining juice is mixed with sugar and spices and put over the fire until it boils, tlhen the dissolved corn starch added and boiled 5 minutes, stirring constantly. The sauce is served cold or warm. Remarks: When the juice from preserved fruit is used, less sugar is needed. — 175 — No. 56— RASPBERRY SAUCE. Preparation and ingredients are the same as given under No. 55; instead of 1 pt. of strawberry juice, use 1 pt. of raspberry juice. No. 57— CHERRY, CURRANT, BLUEBERRY SAUCE. Preparation and ingredients are the same as given under No. 55 but instead of strawberry juice, use either cherry, currant or blueberry juice. No. 58— FRUIT PUREE SAUCE. Quantity for 6 Persons. Sauce made from prunes or fresh plums, cherries, strawberries, raspberries, gooseberries, currants, grapes, apples or apricots. % lb. of fruit puree % qt. of water Sugar to taste 1% tbsps. of corn starch 1 small piece of cinnamon % cup of white wine % lemon Preparation: The fruit puree is made very savory with sugar and spices. The corn starch is mixed with a little water and stirred into it, also the rest of the water, then the whole is cooked and rubbed through a fine sieve. If the sauce should be too thin, use more corn starch. The wine may be omitted. — 176 — POTATOES. The various recipes for the preparation of potatoes. The potato is a very useful food and may be prepared in many ways. Salt is necessary to make the potato savory. It must be boiled well done and quickly. It may be peeled long before using, but should be kept covered with water after it is peeled, otherwise it will turn brown. Potatoes lose their good flavor if they are kept in a moist cellar where they will grow poisonous sprouts. They sprout also in the spring; the sprouts should be immediately removed. No. 1— POTATOES IN THEIR SKINS OR JACKETS. Quantity for 6 Persons. 2 lbs. of medium sized potatoes Water sufficient to cover them 3 tbsps. of salt Preparation: The potatoes must be of equal size. They are cleaned in cold water and put to boil in cold water in a covered kettle. When done, drain off the water, shake them a little and set them aside to dry and their jackets will burst. No. 2— NEW POTATOES IN THEIR JACKETS. Quantity for 6 Persons. 2 lbs. of potatoes 3 tbsps. of salt Water sufficient to cover them 1 tsp. of caraway seeds if desired Preparation: The potatoes are cleaned in cold water and with a kitchen knife, a small piece of peeling is cut off. Put on the fire with cold water and caraway. When done, pour off the water, leave the dish covered, shake it and set it aside to dry, and their jackets will burst. Remarks : The potatoes must be kept constantly boiling. No. 3— BAKED POTATOES. Quantity for 6 Persons. 2 lbs. of potatoes Preparation: The potatoes should be of even size. They are cleaned in cold water, the point of each is cut off and they are baked in the oven for 1 good hour. The oven must be very hot. Serve in their jackets. —177 — No. 4^PEELED POTATOES. Quantity for 6 Persons. 2 % lbs. of raw potatoes Water sufficient to cover them 1% tbsps. of salt Preparation: The potatoes are cleaned in cold water and peeled. The very large ones are quartered, the medium-sized ones are cut into halves and the small ones rounded, with the eyes well pierced out. Put into clear water at once after peeling. Then put them over the fire with cold water and salt, boil quickly, drain well and set them aside to dry a little. No. 5— SMALL POTATO BALLS. To Be Served With Fish. Quantity for 6 Persons. 5 — 6 lbs. of large potatoes Water sufficient to cover them 1 tbsp. of salt