The art of German cooking and baking

4 yolks of eggs % cup of flour 1 tbsp. of Parmesan cheese 1 cup of roll crumbs 1 1 pinch of nutmeg Lard for frying I Preparation: The potatoes are boiled, peeled, grated or mashed. Cream the butter, stir in the yolks of eggs, Parmesan cheese, nutmeg, pepper and salt, the mashed potatoes and flour. Balls, walnut size, are formed from this mass, rolled in roll crumbs and fried in hot lard to a nice golden yellow color. The lard should be deep enough for the balls to float. Drain in a colander or on paper. Remarks: These potato balls are nice to garnish meat platters. No. 13— SOUR POTATOES. Quantity for 6 Persons. 1 lb. of potatoes 1 pt. good beef bouillon % lb. of butter or good 1 pinch of pepper drippings 2 tbsps. of vinegar or to taste 1 tsp. of chopped onions Salt to taste 3 tbsps. of flour Preparation: The potatoes are cooked, peeled and sliced. While they are boiling, the dressing is prepared. Brown the butter or lard with the onions, stir in the flour, stew a little while, add the bouillon and season to taste with vinegar, salt and pepper and cook a few minutes. Put in the boiled sliced potatoes, cook a few minutes and serve. — 180 — No. 14r— CREAMED POTATOES. Quantity for 6 Persons. 1 lb. of potatoes % pt. of milk and % lb. of butter % pt. of sweet cream 2 tbsps. of flour 1 pinch of pepper % pt. of milk or Salt Preparation: The potatoes are cooked in the jackets, then peeled and sliced or cut into small dice. Or bake the potatoes in the oven, peel them and cut into dice. Melt the butter, stir in the flour, cook 1 minute, add the milk and cream, cook a little while, season with salt and pepper, put in the potatoes, cook and serve. The dressing must neither be too thin nor too thick. Remarks: Creamed potatoes are nice with soup meat, mutton chops or fried sausage. No. 15— BAKED POTATO PUDDING. Quantity for 6 Persons. 1% lbs. of potatoes 1 pinch salt Fully Vs lb. of butter Pepper 4 — 6 eggs % cupful of flour % tbsp. of Parmesan cheese Butter for the mold Preparation : The potatoes are boiled, peeled and mashed. The butter is creamed with yolks of eggs, cheese, pepper and salt. Stir in the mashed potatoes, the flour and lastly the beaten whites of eggs. Butter the mold, put the mixture in and bake in medium hot oven for 45 minutes. No. 16— STEAMED POTATO PUDDING. Quantity for 6 Persons. Preparation and ingredients are the same as given under No. 15. The prepared mixture is put into a mold that has been buttered and sprinkled with bread crumbs. Set in a steamer over a kettle of boiling water and boil for 1 hour. Then turn it out on a platter and serve. Remarks : ' Caper sauce is good with potato pudding. No. 17— POTATO PANCAKES. Quantity for 6 Persons. 3 lbs. of raw potatoes 1 large sour apple, peeled and 3- — 4 eggs grated 1% cupfuls of flour % tsp. of grated onion 1 pinch of pepper Enough lard for baking % tbsp. of salt Preparation: The raw potatoes are peeled, washed and put into cold water. Take out of the water and grate quickly. — 181 — Drain off the water that collects on the grated potatoes, mix them with the yolks of eggs, flour, pepper, salt, apple, onion and lastly with the beaten whites of eggs. Heat the lard and bake 3 to 4 thin pancakes in the pan at once. They must be baked brown and crisp. The dish or plate on which they are served, should not be covered. Remarks: Apple sauce is good with them. No. 18— BOUILLON POTATOES. Quantity for 6 Persons. 2 % lbs. of raw potatoes Salt to taste 1% qts. of beef bouillon 1 piece of butter, half the size 1 medium sized onion of an egg 1 pinch of pepper 3 tbsps. of finely chopped parsley