The Art of German Cooking and Baking

»m THE ART OF GERMAN ' Cookini^ and Baki 6EKUINE GERMAN COOKINe AND BAKING BV UNA MEIER. LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL UNIVERSITY ITHACA, NEW YORK The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003575432 Cettdrer of ffi-ojokerg, ©ertnan etooltittB ^djaol, THE ART OF GERMAN COOKING AND BAKING -,, iVi. Revised and Enlarged Edition. Compiled and PnbUmh*d by Mrs. UNA MEIER, German Cooking Teacher. MILWAUKEE, U. S. A. 1922. COPYRIGHT 1922. By Mr*. UNA MEIER. Milwaukee. Wu. PREFACE TO REVISED EDITION, This cook-book coiusists of about 1,250 recipes which have been tested and prepared. It is divided into 26 Chapters, as follows: Chapter Recipes Ch'apter Recipes 1 Soups 68 16 Jams and Sauces 23 2 Beef . 36 17 Desserts 128 3 Veal 42 18 Beverages 29 i Mutton 32 . 19 Wheat and Rye Bread, Yeast 5 Pork 35 Cakes, Baking Powder Cakes 6 Poultry and Game Birds 56 and Tarts Ill 7 Game 25 20 Fillings and Frostlngs 27 8 Flsb 61 21 Cookies 53 9 Headcheese and Gelatines 12 22 Confectionery 20 10 Dressings or Gravies 58 23 Preserves 115 11 Potatoes 26 24 Menu 5 12 Vegetables 74 Sandwiches 8 13 Salads 47 25 Cookery for iDvallds 63 14 Eggs 15 26 Miscellaneous 12 15 Omelets, Pancakes, Waffles Noodles and Pies 58 In giving to the public this second edition I am glad to be able to, offer a revised and improved cook book. It has been my aim to improve it in every way and to make it as clear, practical and helpful as possible. The previous material has been carefully revised and changes made in the wording where it was believed that the language could 'be improved upon to make the author's meaning more clear and comprehensible. A radical change has also been made in the construction and arrangement of the pages, which I trust will be an advantage. In recognition of the friendly attitude of the great public toward my first book, I wish to say that the entire edition of about 5,ooo copies is scattered all over the country and many as- surances of appreciation have come to me. I therefore feel en- couraged to send this new edition out upon the world, knowing that it is the same excellent cook book, only improved and aug- mented, and I hope that the book will contribute materially to the happiness and attractiveness of many homes and help to solve many problems, especially for brides and beginners. Respectfully, MRS. LrlNA MEIER, Author. Milwaukee, Wis., U. S. A. Reliable Weights and Measures as used In this Book. Are equal to Flour 1 quart or 4 teacups 1 lb. Flour (sifted) 3 coffee cups, level 1 lb. Flour 2 tablesps., well-rounded . 1 oz. Flour 1 teaspoonful. heaped . % oz. Sugar, granulated 2 measuring cups, level . 1 lb. Sugar, "A" coffee 1 % coffee cups, level 1 lb. Sugar, powdered 2 % coffee cups, level 1 lb. Sugar, powdered 2 tablesps., well-rounded . 1 oz. Sugar, best Brown 2 coffee cups, level 1 lb. Sugar, granulated, "A" or brown. 1 tablesp., well-heaped . 1 oz. Butter, soft 2 full cups, well-pressed . 1 lb. Butter, soft 1 tablesp., well-rounded ..2ozs. Butter, soft Piece size of an egg .... 1 oz. Lard , 2 cups 1 lb. Eggs 10, but if quite large 9. .^. .1 lb. Cornstarch 3 cups 1 lb. Indian Meal 2 % coffee cups, level 1 qt. Coffee, ground 4 cups 1 lb. Chocolate, sweet 3. grated tablespoons .... 1 oz. Rice 2 cups, heaped 1 lb. Rice 2 tablespoons 1 oz. Sago 2 cups, heaped 1 lb. Barley 4 cups 1 lb. Bread crumbs 1 cup, grated 2 ozs. Chopped meat 2 cups, heaped 1 lb. Suet 1 pint 1 lb. Nutmeg 2 cups 1 lb. Almonds 5 medium-sized 1 oz. Figs 2 cups 1 lb. Dates 2 cups 1 lb. Raisins 2 cups 1 lb. Prunes 2 cups 1 lb. Citron 2 cups, heaped 1 lb. 1 cup 4 ozs. 2 rounded tablespoons 1 oz. CHAPTER 1. SOUPS. No. 1—BOUILLON. 4 lbs. ox-bones 1 small piece celery 6 qts. water 1 small piece kohlrabi %* of an onion 1 small piece parsley-root % of a carrot 1 tomato, salt Preparation: The soupbone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soup- greens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ^ teaspoonful of beef extract. No. 2—BOUILLON. The soupbone and tihe soupgreens are fried lightbrown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using. No. 3—OX-TAIL BOUILLON. 3 lbs. ox-tall 5 qts. cold water 1 tbsp. butter Salt Soupgreens Preparation: Cut the ox-tail into small pieces and together with the soupgreens, fry them in butter lightbrown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or dheese-sticks may be served with it. No. 4^BOUILLON OF MEAT EXTRACT. Soupgnreens 1 tsp. extract of meat . 1 tbsp. butter or lard Salt, 1 qt. water Preparation: Stew the soupgreens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it. No. 5—BOUILLON OF BEEF. 3 lbs. of beef Salt 1 lb. of soupbone 4 qts. water Soupgreens Preparation: Soupbone, soupgreens, and salt and water are put over the fire to boil one hour, then the beef is added —6- and the whole is boiled slowly for another 2 or 3% hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing. No. 6—BOUILLON. Made of Roastbones or Meat Remnants. 2 lbs. of roastbones Salt Soupgreens 2 qts. water Preparation: Chop the bones and put over the fire with soupgreens, salt and water; boil 2 hours, then strain. If the bouillon is not strong enough, add a little meat-extract. No. 7—DUMPLINGS FOR BOUILLON. Marrow Dumpling Soup. Quantity for 6 Persons. 3 tbsps. of melted beef marrow % tsp. chopped parsley 2 eggs 1 pinch nutmeg % pt. grated rolls 1 tbsp. cold water % tsp. salt Preparation: Boil or cook the marrow until it is melted, strain it through a fine sieve. Put 3 tablespoonfuls into a dislh and let it cool off. Then beat it to foam and add the yolks of the eggs, salt, parsley, nutmeg, the grated rolls and water. Finally beat the whites of 2 eggs to stiflf froth and stir into the mass. Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly i^ hour. It is best to try one dumpling first; in case it does not hold together, add some more grated roll. The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition. No. 8—BUTTER-DUMPLING SOUP. Quantity for 6 Persons. 2 tbsps. of butter, 2 eggs % tsp. parsley % pt. grated rolls 1 pinch nutmeg Vi tsp. of salt 1 tbsp. of cold water Preparation of butter-dumplings is the same as the marrow-dumplings in No. 7. The butter is beaten to a cream at once and less salt is added, because the butter is already salted. No. 9—LIVER-DUMPLING SOUP. Quantity for 6 Persons. Vi lb. of chopped calf's liver 5 tbsps. grated rolls 1 tsp. butter 2 eggs A little grated onion 1 tsp. salt, (scant) 1 tsp. finely chopped parsley 1 pinch nutmeg Preparation : The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil ^ hour. The soup should be served at once. No. 10—MEAT-DUMPLING SOUP. Quantity for 6 Persons. % lb. of finely chopped veal or 1 tsp. of butter poultry V2 tsp. finely chopped parsley 2 eggs 1 tsp. salt % pt. grated rolls 1 pinch nutmeg Preparation: The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed. The whites of eggs beaten to a froth and added to the mass. Small dumplings are formed and when bouillon boils, let the dumplings boil in it 10 minutes. A little parsley may be put into the soup, which must be served at once. No. 11—SPONGE-DUMPLING SOUP. Quantity for 6 Persons. 3 eggs Vi tsp. of salt % pt. milk or bouillon Preparation: Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double-boiler for 20 minutes. If you have no double-boiler put your soup into a small pot and place tihis into a larger one with boiling vra,ter. The bouillon is put into the souptureen and the dumplings are cut with a teaspoon and put into the bouillon.

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