The art of German cooking and baking

Preparation: Oranges, pineapple, bananas are peeled and sliced. Strawberries are cleaned, the cherries are stoned, all this fruit mixed and whipped cream poured on in a glass dish. The whipped cream may be omitted. If you like you may mix 1/^ cup of Sherry wine in with it. No. 42— LETTUCE COMBINATION SALAD. Head lettuce 4 green onions 4 medium sized tomatoes 6 radishes 1 small cucumber % cup mayonnaise dressing 2 tbsps. vinegar Roquefort cheese % tsp. Worcestershire Sauce Preparation: Line salad bowl with the crisped lettuce; peel and quarter the tomatoes; slice and crisp the cucumbers; slice the onions and radishes in very thin slices. Arrange the — 219 — vegetables on the lettuce ; mix the vinegar with the mayonnaise dressing and pour over the salad. A little Roquefort cheese crumbled and mixed with the dressing is fine. Excellent, served with steak No. 43— FRUIT SALAD DRESSING. Preparation : Take 1 cup boiled mayonnaise, a little powdered sugar, juice of an orange or a lemon, V2 pi^t of whipped cream. No. 44— FRUIT SALAD No. 1. 2 apples 1 cup chopped walnuts 1 small bunch celery 1 cup pineapple Preparation: Mix all the cut fruit with fruit salad dressing. No. 45— FRUIT SALAD No. 2. 4 oranges % cup chopped nuts 1 cup pineapple 2 cups cherries % cup shredded cocoanut Preparation: Mix all the cut fruit with the fruit salad dressing. No. 46— FRUIT SALAD No. 3. 6 large peaches 3 bananas 1 pt. strawberries % cup nuts Preparation: Mix all the cut fruit with the fruit salad dressing. No. 47— FRUIT SALAD No. 4. 1 lb. dates 1 cup chopped celery 1 cup chopped apples 3 sliced oranges Preparation: Mix all the cut fruit with the fruit salad dressing. —220 — EGGS. The preparation of eggs. Eggs are a valuable food and indispensable in the kitchen. Some dishes cannot be prepared without eggs. Eggs can be tested as to their freshness in a basin with % pt. of water mixed with a tablespoonful of salt. Fresh eggs sink to the bottom, others float on top. To preserve eggs for the winter, put them into salt, so that they do not touch and are covered well. Use a stone jar for this purpose and cover it. No. 1— SOFT BOILED EGGS. Quantity for 6 Persons. 12 eggs 3 qts. of water Preparation: The eggs are washed well, then carefullyput into boiling water with a spoon and cooked 3 minutes. Take from the stove and let stand 1 more minute. No. 2— HARD BOILED EGGS. Quantity for 6 Persons. 12 eggs 3 qts. of water Preparation : The eggs are washed well and carefully put into boiling water to boil 20 minutes. These hard boiled eggs are easily digested. No. 3— HARD BOILED EGGS FOR GARNISHING. Quantity for 6 Persons. 4 — 5 eggs 2 qts. of water Preparation: The eggs are boiled 20 minutes in 2 qts. of boiling water, then shelled and either sliced or quartered and used for garnishing spinage and ragout. No. 4— FRIED EGGS. Quantity for 6 Persons. 12 eggs Salt and pepper 1 tbsp. of butter Preparation: The butter is heated in a clean spider and each egg carefully put in and fried until the white around the yolk has become opaque or firm. Sprinkle with salt and pepper and take out with a cake turner, place on platter and garnish with parsley. —221— No. 5— POACHED EGGS. Quantity for 6 Persons. 12 eggs 1 tsp. of vinegar 1 % qts. of water 6 slices of toast Salt to taste Preparation: Add salt and vinegar to the water, boil it and put each egg in on a ladle, hold it there until the white has become firm, then put it on a skimmer to let the water drip off, place it on the warm buttered toast and put into oven until all eggs are poached. No. 6— FRIED EGGS IN TOMATO SAUCE. Quantity for 6 Persons. 10 — 12 eggs 1 cup of fine oil Tomato Sauce or Dressing. 6 very ripe tomatoes 1 tsp. of sugar % lb. of raw ham 1 tbsp. of butter Salt to taste 1 tbsp. of flour