The art of German cooking and baking

% tsp. of baking powder Lard for baking Prepeiration : Butter and eggs are mixed well, then milk and flour added and lastly the baking powder, a smooth paste made and rolled out thin. The apples are peeled, cored and left whole, then each apple filled with fresh or preserved strawberries. Each apple is v^rrapped into a piece of paste, which is pressed around it, so it cannot come oflf and fry in deep fat. When done, strew with sugar and cinnamon and serve hot. No. 51— APPLE FRITTERS. Quantity for 6 Persons. For the Pancake Batter. 3 eggs % cup of sugar 1 cup of flour % tsp. of cinnamon % cup of milk Butter for 'baking % tsp. of salt Sugar and cinnamon for sprink- 3 medium sized apples ling. % glass white wine Preparation: Eggs, flour, milk and salt are stirred to a pancake batter. The apples are peeled and cut into thick slices, the core carefully removed, the white wine with sugar and cinnamon poured over the slices, covered and left standing for 1 hour. Heat the butter in a pan, dip the apple slices into the batter and put them into the hot butter, then put on another tablespoonful of batter and bake on both sides to a nice brown color. Strew sugar and cinnamon over. Serve hot. No. 52— MACARONI WITH PARMESAN CHEESE. Quantity for 6 Persons. % lb. of macaroni 2 cloves 3 qts. of water % lb. of butter 1 tbsp. of salt 1 pinch of pepper 1 medium sized onion % lb. of grated Parmesan cheese Preparation: The macaroni is broken into pieces and — 237 — cooked well in boiling salt water, which will require % hour. Drain the water oif, strew pepper and grated cheese on, put the butter on and cook a while longer. Serve hot with a tomato or lobster dressing. No. 53— BAKED MACARONI. Quantity for 6 Persons. Iijgredients and preparation are the same as given under No. 52, but these are put into a buttered baking-dish, % pt. of cream poured on, roll crumbs and butter on top and baked in the oven to a nice color. No. 54— MACARONI WITH HAM. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 5, No. 13, Boiled Ham With Macaroni. No. 55— FISH MACARONI. Quantity for 6 Persons. % lb. of macaroni 1 tbsp. of flour 3 qts. of water 1 pt. of cream or milk 1 tbsp. of salt 2 tbsps. of lemon juice 2 lbs. of boiled fish Salt to taste % lb. of grated Parmesan cheese 1 pinch of pepper % pt. white wine % cup sliced champignons % lb. of butter Preparation: The macaroni is broken into inch pieces and boiled in 3 qts. of salt water. The fish is cleaned, dressed and boiled in salt water, then the skin and bones are taken out and the fish cut into small pieces. Butter a baking-dish, put in a layer of macaroni, then fish and Parmesan cheese and champignons, sprinkled with white wine. Repeat this 3 times, the last layer being macaroni. A dressing is made of % lb. of melted butter into which the flour, cream or milk, lemon juice, salt and pepper are stirred, this poured over the macaroni, the y^ lb. of butter cut in small pieces, sprinkled over the top and baked in the oven to a nice color. No. 56— MACARONI PUDDING. Quantity for 6 Persons. % lb. of macaroni % lb. of grated Parmesan cheese 3 qts. of water, for cooking 4 eggs 1 tbsp. of salt % pt. of cream Scant % lb. of butter 1 pinch of pepper and one of salt Preparation: The macaroni is broken into 1 inch pieces. — 238 — cooked in 3 qts. of salt water, and drained. Cream the butter, stir in the yolks of eggs, cheese, salt, pepper and macaroni. Beat the whites of eggs and add, stirring lightly. Put into a buttered baking-dish or casserole, which has been strewn with bread crumbs, cover well, set in a steamer over a kettle of boiling water and cook 1 hour. Serve with a truffle or brown butter dressing and turn pudding out on a platter. No. 57— MUFFIINS. Quantity for 6 Persons. % pt. of flour % pt. of milk