The art of German cooking and baking

Preparation : The plums are cut into halves and the stones are taken out. The water and sugar boiled a few minutes, the plums put in, covered and cooked slowly without stirring until tender. Carefully place them into a dish so they will not be crushed. Boil down the juice and pour it over the fruit. Serve cold. — 241 — No. 9— GOOSEBERRY SAUCE. Quantity for 6 Persons. 1% qts. of gooseberries 2 cups of sugar % cup of water 1 piece of lemon peel Preparation: The unripe berries are cleaned, i. e., stems and calix removed, scalded and left in the water a few minutes and drained. Water and sugar are boiled, the berries put in and covered. Let them simmer ^2 hour, strew with sugar and serve cold. Remarks: If there should be much syrup, boil some of it down with sugar until it becomes pink and forms bubbles, then pour on to a moistened plate. This jelly may be used for garnishing. No. 10— BILBERRY OR BLUEBERRY SAUCE. Quantity for 6 Persons. 1 qt. berries 2 cups of water 1 cup of sugar Preparation: The berries are washed, cooked until tender in water and sugar, rubbed through a sieve or colander and served cold. No. 11— PEACH SAUCE. Quantity for 6 Persons. 2% lbs. of peaches % cup of water % cup of sugar 10 peach stones Preparation: The peaches are pared, cut into halves and the stones removed. Sugar and water are boiled a few minutes, the peaches put in and 10 of the stones, set to simmer a few minutes ; then take them out with a skimmer, boil down the syrup and pour over the fruit when cold. No. 12— APRICOT SAUCE. Quantity for 6 Persons. The ingredients and preparation are the same as given under No. 11, Peach Sauce. No. 13— PLUM SAUCE. Mirabelle Plum. Quantity for 6 Persons. 1% lbs. mirabelle plums % cup of white wine or water 1 cup of sugar Preparation: Sugar and wine are boiled for l/^ minute, prick each plum, put them into the boiling sugar and stew them slowly until tender. Serve cold. — 242 — No. 14— GREENGAGE SAUCE. Quantity for 6 Persons. The preparation of this fruit is the same as given under No. 13, Mirabelle Plum. No. 15— PINEAPPLE SAUCE. Quantity for 6 Persons. 1 pineapple 2 tbsps. of lemon juice 1 cup of sugar 1 cup of water Preparation: The pineapple is peeled, cut up into neat pieces and cooked well done in sugar and water mixed with lemon juice. If there is too much syrup, take out the fruit, boil down the syrup and pour over the fruit. Serve cold. No. 16— MELON SAUCE. Quantity for 6 Persons. 2 melons 1 cup of sugar Juice of 1 lemon % cup of water Preparation: The melons are peeled, the seeds taken out, the fruit cut into neat pieces and boiled until tender in sugar, water and lemon juice. Then take out the melon with a skimmer, boil down the juice to a syrup and pour it over the fruit. Serve cold. No. 17— ORANGE AND APPLE SAUCE. Quantity for 6 Persons. 6 sweet-sour apples M cup of white winq 6 oranges % cup of water 1 cup of sugar Preparation: The apples and oranges are peeled, the core and seeds removed and each sliced or cut into 8 to 10 equal pieces. The sliced apples are boiled in white wine, water and y2 cup of sugar. Cook slowly, taking care that the pieces do not break. Let them cool. The white skin is removed from the oranges. The yellow skin or peeling is cut up and thickly sugared, set on the stove so the sugar will adhere to the pieces, then set to cool. The orange slices are also sugared well. Now in a glass dish, alternate layers of boiled apples and sliced oranges are placed, repeating twice, and the apple and orange juice poured over. The sugared orange peel is used for garnishing the dish ; but the rind of one orange should be sufficient for that. — 243 — No. 18— STEWED SLICED APPLES FOR SAUCE. Quantity for 6 Persons. 12 sweet-sour apples . % cup of sugar 2 cups of water Yz cup of white wine Vi cup of currants