The art of German cooking and baking

1 tsp. of salt 1 tsp. of finely chopped celery 1 % qts. of water Preparation: The meat is cut into small pieces and the bones crushed, put into a small, tightly covered kettle with the tomato, celery, salt and water and boiled very slowly for 2 hours ; it may also be cooked for 3 hours in a slow oven. — 374 — No. 10— NOODLE OR GRITS SOUP MADE OF CLEAR BOUILLON. Ingredients for 1 pint. Bouillon made as in No. 3. 1 pt. of bouillon % cup of finely, cut noodles 3 tbsps. of grits Preparation: Slowly boil the noodles or the grits in the hot bouillon for 15 minutes. Before adding the grits to the bouillon, rinse same in cold water, stir it in 4 tablespoonfuls of the bouillon, then put it into the rest of the bouillon and boil. No. 11— SAGO SOUP WITH GAME BOUILLON. Ingredients for 1 pint. Game bouillon as in No. 9 1 — 3 tbsps. of sherry Vi cupful of French sago Preparation: Mix the sherry witlh the sago, add the hot bouillon and boil for 1 3 minutes. No. 12— ROLL SOUP WITH BOUILLON. Ingredients for 1 pint. Bouillon as in No. 1, 2, 3 or 6 1 tsp. of butter % cup of grated wheat flour Yolk of 1 egg rolls 1 tsp. of cream Preparation: Rolls must be stale, grate them, heat with the butter on the stove, but do not get them yellow or brown in color, then add the bouillon and boil slowly for 30 minutes. Stir yolk of egg and the cream into the soup and rub through a sieve. No. 13— BARLEY GRUEL. Ingredients for 1 pint. % cup of barley Bouillon as in No. 1, 2, 3, 6 or 8 % pt. of water Preparation: Rinse the barley with 1 cupful of boiling water, put over the fire in % pint of water and boil slowly for 1^ hours ; then add the bouillon, and boil slowly for another hour, rub through a sieve, heat again and serve. Remarks: The yolk of an egg may be stirred into this soup. No. 14— RICE GRUEL. Bouillon according to No. 1, 2, % pt. of water 3, 6 or 8 % cupful of rice Preparation: Same as No. 13, Barley Gruel. — 375 — No. 15— BARLiEY SOUP WITH SWEETBREADS AND ASPARAGUS. Ingredients for 1 pint. Yolk of an egg 4 tbsps. of sweetbreads cut in Bouillon according to No. 1, 2, small pieces 3 or 6 1 tbsp. of flour % cup of rice % cup of asparagus cut in small 1 tsp. of butter pieces 1% pts. of water Preparation : Put the rice on the stove with 1 cup of cold water, heat it and strain and add the required quantity of water. Boil slowly for 1 hour, add bouillon, then boil for another y^, hour. During this time, boil the asparagus in a small quantity of salt water until tender ; the sweetbreads should also simmer in salt water for about 5 minutes. Strain the soup, add the parsley and sweetbreads, stir the yolk of an egg with some asparagus liquor until smooth, heat the soup again and stir into it the yolk of the egg. No. 16— PLAIN BARLEY GRUEL. Ingredients for 1 pint. Preparation and ingredients same as in No. 15, but instead of rice use pearl barley. No. 17— CHICKEN PUREE SOUP. Ingredients for 1 pint. Chicken bouillon according to % lb. of stewed breast of chicken No. 6 1 tsp. of cream % cup of roll crumbs Preparation: Boil the roll crumbs in the bouillon for 10 minutes; chop the breast of chicken very fine, rub through a sieve and add 1/4 cup of soup into which 1 tablespoonful of cream has been stirred, stir into the soup and let it come to a boil ; serve immediately. No. 18— VEAL PUREE SOUP. Ingredients for 1 pint. Ingredients and preparation the same as in No. 17, but instead of the meat of a chicken and chicken bouillon take veal, and bouillon according to No. 1 or 2. No. 19— PIGEON OR PARTRIDGE PUREE SOUP. Ingredients and preparation the same as in No. 17, but instead of the meat of a chicken and chicken bouillon, take pigeon or partridge puree and bouillon ; cook as explained in No. 6. — 376 — No. 20— PLAIN SOUP FOR INVALIDS. Ingredients for 1 plateful. % lb. of potatoes, scant 1 pt. of water