The art of German cooking and baking

Preparation: Rinse the figs and cut them into small pieces, add the water, and set them aside for 13 hours. At the expiration of this time boil until very tender, add the other ingredients, rub through a sieve ; to those not seriously ill it can be served without straining. No. 51— ZWIEBACK (SWEET TOAST). Ingredients. % lb. of flour 1 pinch of salt ii lb. of butter 2 cents yeast % lb. of sugar % pt. of milk and water 2 eggs Preparation: Take 2 parts of water and 1 part of milk to make % pint, heat until lukewarm and dissolve the yeast in it; the mixture is stirred to ^ smooth batter with part of the flour, then let it rise in a warm- place for about an hour. Butter, sugar, eggs, salt and the remainder of the flour are mixed well and added to the yeast mixture. Wrap the dough in a cloth sprinkled with flour and set aside in a warm place over night ; the next day the dough is put into oblong bread pans, anri baked in a medium hot oven. After the baking is done and cold, cut it into strips that are of a uniform thickness of %^ inch, place them into a buttered pan and brown them slightly. The Zwieback can be sprinkled with sugar before browning. —383— No. 52— TEAS PREPARED FROM VARIOUS MEDICINAL HERBS. Camomile, Peppermint, Fennel, Elderberry Blossoms, Basswood Blossoms, Sage, etc. Quantity for 1 Person. 1 tsp. of tea % pt. of water Preparation: Put the 'herbs into a porcelain jar, pour the boiling water over them and after 5 minutes strain through a sieve. No. 53— LUNG TEA WITH MALT SUGAR. Quantity for 1 Person. 1 tbsp. of lung tea % pt. of boiling water 1 tbsp. of malt sugar Preparation : Cover all of the ingredients, boil slowly for 5 minutes and strain through a sieve. No. 54— IRON AND WINE. Ingredients. 1 bottle of white wine 1/10 lb. of horse radish 1/20 lb. of iron filings % tsp. of ginger Preparation : Mix the ingredients and set aside for about 12 hours in a warm place, strain through a sieve and fill into a bottle. The iron filings must be rinsed in water before using. Take % wineglassful twice every day. As a remedy in anaemia or stomach troubles, this preparation will be found efficacious. No. 55— WHEY. Ingredients. 1 qt. of milk 1% tsps. of lemon juice 2 tbsps. of sugar Preparation: Put the lemon juice into the milk, warm up slowly and when curdled, pour through a thin cloth and sweeten with sugar. No. 56— WARM MILK WITH COGNAC. Quantity for 1 tumblerful. % pt. of milk Yolk of an egg Rind of % of a lemon 3 tbsps. of cognac 2 % tbsps. of sugar Preparation: Warm the milk with the lemon rind, pour through a sieve, add the yolk of an egg, sugar and cognac, put on the stove and beat to a froth ; serve while hot. — 384 — No. 57— YOLK OF EGG AND WINE. Ingredients. Yolk of an egg 2 tbsps. of Tokay wine 3 tbsps. of sugar 1 tbsp. of cognac Preparation: Beat the yolk of an egg and the sugar to a foam, and mix with the Tokay wine and the cognac. No. 58— CREAM OF ALMONDS AS A BEVERAGE. Ingredients. Vi lb. of sweet almonds 1/10 lb. of sugar 1 qt. of water or milk 1 tbsp. of orange-flower water Preparation : Blanch the almonds and let them lie in cold water for 24 Ihours, then crush them very finely and mix with the water or milk; at the expiration of about 4 hours, pour through a fine cloth and mix with the sugar and the orange- " flower water; the latter can be omitted. No. 59— MILK LEMONADE. Ingredients. Vz pt. of water % lb. of sugar Vz qt. of milk 3 tbsps. of lemon juice Vi pt. of white wine Preparation: Boil the water with the sugar, add milk, lemon juice and white wine, bring the lemonade to a boil, then pass through a fine sieve or cloth and set in a cold place. No. 60— TOAST AND WATER. Quantity for 1 Quart. Vi lb. of rye bread 1 qt. of water 1 tbsp. of lemon juice. 3 tbsps. of sugar 1 pinch of salt