When this is done, work the dough with flour thick enough to roll out in % inch layer. Cut this dough into nar- row strips 4 inches long and set aside for rising again, then bake tlhem in a tin until of a yellow color. Serve them fresh and warm with a strong bouillon. No. 17— CHEESESTICKS FOR BOUILLON. Quantity for 12 Persons. % lb. Swiss cheese % lb. flour % lb. Parmesan cheese 1 pinch salt Vi lb. butter 1 pinch paprika (red pepper)✪ Cheesesticks for Bouillon Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to 14 inch thickness. Cut in i/^ inch strips and 5 inches long. Now bake in a medium hot oven to a ligiht yellow color. If too dark the sticks will taste bitter. They are served fresh and warm with strong bouillon. No. 18— CHEESE PASTRY. Quantity for 12 — 15 Persons. % lb. flour 1 pinch salt Vi lb. (scant) Parmesan cheese 1 pinch sugar % lb. fresh, good butter A little nutmeg 6 tbsps. thick, sour cream A little paprika (red pepper)✪ Cheese Pastry Preparation: The butter is beaten to a cream, and the finely grated cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, made into a fine paste and rolled out into Yz inch thickness. Cut out with a small glass and bake in a medium hot oven to a ligiht yellow color. Remarks : It is better to put the paste on ice for a while and then roll it out. They are served hot with bouillon; or this pastry, as also the cheesesticks in No. 17 may be served as dessert instead of bread, butter and cheese. — 10 — No. 19— FLOUR DUMPLINGS. Quantity for 6 Persons. 1 cup of flour 1 tbsp. of butter 1 Vz cups of boiling water 1 tsp. of salt, 1 egg✪ Flour Dumplings Preparation: The flour and salt are mixed and the boiling water, in which the butter is melted, poured on and the mass stirred briskly, after which the egg is mixed in. The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and -boiled 8 minutes. Remarks: These dumplings may be made large, boiled in salt water 10 minutes and served .with stewed fruit. No. 20— RICE SOUP WITH BOUILLON. Quantity for 6 Persons. % cup of rice 3 qts. of bouillon 2 cups of cold water✪ Rice Soup with Bouillon Preparation: The rice is washed and put on with 2 cups of cold water to boil 5 minutes ; then pour off the water. Now add 3 qts. bouillon and cook slowly for 1 hour. No. 21— BOUILLON RICE SOUP WITH TOMATOES. Quantity for 6 Persons. % cup rice ~ Vz Qt. canned tomatoes or 1 % lbs. 2 cups water fresh tomatoes. 3 qts. bouillon✪ Bouillon Rice Soup with Tomatoes Preparation: After the bouillon boils as in No. 1, add in- stead of one tomato the quantity mentioned in this recipe. Proceed as in No. 20, strain the bouillon and boil the rice in it for 1 hour. No. 22— RICE SOUP WITH MILK. Quantity for 6 Persons. ■1 cup of rice 2 qts. of milk 3 cups of water i^ tsp. of salt✪ Rice Soup with Milk Preparation: The rice is washed in water, and boiled for 5 minutes. Pour ofif the water and gradually add milk. It takes the rice about 1% to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes. In the summer time rice is palatable and refreshing, served cold with milk. — 11 — No. 23— COLD RICE SOUP WITH APPLES. Quantity for 6 Persons. % cup of rice % lemon 2 qts. water Vi tsp. of salt 2 lbs. sweet-sour apples % cup sugar✪ Cold Rice Soup with Apples Preparation: The rice is washed and boiled in 3 cups of water for 5 minutes, then this water is poured off and 2 qts. added to boil 1 hour. In the meantime peel the apples and re- move the corCj cut them up in %ths and put into rice, also cut up the % lemon in slices and add to the soup. Boil all this 20 minutes after adding salt and sugar as stated above. If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold. Remarks : You can improve the soup by adding ^ pt. of white wine and more sugar.

AI-modernized reading of the original text

When this is done, work the dough with flour thick enough to roll out in % inch layer. Cut this dough into narrow strips 4 inches long and set aside for rising again, then bake them in a tin until of a yellow color. Serve them fresh and warm with a strong bouillon. No. 17— CHEESESTICKS FOR BOUILLON. Quantity for 12 Persons. % lb. Swiss cheese % lb. flour % lb. Parmesan cheese 1 pinch salt Vi lb. butter 1 pinch paprika (red pepper) Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to 14 inch thickness. Cut in i/^ inch strips and 5 inches long. Now bake in a medium hot oven to a light yellow color. If too dark the sticks will taste bitter. They are served fresh and warm with strong bouillon. No. 18— CHEESE PASTRY. Quantity for 12 — 15 Persons. % lb. flour 1 pinch salt Vi lb. (scant) Parmesan cheese 1 pinch sugar % lb. fresh, good butter A little nutmeg 6 tbsps. thick, sour cream A little paprika (red pepper) Preparation: The butter is beaten to a cream, and the finely grated cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, made into a fine paste and rolled out into Yz inch thickness. Cut out with a small glass and bake in a medium hot oven to a light yellow color. Remarks : It is better to put the paste on ice for a while and then roll it out. They are served hot with bouillon; or this pastry, as also the cheesesticks in No. 17 may be served as dessert instead of bread, butter and cheese. — 10 — No. 19— FLOUR DUMPLINGS. Quantity for 6 Persons. 1 cup of flour 1 tbsp. of butter 1 Vz cups of boiling water 1 tsp. of salt, 1 egg Preparation: The flour and salt are mixed and the boiling water, in which the butter is melted, poured on and the mass stirred briskly, after which the egg is mixed in. The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and boiled 8 minutes. Remarks: These dumplings may be made large, boiled in salt water 10 minutes and served .with stewed fruit. No. 20— RICE SOUP WITH BOUILLON. Quantity for 6 Persons. % cup of rice 3 qts. of bouillon 2 cups of cold water Preparation: The rice is washed and put on with 2 cups of cold water to boil 5 minutes ; then pour off the water. Now add 3 qts. bouillon and cook slowly for 1 hour. No. 21— BOUILLON RICE SOUP WITH TOMATOES. Quantity for 6 Persons. % cup rice ~ Vz Qt. canned tomatoes or 1 % lbs. 2 cups water fresh tomatoes. 3 qts. bouillon Preparation: After the bouillon boils as in No. 1, add instead of one tomato the quantity mentioned in this recipe. Proceed as in No. 20, strain the bouillon and boil the rice in it for 1 hour. No. 22— RICE SOUP WITH MILK. Quantity for 6 Persons. ■1 cup of rice 2 qts. of milk 3 cups of water i^ tsp. of salt Preparation: The rice is washed in water, and boiled for 5 minutes. Pour off the water and gradually add milk. It takes the rice about 1% to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes. In the summer time rice is palatable and refreshing, served cold with milk. — 11 — No. 23— COLD RICE SOUP WITH APPLES. Quantity for 6 Persons. % cup of rice % lemon 2 qts. water Vi tsp. of salt 2 lbs. sweet-sour apples % cup sugar Preparation: The rice is washed and boiled in 3 cups of water for 5 minutes, then this water is poured off and 2 qts. added to boil 1 hour. In the meantime peel the apples and remove the core, cut them up in %ths and put into rice, also cut up the % lemon in slices and add to the soup. Boil all this 20 minutes after adding salt and sugar as stated above. If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold. Remarks : You can improve the soup by adding ^ pt. of white wine and more sugar.

Records on this page

Cheesesticks for BouillonCheese PastryCheese PastryFlour DumplingsRice Soup with BouillonBouillon Rice Soup with TomatoesRice Soup with MilkCold Rice Soup with Apples

The art of German cooking and baking