The art of German cooking and baking

Preparation: The oatmeal is put on with the water and salt and boiled slowly for i/2 hour, then the soup is strained or pressed through a hairsieve. Now add butter and meat extract and let this all come to a boil. If the soup is too thick add some more boiling water. Remarks: Instead of water you may also take milk and leave out the meat extract. You may add some sugar. Small pieces of rolls fried in butter are good with this soup. It is very good for invalids. No. 33— BEAN SOUP WITH BOUILLON. Quantity for 6 Persons. 1 cup of nice white beans % lb. of ham bones 3 qts. of good bouillon Preparation: The beans are soaked in water for some hours, pour oflf the water, put on fresh water and bring to — 14- boil. After boiling for 10 minutes, pour off this water and boil again. Now pour it off for the last time, add the bouillon and boil the beans in this until soft. The ham bone is boiled in the bouillon. It requires 3 hours to cook this soup. No. 34— BEAN-PUREE SOUP WITH CRAB OR LOBSTER BUTTER. Quantity for 4 Persons. % cup of white beans 1 tbsp. of crab or lobster-butter 1 % qts. of water 1 % qts. of bouillon 1 tbsp. of butter Some white pepper 3 tbsps. of cream Preparation: The beans are soaked, drained and boiled until soft in 1^2 qts. of water. When they are soft the water must be all boiled down. Strain the beans through a fine sieve. This puree or mass is stewed in the btitter and the crab or lobster-butter and then the bouillon is added, also the white pepper. The cream is put into the soup dish and the soup is poured over it. Begin preparation of this soup about 3 hours before time to serve. No. 35— PEA SOUP WITH BOUILLON. Quantity for 6 Persons. 1 % cups of peas 1 roll 3 qts. of bouillon % tbsp. of butter Vz lb. ham or bones Preparation: The peas are prepared just like the beans in No. 33, then they are boiled until soft in bouillon for 3 hours. The soup is then strained. If it is ham that is being boiled in the bouillon, cut same into small pieces and put them into the strained peas. Cut the roll into small cubes, fry them in butter until light yellow and serve with the soup. No. 36— LENTIL SOUP. Quantity for 6 Persons. 2 cups of lentils % tbsp. of butter 3 qts. of bouillon 1 tbsp. of flour 1 lb. of Wiener sausage Preparation: The lentils are soaked in water for one hour, then this water is poured off and the lentils brought to boil in — 15 — cold water. They must boil for 10 minutes. This water is again poured off and the bouillon added ; in this the lentils are boiled until soft which requires 21/2 to 3 hours. When the lentils are done, the butter is heated and the flour stirred into it; this is then poured into the soup. Ten minutes before serving put the Wieners into the soup, let come to a boil and then merely steep. The Wieners are served with the soup. Remarks: Put very little salt into the soup, because the Wieners are already seasoned. No. 37— FRESH VEGETABLE SOUP WITH BOUILLON. Quantity for 6 Persons. 3 small carrots 6 asparagus stalks 2 small kohlrabis 2 potatoes if you like % head of celery % tbsp. of butter % head of cauliflower 1 tbsp. of flour 30 pods of shelled peas 3 qts. bouillon Preparation: The butter is heated and flour put into it to stew, then the bouillon is added ; all vegetables and potatoes cut into small* pieces, and put into the boiling bouillon and cooked for one hour until soft. If you cannot get all of these vegetables you may put less of it into the soup. Instead you may put small meat dumplings of veal or chicken into it. These dumplings are prepared as in recipe No. 10. No. 38— ASPARAGUS SOUP WITH BOUILLON. Quantity for 6 Persons. 2 lbs. of asparagus 1 tbsp. of butter 3 qts. of bouillon 2 % tbsps. of flour