The art of German cooking and baking

Preparation: The potatoes are peeled and cut into quarters or sixths, according to their size, then partly boiled in water. Drain off the water and pour on the boiling bouillon, season with salt, pepper and onion, do not cover them and cook slowly until the bouillon has been absorbed by the potatoes. Add the butter, cook a little longer, then add the parsley. Remarks : With new potatoes you need only 1 qt. of bouillon, because they are not so mealy. No. 19— SARDINE OR HERRING POTATOES. Quantity for 6 Persons. 3 lbs. of boiled potatoes 2 herrings Scant % lb. of sardines or For the Gravy. % lb. of raw ham % qt. of beef bouillon % lb. of butter 1 pinch of pepper 2 sliced onions Very little salt % lb. of flour 1 tbsp. Parmesan cheese % qt. of sweet cream or milk Preparation: The boiled potatoes are peeled and sliced, sardines or herring are soaked in water and cut in small pieces. The ham, which may be remnants, is also cut and fried in % lb. of butter and the sliced onion. The butter must not get brown; stir in the flour and after cooking a little, add the bouillon and cream, season with salt and pepper if necessary. Cook this dressing slowly for 1/2 hour, then rub through a sieve. Fill a buttered baking-dish or casserole with layers of sliced potatoes and herring or sardines alternately, pour the dressing over, strew with cheese and drip on a little butter, then bake in oven 20 minutes, being careful that the dressing does not — 182 — boil, as that will make it thin. It is best to put the dish into another dish with water before baking. Bake until a golden yellow. Remarks: This may also be prepared without sardines or herring. No. 20— POTATOES WITH CRACKERS. Quantity for 6 Persons. 2 lbs. of raw potatoes 1 pinch of pepper % lb. of salt crackers Salt 1 qt. of sweet cream or milk % lb. of butter Preparation: The raw potatoes are peeled, sliced th'in, and the crackers rolled. Butter a baking-dish or casserole, fill with layers of potatoes and crackers alternately, with small pieces of butter, salt and pepper between each, repeating until all has been used. Then pour the cream or milk over, put a few pieces of butter on top and bake 1 1/4 hours. Remarks: This dish is good with cold meats. No. 21— FRIED RAW POTATOES, Quantity for 6 Persons. 2 % lbs. raw potatoes 1 small, chopped onion % lb. of butter or good % pt. of water drippings Salt to taste Preparation: The raw potatoes are peeled, sliced very thin and washed well. Butter or drippings are put into a pan, add the sliced potatoes, onion, salt and pepper. Cover and fry slowly, gradually adding the water. In Yz hour the potatoes are done and of a golden yellow color. No. 22— SWEET POTATOES. Quantity for 6 Persons. 3 lbs. of sweet potatoes Preparation : The potatoes are washed well and baked in their skins in the oven for % to 1 hour. Fresh butter is served with them. No. 23— POTATO DUMPLINGS FROM BOILED POTATOES. Quantity for 6 Persons. 3% lbs. of boiled potatoes 1/2 tsp. of onion 1 % cups of roll crumbs 1 pinch of pepper % roll cut into cubes 1 heaping tbsp. of salt % lb. of butter % cup of flour 3 — 4 eggs Salt water Preparation: The potatoes are boiled, peeled and grated when they are cooled oflf or mashed while still hot. When cold, — 183 — the mashed potatoes are mixed well with roll crumbs, eggs, onion, pepper, salt, the 1/2 lb. of melted butter and the flour. The roll cubes are fried in butter crisp and yellow. These pieces are put in the middle of dumplings formed of the mashed potatoes, rolled in flour and cooked in salt water 15 to 20 minutes in an open kettle. The water must be boiling when the dumplings are put in. Remarks: Try a dumpling; if it does not hold together, add more flour. The dumplings must be taken out of the water as soon as done. Serve hot.