The art of German cooking and baking

No. 24r-ANOTHER KIND OF POTATO DUMPLINGS. Quantity for 6 Persons. 3% lbs. of boiled potatoes 1 tbsp. of salt 1/12 lb. of butter 2 cups of flour 4 — 5 eggs 1 roll cut into cubes 1 pinch of nutmeg Salt water for cooking Preparation: The potatoes are boiled, peeled and grated. When they are cold, butter, eggs, nutmeg, salt and flour are stirred in. The roll cubes are fried in butter until crisp, then medium sized dumplings are formed from this mixture with the roll cubes in the center. Dip your hands into flour and make the dumplings round and firm, then roll them in flour and boil them in an open kettle 15 or 20 minutes. The salt water must boil briskly before the dumplings are put in. Remarks: Try a dumpling first and if it does not hold together add more flour. Sour roast goes nicely with potato dumplings. No. 25— RAW POTATO DUMPLINGS. Quantity for 6 Persons. 5 lbs. of large potatoes 1 tbsp. of salt 1% pts. of milk 1 roll cut into cubes % lb. of fine farina Salt water for cooking 3 eggs Preparation: The raw potatoes are peeled, grated and pressed dry in a cloth. Bring the milk to boil, pour in the farina slowly and boil it 3 to 4 minutes, stirring constantly. Mix the grated potato with the boiling farina, yolks of eggs, salt and beaten whites of eggs. Fry the roll cubes in butter very crisp. Rinse your hands in cold water, make dumplings from the mixture with the roll cubes in the center. While the dumplings are being made the salt water is brought to boil and t'he dumplings are put in for 15 to 20 minutes. Do — 184- not cover the pot. The raw potato dumplings must be prepared quickly or they will turn black. Remarks: They may be served with any kind of meat. No. 26— UTILIZING REMNANTS OF POTATO DUMPLINGS. The dumplings left over are sliced and fried in butter to a golden yellow color. — 185 — VEGETABLES. The various preparations of vegetables. Vegetables are known to be the best and most wholesome food. Mushrooms, all kinds of cabbage, legumes are good for anemics. The legumes and cabbages must be washed well and scalded. The Preservation of Vegetables During the Winter. Cauliflower is cut off above the roots, the outer leaves removed, a string tied to the stem and hung up on the ceiling of the cellar. White and red cabbage and savoy cabbage are preserved in the same manner. Kohlrabi, carrots, turnips, parsley roots, celery roots and jtshallots are kept in dry sand over winter. Fresh parsley is kept in glass jars by putting in alternate layers of salt and parsley. Close the glass well each time after taking some out. Rinse the parsley before using. No. 1— ASPARAGUS WITH BROWN BUTTER. Quantity for 6 Persons. 3 lbs. of asparagus 1 % tbsps. of salt 3 qts. of water % lb. of fresh butter Preparation : The asparagus stalks are washed and peeled thin at the top and thicker toward the end. If the ends are woody cut them off. Then tie the asparagus into small bundles and put them into salt water to boil until tender, about 3/4 hour. Place them on a platter with the heads all lying one way, lightly brown the butter and pour it over. Serve hot. No. 2— ASPARAGUS WITH CREAMED BUTTER. Quantity for 6 Persons. 3 lbs. of asparagus 1 3/4 tbsps. of salt 3 qts. of water % lb. fresh butter Preparation: Preparation and cooking of this asparagus are the same as given under No. 1. Serve the asparagus on a platter covered with a napkin, then cream the butter and serve in a separate dish. — 186 — No. 3— ASPARAGUS WITH CREAM DRESSING. Quantity for 6 Persons. 3 lbs. of asparagus 1% tbsps. of salt 3 qts. of water For the Dressing. % lb. of butter 4 tbsps. of sweet cream 1 even tbsp. of flour % pt. asparagus liquor 4 yolks of eggs