The art of German cooking and baking

The fish dumplings are also cooked 10 minutes in the white wine. When done, put the dumplings into the soup tureen. All the meat, liver, crabs and oysters are put into the soup tureen, tihe gravy is strained and the yolks of 2 eggs — 22- stirred in and then poured into the tureen. Salt to taste. It is a very fine soup. The fish dumplings are made the same way as the meat dumplings in No. 10, only instead of meat take fish, and take half the quantities given in No. 10. Leave out the nutmeg. No. 57— CRAWFISH OR CRAB SOUP WITH MARROW- DUMPLINGS OR LIVER-DUMPLINGS. Quantity for 6 — 8 Persons. 24 small crabs 2% qts. of bouillon % lb. of butter 1 pinch of white pepper Preparation: The crabs are washed carefully and thrown into boiling salt water, but taken out again immediately. Mash the crabmeat and stew it ¼ of an hour in the ^ lb.* of butter. After this stir in the bouillon, cover and cook slowly 1 hour. Marrow dumplings or liver dumplings are cooked in the soup which has been strained. Tlie marrow dumplings are prepared as directed in No. 7 and the liver dumplings as in No. 9. Take the same quantities. Serve at once when the dumplings are done. No. 58— OYSTER SOUP. Quantity for 6 Persons. 1 qt. oysters 1 pinch of salt 1 qt. milk 1 pinch of pepper 2 tbsps. of fresh butter Preparation : The milk is boiled and butter, salt, and pepper added. The oysters with their juice are put into the boiling milk ; stir constantly while doing this, let come to boiling, stirring continually; then serve at once. Serve crackers with the soup. No. 59— CHICKEN BOUILLON TO DRINK. Quantity for 4 Persons. 1 chicken 1 % qts. of water 1 egg Some salt Preparation: The chicken is cleaned well and all fat removed. The meat is removed from the bones and chopped fine, the bones cracked or split, the egg is stirred in and. with water and salt put into a covered pot and cooked slowly for 3 hours. Strain through a sieve and serve. This soup is very good for invalids and convalescents. • — 23 — No. 60— PIGEON BOUILLON TO DRINK. Quantity for 3 Persons. 2 pigeons 1 % qts. of water 1 egg Some salt Preparation: The pigeons are cleaned well and washed. The meat is removed from the bones and chopped fine, the bones split or cracked and the egg stirred in. Put on the fire with the water and salt and cook in a covered pot for 3 hours. Strain and serve. This soup is also good for sick people. No. 61— PIGEON SOUP. Quantity for 6 — 8 Persons. 2 old pigeons 3 qts. of water 2 lbs. of soupbone, or better Scarcely % lb. of fine barley 1 lb. of beef 2 tbsps. of butter Some soupgreens 2 yolks of eggs 4 asparagus stalks Preparation : The pigeons are cleaned well and the breast and clubs or legs cut off and left whole. The other meat is chopped, also the beef, and all is boiled until soft in the quantity of water with salt and soupgreens. In the meantime the barley is soaked. Drain well and stew the barley in butter for a little while, then gradually pour on the strained bouillon. Peel the asparagus and cut it into inch lengths and add to the barley and bouillon. Boil for 1 hour. The meat from the breast and legs is cut fine and put into the soup when served. If you have used beef for the soup you may make hash or salad of it. No. 62— CHICKEN SOUP. Quantity for 6 Persons. 1 chicken 6 asparagus stalks, a. few pieces 2 % qts. of water of cauliflower Some soupgreens % cup of good rice, good measure Salt % tsp. of meat extract Preparation: The chicken is cleaned well, washed and cooked until soft with soupgreens, salt and water which requires 1% hours. If it is an old chicken it will require 2 to 3 hours. The rice is washed and put on with some cold water to get partly done. When the water is all boiled down add the strained bouillon. The asparagus and cauliflower are cleaned and cut into — 24 —