The art of German cooking and baking

Preparation: The sprouts are cleaned, the yellow leaves removed, then slowly boiled in salt water. Drain off the water. Melt the butter, stir in the flour, cook a little while, add the bouillon and meat extract and put in the Brussels sprouts. Season with salt and pepper and cook 20 minutes longer. The little sprouts must not fall apart. Remarks: When served it may be garnished with a wreath of fried chestnuts. No. 33— ANOTHER WAY OF PREPARING BRUSSELS SPROUTS. Quantity for 6 Persons. 3 lbs. of Brussels sprouts % cup of fine roll crumbs 4 qts. of water % cup of strong bouillon 2 tbsps. of salt 1 pinch of pepper % lb. of butter Preparation: The sprouts are prepared as before, (See No. 33.) After the water has been drained off, melt % lb. of butter, add the sprouts, pour in some bouillon, season with salt and pepper and serve. Fry the roll crumbs in the other Ys lb. of butter and put over the sprouts before serving. — 195— No. 34— KALE OR BORECOLE Quantity for 6 Persons. 3 — 3% lbs. ol kale 1 tbsp. of flour 6 qts. of water % to 1 pt. strong bouillon 3 tbsps. of salt 1 pinch of pepper % lb. of butter or good drippings Salt to taste Preparation: The ribs of the leaves are cut out, then the kale is washed carefully 4 to 5 times, to remove all sand. Cook in boiling salt water for y^ hour or until tender, then pour it into a colander to drain. Now chop it fine or rub it through the colander. The butter or drippings are melted, the flour stirred in, stewed, the prepared kale added, and then the bouillon. Season with salt and pepper. Cook slowly 1 to li/^ hours and add Yz cup of sweet cream' if you like. No. 35— STEWED RED CABBAGE. Quantity for 6 Persons. 1 head of red cabbage, 4 lbs. 2 peeled and sliced apples % lb. of butter or good drippings 2 cloves % glass red wine to taste 1 pinch of pepper 2 tbsps. of vinegar Salt to taste 1 tbsp. of sugar 1 pt. water Preparation: The bad leaves are cut off, the cabbage cut into half, the heart cut out and the cabbage sliced. Pour a pint of boiling water on, add butter or drippings, cook one hour, add all the other ingredients. Cook 1 to 2 hours longer, stirring occasionally. Ten minutes before serving it, add 1 tablespoonful flour and stew 10 minutes longer. Remarks: Taste the cabbage so that it is neither too sweet nor too sour. You may use vinegar instead of wine. No. 36— WHITE CABBAGE. Quantity for 6 Persons. White cabbage, 4 lbs. 1 tbsp. of flour 5 qts. of water % tbsp. caraway seeds % lb. of good drippings 1 pinch of pepper 1 pt. bouillon Salt to taste Preparation: The bad leaves are removed, the head of cabbage cut in half, the heart cut out and the cabbage cut into 16 parts. It is cooked in boiling salt water for 15 minutes, drained, drippings and bouillon added and stewed for 1 hour. Add caraway seeds, flour, salt and pepper and stew a while longer. — 196 — No. 37— STEWED WHITE CABBAGE. Quantity for 6 Persons. 4 lbs. of white cabbage 1 tbsp. of flour 5 qts. of water 1 pinch of pepper % lb. of drippings Salt to taste 1 tbsp. of sugar 1 pt. of bouillon or water 3 — 5 tbsp. of vinegar Preparation: The cabbage is prepared as directed under No. 36. The sliced cabbage is stewed for 15 minutes, the water drained off, bouillon or water and drippings added and stewed for one hour. Sugar, vinegar, flour, pepper, salt are added and the cabbage stewed another hour, stirring frequently. No. 38— WHITE CABBAGE PREPARED LIKE CAULIFLOWER. Quantity for 6 Persons. 4 lbs. of white cabbage 4 tbsp. of salt 6 qts. of water For the Dressing. % lb. of butter 1 pinch of pepper 2 % tbsps. of flour Salt to taste 1 pt. of milk 2 yolks of eggs