The art of German cooking and baking

2 tbsps. of flour Preparation: The beets are put over the fire in cold water and cooked until tender, then the water is drained off and the beets peeled and sliced. The butter is heated, the flour and the milk stirred in, then boiled, seasoned with salt and pepper, the beets put in and cooked a little while longer. No. 52— YOUNG ONIONS. Quantity for 6 Persons. 3 lbs. of onions 2 tbsps. of flour 3 qts. of water 1 pt. of milk 2 tbsps. of salt Salt to taste % lb. of butter 1 pinch of pepper Preparation: The onions are peeled and cooked until tender in boiling salt water, which is drained off when done. The butter is heated, the flour stirred in, stewed a little, milk added and cooked, stirring constantly. Lastly add the onions, season with salt and pepper, and simmer a few minutes. No. 53— STUFFED ONIONS. Quantity for 6 Persons. 6 large onions 1 tbsp. of flour 2 qts. of water % pt. bouillon 2 tbsps. of salt % tsp. of meat extract % lb. of fine meat filling Salt to taste 2 tbsps. of chopped champignons 1 pinch of pepper 1 tsp. of chopped truffles 4 tbsps. of red wine 2 tbsps. of butter Preparation : The onions are peeled, scooped out, put into boiling salt water for a few minutes and then taken out and dried. The meat stuffing is mixed well with champignons and truffles, then carefully put into the onions. The inside of the onions is stewed in butter, the flour stirred in and then the. bouillon. Season with wine and meat extract and stew the stuffed onions in this gravy for 1 hour until they are brown. Strain the gravy and add salt and pepper. — 201 — No. 64— TOMATOES. Quantity for 6 Persons. 1 qt, of fresh or canned tomatoes Via lb. of butter 2 cups of fine rolled crackers 1 pinch of salt and one of pepper Preparation: The tomatoes are sliced and put into a buttered baking-dish in layers alternating with crackers, seasoned with butter, salt and pepper and baked in the oven i/^ hour, then served in the dish. No. 55— STUFFED TOMATOES. Quantity for 6 Persons. 6 nice, red tomatoes 1 tsp. of chopped truffles 1 cup of grated rye bread Salt to taste Vio lb. of butter %, tsp. of grated onion 1 tbsp. of chopped parsley 2 yolks of eggs Preparation: The tomatoes are wiped clean, a slice is cut off at the top, the pulp carefully taken out with a small spoon and rubbed through a fine sieve. Put the butter, grated bread and onions in a pan to cook, then add the tomato pulp, salt, pepper and parsley, stew it a little while, stir in the yolks of eggs and fill the tomatoes with this mass. Sprinkle with roll crumbs and butter, place these stuffed tomatoes in a buttered baking pan and bake them in the oven J4 hour. No. 56— TOMATOES FILLED WITH MEAT. Quantity for 6 Persons. 6 nice, red tomatoes Salt to taste % lb. fine chopped veal or 1 pinch of pepper sweetbreads 3 tbsps. of minced champignons 1 yolk of egg 3 tbsps. of butter 3 tbsps. of cream Preparation: Prepare the tomatoes as given under No. 55. The butter is melted, the veal stewed in it, yolks of eggs, cream, champignons stirred in and seasoned with salt and pepper, 2 tablespoonfuls of tomato pulp added and the whole mixture cooked a few minutes. Now fill the tomatoes with this, sprinkle with roll crumbs and butter, then place in a buttered baking pan and bake in the oven J^ hour. Remarks: You may omit the champignons. These tomatoes look very nice on the table and are served at parties. No. 57— STUFFED CUCUMBERS. Quantity for 6 Persons. 6 medium sized cucumbers 1 pinch of nutmeg 1 lb. finely chopped veal 1 % tsps. finely chopped parsley % roll %o lb. of butter Salt to taste 2 eggs 1 pinch pepper — 202 — For Stewing. Vs lb. of butter 1 pt. bouillon or gravy