Preparation: The cucumbers are peeled and carefully scooped out. Mix the chopped veal with the soaked roll, stew it in the butter, add salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the cucumbers with this mixture. Melt the % lb. butter in a shallow pan, place the cucumbers in and gradually add the bouillon, and stew 3^ hour. Place the cu- cumbers carefully on a platter and serve very hot. No. 58— STEWED CUCUMBERS. Quantity for 6 Persons. 4 large cucumbers Salt to taste 1 tbsp. of salt 4 tbsps. of vinegar 6 tbsps. of sugar % cup of sugar 4 tbsps. of wine vinegar % lb. of butter 1 pinch of pepper 1 small onion 1 qt. of bouillon 2 tbsps. of flour 1 tsp. of meat extract✪ Stewed Cucumbers Preparation: The cucumbers are peeled and cut in halves. The seeds are taken out and the cucumbers cut into equal parts, which are marinated for lyi 'hours in 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, 6 tablespoonfuls of sugar and a pinch of pepper. The bouillon is cooked with meat extract, vinegar, sugar, salt and pepper and the cucumbers put in to cook until tender. Then the butter is melted, the sliced onion and flour browned in it, and the cucumber liquor added. The cucumbers are put in and slowly stewed 1/4 hour until they are a shining brown color. Season the gravy to taste. Remarks: Preserved cucumbers are at once placed in the gravy and stewed ^ hour. No. 59— STUFFED ROOT CELERY OR CELERIAC. AU JUS. Quantity for 6 Persons. 3 medium sized roots of celery 1 pt. of gravy 4 qts. of water % pt. of Madeira of red wine 3 tbsps. of salt 1 yolk of egg l^ lb. of savory veal stuffing ✪ Stuffed Root Celery or Celeriac Preparation: The celery is cleaned well and peeled, then carefully scooped out and cooked in salt water for 30 minutes. Line with yolk of egg and stuff with meat stuffing. See prep- aration of Stuffed Veal, Chapter 3. The slice which had been cut from the top of the celery before this was scooped out, is tied on to the stuffed celery and this is put into a pot with the — 203 — gravy, mixed with Madeira or red wine and stewed slowly IV^ hours until tender, turning several times. Cut each celery in half, pour dressing over and serve. No. 60— "GARDI AND FINOCCI" AS VEGETABLES. This is a southern species of thistle and is prepared like Stuffed Root Celery, No. 59. You can prepare this vegetable without stuffing, by cooking it tender in salt water, and stew- ing a few minutes in a savory wine dressing. No- 61— MIXED OR LEIPZIG VEGETABLES. Quantity for 6 Persons. 1 lb. of asparagus 4 qts. of water 1 small head of cauliflower 3 tbsps. of salt 30 small, young carrots % lb. of butter % lb. of morels or fresh cham- 2 tbsps. of flour pignons Salt to taste 12 crabs 1 pinch of pepper Preparation: The asparagus is peeled and cut into 1% inch pieces, cauliflower is cleaned and broken into small roses, morels or fresh champignons brushed well. If you use morels, put tlhem over the fire in lukewarm water and let them get hot, stirring gently, then strain. Repeat this process until all sand is removed. Asparagus and cauliflower are cooked until tender in salt water. The carrots are scraped and stewed un- til tender in butter and ^4 Pt- of bouillon. The crabs are washed, brushed and cooked in boiling salt water, then the meat is picked out, the coral broken fine and stewed in 2 table- spoonfuls of butter and 1 pt. of vegetable liquor from cauli- flower and asparagus. The flour is mixed with a little water and stirred in and all this is cooked 1/2 'hour, then seasoned with salt and pepper and strained. The crab sauce is added to the carrots, the asparagus, cauliflower, morels and crab meat added, heat it over the fire, put into a dish with a little butter over top and serve very hot. Remarks: This is a very fine dish and it may be pre- pared from canned vegetables. No. 62— CHAMPIGNONS. Quantity ior 6 Persons. 2 lbs. of fresh champignons % pt. of cream

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Preparation: The cucumbers are peeled and carefully scooped out. Mix the chopped veal with the soaked roll, stew it in the butter, add salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the cucumbers with this mixture. Melt the % lb. butter in a shallow pan, place the cucumbers in and gradually add the bouillon, and stew 3^ hour. Place the cu- cumbers carefully on a platter and serve very hot. No. 58— STEWED CUCUMBERS. Quantity for 6 Persons. 4 large cucumbers Salt to taste 1 tbsp. of salt 4 tbsps. of vinegar 6 tbsps. of sugar % cup of sugar 4 tbsps. of wine vinegar % lb. of butter 1 pinch of pepper 1 small onion 1 qt. of bouillon 2 tbsps. of flour 1 tsp. of meat extract Preparation: The cucumbers are peeled and cut in halves. The seeds are taken out and the cucumbers cut into equal parts, which are marinated for lyi 'hours in 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, 6 tablespoonfuls of sugar and a pinch of pepper. The bouillon is cooked with meat extract, vinegar, sugar, salt and pepper and the cucumbers put in to cook until tender. Then the butter is melted, the sliced onion and flour browned in it, and the cucumber liquor added. The cucumbers are put in and slowly stewed 1/4 hour until they are a shining brown color. Season the gravy to taste. Remarks: Preserved cucumbers are at once placed in the gravy and stewed ^ hour. No. 59— STUFFED ROOT CELERY OR CELERIAC. AU JUS. Quantity for 6 Persons. 3 medium sized roots of celery 1 pt. of gravy 4 qts. of water % pt. of Madeira of red wine 3 tbsps. of salt 1 yolk of egg l^ lb. of savory veal stuffing Preparation: The celery is cleaned well and peeled, then carefully scooped out and cooked in salt water for 30 minutes. Line with yolk of egg and stuff with meat stuffing. See prep- aration of Stuffed Veal, Chapter 3. The slice which had been cut from the top of the celery before this was scooped out, is tied on to the stuffed celery and this is put into a pot with the — 203 — gravy, mixed with Madeira or red wine and stewed slowly IV^ hours until tender, turning several times. Cut each celery in half, pour dressing over and serve. No. 60— "GARDI AND FINOCCI" AS VEGETABLES. This is a southern species of thistle and is prepared like Stuffed Root Celery, No. 59. You can prepare this vegetable without stuffing, by cooking it tender in salt water, and stew- ing a few minutes in a savory wine dressing. No- 61— MIXED OR LEIPZIG VEGETABLES. Quantity for 6 Persons. 1 lb. of asparagus 4 qts. of water 1 small head of cauliflower 3 tbsps. of salt 30 small, young carrots % lb. of butter % lb. of morels or fresh cham- 2 tbsps. of flour pignons Salt to taste 12 crabs 1 pinch of pepper Preparation: The asparagus is peeled and cut into 1% inch pieces, cauliflower is cleaned and broken into small roses, morels or fresh champignons brushed well. If you use morels, put tlhem over the fire in lukewarm water and let them get hot, stirring gently, then strain. Repeat this process until all sand is removed. Asparagus and cauliflower are cooked until tender in salt water. The carrots are scraped and stewed un- til tender in butter and ^4 Pt- of bouillon. The crabs are washed, brushed and cooked in boiling salt water, then the meat is picked out, the coral broken fine and stewed in 2 table- spoonfuls of butter and 1 pt. of vegetable liquor from cauli- flower and asparagus. The flour is mixed with a little water and stirred in and all this is cooked 1/2 'hour, then seasoned with salt and pepper and strained. The crab sauce is added to the carrots, the asparagus, cauliflower, morels and crab meat added, heat it over the fire, put into a dish with a little butter over top and serve very hot. Remarks: This is a very fine dish and it may be pre- pared from canned vegetables. No. 62— CHAMPIGNONS. Quantity ior 6 Persons. 2 lbs. of fresh champignons % pt. of cream

The art of German cooking and baking