German cookery for the English kitchen

Brod-Suppe. (Bread Soup.) I quart water. 4 oz. GermaD bread. I oz. butter. Salt. Cut the bread into small pieces, pour the water over it, let it stand for an hour, then bring it to the boil, pass through a sieve, add the butter and salt to taste, and bring once more to the boil. With the soup prepared as described, \ lb. of apples may be boiled and passed through the sieve with the bread. Add sugar and lemon peel to taste. Prunes may be substituted for the apples. Soup No. I. may also be varied by the addition of a little Meat Extract. 1 pint white wine. I pint water. Wein-KaltBohale. (Cold Wine Soup.) A sliced lemon. A few pieces cinnamon. Sugar to taste. An hour before serving, place in a tureen Suppenmakronen (see recipe, page 19) or ratifia biscuits and pour over them equal quantities of wine and water, adding a few pieces of cinnamon, some slices of lemon {without pips) and sugar to taste. Stand on ice, if possible, until required. Soups. Bier-Kaltflohale. (Cold Beer Soup.) I quart beer (Weissbier or Lager). I tablespoonful grated German bread. A little lemon peel. 1 pod of cardamom, pounded. \ pint water. A slice of lemon. 2 oz. currants, boiled in water. Mix all ingredients well and stand in a cool place, on ice if possible. Serve with ratifias, orSuppenmakronen. (See recipe, page 19). SUPPEN.EINLAGEN. KLOSSE. {Dumplings^ etc., served loith Soup^ Meat, or Fruit.) Reis zar Suppe. (Rice.) For 6 Persons, Time of Preparation : ij hour. 4 oz. rice. I oz. butter. I pint strong stock. I oz. Parmesan cheese. Scald the rice and put it on with the stock and butter to simnrier for an hour till quite soft. Then stir in the cheese. Rinse a shape with cold water, press the rice into it and leave it for 5 minutes. Then turn it out on to a dish, sprinkle chopped parsley over it and hand round with the soup. It will be found an improvement to stir in 2 eggs, beaten up in a tablespoonful of water, just as the rice is soft ; it must then be brought up to the boil again. Orieswiirfel. (Semolina Dice.) For 6 Persons, Time of Preparation : i hour. I pint stock. I I oz. butter. 4 oz. semolina. Throw the semolina into the boiling stock and stir continually until the whole becomes stiff. Then spread on a dish to the thickness of about ^-inch and allow to cool. When quite cold, cut up into little dice and add to the soup on serving. Dumplings, etc. OriesklttMohaii. (Semolina Dumpungs.) Far 8 Persons. i pint milk. 2 oz. butter. Salt. 4 oz. semolina. 7Vm« of Preparation : ^ hour. 3 egriTs- Pinch of grated nutmeg or 4 bitter almonds. Boil up the milk with the butter in it, then stirring continually, strew in the semolina and continue stirring until the whole becomes a solid mass. Now remove from the fire and stir in i egg, salt and a pinch of grated nutmeg (or 4 grated bitter almonds). When cool, stir in the other eggs. Form into little balls and boil for 3 minutes in the soup. Blnlanf. For 6 Persons. 3 oz. flour. I tablespoonful water. of Preparation : 10 minutei 2 eggs. Pinch of grated nutmeg. Beat all ingredients well together to a sti£F, smooth paste, and drop slowly from the end of a spoon, or through a colander, into the boiling soup, shortly before serving. Einlanf Ton gariebeiMr Bemmd. (EiNLAUP OP Gratbd Roll.) Time of Preparation : 10 minutes. I teaspoonful chopped parsley. Stir all ingredients well together and press through a colander Ix^xo the boiling soup, shortly before serving. For 6 Persons. 3 eggs. 4 oz. grated roll. 1 8 Suppen^Einlagen. Klosse. EioFstldi. \ pint stock. \ teaspoonful salt. 3 e^s- Pinch of nutmeg^.