German cookery for the English kitchen

Beat all the ingredients well together and put into a well-buttered shape, or into several little shapes, which place into very hot (but not boiling) water, till the paste is of the firmness of bacon. Then if a large shape has been used, cut up into dice, and serve in the soup. The small shapes are turned out whole into the soup. Wiener Nookerl. For 6 Persons. Time of Preparation : \ hour. 2 oz. butter. 3 oz. flour. Pinch of white pepper. Yolks of 2 eggs. White of I Q^^. \ teaspoonful salt. Cream the butter, add the eggs and salt and finally the flour, and stir for lo minutes. Then spread a quarter of an inch thick on a moist pasteboard, cut into dice, or other small shapes, and boil for a minute in the soup before serving. Hodeln. For 6 Persons. Time of Preparation : f hour. 4 oz. flour. The yolk of i Qgg» \ teaspoonful salt. A pinch of grated nutmeg. Mix the flour with the salt and nutmeg. Make a hole in the middle, put in the beaten yolk of tggy mix into the flour and knead the dough well. It must be very stiff: Roll out very thinly and cut into strips. Place these strips over a cloth on the back of a chair to dry. Then cut them into narrower strips of about |-inch wide and 2 inches long. Throw these into salted boiling water and boil for 20 minutes. If required for soup, Nudeln may either be Dumplings, etc. 19 boiled first and then put into the stock, or thrown straight into the boiling soup. Another way of treating Nudeln is to drain them, when sufficiendy cooked, and put them on a hot dish, serving with brown butter or tomato sauce, or use them in place of macaroni, in macaroni cheese* The nutmeg may be omitted, if preferred. Spritzkuchen. \ gill water. 3 oz. flour. I oz. butter. 2 eggs. I oz. Parmesan cheese. Mix the flour and water perfectly smoothly, add to the butter, which has previously been melted, and stir continually, till the whole becomes a solid mass. Then stir in the cheese and eggs till a smooth paste is obtained. Roll a piece of paper to the shape of a funnel, put the paste into it and sprinkle into the boiling soup. Suppenmakronen. (Soup Macaroons.) Whites of 3 eggs. 4 oz. castor sugar. 2 oz. sweet almonds. 6 bitter almonds. 5 oz. grated roll. Whisk the whites of eggs with the sugar, then add the grated roll and almonds (previously mixed together) and stir to a smooth paste. With a teaspoon place in little heaps on a well-buttered tin and bake a golden brown. A nice addition to Wine, Beer, Fruit, and Milk Soups. Schwammklosse. Whites of 2 eggs. A little milk. A breakfastcupful flour. Butter, the size of 2 walnuts. 2 yolks. A little ground mace. 20 Suppen^Etnlagen. Klosse. Put 2 whites of eggs in a breakfastcup, fill it up with milk and put into a saucepan with a breakfastcupful of flour and a lump of butter equal in size to 2 walnuts. Stir well over the nre till the paste becomes so thick that it comes away from the sides of the saucepan and forms a ball. Remove from the fire and, when cool, stir in 2 beaten-up volks of eggs and a little ground mace. Cut out little balls of this paste with a spoon, throw into the boiling soup, and boil till they rise to the surface. Kalbfleiiohkl6Me. (Vbal Balls.) For 6 Persons. Time of Preparation : \ hour. A pinch of salt. 2 tablespoonsful cream. \ lb. veal. 3 oz. bacon. 3 oz. grated roll. »» M pepper. I teaspoonful chopped parsley. 2 eggs. Pass the meat and bacon twice through the mincing machine. Stir the grated roll into the cream, add the eggs, salt, pepper, parsley, and lastly the meat. Form into balls the size of a hazelnut and boil them for 5 minutes in the soup. Rindfleisohklosse. (Beef Balls.) For 6 Persons. Time of Preparation : \ hour. \ lb. beef. 1 oz. breadcrumbs. 2 oz. butter. Pinch of salt. M M peppen