German cookery for the English kitchen

i^ oz. roll cut into small dice. f pint milk. I tablespoonful salt. Grate the potatoes under water, to preserve a good colour, then pour into a jelly bag and press all the water out. Cut the roll into small dice and fry in butter. Boil the semolina in the milk to a puree and pour it, while boiling, over the potatoes. Add salt and stir in the roll, mixing thoroughly. 24 Suppen-Einlagen. Klosse. Form into 12 little balls, throw into boiling water, salted, and boil for 20 minutes. Serve with Sauerkohl, roast meat, etc. Württemberger Hutzel-Klosse. For 6 Persons. Time of Preparation : 3J hours. I lb. flour. 1 oz. breadcrumbs soaked in milk. The grated rind of \ lemon. 2 pounded cloves. 8 bitter almonds. 3 oz. sugar. f lb. stewed prunes and other dried fruits ; pears, applerings, apricots, etc. (Backobst). i oz. baking powder. \ lb. suet. 3 eggs. I tablespoonful salt. Chop the suet finely and mix it with the flour. Press the milk partly out of the breadcrumbs and stir them smoothly with the eggs, grated lemon peel, almonds, ground cloves and the salt and baking powder. Then add the flour gradually ^and knead to a dumpling. Place on a plate that will stand in a saucepan and pour sufficient boiling water on to three parts cover the dumpling. Cover the saucepan and boil 15 minutes. Then arrange on the plate, round it, the stewed Backobst (previously soaked an hour or two) mixed with sugar. Simmer gently for another 2 hours. Serve with cold boiled ham. Tiroler Klosse. (Tyrolean Dumplings.) For 6 Persons, Time of Preparation : 30 minutes. \ lb. boiled chopped ham. 1 oz. butter. 2 eggs. 2 oz. flour. I tablespoonful chopped parsley. 5 oz. breadcrumbs. Cream the butter, stir into it the beaten-up eggs, then the breadcrumbs, chopped ham, flour and parsley, and Dumplings, etc* 25 mix well. Form into little dumplings and boil 8 minutes in slightly salted water. Pour browned butter over and serve, sprinkled with Parmesan cheese. Tomato sauce is an excellent addition. In the Tyrol these dumplings are boiled in beef stock and served with it Gebackene Klosse zu Obst (Fribd Dumplings wi7h Fruit.) 2 lbs. flour. } pint milk. I oz. yeast 3 eggs, I breakfastcupful oiled butter. 2 tablespoonsful sugar. Stir in half the flour with the milk, salt, eggs and yeast, and allow to rise. When risen, stir in the remaining flour, butter arid sugar, and knead the dough well. Cover and standtjin a warm place to rise again slowly. Form into Ifttle balls by rolling out very thickly and cutting out); \yith a wineglass. Let these rise a third time and throW into a saucepanful of frying butter for 10 minutes. Dampftrndeln. Prepare the dough as in preceding recipe. When the dumplings have risen a third time, put them in a deep pan in which plenty of butter has been browned slightly. Pour in \ pint milk, cover tightly and place a damp cloth over, in addition. After 10 minutes, when the under sides of the dumplings are somewhat brown, turn them and let them get brown on the other side, the saucepan now remaining uncovered. The dumplings can also be boiled for \ hour in salted water. Serve with brown butter and fruit FISCHR (Fish.) Fiflohe im Wa4Mepbade gekooht. (Steamed Fish.) This method of preparing fish is the most delicate, as well as the most wholesome. Ju?r 6 Persons. Time of Preparation : i hour. 2 lbs. fish. I piece celery. I parsley root. I-} to 2 tablespoonsful salt. I onion. A few peppercorns. Clean the fish thoroughly, rub the salt well into it, place it in an enamel stewpan, or small enamelled fish-kettle, with the onion, celery, and parsley-root (all cut up) and peppercorns arranged round it, and stand the pan, covered, in a cool place for half an hour.