German cookery for the English kitchen

Gebackene Heringskartoffeln. (Baked Herring Potatoes.) 2 lbs. potatoes boiled in their skins. 2 yolks of eggs. 2 oz. butter. 4 pickled herrings. f pint sour cream. I oz. Parmesan cheese. Butter a china mould and place in the bottom of it a layer of sliced boiled potatoes, then a layer of herring, cut into dice after having been soaked, then again po- tatoes, and continue the alternate layers till the mould be full, the top layer being potatoes. Pour over this the yolks and the cream well beaten to- gether, place the butter in lumps on the top, sprinkle the f rated Parmesan cheese over it, and bake 30 minutes. lices of pickled cucumber may be added in the layers of potatoes. Saope KaFtoffeln. (Piquant Potatoes.) For 6 Persons. Time of Preparation : \\ hour. 2 lbs. potatoes. i tablespoonful flour. \ lb. bacon. Vinegar. Sugar and salt to taste. i- Vegetables. 137 Boil the potatoes in their skins. Cut the bacon into dice and put into a saucepan on a good fire until the fat has melted. Then brown the flour in it with a little sugar, add water, and boil up to make a thickish sauce. Place the potatoes, cut into thick slices, into this, bring once more to the boil, flavour with vinegar, salt and sugar, and serve. Sohinken-Kartoffeln. (Ham Potatoes.) Boil and peel the potatoes and cut into slices. Mix with some minced ham and a thick savoury sauce. Sprinkle a little Parmesan cheese on top, and bake to a nice brown. Hamborglsohe Kartoffeln. (Hamburg Potatoes.) \ oz. butter. Pepper and salt. \ lb. potatoes. 2 eggs. Bake half a pound of potatoes in their skins, remove the latter, and rub the potatoes through a wire sieve. Put them in a saucepan with the butter, pepper and salt, then stir in, over the fire, the yolks of 2 ^ggs. Take off the fire, and add lightly the whipped whites of the 2 eggs. Have a pan of fat quite hot on the fire, and when it smokes put in a teaspoonful of the mixture, and fry it a light brown. Scoop the mixture out of the spoon with another of the same size. To keep the balls a good shape, the spoons should be dipped into hot water each time they are used. Kaptoffelkugeln zom Gamieren. (Potato Balls for Garnishing.) ^ lb. boiled potatoes. 2 tablespoonsful flour, f oz. butter. Breadcrumbs. 2 eggs. Salt. 1 38 Gemiise. Boil the potatoes, rub them through a sieve and stir into them i ^gg^ beaten up, 2 tablespoonsful flour, ^ oz. butter and salt Form little balls out of the mixture, roll them in ^g and breadcrumbs and fry in butter. Kartoffehing. (Potato Ring.) Far 6 Persons, Time of Preparation : 2 hours. 1 lb. potatoes. 2 eggs. 2 oz. butter. Salt. Boil and mash the potatoes, stir into them the butter, 2 beaten-up eggs and some salt and fill a well-buttered ring-shaped mould with the mixture. Bake a delicate brown. Turn out and serve with Sauerkohl or Ragout in the centre. Saaerkraut. * When freshly taken from the cask, press a little of the moisture out. Take half quantities of butter and lard, boil them with water in an earthenware pan and place the Sauerkraut in this, with a few slices of apple and an onion, a little sugar and salt. Cover closely and boil briskly till done, for i ^ to 2 hours. Just before serving, stir in some mashed potatoes and a glass of light white wine. EIERSPEISEN. {Egg Dishes.) Eierk&se. Eierziege. (Eggchbbsb.) For the Sauce : 8 eggs. 1 1 pint cold milk. I oz. sugai^. A little lemon juice. A pinch of salt. I pint cream. 3 oz. sugar. A small stick of cinnamon. Rind of a lemon. 4 yolks. I tablespoonful cold milk. \ teaspoonful potato flour.