German cookery for the English kitchen

Fry a nice yellow in very hot fat and serve with sugar and lemon juice. If fried in bacon fat, these pancakes are excellent with, lettuce salad. VERSCHIEDENE ARTEN VON BUTTER {Various Kinds of Butter.) Pikante-Butter. (Piquant Butter.) 2 small gherkins (Cornichons). ^ teaspoonful German mustard. I ,, chopped parsley. 2 Sardellen. 2 oz. butter. A small pinch of pepper. Chop the Sardellen and gherkins very finely. Cream the butter and mix all well together. Mostrich-Butter. (Mustard Butter.) 2 oz. butter. | 2 hard-boiled yolks. 2 teaspoonsful German mustard. Cream the butter, rub the yolks and mix all well together with the mustard. Champignon-Butter. (Mushroom Butter.) 2 oz. mushrooms. A few drops lemon juice. 2 oz. butter. A little finely chopped parsley. Chop up finely the mushrooms (either bottled or fresh ones stewed in a little butter), and stir them with the butter for 10 minutes. Then add the parsley and lemon juice. This is excellent spread on bread or rolls with lobster laid on it. Haoksalat for Butterbrot. (Chopped Salad for Bread and Butter.) I herring, pickled. i tablespoonful oil. I apple. I ,, vinegar. Half a pickled cucumber. i ,, grated horse- An onion. radish. Pepper. A little German mustard. Various Kinds of Butter. 143 Soak the herring, dry it on a cloth and remove the bones. Peel the cucumber and remove the seeds. Chop up finely the herring, cucumber, and the peeled and cored apple, and mix with the other ingredients. Sardellen may be substituted for the herring and 4 oz. chopped roast meat or boiled ham added. Spread this salad on bread, or rolls cut in half, garnishing with slices of hard-boiled egg. Sardellen-Butter. 4 oz. butter. | 4 oz. Sardellen. Cream the butter. Wash and bone the Sardellen, chop them up finely and stir into the butter. Brotohen mit Sardellen-Batter. Spread the bread, or roll cut into half, with the Sardellen butter and scatter on it chopped smoked ham with hard-boiled eggs, cut into slices, placed on it. Sardellenbrotohen. Cut the rolls in half, butter them and arrange Sardellen (soaked, dried and boned) across diagonally, from left to right and right to left. Fill the spaces with capers, chopped up hard-boiled eggs, chopped parsley or chives, small pieces of lobster, cold roast meat, ham, etc., as desired. Krebse-Butter. (Crayfish Butter.) 12 crayfish. | J lb. butter. Pick out the meat of a dozen freshly boiled crayfish. Pound the shells and claws in a mortar. Add the butter and pound all to a paste. Put into a stewpan and stir over a slow fire till the butter boils and becomes red. Then add a cupful of boiling water and simmer for a few minutes. .Strain through a hair sieve into a jar and, when cold, skim the red butter oflf the top. SALATE. {Salads.) Dressing for Various Salads. llayoimaise. ^ pint best salad oil. 2 yolks of eggs. I oz. flour. I gill stock. I y, water. I ,, best vinegar. I teaspoonful sugar. ^ teaspoonful German mustard. A pinch of cayenne. >» M M white pepper. I tablespoonful chopped parsley. Stir 2 tablespoonsful oil and the flour well together in a saucepan, add the water and i tablespoonful vinegar and stir continuously. When this has boiled to a thick paste, remove from the fire and put into a basin, pouring over it a little cold water. Beat the 2 yolks well, adding gradually the remainder of the oil and vinegar, then stir in ^ teaspoonful German or English mustard and a pinch of cayenne and of white pepper. Pour the cold water off the paste in the basin, stir the latter quite smooth and mix it with the sauce just prepared, adding the sugar and chopped parsley. Finally thin the mayonnaise with a little stock or cream. Weisse Mayonnaise. (White Mayonnaise. ) 2 oz. fresh butter. I gill oil. I ,, Tarragon vinegar. I teaspoonful sugar.