German cookery for the English kitchen

Boil the fish and remove it from the bones. Cut into slices and sprinkle over with pepper. Mix the oil, vinegar, stock and chopped parsley, etc., and pour over the fish, leaving to stand for an hour. Season further if required. Six chopped Sardellen may also be mixed with the salad. Sprinkle over with capers and garnish with the chopped hard-boiled eggs. Fish Salad with Mayonnaise. 2 lbs. boiled fish. | Mayonnaise Dressing No. I. Bone the fish, and cut up into small pieces. Pour over it the Mayonnaise Dressing, prepared with ^ pint oil, with some chopped fresh herbs mixed with it. Garnish with young lettuce leaves and little heaps of aspic. 1 58 Salate. Sohinken-Sftlat. (Ham Salad.) f lb. boiled ham. 6 oz. boiled potatoes. Mayonnaise Dressing No. II (double quantities). I teaspoonful chopped chives. I ,, German mustard. \ tablespoonful chopped parsley. Cut the ham and potatoes into small dice, stir them into the white Mayonnaise, flavoured with German mustard, parsley and chives, and garnish with little inner leaves of lettuce or endive. Illustrierte Gurke. (Ornamented Cucumber.) Peel a pickled cucumber (Salzgurke), cut it in half lengthwise, remove the seeds and dry with a cloth. Fill the cavity with ham (cut into short, thin strips), hard-boiled eggs (cut into quarters), and a little chopped parsley. Pour some aspic over and stand in a cool place till set. This may be varied by the substitution of chopped Sardellen, herring, salmon or veal. Serve with Remoulade Dressing or Mayonnaise. Stisser Salat. (Fruit Salad.) \ lb. apples. I 7 oz. sugar. | 3 large oranges. Peel, core and slice the apples. Peel the oranges carefully, scraping off all the white part of the skin from the fruit and slice thinly, removing all pips. Place alternate layers of apples and oranges in a glass dish, sprinkling each layer with sugar. The topmost layer should be of oranges. Allow to stand in a cool place for about an hour before serving. This salad may be varied by the addition of bananas and tinned apricots, pears and pineapples all cut into dice and their juice added. SiiBseP Danziger Salat. (Danzig Fruit Salad.) Mix yi lb. cranberries and }i lb. various bottled fruits with ]4 pint cream and a tablespoonful lemon juice and serve in a glass dish. AUFLAUFR (Souffles.) An Auflauf is baked in a special mould| in a moderate oven. In the absence of a special mould, any high fire-proof mould may be used. It must be well-buttered and lined with grated roll. Several sheets of paper should be laid on the mould when filled, the lowermost being buttered. The mould should be placed in a vessel of boiling water to prevent the bottom of the Auflauf becoming overbaked. Send to table with a serviette wrapped round. Serve with a fruit or wine sauce, unless a vanilla sauce is specified. EIn&ohep Auflaufl (Simple Auflauf.) Far 6 Persons. Time of Preparation : i^ hour. \ pint milk. I teaspoonful salt. 3 oz. grated sweet almonds. 6 grated bitter almonds. 3 oz. butter. 3 oz. sugar. 3 oz. flour. 6 eggs. Cream the butter, add the almonds, salt, sugar and yolks and stir for ^ hour. Then add the milk, and flour gradually and finally the whites of eggs, whisked stiffly. Fill a well-buttered mould {see general directions : "Auflauf") and bake 3^ hour. This Auflauf may also be flavoured with vanilla or lemon, instead of almonds, or a pound of apples, cut into thin slices, or finely-chopped candied peel, or stoned cherries, or plums. i6o Aufldufe. Bonffli. (Lemon Souffle — I.) Time of Preparaiian : f hour. 5 oz. castor sugar. 4 tablespoonsful lemon juice. Far 6 Persons, 6 yolks of eggs. 8 whites of eggs. The grated rind of a lemon.