German cookery for the English kitchen

Melt the butter in a saucepan, mix the flour or milk smoothly, add them to the butter and heat, stirring continuously, to the consistency of dough. Stir in 2 beaten-up eggs and the juice of the oranges and stand on one side to cool. Beat the 6 yolks well with the sugar, add to them a tablespoonful of rum and half the peel of an orange, grated on lumps of sugar and stir mto the cooled mixture, mixing well. Stir in finally the 6 whites, stiffly whisked. Fill a well-butterea Auflauf mould (^^^ general directions: '^Auflauf") and bake % hour. Nass-Auflanf. (Nut Auflauf.) FcfT 6 Persons. Time of Preparation : i^ hour. 6 eggs. 6 oz. sugar. 4 oz. hazelnut kernels. I tablespoonful rum. Beat the sugar and yolks together well and stir in the finely-pounded nuts, and when well mixed, the stiffly- whisked whites of ^%%s. Fill a well-buttered Auflauf mould (see general directions: '* Auflauf") and bake % hour. Semmel-Auflanf . (Roll Auflauf.) For 6 Persons. Time of Preparation : i^ hour. 4 oz. breadcrumbs. 3 ez. sugar. 3 oz. butter. 6 eggs. 4 bitter almonds or A little lemon juice. Cream the butter, then stir in the beaten-up yolks and sugar and next the breadcrumbs and grated almonds. Mix well and finally stir in lightly the stiffly-whisked whites of eggs. Fill a well-buttered Auflauf mould {j^ee general directions : '^Auflauf*') and bake % hour. 164 Aufldufe. I lb. stoned cherries, or 14 oz. thinly-sliced apples, sprinkled over with 5 oz. sugar may be substituted for the almond or lemon flavouring. Oebackener Reis. (Baked Rice.) For 6 Persons* \ lb. rice. 3 oz. butter. 2 oz. sugar. Time of Preparaiion : 2 J hours. i^ pint milk. I teaspoonful salt. 6 bitter almonds. Grated rind of i lemon. Scald the rice and boil | hour with the milk and butter till quite soft. Beat the yolks and sugar well together, and stir into the rice with the grated lemon peel and almonds. Then stir in lightly the whites, stiffly whisked, fill a well-buttered Auilauf mould (x^^- general directions : ** Auflauf ") and bake J hour. Sprinkle over with sugar and serve with a fruit sauce. Sliced apples or jam may be substituted for the almond flavouring. Griesspeise. (Semolina Auflauf.) For 6 Persons. i\ pint milk. \ lb. semolina, 4 ^^^^^ I teaspoonful salt. Time of Preparation : i\ hour. 2 oz. butter. 2 oz. sugar. 2 oz. sweet almonds. A little grated lemon peel. Boil the milk, semolina, butter and salt to the consistency of a stiff puree. Beat the yolks well with the sugar and add gradually with the grated almonds and lemon peel to the semolina, when the latter is cool, stirring in finally the whisked whites of ^ggs. Fill a well-buttered mould (Auflauf form, see general directions: ** Auflauf") and bake in a slow oven for I hour. An oz. of cocoa and an oz. of sugar may be added to this Auflauf, or ^ lb. sultanas and a tablespoonful of rum. PUDDINGE. (Puddings.) Puddings. Puddings may be boiled in a well-floured cloth, but preferably in a special pudding basin or mould, with a tightly-fitting lid. Both the inside of the lid and of the mould itself should be well-buttered and then sprinkled over with breadcrumbs. The mould should not be more than I full and should be stood in a saucepan of boiling water. The water should not come to the top of the mould, but fresh boiling water should be added from time to time to replace what boils away. Keep the lid of the saucepan on while the pudding is boiling. Puddings prepared according to the following recipes are always to be turned out and served with Frucht- or Weinschaum-Saucen. {See recipes, pages 67, 68.) Chocolate Pudding is served with Vanilla Sauce. Reis^Padding. (Rice Pudding.) For 6 Persons. Time of Preparation i 2\ hours. 4 oz. rice. 3 oz. butter. 5 eggs. i^ oz. sweet almonds, if pint milk. 3 oz. sugar.