German cookery for the English kitchen

Boil the thinly-peeled rind of \ lemon in i^ pint water for 2 minuteSy then take it out. Mix the flour smoothly in the cider and beat it up with the yolks, sugar, lemon juice and salt. Add to the boiling water and boil 3 minutes. Then draw on one side and stir in the whites of eggs, whisked stiffly. Pour into a mould that has been rinsed with cold water. When cold, turn out and serve with Frucht- or Wein-Sauce. {See recipes, pages 67, 68.) F&r 6 Persons. \\ lb. apples. i^ pint water. \ lb. sugar. 2, leaves of gelatine. Apfel-Flammeri. (Apple Flummery.) Time of Preparation : i hour. A few drops of cochineal. A small piece of lemon peel. A little cinnamon. 3 oz. sifted flour. Peel and slice the apples and put them on in a pint of water. When they are soft, rub them through a sieve and boil them up again with sugar, 2 leaves of gelatine, the lemon juice, lemon peel and cinnamon. Add the flour, smoothly mixed in ^ pint water, colour with a few drops of cochineal and boil for a few minutes longer. Pour into a mould that has been rinsed with cold water, and when cold, turn out and serve with whipped cream. Flammeri mit Schokolade. (Chocolate Flummery.) For 6 Persons. Time of Preparation : | hour. 4 oz. semolina. 2 oz. sugar. 1 teaspoonful salt. if pint milk. 4 oz. chocolate. Flummery. Strew the semolina in the boiling milk, then gradually the salt, sugar and grated chocolate. Boil to the consistency of a thick puree and pour into a mould that has been rinsed with cold water. When cold, turn out and serve with Vanilla Sauce. (See recipe, page 67.) For 6 Persons. 4 oz. grated roll. I pint water. A pinch of salt. Semmel-Flammeri. (Roll Flummery.) Time of Preparation : i\ hour. 2 tablespoonsful rum. I ,, lemon juice. A little lemon peel. 4 oz. sugar. Soak the grated roll for an hour in the milk, boil 5 minutes with the lemon peel and then pass through a hair sieve. Stir in the sugar, lemon juice, rum and salt, mix well and pour into a mould that has been rinsed with cold water. When cold, turn out and serve with Frucht-Sauce. {See recipe, page 67.) This should be prepared a day before required, so that it may thoroughly set. Flammeri mit Eiweiss. (Flummery with White of Egg.) For 6 Persons. Time of Preparation : \ hour. 4 oz. potato flour. 6 whites of eggs. I quart boiling milk. \ pint cold milk. A small piece of closely pared orange peel. 2 oz. grated sweet almonds. \ teaspoonful salt. Into the boiling milk put the sugar, salt, grated almonds and the orange peel. Add the cold milk, with which the flour has been smoothly mixed, and boil 2 minutes, stirring continuously. Then stir in at once the whites of eggs, whisked stiffly, and pour into a mould that has been rinsed in cold water. Turn out when cold. 3 lbs. of fruit 1 Ground rice, sago or corni lb. loaf sugar, | Sour. I pint water. Put half a pound each of red and black currants, cherries and raspberries into a pan, add i pint of water and a quarter of a pound of loaf sugar. Stew gently until soft, then strain off the juice through a hair sieve and measure it. Put the juice on to boil. To each pint of juice allow 2 large tablespoonsful of ground rice, mixing latter smoothly with cold water. When the juice boils, pour in the rice. Let it come to the boil. Pour the mixture into a mould which has been rinsed out with cold water. When cold, turn out. Serve with cream or custard. Sago or cornflour may be used instead of ground rice, and bottled syrup instead of the fresh fruit. CREMES. (Creams.) Yanillen-Creme. (Vanilla Cream.) For 6 Persons. Time of Preparation : 2 hours. f pint milk. 6 eggs. 3 oz. sugar. I vanilla bean. 5 leaves of gelatine.