Category: German Literature
Preparation: The soup bone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soup greens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve....
Preparation: The 4 cups of flour are put into a mixing bowl, lukewarm milk and wafer added and mixed into a smooth batter. The yeast is dissolved and stirred in ¼ cup of milk an...
29. CHAPTER 23.The kettle in which the preserves are cooked should be clean and kept for this purpose only. The spoon or ladle used for stirring is best of silver or new wood.
6. CHAPTER 6.The young chicken has a slender body and a delicate color. All young poultry has long legs, soft skin, feathers with oily quill that can be pulled out easily, small red comb, lo...
8. CHAPTER 8.Every fish has a season when it is most savory. During the breeding or spawning season, no fish is good. When you buy a dead fish, observe carefully the following:
1. CHAPTER 1.Preparation: The soup bone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soup greens and salt are added and the whole is boiled slowly 4 h...
20. Chapter 15, Macaroni Pudding.Preparation: The milk rolls are grated and soaked in milk. When well soaked, press out the milk and rub them through a strainer or colander. Melt the butter in a spider, put in...
3. CHAPTER 3.Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The...
13. CHAPTER 12.Cauliflower is cut off above the roots, the outer leaves removed, a string tied to the stem and hung up on the ceiling of the cellar. White and red cabbage and savoy cabbage are...
2. CHAPTER 2.1. Beef Round 2. Rump 3. Sirloin 4. Loin and Porterhouse with Fillet 5–6. Rib Roast 6. Chuck of Beef 7. Neck 8. Round Shoulder 9. Beef Flank 10. Beef Brisket 11. Head 12. Shank...
11. CHAPTER 10.Good butter and good flour are the essentials for a gravy and constitute the main part of it. For the preparation of white gravies, earthen, pewter or enameled dishes are the be...
31. CHAPTER 25.While the directions found throughout this book will be generally adequate for the preparation of food for invalids or convalescents, always carefully regulating and limiting th...
17. CHAPTER 15.Preparation: The yolks of 10 eggs are beaten 3 minutes with cream, flour, salt. The beaten whites are stirred in lightly A large round spider is heated, the butter melted in it,...
5. CHAPTER 5.Good pork from well fed yearlings is tender, light and not too fat. The fat or lard must be white, the hide light. Inferior pork has a yellow hide, smeary lard and very fat, dar...
4. CHAPTER 4.The best time for lambs is from beginning of December to the end of April. Good lamb meat is hard or firm and white and the fat also. Avoid buying soft, reddish meat of lamb or...
27. CHAPTER 21.1 lb. of butter 1½ lbs. of flour 2 yolks of eggs 1 tbsp. of arrack or brandy ½ lb. of sugar ¼ lb. of blanched, ground almonds ¼ cup of chopped citron
7. CHAPTER 7.Game must not be soaked in water and it should be washed only when necessary and then quickly dried. The flavor of game depends greatly on its preparation, the latter makes it o...
15. CHAPTER 13.Preparation: The head lettuce is picked over, the ribs cut through, also the largest leaves, then washed well and dried. The oil, vinegar or lemon juice, salt and pepper are mix...
32. CHAPTER 26.Treatment of Burns. Meat Carving. Carving of Poultry in the Kitchen. Time Required for Broiling, or for Frying in a Pan with Butter, Fat or Both, Small Cuts of Meat. Time Requir...
12. CHAPTER 11.The potato is a very useful food and may be prepared in many ways. Salt is necessary to make the potato savory. It must be boiled well done and quickly. It may be peeled long be...
23. PART III.A form is rinsed with cold water and layers of the chocolate, raspberry and macaroon mixtures are put in. Then the mold is closed well and packed in salt and ice for some hours....
10. CHAPTER 9.4 lbs. of pork sward or skin 4 lbs. of pig’s feet 6 qts. of water 7 whites of eggs and the shells 1 qt. of white wine Juice of 3 lemons
24. CHAPTER 18.Preparation: The punch bowl is put into hot water. Pour into it 1 pt. of boiling water, sugar and lemon rind and let stand for a while, then add white wine, rum, lemon juice and...
19. CHAPTER 17.Preparation: The rice is washed and brought to boil in 1 cup of water. When the water is boiled down, add the milk gradually and 1 pinch of salt and boil to a thick mush. When d...
18. CHAPTER 16.Stewed fruit used as a sauce is a wholesome and valuable food. It is served with poultry and game. It is refreshing for patients. The fruit must be cooked in a pot or kettle fre...
14. Chapter 3. The slice which had been cut from the top of the celerybefore this was scooped out, is tied on to the stuffed celery and this is put into a pot with the gravy, mixed with Madeira or red wine and stewed slowly 1½ hours until tender,...
28. CHAPTER 22.Preparation: Boil the molasses, sugar, butter and vinegar, stirring constantly. Test it by dropping a few drops into cold water; if it hardens it has been boiled sufficiently. T...
16. CHAPTER 14.Eggs can be tested as to their freshness in a basin with ½ pt. of water mixed with a tablespoonful of salt. Fresh eggs sink to the bottom, others float on top.
26. CHAPTER 20.Preparation: The ingredients, excepting the white of egg, are all mixed well. The mixture is cooked one minute, stirring constantly, then cooled and the beaten white of egg mixe...
30. CHAPTER 24.Grape fruit. Chicken soup. Meat patties. Tongue ragout with dumplings and puff paste scallops. Tomato salad with boiled mayonnaise dressing. Rabbit roast with apple sauce and re...
49. Chapter 17, Nos. 1–128.DESSERTS. No. Page. Apple Fritters or Banana Fritters 54 259 Apple Rice Pudding 2 245 Apple Strudel 55 259 Apricot Ice 120 275 Apricot Ice Cream 109 273 Apricot Rice Pudding 5 2...
9. Chapter 3, No. 29, Veal Sweetbread Patties). You can also serve thisPreparation: The oysters are opened with an oyster knife and cleaned with a small knife, then placed neatly on a platter covered with a napkin, garnishing with slices of lemon.
55. Chapter 23, Nos. 1–115.PRESERVES. No. Page. Apple Jelly 44 348 Apricot Marmalade 48 349 Apricots in Jelly 6 339 Apricots or Peaches in Brandy 9 340 Asparagus 66 353 Blackberries 29 344 Blackberry Juic...
51. Chapter 19, Nos, 1–111.BREAD AND CAKES. No. Page. Apple Cake 16 288 Biscuit 7 285 Bread Sticks 6 285 Cheese Cake 19 289 Cherry Cake 17 289 Coffee Cake 8 286 Coffee Cake with Egg Cream 24 290 Currant C...
33. Chapter 1, Nos. 1–68.SOUPS. No. Page. Apple Soup 50 19 Asparagus Soup with Bouillon 38 15 Barley Gruel Soup 26 12 Barley Gruel Soup with Bouillon 25 11 Barley Gruel Soup with Bouillon 24 11 Bean-Pur...
42. Chapter 10, Nos. 1–58.DRESSINGS OR GRAVIES. No. Page. Apricot Sauce 54 174 Arrack Sauce 46 173 Asparagus Gravy 7 161 Bacon Gravy 26 167 Brown Champignon Sauce 28 167 Burgundy or Madeira Sauce for Ham...
44. Chapter 12, Nos. 1–74.VEGETABLES. No. Page. Asparagus 8 187 Asparagus and Cauliflower Omelet 23 192 Asparagus with Brown Butter 1 185 Asparagus with Cream Dressing 3 186 Asparagus with Creamed Butter...
57. Chapter 25.For Invalids, Convalescents, etc. No. Page. Apple Drink 62 385 Baked Apples 44 381 Barley Gruel 13 374 Barley Soup with Sweetbreads and Asparagus 15 375 Barley Water 61 384 Beat...
40. Chapter 8, Nos. 1–61.FISH. No. Page. Baked Eel 12 133 Baked Gurnet 36 143 Baked Lobster 52 148 Baked Red Snapper 22 138 Baked Sole 35 143 Boiled Codfish 32 142 Boiled Crawfish or Crabs 53 149 Boiled...
38. Chapter 6, Nos. 1–56.POULTRY AND GAME BIRDS. No. Page. Blackbirds 43 110 Chicken Croquettes 9 95 Chicken or Pigeon Cutlet 12 96 Chicken Pie 6 94 Chicken Pie English Style 13 97 Chicken Ragout in She...
47. Chapter 15, Nos. 1–58.OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE. No. Page. Apple Fritters 51 236 Apple Pie 17 228 Apple Pie Another kind of 18 229 Apple Strudel 49 235 Asparagus Omelet 3 224 Baked...
45. Chapter 13, Nos. 1–47.SALADS. No. Page. Asparagus Salad 17 212 Asparagus Salad with Mayonnaise 18 212 Bean Salad 22 213 Bean Salad 26 214 Beef Salad 33 216 Carrot Salad 21 212 Cauliflower Salad 19 21...
35. Chapter 3, Nos. 1–42.VEAL. No. Page. Breaded Veal Chops 22 55 Breaded Veal Cutlets 19 53 Breast of Veal with Beer 12 50 Calf’s Brains 15 51 Calf’s Head Ragout 13 50 Calf’s Tongue 14 51 Chopped Veal...
53. Chapter 21, Nos. 1–53.COOKIES. No. Page. Almond Bread 46 331 Almond Heaps 5 322 Almond Macaroons 6 322 Almond Puffs 11 323 Almond Straws No. 1 12 323 Almond Stripe No. 2 49 332 Anise Cookies 14 324 B...
59. Chapter 24 menu items were originally separated by em dashes. TheyBoth the English and German editions of this work use the term “cents” to specify a quantity of compressed yeast cake without giving further definition. A rough definition can b...
34. Chapter 2, Nos. 1–36.BEEF. No. Page. Beef Cutlets of Roast beef 18 36 Beef Fillet Beefsteak 4 29 Beef Fillet Roast 3 29 Beef Fillet Steaks with Champignons and fried Goose liver 5 30 Beef Gulash 16...
58. Chapter 26.Broiling 389 Bums, Treatment of 386 Carving Poultry in the Kitchen 387 Comparative Table of Weights and Measures 391 Flour 389 Meat Carving 386 Meats, Time Required for Broiling...
37. Chapter 5, Nos. 1–35.PORK. No. Page. Boiled Ham with Macaroni 13 82 Boiled Ham with Noodles 12 82 Braised Pork Roast 4 79 Breaded Ham 14 82 Breaded Leg of Pork 3 79 Cabbage Sausages 30 89 Chopped Po...
36. Chapter 4, Nos. 1–32.MUTTON. No. Page. Baked Mutton Kidneys 19 71 Breaded Lamb Roast 28 75 Broiled Breaded Mutton Chops 15 70 Irish Stew. Mutton Cutlets in all kinds of Vegetables and 18 71 Potatoes...
39. Chapter 7, Nos. 1–25.GAME. No. Page. Chopped Steak of Game. Deer, Doe, Boar or Wild Rabbit Meat 10 120 is used Cold Game Pie. Made from Deer, Doe, Boar or Rabbit Meat 11 120 Deer or Doe Liver 4 118...
52. Chapter 20, Nos. 1–27.FILLINGS AND FROSTINGS FOR CAKES. No. Page. Almond Filling 5 316 Almond Frosting for Fruit Tart No. 1 23 319 Almond Frosting No. 2 24 319 Banana Filling 10 317 Caramel Frosting...
43. Chapter 11, Nos. 1–26.POTATOES. No. Page. Baked Potatoes 3 176 Baked Potato Pudding 15 180 Bouillon Potatoes 18 181 Creamed Potatoes 14 180 French Fried Potatoes, Pomme Souffle 8 178 Fried Paw Potato...
50. Chapter 18, Nos. 1–29.BEVERAGES. No. Page. Almond Milk 21 281 Bishop 9 279 Cardinal, (Cold) 10 279 Chocolate 22 282 Chocolate Iced 23 282 Cocoa 24 282 Coffee 28 283 Cold Lemonade 19 281 Cold Punch 1...
48. Chapter 16, Nos. 1–23.SAUCES. No. Page. Apple Sauce 1 239 Apricot Sauce 12 241 Stewed Sliced Apples for Sauce 18 243 Black Mulberry Sauce 7 240 Blueberry Sauce 10 241 Cherry Sauce 2 239 Currant Sauce...
46. Chapter 14, Nos. 1–15.EGGS. No. Page. Boiled Eggs in Brine 7 221 Brine Eggs in Cream Sauce 8 221 Fried Eggs 4 220 Fried Eggs in Tomato Sauce 6 221 Hard-Boiled Eggs 2 220 Hard-Boiled Eggs for Garnishi...
41. Chapter 9, Nos. 1–12.HEAD CHEESE AND GELATINES. No. Page. Eel in Jelly 9 156 Fish in Jelly 8 155 Gelatine or Head Cheese from Poultry Bouillon 3 153 Goose Liver in Jelly 12 157 Head Cheese from Goos...
54. Chapter 22, Nos. 1–20.CONFECTIONERY. No. Page. Bon-Bons 7 334 Butter Scotch 4 333 Caramels 19 336 Chocolate Candy 8 334 Chocolate Caramels No. 1 6 334 Chocolate Caramels No. 2 12 335 Chocolate Fudge...
21. PART I.Preparation: ½ lb. of chocolate is grated and mixed well with ¼ cup of warm water and ⅛ lb. of sugar. Dissolve the gelatine in the other ¼ cup of warm water, strain and divide i...
22. PART II.Dissolve the raspberry jelly over the fire, mix in ⅛ lb. of sugar, 2 beaten whites of eggs, and ⅓ of the dissolved gelatine, also ½ teaspoonful of vanilla and ½ pt. of thick whi...
56. Chapter 24.