German National Cookery for American Kitchens

89. Strawberry Soup. Cook some finely pounded toast in water until thick, add wine, sugar and cinnamon, and in case the soup is not of the proper consistency put in some cornstarch smoothed in water. Then take from the fire and stir into the soup according to ita quantity a number of saucerfuls of ripe strawberries which have been sugared 1 hour before. This soup is served with biscuits or toast. 90. Cherry Soup. Take sour cherries and cook them with some toast and lemon peel or 2—3 cloves and the required quantity of water, until the cherries are pulpy. Strain, put on the stove and bring to a boil again and serve after adding sugar, a little salt, cinnamon and claret, which must not cook. Sweet cakes can be put on the soup or it may be served with biscuits. In the_ winter this soup can_.be made with dxiecL ferries whicfi arefirst cooked with some oatmeal and a few slices of lemon, before straining. Afterwards follow the above directions. 91. Apple Soup. Cook* in water a soupplateful of sour apples (which have been cut into very small pieces), with a cupful of scalded rice until soft, pass through a sieve, add sugar, cinnamon, lemon peel and some salt, cook again and stir into it the yolk of an egg. 92. Apple Soup with Currants. Cook some wheat bread with the apples, and after passing through a sieve add some grated rye bread which has first been fried in butter, then put in the currants and a very few cloves and some salt, cook for a short time and stir into the soup cinnamon and a spoonful of thick creair 93. Plum Soup. Stone a soupplateful of plums and cook in water with wheat bread until soft, pass through a sieve, then cook with the addition of some sugar and cinnamon, and serve with buttered toast placed in the tureen. 94. Plum Soup with Milk. This is a nice soup for the supper table and is made by taking a soupplateful of ripe plums, rub thoroughly to clean them, stir 2 heaping tablespoonfuls of flour in water until smooth, add 3 pints of milk and some salt, put on the fire with the plums and cook for a short time, stirring frequently until the flour is well cooked. The plums may burst but must not become pulpy. If they are entirely ripe no sugar need be added. The soup must be nicely bound, and is brought to the table when nearly cold. 95. Prune Soup for Invalids. Wash the prunes, cut them up, put them on the fire (with about half the quantity of oatmeal added) in an earthenware vessel in water, with sugar, cinnamon, lemon peel and a pinch of salt and cook slowly until all is soft. Strain, bring to a boil once more and stir up with the yolks of 2 eggs which have been whipped in 1 glassful of wine. A few of the prunes can be cooked separately and put into the soup at last. 96. Soup" made from Dried Prunes. Wash the prunes nicely, rubbing them between the hands. Scald thoroughly, and then cook in water with lemon peel and a little wheat bread until soft, pass through a sieve stirring with sugar, cinnamon and, according to taste, a glassful of wine. Serve over toast placed in the tureen. For invalids omitthe wine, spices and toast. 97. Mixed Fruit Soup for Invalids. Take huckleberries, strawberries, raspberries and stoned cherries in equal proportions. After picking them over and washing, mash them as finely as possible, pour on as much water as will make the required quantity of soup, boil slowly for % hour and strain; after bringing to a boil again, add sugar, extract of lemon, a pinch of salt and enough flour, which has been smoothed in cider, to. bring the soup to the proper consistency. Stir through the soup the whites of 2 eggs beaten to a stiff froth.

From German National Cookery for American Kitchens, 1904, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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98. Wine Cold Soup. 1 hour before serving put into the tureen macaroons or small sweet crackers (if Cold Soups. 51 large, break them into pieces) and add sliced lemon without the seeds, a few pieces of cinnamon, white wine and water half and half, sweetened with sugar. 99. Orange Cold Soup. Take various fruit syrups, wine and water half and half, a few pieces of cinnamon, and oranges which are first peeled, divided into 8, parts and turned in sugar. The sweet crackers put into this soup are first slightly soaked in wine but they must not become mushy; they are then covered with sugar, built up in little piles and passed as a side dish. 100. Apricot Cold Soup. Skin and stone the apricots and then cook them in water, being careful not to get them too soft, together with some of the apricot stones, cinnamon' and plenty of sugar; put one-half of this into the tureen and pass the remainder with the broth through a fine sieve, and when cool add as much wine as water was used in the soup, sweeten with plenty of sugar and pour over the apricots. Crackers or toast are passed with the soup. 101. Cherry Cold Soup. Stone a soupplateful of sour cherries and cook them for 15 minutes in 1 quart of water together with 2—3 cloves and a few of the kernels of the cherry pits; then strain through a fine sieve and after it is cold put in 1 pint of claret, plenty of sugar and some cinnamon. Sweet crackers can either be broken into or passed with the soup. A cream froth (see directions under Division N) can be put into the 102. Strawberry and Raspberry Cold Soup. The strawberries are first, if necessary, rinsed with water in a colander; this is not required with the raspberries. Put the berries into the tureen, add plenty of sugar, cover tightly and let it stand for 1 hour; then mix white, wjufrand water half and half with sugar, the juice of a lemon and ground cinnamon; pour over the berries. 103. Sago or Rice Cold Soup. Scald % of a pound of fine sago or rice, and then cook in water without stirring until soft and thick; the grains must remain whole; then pour into the tureen. Strew on it plenty of sugar, cinnamon and grated lemon peel and add nicely washed currants; scald these and pour in the liquor. When cold, add 1 bottle of claret and the same quantity of water sweetened with sugar. • ' 104. Beer Cold Soup. Stale grated rye bread, plenty of rinsed and scalded currants without the liquor, cinnamon, a slice of lemon, beer (which must' not be bitter) and sugar according to taste. 105. Westphalian Cold Soup. Take grated stale rye bread and whipped thick sour cream, and stir brown beer (which must not be bitter), sugar, cinnamon andthe grated bread into the whipped cream. \ 106. Buttermilk Cold Soup. Grate rye bread and slightly brown it; for each 4 spoonfuls of bread add 2 spoonfuls of sugar, then again brown the whole lightly, stirring constantly. After this stir into the buttermilk some sweet cream or milk; shortly before serving crumble into it crackers or wheat bread and finally strew over it the bread after it has cooled. This cold soup is very palatable and refreshing. 107. Whipped Cream. Thick sweet cream is shaken to a froth in a shaker or whipped in any convenient vessel, but this should be done in the cellar or some other cool place. Then stir through it sugar and vanilla and serve with crackers and grated rye bread. The vanilla can be put into the cream a few hours beforehand to draw, or else pound fine with sugar, thus requiring less vanilla. 108. Whipped Sour Cream. For this purpose the milk should be thick but its cream must be smooth. Whip as directed in the preceding receipt, and stir through it sugar and cinnamon. C. — Potatoes and other

From German National Cookery for American Kitchens, 1904, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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salt, pepper, nutmeg and some grated bread. In the meantime make a few thin omelets, spread one side with the forcemeat, roll them up, cut them into oblique slices and fry in plenty of butter after spreading an egg over them and sprinkling with bread or cracker crumbs. If your meat should be scant mix what you have with the omelet batter and make up into balls. 39. Beef au Gratia. A deep pan is buttered and lined with a mixture of grated bread, chopped mushrooms, a few eschalots, parsley and spices. Dip sliced beef remnants into melted butter or pork. fat and put them into the pan. Sprinkle the remainder of the seasoning on top, put on pats of butter and pour over all % cupful of salted beef extract bouillon into which 4 eggs have been beaten. Sprinkle according to taste with grated cheese and then bake for 30 minutes. Serve with 40. Beef Roll. Pound a piece of beef taken from the upper round, which should not be too fresh. Cut it into oblong slices which should again be pounded with a meat pounder (not with a knife), sprinkle sparingly with a mixture of fine salt, cloves and pepper, or else with a few ground juniper berries. Put on some thin pork slices and roll into small tight rolls tied with a thread. The rolls are much improved when spread with the following mixture: Pass a number of yolks of hard boiled eggs through a sieve, stir with the yolk of a raw egg, 2 spoonfuls of tomato pulp (or sour cream), a little chopped parsley and a grated eschalot with pepper and salt, and spread this on the rolls before putting on the pork slices. Melt plenty of butter in a medium sized saucepan, turn the rolls in flour, put them into the pan closely side by side, cover tightly and let them fry slowly in their own juice as long as possible. After the elapse of 5 minutes turn them. Then pour in from the side enough boiling water to fully half cover the rolls, and let them simmer slowly on top of the stove with a low fire for not longer than % of an hour at the most, because frying the rolls for too long a time with too hot a fire makes them dry. Then cut the threads and remove them and serve the rolls with a good thick brown 41. A crusted piece of boiled Soup Meat. Take a good piece of beef and make a soup; after the meat is done put it into a saucepan, add a few spoonfuls of soup fat, 2 onions and 3 bay leaves,, sprinkle the meat with salt, nutmeg and grated crackers and bake in a hot oven until of a golden brown. Or if any of the soup stock is left the meat can be covered with a few eggs and rice, seasoned with grated cheese and then proceed as above directed. Serve with an anchovy-, caper-, or mushroom sauce. 42. Stewed Soup Meat served with Potatoes after the Soup. Put the soup meat on the fire a little earlier than usual and after it is tender cut it into small pieces, melt some butter and lightly brown this also, stirring constantly, and take some of the soup stock and make plenty of rich thick gravy, which is to be seasoned with a few cloves, some bay leaves and pepper; add the necessary salt and 1 to 2 tablespoonfuls of thick sour or sweet cream. Let the meat simmer in the sauce for % hour over a slow fire and when serving put in a few drops of lemon juice. 43. Soup Meat Cutlets. Cut the meat remnants into slices, lay them into vinegar over night, turn in egg, salt and nutmeg, dredge with rolled crackers and fry lightly in butter. 44. Irish Stew made of Roast Heat Remnants. A rare piece is the best for this purpose and the sinews should be carefully removed from it; cut into small cubes and for each plateful of meat take 2 platef uls of sliced raw potatoes, % plateful of onions, pepper, salt, a little ground cloves, mix well together and cook in soup stock, shaking frequently until done. The kettle should be buttered and then make the broth from the bones of the roast with water and whatever gravy is left; cover the kettle tightly. 45. Irish Stew No. 2. Turn the meat slices in soup fat mixed with a little stock and then turn them in a mixture of grated bread, finely chopped onions, parsley, pepper and salt. Th§n heat some good fat in a sauceEan, put in the slices with a dot of butter on each and ake in the oven to a light brown. In the meantime make a mustard sauce as directed in Division K. When

From German National Cookery for American Kitchens, 1904, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Note. — Pork does not need to.hang: for any length of time to become tender, nor need it be pounded. The slightest taint renders it unfit for use. 124. To bake a whole Ham. After cutting away the. bone and point from the ham of a young pig, rub with salt, put it into a small crock and pour over it hot vinegar in which have been boiled a handful of chopped eschalots or onions, a little tarragon, a spoonful of peppercorns, a teaspoonful of cloves and 3 bay leaves, let it lay in this for a week; if it is only one-half covered it should be drenched and turned daily. If a small piece only is to be baked, the spices should be taken in proportion. If the ham is to be boiled, put it on the fire with half of the liquor and about 1 or 2 quarts of water, with the skin to the top, cover tightly and boil until almost tender. Then pour off all of the broth and strain it; put a piece of butter into the pan and either take a sharp knife and criss-cross the skin of the ham and insert a clove in the corner of each little square, or else take off the skin and thickly dredge the ham with lVit'h flntmeg, I ered"in"alfoT oven until quite tender and brown, gradu finely rolled crackers mixed Vit'h nutmeg, bake uncovally add the liquor, % cupful at a time. Baste the sides of the ham frequently but with care, so that the upper crust will become crisp. When serving, take part of the fat from the gravy, put into it a heaping spoonful of flour, stir for a few minutes, make up as much grayy as is wanted and put in a few lemon slices. The ham can be garnished as follows": Boil several celery roots in salted water until half done, slice lengthwise and cook them not too tender in the ham broth before the latter is poured off. Set aside until ready to serve, and when the gravy is done, simmer the celery in this f6r a few moments, and use to garnish the dish. To cook a whole ham will take about 3 hours., 125. Fresh Loin of Pork with a Crust (Mecklenburg Style). Take off the skin and rinse the meat withhold water, point with cloves at intervals of 3 inches, sprinkle with salt and put into the oven in a pan containing water; the oven should not be too hot at first, other-

From German National Cookery for American Kitchens, 1904, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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37. General Directions. The preparation of ices is not so difficult an affair as it was a number of years ago. A freezer of good construction and easy manipulation is now within the reach of all at a reasonable price. The ice should be broken into small pieces, using "plenty of salt, packing the ice and salt firmly around the freezer. Rock salt is the best for the purpose, but if it is not obtainable common salt will do. 38. Vanilla Ice. The yolks of 16 fresh eggs, 2% quarts of fresh cream, % pound of sugar and vanilla, and keep on the stove, constantly stirring, until just before it commences to boil. Then pour into a deep dish, and stir until no longer warm, so that no crust will form.. After it is cold put into the freezer and finish. It is best" to bring the cream to a boil in a double boiler so as not to scorch it. 39. Quince Ice. The quinces are peeled and cooked in water with a few pieces of cinnamon until tender, then pressed through a sieve, mix with sugar and then put into a freezer. To every pound Of strained quinces take % pound of sugar. Ices. 297 40. Orange Ice. Dissolve % pound of sugar with 1 cupful of water, the rind of an orange grated on some sugar, the juice of 8 oranges and 2 lemons, % bottle of Malaga, % ounce of gelatine and 1 cupful of wine. 41. Punch Ice. 1 quart of water, 1 quart of wine,- 1 pound of sugar, vanilla, cinnamon, the peel of a lemon f rated on sugar, the juice of 4 lemons, and the yolks of 2 eggs. Stir this constantly until it commences to boil, then pour quickly into a deep dish. When it is freezing pour in gradually 4 cupfuls of arrac. 42. Raspberry Ice. The juice of 2 pounds of raspberries, % pound of sugar dissolved in 1 pint of white wine, and a few pieces of cinnamon. Mix well together and let it freeze. 43. Frozen Westphalian Pudding. Boil 1 pint of milk togetherwith 6 ounces of sugar, flavor with vanilla, and stir into it 8 whole or the yolks of 6 eggs with some cold milk and mix through the milk on the stove until thick. Let it cool, pour through a sieve and freeze.. Then gradually stir in % quart of whipped cream, sugar according to taste and 1 ounce of brown bread ("pumpernickel"), 2 — 2% ounces of pounded macaroons with a few bitter ones, a little Marascino and stir until quite thick, fill into a pudding mould which can be covered tightly and bury in cracked ice with plenty of salt, and set aside in the cellar for 2 — 3 hours. When serving dip the mould into hot water, turn the pudding on a dish and surround with any kind of small cakes. 44. Baked Ice. Whip the whites of 6 eggs to a stiff froth, mix with it 6 ounces of sugar, and spread half of this into a deep porcelain dish. Bake in a warm oven to a nice yellow color, and let it cool. Then make a vanilla ice as directed in one of the preceding receipts, fill into the mould and pour the remaining frosting on top of this, sprinkle thickly with powdered sugar, hold a hot shovel over the sugar so as to form a crust. Decorate the edge of the pudding with preserved fruits and serve. 45. Fruit Ice Pudding. Make a vanilla ice as directed in No. 38, put into a round mould, when cool put in some fruit — without the juice — cherries, apricots, strawberries, etc., put the fruit inside of the pudding so that when it is turned out of the mould it cannot be seen, cover the mould "tightly and set in ice. Whipped cream with sugar and vanilly is also set in a cool place. When it is, to be served di|>the mould into hot water, turn out of the n ouki a;id pcu. the cream over it. 46. Nesselrod Ice Pudding. Carefully peel 1 pound of chestnuts, cook in 1 pint of milk un^il tender, mash them, mix with % pound of sugar, a little vanilla, the yolks of 3 eggs, and 1% quarts of cream. Stir on a slow fire until thick, then strain through a hair sieve, whip until cold and fill into a freezer. Let the cream freeze and then mix in 1 glassful of Marascino, % pound of scalded raisins, % pound of currants, 2 ounces of finely cut citron, fill into a mould and bury in ice for 2 hours. When ready to serve turn out of the mould, and serve this pudding with whipped cream as directed for fruit pudding. % Ices should not be served to invalids unless with the physician's consent.

From German National Cookery for American Kitchens, 1904, page 364. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. General Directions. All kinds of fruits, fresh as well as dried, must be cooked in enameled ware, for when they are cooked in iron they receive an unpleasant taste. Dried fruits must be nicely washed. When washing prunes, take warm water, change it a number of times, rub well between the hands and then rinse in cold water. Fresh plums are rubbed in a vtowel before cooking, apples and pears are peeled and then washed and rinsed. Another way is to wash dried fruit once, then leave it in water over night and the next day put on the stove in water and cook. The compot is much nicer when cooked in this way and can be prepared in half of the time. Fresh juicy fruit, such as raspberries7 currants, huckleberries or fresh stoned plums, need only a little water, just enough to wet the bottom of the kettle; they are cooked in their own juices until done; for dried fruits plenty of water must be added, cover, put on the stove and cook slowly until done. The sauce must be neither too thick nor too thin, With dried fruits a little cornstarch can be stirred through, them but it must not be any thicker than in preserved fruits. After cooking the fruit it should be placed on a flat dish, pour the juice into the boiling liquor, when serving form into a mound shape, leaving the edge of the dish untouched, put the best appearing fruit on top, being 328 P. — Compots of Fresh and Dried Fruits. careful never to pierce with a fork. The upper layer of fruit should be covered with some of the sauce, and add the remaining sauce when the dish is sent to the table. In cold seasons never send the fruit to the table icy cold, but if it has been cooked the day before, always slightly warm it. Compots intended for the family table can receive an addition of 1 — 2 tablespoonfuls of common sago, added when the compot is put on the fire. Pearl soup noodles can also be added. When compots need a flavoring, lemonor orange peel may be used; prepare the latter as directed in A, No. 48.

From German National Cookery for American Kitchens, 1904, page 395. Read from the scan by computer, so a word may be off; the page itself shows the original.

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145. Rolls or Hilk Bread. To 1 quart of fresh milk take 4 pounds of flour, yeast and a little salt. Set the flour in a warm place for a few hours, and have the milk lukewarm; add the dissolved yeast to the milk and stir enough flour to the milk to make a not too thin dough; then set aside. After this has raised, add the salt, and work in the remaining flour until the dough no longer sticks to the hands. The kneading Cakes baked in Butter, Lard and Oil. 415 must be done with the flat hand. Then beat the dough as given under No. 1, form into loaves which must be smooth on the top, let them raise again, cut into the dough, spread with beaten egg, put into a hot oven and bake until done. Milk* breads can be greatly improved by adding to the above 4 eggs and % pound of butter. 146. Sour Rye Bread. To 1 quart of water add 5 pounds of -rye flour and some sour dough (leavening) the size of au apple. The evening before baking warm the water and mix the leavening with part of the flour into a thin dough, dust with flour and set aside to raise until the next morning. Then knead in the salt and the remaining flour, make into a long loaf, set to raise again and bake in a hot oven for 2 hours. If the dough should not have raised enough, work in a little yeast when kneading; if buttermilk is used instead of water, the bread will be nicer; then use only half of the leavening. 147. Rice= and Wheat Bread. Boil 1 pound of rice in milk until tender and while warm mix with it 4 pounds of wheat flour, some dissolved yeast, 1 spoonful of salt and enough water to make a stiff dough, which is beaten, set aside to raise and then divided into 2 loaves. Spread with beaten egg and bake in a hot oven.

From German National Cookery for American Kitchens, 1904, page 484. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and Vegetables. 1. Rules to be observed in Preserving Fruits. Particular care should be taken that all fruit which is to be preserved is well cleaned, and when possible always rub clean with a cloth. The kettle in which the fruits are cooked must not have been used for preparing fatty food. A new double kettle filled with cold water, put on the fire and brought to a boil, or an enameled kettle is the best, Spoons and skimmers must not be greasy, and whenever possible the kitchen utensils used in making preserves should be devoted to this purpose only. The vinegar should always be of the very best quality obtainable. During the time the fruits are on the fire nothing else should becooked that will emit a strong or pungent odor, such as cabbage or other vegetables, fat, etc., because this will act deleteriously on the fruit. The fire should be well attended to at the beginning, and if you have a coal fire it should not be disturbed, because the gas thereby liberated is also harmful to the fruit. The fruit jars must be scrupulously clean and should be rinsed thoroughly a day or so before using, and dried in the sun or open air. When the jars are filled be careful to have the fruit covered wjth juice as much as possible; a teaspoonful of arrac or French brandy poured in at the top, or a circular piece of paper cut the size of the mouth of the jar, soaked iu these liquors and placed on top of the fruit; will be found of great advantage.. Cloves are used in numerous varieties of preserves, but are apt to produce bla«k spots on light colored vegetables or fruits, such as pumpkins, walnuts, etc.; to prevent this the heads of the cloves must be removed. Fruits and vegetables such as pickles, prunes, cherries, etc., preserved in vinegar should be covered with an inverted saucer and weighted with a small stone, which must not be heavy enough to produce much pressure, but enough to keep the fruit or pickles under the juice or brine. Asmall muslin bagcontaining mustard seeds, the bag large enough to cover all of the pickles, is a good medium for preserving them. Pickles and preserves should always be set aside in a cool, airy, dry place. The cellar is not usually well adapted for this purpose on account of dampness, especially in the Winter. If a scum forms on the surface of the liquor containing the pickles, which is commonly caused through the inferior quality of the vinegar, wash the jar carefully and dry it, rinse the pickles in cold water4, boil the vinegar and take off the scum, add some fresh vinegar, put part of the pickles into it for a few minutes, let them cool on a flat dish, then put them into the jar again and cover with the vinegar. Should the viuegar, however, have become flat without spoiling the pickles, it is of no further use and should be thrown away. Take fresh vinegar, put it on the fire with the rinsed pickles and the spices (which should be rinsed on a sieve) and as soon as the vinegar is hot take out the pickles, bring the vinegar to a boil, and as soon as it is cool pour it over the pickles. Directions for keeping dill in good condition will be found under A. No. 41. 2. Clarifying Sugar for Preserves. The sugar should always be of good quality. It is clarified as follows: Put it on the fire in a very clean copper or enameled kettle in the proportion of 1 pound of sugar to % pint of water, and let it boil until clear, taking off any scum that may appear. If the sugar is to boil until it beads, have a slow fire, but then do not use an enameled kettle, because the. enamel will crack. 3. To Prevent Preserves from becoming candied. Fruits candy because they*ere either toodry or because the sugar was boiled down too much. The latter difficulty can be obviated by exercising due caution; if it is impossible to obtain any other than dry fruits that are not juicy, add a trifle of citric acid diluted with a little water to the fruit juice, after it is poured from the fruits and brought to a boil.

From German National Cookery for American Kitchens, 1904, page 486. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Semaek.— It is important to use the best, genuine French Brandy j if adulterated or inferior qualities are taken, the preserves will spoil. 4. flixed Fruits in Brandy. 1 cupful of pure brandy and to every pound of fruit 1 pound of sugar. The fruit must not beover-ripe and should be carefully wiped with a cloth. Begin by putting in the strawberries first, then the raspberries, currants, cherries with the stems half, cut away, apricots, peaches, pears, peeled and sliced melon, grapes, and whatever other fruits are desired. Pour the brandy into a clean dish which can be tightly covered. Put in 1 pound of strawberries and at the same time 1 pound of pulverized sugar; set the dish aside in a very cool place. With every pound of the succeeding fruits put in 1 pound of sugar, stirring very carefully. If any considerable quantity of the fruit is to. follow it will be necessary to add another cupful of brandy. After the last lot of fruit has been stirred through, fill the preserves intojars and follow general directions in No. 1 of this division. 5. Fruit in Brandy (French method). For 1 quart of brandy, 1 pound of the best sugar. The fruit, which ought not be too ripe, must, be. wiped clean with a cloth and put into cans in layers; with the sugar, then pour in as much brandy as "will cover the fruit, cover the jar and proceed" as given under No. 1. Put into a boiler with cold water, between straw, and put on the fire. Let the fruit cook for'/{ hour and then cool in the water. Preserved Fruits. 419 6. Cherries in Brandy. 3 pounds of sweet cherries, 1% pounds of sugar, 1 pint of brandy, cinnamon and cloves. Put the-fruit into cans after having been cleaned and half of the stems taken off. Then clarify the sugar as directed under No. 2, let it cool, stir the brandy through it, put a few pieces of cloves and cinnamon into the syrup, pour it over the cherries and cover the cans. 7. Quinces in Cognac. For each pound of quinces (weighed after cooking) take % pound of sugar, cognac, lemon peel and cinnamon. Peel the quinces, cut each one into eight parts, and after taking out the seeds put them into cold water. In the meantime bring some water to aboil and cook the quinces in this until they can easily be pierced with a fork, but they must not become soft. Then take them out with a skimmer, lay them on a colander to drain, put a fine slice of lemon peel and cinnamon on each piece of citron. Then clarify the sugar as given under No. 2, cook for a while with the citron water, pour hot over the quinces and after 48 hours boil the juice. Then stir in as much cognac as wanted, and pour over the citron.

From German National Cookery for American Kitchens, 1904, page 488. Read from the scan by computer, so a word may be off; the page itself shows the original.

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42. Sweet Black Cherries in Vinegar and Sugar for Compot or Cherry Cake. 6 pounds of stoned cherries, 1 pound of sugar, % ounce of stick cinnamon, % ounce of cloves, 1 cupful of strong wine vinegar. Boil together, skimming carefully, until the cherries are tender. Put the cherries into a jar with a skimmer and cook the juice for a while longer. Then stir the juice through the cherries, cover the jar tightly and set aside in a cool -place. KemarA— This compot is very nice in the Winter for cherry cake. When used for this purpose, let the juice, which will make a nice sauce for almond jelly, drip off the~cherries and pour over the baked cream or puff paste. 43. Pickled Apricots. 4 pounds of ripe apricots, 1 cupful of wine vinegar, % ounce of cinnamon, some dried ginger, 2 pounds of sugar, cloves. Boil and skim the vinegar and sugar, take from the fire, put the peeled and stoned apricots into this and heat them through. Let them drain, put them into a fruit jar with the apricot stones, cinnamon and cloves, the vinegar, sugar and ginger until thick, and pour hot over the apricots. After a few days the juice is cooked again, and this must be repeated a short time after. Cover the glasses tightly 44. Pickled Green Beans. 1 pound of small beans, % pound of sugar, not quite 1 pint of vinegar and % ounce of cinnamon. String the beans and cook until about half done, and lay them on a cloth to drain. Then boil vinegar and sugar, skim, add cinnamon and the beans, cook for a while and fill into jars, boil the: vinegar for a few moments, pour it hot over the beans and close the jars tightly. 45. Small Green Beans in Mustard. Small beans, good vinegar and to each quart of vinegar take % pound of sugar; mustard seeds, cinnamon, white pepper and hbrseradish according to taste. String the beans, cook in salted water until nearly tender, and fill into jars in layers with mustard seeds, white pepper and sliced horseradish. In the meantime boil sugar and vinegar together and pour boiling, hot over the beans. The beans must be covered with the liguid and then pressed down with a plate weighted with a stone. After a week boil the vinegar again and pour it over the beans, which must be repeated after another week. The third time let the vinegar boil for a while~and pour over the beans so that they will be just covered. 46. Sweet Cucumbers. 3 pounds of cucumbers, 1 pound of sugar, 1 pint of water, % ounce of stick cinua- - mon, a few pieces of ginger, % ounce of cloves (taking off the heads). Take cucumbers which have become yellow, peel, quarter them and take out the seeds. Throw them into cold water so that they will remain white. Bring vinegar, sugar and spices to a boil and put in the cucumbers, which have lain in vinegar for a time, cook in this, but they must not be too tender. Then put into jars and cover. Pickled Vegetables. 429 47. Pickled Pears. 9 pounds of fruit, 3 pouuds of sugar, 1% quarts of vinegar, % ounce of cinnamon and the peel of 1 lemon. Peel the pears, halve, take out the core, weigh, wash quickly in cold water so that they will keep their color. In the meantime boil sugar and vinegar, skim and put as many pears into this as can lay side by side, add the spices and cook on a quick fire until they can easily be pierced; if cooked too long they lose their nice color and will become dark brown. After they are cooked lay them into a glass, the round side to the top— do not pierce them with a fork — and pour the thick juice over them. Set them aside for a few days, boil down the juice again, pour hot over the pears and shake the glass once in a while so that they will settle, and cover tightly. A number of the foregoing preserves can be served to invalids; Nos. 8, 9, 11, 1.6, 19, 21, 22, 23, 24, 27, 34, 35, 38, 39 and 40 are particularly nice.

From German National Cookery for American Kitchens, 1904, page 497. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. Lobster Croquettes. Take remnants of lobster and pound until the dark and the light meat and coral are well mixed; add to the fish not quite as much bread crumbs as you have fish, season with salt and pepper;. add some melted butter — about 2 tablespoohfuls— form into round balls, roll in egg, then in fine bread crumbs and fry in hot lard. 2. Deviled Crabs. Boil and mince % dozen fresh crabs, 2 ounces of butter, 1 teaspoonful of mustard, cayenne pepper and salt to taste. Put the meat into a bowl and carefully mix through it an equal quantity of fine bread crumbs. Cream the butter, mix the mustard well with it, then stir in carefully (a handful at a time) the mixed crabs, a teaspoonful of cream and the crumbs. Season with pepper and salt, fill the crab shells with the mixture, sprinkle bread crumbs over the tops, put small pieces of butter over the tops of each, and brown them quickly in a hot oven. 3. Crab Pie. Throw some live crabs into boiling salted water, boil for % hour. When cold pick the meat from the claws and body. Chop together and mix with it bread crumbs, pepper, salt and a little butter. Put this into the shells and brown in the oven. A crab shell will hold the meat of two crabs. 4. Fried Oysters. Take large oysters and dry them in a napkin; then heat an ounce each of butter and lard in a thick frying pan. Season with pepper and salt, and then dip each one into egg and cracker crumbs. Place them into the hot grease and fry a delicate brown. Serve them crisp and hot. Poultry. 481 5. Boston Fried Oysters. Turn the oysters in fine cracker meal and egg batter; fry for about 10 minutes over a slow fire in butter; cover the hollow of a hot platter with tomato sauce and place the oysters in it, but they must not be covered; garnish with chopped parsley. 6. Oyster Fritters. Select good-sized oysters, drain off the liquor, and to a cup of this juice add a cupful of milk, a little salt, four^well-beaten eggs, and enough flour to make a batter. Surround the oysters in the batter, then fry in butter and lard, turning them so as to brown them on both sides. Serve very hot. 7. Scalloped Oysters. Eoll crackers very fine so as to have about one pint of crumbs. Butter a deep earthen-ware dish, pour in a little of the oyster liquor, then put in a layer of oysters, sprinkle with salt and pepper, and lay small pieces of butter upon them, then another layer of cracker crumbs and oyster juice, then oysters, pepper, salt and butter, andso on until the dish is filled; the top layer to be of cracker crumbs. Beat an egg and add to it one cupful of milk, and turn this over the oysters. Cover the dish and bake for onehalf hour. When baked through uncover the dish, and set on the top grate to brown. 8. Clam Fritters. Take 25 large sand clams from their shells; cut each in two, and lay them on a folded napkin. Put a pint of flour into a basin, add to it onehalf pint of sweet milk, 3 well -beaten eggs, and nearly as much of their liquor as you have milk, beat the batter until smooth, then stir in the clams. Put plenty of lard into a pan, let it become boiling hot, and then put in the batter by the spoonful, fry to a delicate brown on one side and then turn on the other.

From German National Cookery for American Kitchens, 1904, page 550. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. Grape Wine. The grapes should be gathered on a dry, clear day, after the morning dew has disappeared. Pick them carefully from the stems, selecting only ripe and perfect fruit. Mash them thoroughly, taking care not to bruise the seeds, as that would impart a bitter taste. After bruising, let the mass remain for 24 hours. Strain through a colander or sieve, taking care that there is no grease about it. Sweeten the juice (for this the crushed sugar is best) until it will float an egg so as to show about the size of a twenty-five cent piece. Put into jugs,fillingthem and leavingthemouthsunstopped, reserving a bottle of the juice to replace that which escapes from the jugs by fermentation. When fermentation ceases, pour the wine off into a large bowl and clarify in the following manner: Wash sand {% pint will be sufficient for 5 gallons of wine) until the water will run clear from it. Beat to this the whites of 4 eggs, and stir into the wine. When it has settled and the wine looks perfectly clear, pour off carefully into clean jugs, putting a piece of muslin inside of the funnel. Cork the jugs tightly and set in a cool place where they will1 not be disturbed until the last of October or first of

From German National Cookery for American Kitchens, 1904, page 583. Read from the scan by computer, so a word may be off; the page itself shows the original.

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