VERSCHIEDENE ARTEN VON BUTTER

(Various Kinds of Butter.)

Pikante-Butter.

(Piquant Butter.)

2 small gherkins (Cornichons). J teaspoonful German mustard. I ,, chopped parsley.

2 Sardellen. 2 oz. butter. A small pinch of pepper.

Chop the Sardellen and gherkins very finely. Cream the butter and naix all well together.

Mostrich-Butter.

(Mustard Butter.)

2 oz. butter. | 2 hard-boiled yolks.

2 teaspoonsful German mustard.

Cream the butter, rub the yolks and mix all well together with the mustard.

Champignon-Butter.

(Mushroom Butter.)

2 oz. butter. I 2 oz. mushrooms.

A little finely chopped parsley. \ A few drops lemon juice.

Chop up finely the mushrooms (either bottled or fresh ones stewed in a little butter), and stir them with the butter for 10 minutes. Then add the parsley and lemon juice. This is excellent spread on bread or rolls with lobster laid on it.

Hacksalat flir Bntterbrot.

(Chopped Salad for Bread and Butter.)

I herring', pickled. ! i tablespoonful oil.

I apple. I I ,, vinegar.

Half a pickled cucumber. t i ,, grated horse-

An onion. 1 radish.

Pepper. | A little German mustard.

Various Kinds of Butter. 143

Soak the herring, dry it on a cloth and remove the bones. Peel the cucumber and remove the seeds. Chop up finely the herring, cucumber, and the peeled and cored apple, and mix with the other ingredients. Sardellen may be substituted for the herring and 4 oz. chopped roast meat or boiled ham added.

Spread this salad on bread, or rolls cut in half, garnishing with slices of hard-boiled egg.

Sardellen-Butter.

4 oz. butter. } 4 oz. Sardellen.

Cream the butter. Wash and bone the Sardellen, chop them up finely and stir into the butter.

Brotchen mit Sardellen-Butter.

Spread the bread, or roll cut into half, with the Sardellen butter and scatter on it chopped smoked ham with hard-boiled eggs, cut into slices, placed on it.

Sardellenbrotchen.

Cut the rolls in half, butter them and arrange Sardellen (soaked, dried and boned) across diagonally, from left to right and right to left. Fill the spaces with capers, chopped up hard-boiled &ggs, chopped parsley or chives, small pieces of lobster, cold roast meat, ham, etc., as desired.

Erebs-Butter.

(Crayfish Butter.)

12 crayfish. | J lb. butter.

Pick out the meat of a dozen freshly boiled crayfish. Pound the shells and claws in a mortar. Add the butter and pound all to a paste. Put into a stewpan and stir over a slow fire till the butter boils and becomes red. Then add a cupful of boiling water and simmer for a few minutes. Strain through a hair sieve into a jar and, when cold, skim the red butter off the top.

Dressing for Various Salads.

I. Mayonnaise.

|- pint best salad oil.

2 yolks of eggs.

I oz. flour.

I gill stock.

I ,, water.

I ,, best vinegar.

teaspoonful sugar.

^ teaspoonful German

mustard. A pinch of cayenne. ,, ,, ,, white pepper. I tablespoonful chopped

Stir 2 tablespoonsful oil and the flour well together in a saucepan, add the water and i tablespoonful vinegar and stir continuously. When this has boiled to a thick paste, remove from the fire and put into a basin, pouring over it a little cold water. Beat the 2 yollcs well, adding gradually the remainder of the oil and vinegar, then stir in ^ teaspoonful German or English mustard and a pinch of cayenne and of white pepper.

Pour the cold water off the paste in the basin, stir the latter quite smooth and mix it with the sauce just pre- pared, adding the sugar and chopped parsley. Finally thin the mayonnaise with a little stock or cream.

II. Weisse Mayonnaise.

(White Mayonnaise.)

2 oz. fresh butter.

I gill oil.

I ,, Tarragon vinegar.

I teaspoonful sugar.

tablespoonful flour.

\ teaspoonful mustard.

\ gill stock.

^ ,, water.

A pinch of pepper.

Salads. 145

Put J oz. butter and a tablespoonful flour in a sauce- pan and stir continuously, adding ^ gill water. When this has boiled down to a thick paste, remove from the fire and put into a basin, pouring over it a little cold water. Cream f oz. butter, place on ice or in very cold water, and stir in the oil, drop by drop, and then the vinegar, mustard and pepper.

Pour the cold water off the paste in the basin and stir the stock into it, mixing well and adding the sugar. Stir the prepared mayonnaise into it gradually and mix the whole well by continued stirring, adding salt and, if desired, a little cayenne to taste.

This mayonnaise is particularly suitable with potato salad.

III. Bemonlade.

(Remoulade Dressing.)

4 hard-boiled yolks. I gill best salad oil. I ,, ,, wine vinegar. J ,, stock. I raw yolk.

I tablespoonful German mustard.

1 tablespoonful chopped parsley.

2 finely-chopped Sardellen.

I finely-chopped shallot. Pound the yolks in a mortar, then stir into the beaten- up raw yolk. Mix in gradually the oil, then the vinegar, stock and mustard till a thick sauce is formed. Season this with the addition of a tablespoonful of chopped parsley and a shallot and 2 Sardellen, finely chopped.

IV. Robe Batter-Sanoe.

(Uncooked Butter Dressing.)

I tablespoonful chopped

parsley. A pinch of salt.

., .. pepper. mustard.

I oz. fresh butter. 4 raw yolks. I gill best salad oil. I „ >, vinegar. I teaspoonful capers.

Cream the butter with the pepper and mustard and stir in gradually the beaten-up yolks, oil, vinegar and capers.

This sauce is suitable for potato salad or a mixed salad of potatoes and celery, or of potatoes and fish.

146 Salate.

i gill salad oil. A pinch of salt. A little sugar.

Eopfsalat.— I.

(Lettuce or Endive Salad. — I.)

i lb. picked-over lettuce. \ gill best vinegar or lemon juice.

Pick over the leaves, wash several times in cold water, dry in a cloth, being careful not to crush them, and mix lightly with a dressing of oil, salt, a little sugar and vinegar or lemon juice. The lemon juice or vinegar should be added last.

The salad may be varied by the addition of chopped parsley, chives. Tarragon, dill, or borage, or slices of fresh cucumbers, and the sugar may be omitted if preferred. It is advisable to use for salad dressing, vinegar that has been boiled and allowed to cool again.

Lettuce Salad. — II.

An agreeable variation to the lettuce salad is a dressing composed of vinegar, sugar and thick sour cream substituted for the oil.

Lettuce Salad. — III. Dress the lettuces with Mayonnaise Dressing No. L

Lettuce Salad. — IV.

Dress the lettuces with Salad Dressing No. IV, omitting the capers and substituting for them finely-chopped onion or chives.

Gurken-Salat. (Cucumber Salad.)

2 lbs. cucumber sliced thinly.

A pinch of salt.

I teaspoonful sugar.

i gill vinegar. I tablespoonful chopped parsley.

Slice the cucumber very thinly, sprinkle over it a little salt and sugar, then pour over it the vinegar, mix well and sprinkle over with pepper and chopped parsley. Salad oil may also be added or a gill of sour cream. Lemon juice may be substituted for the vinegar.

Salads. 147

Salat yon sanren Gurken.

(Pickled Cucumber Salad.)

2 lbs. pickled cucumber.

1 teaspoonful sug-ar.

\ ,, chopped onion.

2 tablespoonsful lemon juice.

A pinch of pepper.

I tablespoonful chopped

parsley. I tablespoonful oil.

Cut the pickled cucumber (saure Gurken) in slices and mix well with a dressing of lemon juice, oil, chopped parsley, pepper and a little chopped onion.

Spapgel-Salat. — I.

(Asparagus Salad. — I.)

2 lbs. asparagus. I g'ill vinegar. A little sugar. A pinch of pepper.

4 tablespoonsful oil.

I tablespoonful chopped

parsley. I teaspoonful chopped

Peel the asparagus, break it into pieces about 2 inches long and boil till tender, with salt in the water. While still slightly warm, mix with the oil, vinegar, chopped parsley and Tarragon and a little pepper and sugar.

Asparagus Salad. — II.

Boil the asparagus and let it get quite cold. Then mix with Mayonnaise Dressing No. I, adding a tea- spoonful of chopped Tarragon, a tablespoonful chopped parsley, and, as a further improvement, lobster or cray- fish may be added.

Asparagus Salad. — III.

Boil the asparagus and when lukewarm, mix it with Remoulade Salad Dressing.

Schotenkorner-Salat.

(Green Pea Salad.)

Boil the peas with salt and when cold mix with Mayonnaise Dressing No. I. This may be improved by the addition of lobster or crayfish.

Bunter Salat.

(Mixed Salad.)

I small cauliflower. 4 oz. French beans. 6 oz. small carrots.

\ lb. shelled peas.

^ lb. asparagfus.

3 lbs. sliced pickled cucumber.

Mayonnaise Dressing- No. I.

Boil all the vegetables in slightly salted water, sepa- rately. Boil the carrots whole and then slice them up. Mix all (with the exception of the cauliflower) with the sliced pickled cucumber (saure Gurke), pour over Mayonnaise Dressing No. I and garnish with the cauliflower, broken into little heads.

Earotten-Salat.

(Carrot Salad.)

2 lbs. small carrots. 4 tablespoonsful oil. \ gill vinegar.

I tablespoonful stock.

I ,, chopped parsley.

A pinch of pepper and salt.

Wash and boil the carrots. Then scrape them and cut into thin slices. Mix with oil, vinegar, salt and pepper, and sprinkle over with chopped parsley.

Griiner Bohnen-Salat. — I.

(French Bean Salad. — I.)

i\ lb. beans.

4 tablespoonsful oil.

I teaspoonful sugar.

I ,, chopped fresh

herbs. Vinegar to taste.

3 tablespoonsful water in which a little Liebig's Meat Extract is dissolved.

I tablespoonful chopped parsley.

A pinch of pepper.

Cut up the beans finely and boil till tender with salt and a pinch of carbonate of soda. Drain on a sieve. Then pour over them first the oil and then the other ingredients of the dressing and mix thoroughly. The sugar may be omitted if preferred.

Salads. I49

Bean Salad. — II.

Prepare as in preceding recipe, serve in a dish with alternate layers of beans and thin slices of pickled cucumbers. Bean salad may also be mixed with sliced fish, cucumbers, potatoes, tomatoes or lettuce leaves.

Bean Salad. — III.

Prepare the dressing as No. I recipe, adding 4 table- spoonsful sour cream and a little more pepper and omitting the onions.

Bean Salad. — IV.

Cut the beans finely or break them into short lengths and mix them with Remoulade Dressing No. III.

Sellerie-Salat. —I. (Celery Salad. — I.)

2 lbs. celery root. 4 tablespoonsful oil. \ gill Vinegar. A little sugar.

I tablespoonful stock. I ,, chopped parsley.

^ teaspoonful chopped onion. A pinch of pepper.

Wash the celery root well, boil it with salt till tender, then peel and cut it into slices. Sprinkle with pepper and chopped onion and pour over the oil and vinegar, mixed with a little stock and sugar. Sprinkle with chopped parsley.

Slices of beetroot may be mixed with the celery.

Celery SalAd. — II.

Prepare celery as described and pour over the slices Mayonnaise Dressing No. I, mixed with a little chopped parsley.

Celery Salad. — III.

Take half quantities of celery and sliced pickled cucumber, add a little watercress and pour over this Remoulade Salad Dressing No. III.

1 50 Salate.

Kartoffel-Salat.— I. (Potato Salad. — I.)

2 lbs. potatoes. \ gill vinegar. Salt.

5 tablespoonsful oil.

I ,, chopped parsley.

I teaspoonful ,, onion.

If possible take special salad potatoes, procurable at most German Delicatessen shops. If these are not to be had, take the least floury ones possible. Boil them in their skins, peel while warm, and cut into slices. Then mix at once with oil, vinegar, chopped onion and parsley, and allow to stand for about an hour before serving.

It is an improvement to pour a very little stock over the potatoes before mixing with the dressing. Capers may also be added.

The salad may be varied by taking 3 parts potatoes and I part sliced pickled cucumbers, or, 3 parts potatoes and I part sliced beetroot and 2 tablespoonsful grated horseradish, or, i part potatoes and i part celery root, sliced.

Potato Salad. — II.

Prepare the potatoes as before, and when cold, sprinkle with pepper and pour over them Mayonnaise Dressing No. I. Finely-chopped watercress may be mixed with this salad, larger pieces and slices of hard-boiled eggs being used as a garnish.

Two parts of potato and i part of endive, with the same dressing poured over them, make a good salad.

Potato Salad. — III.

Mix a few finely-chopped bottled mushrooms with the potatoes, and pour over them Remoulade Dressing No. III.

Potato Salad with Cucumber and Sour Cream.

Take equal quantities of potatoes and thinly-sliced cucumber, and pour over them the following dressing : Flavour some good sour cream with salt, pepper, and a little vinegar. Stir into it finely-chopped parsley and chives and beat for 10 minutes to a very frothy dressing.

Salads. 151

Blumenkohl-Salat. — I. (Cauliflower Salad. — I.)

I small cauliflower.

4 tablespoonsful oil.

6 „ vinegar.

I tablespoonful stock. A pinch of salt. A pinch of pepper.

A little sugar.

Break the cauliflower into separate little heads, wash well, and boil with salt, being careful the little heads remain whole. Drain on a sieve and mix with a dressing composed of above ingredients.

Cauliflower Salad. — II.

Prepare as in preceding recipe, and, when quite cold, pour over Mayonnaise Dressing No. I.

Cauliflower Salad. — III.

Prepare the cauliflower as described, and, when quite cold, pour over it Salad Dressing No. IV.

Bosenkohl-Salat.

(Brussels Sprouts Salad.)

Remove the outer loose leaves from ij lb. Brussels sprouts and boil with salt till tender. Then drain well and pour over Remoulade Dressing No. III.

This salad may be varied by taking 2 parts Brussels sprouts, I part celery root, boiled and cut into strips, and I part boiled, sliced potatoes and allowing double the quantity of Sardellen to the Remoulade Dressing.

Salat von roten Riiben.

(Beetroot Salad.)

3 lbs. beetroot. I gill vinegar. I tablespoonful oil. A pinch of sugar.

A pinch of pepper.

I teaspoonful chopped horse- radish. A pinch of carraway seeds. ,, coriander.

152 Salale.

Boil the beetroot till tender, being careful not to cut off the roots or any other portion before boiling, or the colour will be lost. Peel and slice the beetroot and mix with the above ingredients of the dressing.

This salad may be varied by taking 2 parts beetroot that has lain in vinegar, to i part sliced apple and I part sliced, boiled potatoes, and mixing them with oil, vinegar, and grated horseradish.

Botkohl-Salat.— I.

(Red Cabbage Salad. — I.)

i^ lb. red cabbage. 5 tablespoonsful oil. I gill vinegar.

I tablespoonful sugar. \ teaspoonful chopped onion. A pinch of pepper. A pinch of salt.

Cut up the cabbage finely and boil with salt, adding a little vinegar to the water. Drain on a sieve and then mix with oil, vinegar, finely-chopped onion, pepper and sugar. The vinegar should be boiled up and poured hot over the cabbage, and sugar should never be omitted.

Slices of boiled celery root and a few slices of apple may also be added.

Roher Botkohl-Salat.

(Salad of uncooked Red Cabbage.)

Cut up the cabbage finely, sprinkle it well with salt and leave it covered, in a warm place, for 45 minutes. Then press out the water, and mix with finely-chopped onion, oil and vinegar and a little sugar.

Slices of boiled potatoes, or of uncooked apples, or of both, may be added.

Sohwarzwnrzel-Salat.— I . (Salsify Salad. — I.)

3 lbs. salsify. \ gill vinegar.

4 tablespoonsful oil.

1 tablespoonful chopped

parsley. I tablespoonful stock.

A pinch of pepper and salt.

Salads. 1 53

Scrape the salsify roots, throwing them into flour and water, as each is scraped, to preserve the colour. Then break into pieces about J inch long, boil till tender, drain on a sieve and mix with a dressing composed of the above ingredients.

Salsify Salad. — II.

Prepare the salsify roots as in preceding recipe and mix with Mayonnaise Dressing No. I, adding a littl chopped parsley.

Tomaten-Salat. — I.

(Tomato Salad. — I.)

i\ lb. tomatoes.

2 tablespoonsful oil.

3 .. vinegar.

I onion. A pinch of salt. ). 1. pepper.

Skin the tomatoes, cut them into slices with a very sharp knife and remove the seeds. Dust over each slice with salt and pepper, and sprinkle with 3 or 4 drops of oil. Then pour over the vinegar. Boil up an onion in a little Tarragon vinegar and pour the latter over the salad.

Tomato Salad. — II.

Prepare the tomatoes as described. Lay each slice separately in the dish, pouring over a little of the Remoulade Dressing No. Ill, from which the Sardellen have been omitted.

Meerrettig-Salat mit Aepfeln.

(Horseradish and Apple Salad.)

I lb. horseradish. i lb. apples.

I tablespoonful oil. 2 oz. sugar.

I gill vinegar. Pepper.

Wash the horseradish well, grate it and mix it at once with the sugar and vinegar. Peel and slice the apples,

1 54 Salate.

sprinkle them over with oil and pepper, and mix well with the horseradish.

This is a suitable salad with boiled fresh beef.

Apfel-Salat.

(Apple Salad.)

Peel and slice the apples and let them stand for a time in a mixture of oil, lemon juice and sugar. Cut some onions in slices, bring them to the boil in weak vinegar and water, and, when cold, mix with the apples. Vinegar to taste may be added.

Apfel-Salat mit Bering oder Sardellen.

(Apple Salad with Herrings or Sardellen.)

1 lb. apples.

2 hard-boiled eggs.

^ teaspoonful chopped onion, i gill vinegar.

4 oz. chopped Sardellen or

pickled herrings. 4 tablespoonsful salad oil. I teaspoonful capers.

Sugar to taste.

Soak the herrings or Sardellen, then chop them finely and mix with the oil, vinegar, hard-boiled eggs (chopped finely) and the capers. Add the apples, cut into tiny dice, flavour with pepper and sugar, and mix all thoroughly.

Herings-Salat mit saurer Sahne.

(Herring Salad with Sour Cream.)

4 pickled herrings.

\ lb. boiled potatoes.

I teaspoonful chopped onion.

I ,, sugar.

Lemon juice to taste.

I pint thick sour cream. i lb. apples.

\ lb. pickled cucumbers.

4 tablespoonsful vinegar.

A good pinch of pepper.

I tablespoonful chopped parsley.

Soak the herrings several hours, then cut them into slices, as well as the potatoes, cucumbers and apples.

Salads. 155

Beat the cream well with the vinegar, lemon juice, parsley, onion, pepper and sugar, and mix thoroughly with the cut-up salad ingredients. Garnish with parsley and radishes.

Herings-Salat.

(Herring Salad.)

4 pickled herring's.

I lb. pickled cucumbers.

I lb. apples.

A pinch of pepper.

,, ground ginger.

8 tablespoonsful salad oil. 2 „ Tarragon vinegar.

I teaspoonful German mustard. I tablespoonful chopped onion. 10 oz. boiled potatoes.

Soak the herrings 4 to 6 hours, changing the water frequently. Then skin them and cut up into small dice, pouring over them vinegar and 3 tablespoonsful water. Peel the potatoes, apples and pickled cucumbers, and cut also into dice. Mix all well together with the oil. Tarragon vinegar, German mustard, ginger and chopped onion. Sprinkle over with pepper and add sugar if desired. The salad may be varied by the addition of hard-boiled eggs, beetroot that has been soaked in vinegar, and ^ lb. cold veal, all cut into small dice.

Italienischer Salat. (Italian Salad.)

\ lb. cold roast veal. \ lb. apples, peeled and cut into fine shreds.

2 oz. boiled ham or tongue. I pickled herring or

3 oz. Sardellen. A little sugar.

Vinegar and stock as required.

Mayonnaise Dressing No. I, prepared with 3 yolks.

^ lb. pickled cucumbers, peeled, seeds cut out and shredded.

3 oz. boiled salad potatoes.

2 teaspoonsful capers.

i^ oz. boiled celery root.

I J oz. boiled carrots.

Soak the herring and then bone it, or the Sardellen, chop up quite finely and pour over 2 tablespoonsful each of vinegar and stock. Cut all other ingredients into short, thin strips. Make a Mayonnaise Dressing accord-

ing to recipe No. I, using 3 yolks. Mix with it first the herring (or Sardellen) and capers, and then the mea , apples and cucumber and finally the potatoes, carrots and celery. Mix thoroughly. Garnish with sliced pickled cucumbers, hard-boiled eggs or chopped ham.

Bielefelder Salat. (Bielefeld Salad.)

3 Neunaugen (smoked lam- preys).

4 pickled herrings, j lb. ox tongue.

4 oz. Senfgurken (pickled cu- cumber). J lb. boiled celery root.

8 hard-boiled eggs.

7 oz. Sardellen.

ID oz. cold roast veal.

6 slices beetroot.

4 oz. cornichons (gherkins).

4 oz. boiled carrots.

For the Dressing :

8 hard-boiled yolks.

I tablespoonful German mus- tard.

I tablespoonful chopped pars- ley.

I tablespoonful chopped onion,

\ gill stock.

^ pint salad oil.

^ gill red wine.

Vinegar to taste.

A little sugar.

Soak the Sardellen and herrings, dry them on a cloth and then cut them into tiny dice. Slice the remaining ingredients thinly.

Rub the hard-boiled yolks, add the oil gradually to them and stir to a thick creamy sauce. Add the remain- ing ingredients of the dressing, mix well and then stir in the herring, Sardellen and other sliced ingredients of the salad.

Garnish with little heaps of finely-chopped ham, hard-boiled eggs or aspic.

Salat Ton Hiihnerfleisoh.

(Chicken Salad.)

2 boiled chickens. I tablespoonful chopped pars- ey and chives

2 tablespoonsful lemon

juice. I lb. tinned peas.

Mayonnaise Dressing No. I, prepared with f pint oil.

Salads. 157

Remove the meat from the bones and cut up into small pieces. Sprinkle over with lemon juice and stand on one side for 30 minutes. Then mix with the peas, stir the chopped parsley and chives into the mayonnaise and mix all well together.

Garnish with gherkins and tiny onions. Asparagus may be substituted for the peas.

Salat von Huhn und Hammer.

(Chicken and Lobster Salad.)

I chicken.

\ lb. tinned peas.

I lb. tinned salmon.

Mayonnaise Dressing No. I, (I pint oil).

This is an excellent salad. It is prepared according to the preceding recipe.

Fisoh-Salat. (Fish Salad.)

2 lbs. fish.

6 tablespoonsful oil.

6 ,, vinegar.

4 hard-boiled eggs.

\ gill stock.

I tablespoonful chopped parsley.

I tablespoonful capers. I ,, chopped watercress.

A pinch of pepper.

I teaspoonful chopped chives.

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-Salat. (Ham Salad.)

I teaspoonful chopped chives. I ,, German mustard. \ tablespoonful chopped parsley.

\ lb. boiled ham. 6 oz. boiled potatoes. Mayonnaise Dressing No. II (double quantities).

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.

Siisser 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.

Siisser Danziger Salat. (Danzig Fruit Salad.)

Mix i^ lb. cranberries and J^ lb. various bottled fruits with Y-i pint cream and a tablespoonful lemon juice and serve in a glass dish.

(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.

Einfacher Auflauf.

(Simple Auflauf.)

For 6 Persons. Time of Preparation : i^ hour.

3 oz. butter. 3 oz. sugar. 3 oz. flour. 6 eggs.

\ pint milk.

I teaspoonful salt.

3 oz. grated sweet almonds.

6 grated bitter almonds.

Cream the butter, add the almonds, salt, sugar and yolks and stir for J^ 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 5^ 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.

For 6 Persons.

6 yolks of eggs. 8 whites of eggs.

(Lemon Soufpl6. — I.)

TiTne of Preparation : \ hour.

5 oz. castor sugar.

4 tablespoonsful lemon juice.

The grated rind of a lemon.

Beat the yolks and sugar very thoroughly, then add the lemon juice and grated rind and stir in the whites of eggs, whisked stiffly. Fill a well-buttered shallow mould (jee general directions: "Auflauf") and put at once into a rather hot oven. Bake 8 to 12 minutes and serve at once.

Zitronen-Auflanf.

(Lemon Auflauf. — XL)

For 6 Persons.

3 oz. butter. 3 oz. flour. 3 oz. sugar. 5 egr&s-

Time of Preparation : i\ hour.

\ teaspoonful salt. 4 tablespoonsful lemon juice. A little grated lemon peel, f pint milk.

Melt the butter in a saucepan, mix the flour smoothly with the milk and add to the butter, stir well over the fire till of the consistency of a stiff paste. Then stand on one side. When cool, stir in the yolks, beaten up well with the sugar, the grated lemon peel and lemon juice and finally the whites, whisked stiffly.

Fill a well-buttered mould (see general airections : " Auflauf") and bake in a slow oven for f hour.

Mandel-Auflauf.

(Almond Auflauf.)

To the Auflauf as in preceding recipe add 3 oz. of grated sweet almonds.

Souffles. i6i

Kakao-Auflauf.

(Cocoa Auflauf).

Prepare as Lemon Auflauf, substituting for the lemon juice and peel, 2 oz. cocoa and 2 extra oz. sugar and vanilla flavouring.

Auflauf von saurer Sahne.

(Auflauf made with Sour Cream).

For 6 Persons. Time of Preparation : i J hour.

3 oz. flour.

4 oz. sugar.

\ pint sour cream. \ teaspoonful salt. Grated rind of J lemon.

Beat the yolks well with the sugar and grated lemon peel, then stir in alternately the flour and sour cream and finally the stiffly-whisked whites of ^^^. Fill a well-buttered Auflauf mould {see general directions) and

bake for f hour.

This Auflauf may also be flavoured with grated almonds, or orange peel or vanilla.

SoufSee mit Aepfeln. — I.

(SouFFL^ WITH Apples.)

For 6 Persons. Time of Preparation : 2 hours.

5 oz. sugar. Grated rind I tablespoonful lemon juice.

2 lbs. apples. 6 eggs.

Grated rind of \ lemon.

Bake the apples, then rub them through a hair sieve. Beat the eggs and sugar to a thick cream, then stir in the apple puree and the grated lemon peel, finally the whites, whisked very stiffly.

Fill a well-buttered mould {see general directions : "Auflauf") and bake for 30 minutes.

Fresh apricots or strawberries, passed through a sieve, may be substituted for the apples.

For 6 Persons.

3 oz. butter. 6 eggs.

Anflauf yon Aepfeln.— II.

(Apple Auflauf.)

Time of Preparation : \ hour.

2 lbs. apple pur^e.

3 oz. sugar. 3 oz. grated roll.

Cream the butter, add to it the yolks, well beaten with the sugar, and mix all well together. Add to this alternately the grated roll, apple puree and whisked whites of eggs, fill a well-buttered Auflauf mould {see general directions : " Auflauf") and bake i hour.

Kartoffel-Aaflauf.

(Potato Souffl^.)

For 6 Persons.

I lb. boiled potatoes. 3 oz. sugar. 3 oz. butter. 8 eggs.

Time of Preparation : \\ hour.

2 tablespoonsful lemon juice. 2 oz. grated sweet almonds. 5 oz. „ bitter ,,

A little grated lemon peel.

Cream the butter, add to it the yolks, beaten well with the sugar and the potatoes, rubbed through a sieve, grated almonds and lemon peel. When all is well mixed, fill a well-buttered Auflauf mould {see general directions : " Auflauf") and bake ^ hour.

For 6 Persons.

3 oz. butter, f pint milk. 6 eggs.

Auflauf Yon Apfelsinen.

(Orange Auflauf.)

Tim.e of Preparation : 2 hours.

3 oz. flour. 2 oranges. I tablespoonful rum.

Souffles. 163

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 into the cooled mixture, mixing well. Stir in finally the 6 whites, stiffly whisked. Fill a well-buttered Auflauf mould (jee general directions: "Auflauf") and bake ^ hour.

NuBS-Auflaaf.

(Nut Auflauf.)

For 6 Persons. Time of Preparation : \\ hour.

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 eggs.

Fill a well-buttered Auflauf mould (see general directions: "Auflauf") and bake Y^ hour.

Semmel-Auflauf.

(Roll Auflauf.)

For 6 Persons. Time of Preparation : i\ hour.

4 oz. breadcrumbs. 3 oz. sugar. 3 oz. butter.

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 (see general directions : " Auflauf") and bake ^ hour.

164 Aufl'dufe.

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.

Gebackener Beis.

(Baked Rice.)

For 6 Persons. Time of Preparation : 2} hours.

i^ pint milk. I teaspoonful salt. 6 bitter almonds. Grated rind of i lemon.

J lb. rice.

3 oz. butter.

4 eggs. 2 oz. sugar.

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 Auflauf mould (see general directions : " Auflauf") and bake | 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. Time of Preparation : \\ hour.

2 oz. butter.

2 oz. sugar.

2 oz. sweet almonds.

A little grated lemon peel.

i^ pint milk. \ lb. semolina. 4 eggs, r teaspoonful salt.

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 eggs.

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.

{^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 rfecipes, pages 67, 68.) Chocolate Pudding is served with Vanilla Sauce.

Reis-Pudding.

(Rice Pudding.)

For 6 Persons. Time of Preparation : 2\ hours.

4 oz. rice.

3 oz. butter.

i^ oz. sweet almonds, if pint milk.

3 oz. sugar.

A pinch of carbonate of soda.

4 bitter almonds.

A little grated lemon peel. I teaspoonful salt.

Boil the rice in the milk for i hour with i teaspoonful salt, a pinch of carbonate of soda and 3 oz. butter. Then stir in i well-beaten up egg and stand on one side to cool.

Beat the 4 yolks with the sugar and add to them the grated almonds and a little lemon peel. Stir into the rice, alternately with the whites of eggs, whisked stiffly.

Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil \\ to 2 hours. (See general directions : " Puddings.")

Gries-Pudding.

(Semolina Pudding.)

For 6 Persons.

I pint milk.

3 oz. butter. 6 eggs.

4 oz. semolina.

Time of Preparation : 2f hours.

2 oz. sugar.

A little grated lemon peel, or

A few grated bitter almonds.

Put on the milk with the salt and butter, shake into it the semolina, stirring continuously and boil to the consistency of a fairly thick puree. Then remove from the fire and stir into it i well-beaten ^^^.

Beat the 5 yolks well with the sugar and flavour with a little grated lemon peel or bitter almonds, as preferred. Stir, alternately, with the whites of eggs whisked stiffly, into the semolina.

Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid and boil i^ hour. (See general directions : " Puddings.")

Serve with Frucht- or Wein-Sauce. (See recipes, pages 67, 68.)

For 6 Persons.

Nuss-Pudding.

(Nut Pudding.)

\ lb. hazelnut kernels, i^ oz. grated roll.

1 teaspoonful ground cin- namon.

2 ground cloves.

Time of Preparation : 2 hours.

Vanilla to flavour.

\ lb. sugar.

I tablespoonful rum.

if oz. chopped candied peel.

Puddings. 167

Beat the yolks and sugar for \ hour, then stir in all ingredients adding last the nuts, finely chopped or passed through the mincing machine, and the whites of eggs, whisked stiffly.

Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil \\ hour. {See general directions: "Puddings.")

Serve with Weinschaum-Sauce. {See recipe, page 68.)

Schokoladen-Pudding.

(Chocolate Pudding.)

For 6 Persons. Time of Preparation : 2 J hours.

4 oz. flour. 2 oz. butter. 4 eggs.

4 oz. chocolate. 4 oz. sugar. \ pint milk.

Melt the butter in a saucepan. Mix the chocolate and flour smoothly in the milk, beat it up and pour it into the butter, stirring continuously till of the consistency of a thick puree. Then remove from the fire and stir into it, when a little cooled, the yolks, well beaten with the sugar and finally the whites of eggs, whisked stiffly.

Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil i^^ hour. {See general directions : " Puddings.")

Serve with Vanilla Sauce. {See recipe, page 67.)

Kakao-Pudding.

(CocoA Pudding.)

For 6 Persons. Time of Preparation : 2 J hours.

\ pint milk. 2 oz. cocoa. 4 oz. flour.

4 eggs. 2 oz. butter. 6 oz. sugar. I teaspoonful cinnamon or vanilla.

Melt the butter in a saucepan. Mix the flour smoothly in the milk, beat it up, pour into the butter and heat, stirring continuously, till it becomes a thick paste. Then

1 68 Puddinge.

remove from the fire, and, while warm, stir in the cocoa. When cooler, stir in the yolks, well beaten with sugar and finally the whites of eggs, whisked stiffly.

Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil i^ hour. (See general directions: "Puddings.")

Serve with Vanilla or Almond Sauce. {See recipes, page 67.)

Mandel-Padding.

(Almond Pudding.)

For 6 Persons. Time of Preparation : 2 J hours.

4 oz. flour. 4 oz. sugar. I pint milk.

4 oz. butter.

4 oz. sweet almonds.

Melt the butter in a saucepan. Mix the flour smoothly in the milk, beat it up, pour it into the butter and heat, stirring continuously, till somewhat thick. Then remove from the fire, stir in the 6 yolks, well beaten with the sugar, the grated almonds and finally the 6 whites of eggs, whisked stiffly.

Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil \\ hour. (See general directions : " Puddings.")

Nudel-Pudding.

For 6 Persons. Time of Preparation : 2 hours,

f pint milk. 1 2 oz. butter.

I oz. sweet almonds. 6 eggs.

4 oz. finely-cut Nudeln. 3 oz. sugar.

A little grated lemon peel.

Boil the milk with the butter and salt, then strew in the Nudeln, using either some made according to recipe, page 18, or those obtainable at most German Delikatessen shops. Boil to a fairly firm puree, then stir in 2 well-beaten ^^^s. Beat the 4 yolks well with the sugar, and add, with the grated almonds and lemon

Puddings. 169

peelj stirring in finally the 4 whites of eggs, whisked stiffly.

Fill with this a well-buttered pudding basin, or mould, with closely-fitting lid and boil i^ hour. (See general directions f " Puddings.")

This pudding may be varied by the addition of 4 oz. sultanas, or \ lb. boiled stoned prunes, or 5 oz. thinly- sliced apples.

KartofFel-Pudding.

(Potato Pudding.)

For 6 Persons. Time of Preparation : 2J hours.

\ lb. boiled potatoes. 3 oz. almonds. 3 oz. butter.

3 oz. sugfar.

15 bitter almonds.

Cream the butter, add to it the sugar, beaten well with the yolks and stir well for 15 minutes. Then add the grated almonds, half the quantity of the potatoes (which should be dry and floury and be rubbed through a sieve) and half the whites of eggs, whisked very stiffly. Mix well, then stir in the remainder of the potatoes and whisked whites of eggs.

Fill a well-buttered pudding basin or mould, with closely-fitting lid and boil \\ hour. (See general directions: "Puddings.")

Serve with a wine sauce.

Kartoffelmehl-Pudding.

(Potato Flour Pudding.)

For 6 Persons. Time of Preparation : 2\ hours.

4 oz. potato flour.

3 oz. butter.

4 oz. sugar. \ pint milk.

\ teaspoonful salt.

2 tablespoonsful lemon juice.

The grated rind of i lemon.

Melt the butter in a saucepan. Mix the flour smoothly in the milk, beat it up and pour into the butter. Add the salt and stir continuously, till of the consistency of

1 70 Puddinge.

a thick puree. Then remove from the fire and stir in at once 2 beaten-up eggs. Beat 4 yolks well with the sugar, add to the mixture when a little cooled, with the grated lemon peel and lemon juice and finally stir in the 4 whites of eggs, whisked stiffly.

Fill with this a well-buttered basin, or mould, with a closely-fitting lid, and boil i^ hour. {See general directions: "Puddings.")

Semmel- Pudding.

(Bread Pudding.)

For 6 Persons. Time of Preparation : 2-|- to 3 hours.

4 oz. bread, cut into dice.

f pint milk.

I teaspoonful salt.

10 bitter almonds

4 oz. currants. 3 oz. butter.

Soak the bread in the milk. Cream the butter, beat the yolks well and mix thoroughly the butter, yolks, grated almonds, sugar and soaked bread, stirring in lastly the currants and whites of eggs, whisked stiffly.

Fill with this a well-buttered basin, or mould, with a closely-fitting lid, and boil 2 hours. {See general direc- tions : " Puddings.")

This pudding may be improved by the addition of a tablespoonful of rum and of lemon juice and 3 oz. chopped candied peel.

Pumpernickel-Pudding.— I.

For 6 Persons. Time of Preparation : i| hour.

4 oz. grated Pumpernickel.

4 oz. chopped candied peel.

4 ground cloves.

4 oz. sweet almonds.

4 oz. currants.

A little grated lemon peel. 8 oz. sugar.

I teaspoonful ground cinna- mon. ^ pint red wine.

Puddings. 171

Beat the yolks well with 4 oz. sugar and stir in the whites of eggs, whisked stiffly, and the cinnamon, cloves and -lemon peel. Then add the grated Pumpernickel, finely-chopped candied peel and almonds, and the currants. Mix thoroughly and fill a well-buttered pudding basin, or mould, with closely-fitting lid, and boil I hour. {See general directions : " Puddings.")

Turn out and serve hot, pouring over it the wine which has been boiled up with 4 oz. sugar. This pudding tastes excellent served cold, with whipped cream.

Pumpernickel-Pudding.— II.

4 oz. chocolate.

4 oz. grated Pumpernickel.

4 oz. butter. 4 oz. sugar.

Melt the butter and stir into it the grated Pumpernickel and the chocolate. Mix thoroughly and then add the 4 yolks, beaten well with 4 oz. sugar and finally the 4 whites of eggs whisked stiffly.

Fill with this a well-buttered pudding basin, or mould, with closely-fitting lid and boil i ^ hour. (See general directions: "Puddings.")

This pudding is also excellent served cold, with whipped cream.

{Flummery.)

Feiner Flammeri.

(Cornflour Flummery.)

For 6 Persons.

I pint boiling milk.

1 gill cold milk.

2 oz. sugar. Vanilla flavouring.

Time of Preparation : \ hour.

1 oz. fresh butter.

2 oz. cornflour. 4 eggs.

\ teaspoonful salt.

Boil up the butter, sugar and salt with the pint of milk and add vanilla flavouring. Mix the cornflour smoothly with the gill of cold milk, beat up with the yolks and add to the boiling milk. Boil up together, stirring continuously, and then stir in at once the whites of eggs, whisked stiffly. Pour into a mould that has been rinsed in cold water and turn out when cold. Serve with a cold Weinschaum-Sauce or Frucht-Sauce. {See recipes, pages 67, 68.)

Gries-FIammeFi.

(Semolina Flummery.)

For 6 Persons.

1 4 pint milk. 4 oz. semolina. I teaspoonful salt.

Time of Preparation : f hour.

3 oz. sugar. 6 eggs.

4 tablespoonsful cold milk.

Vanilla or lemon flavouring.

Boil the milk, adding the flavouring desired, then strew in the semolina, stirring well, and boil 15 minutes. Beat the yolks with 4 tablespoonsful cold milk, stir into the semolina and bring to the boil again. Then add at once the stiffly-whisked whites of eggs. Pour into a mould, rinsed with cold water, and turn out when cold.

Flammeri Yon Reis.

(Rice Flummery.)

For 6 Persons.

8 oz. rice.

I oz. butter.

10 bitter almonds.

Time of Preparation

\ lb. ratifias. I quart milk. 3 oz. sugar. I teaspoonful salt.

Scald the rice twice and boil in the milk for an hour till soft. Then add salt, sugar and butter and the grated almonds. Rinse a mould with cold water, line it with ratifia biscuits and pour in the rice. When cold, turn out and serve with Frucht-Sauce. {See recipe, page 67.)

Mehl-Flammeri. (Flour Flummery.)

For 6 Persons.

I quart milk, boiled. 4 eggs.

J pint cold milk. \ teaspoonful salt.

Time of Preparation : ^ hour.

J lb. sugar.

6 oz. flour.

A little lemon juice.

A dash of Maraschino.

Vanilla or almond flavouring.

Bring a quart of milk to the boil with a little salt. Add the sugar and flavourings. Mix the flour smoothly with a little of the i pint of cold milk and add to the 4 eggs, well beaten with the rest of the cold milk, and a little salt. Add this to the boiling milk and boil for a further 3 minutes, pour into a mould that has been rinsed with cold water and turn out when cold.

1 74 Flammeri.

Zitronen-Flammeri.

(Lemon Flummery.)

i^ pint water.

6 tablespoonsful lemon juice. The thinly-peeled rind of \ lemon.

\ pint cider.

I lb. sugar.

4 oz. sifted flour.

\ teaspoonful salt.

Boil the thinly-peeled rind of \ lemon in i^ pint water for 2 minutes, 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.)

Apfel-Flammeri.

(Apple Flummery.)

For 6 Persons. Time of Preparation : i hour.

A few drops of cochineal.

i^ lb. apples.

I J pint water.

J lb. sugar.

2 leaves of gelatine

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 : J hour.

if pint milk. 4 oz. chocolate.

I teaspoonful salt.

4 oz. semolina. 2 oz. sugar.

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.

4 oz. potato flour. 6 whites of eggs. I quart boiling milk. \ pint cold milk.

Time of Preparation : \ hour.

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.

1 76 Flammeri.

2 lbs. of fruit. \ lb. loaf sugar.

Rote Griitze.

Ground rice, sago or corn- flour. 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.)

Vanillen-CFeme.

(Vanilla Cream.)

For 6 Persons. Time of Preparation : 2 hours.

I pint milk. 3 oz. sugar.

6 eggs. I vanilla bean.

5 leaves of gelatine.

Beat the yolks and sugar well together. Boil up \ pint of the milk with the vanilla and a pinch of carbonate of soda. Beat the remaining milk with the yolks and sugar and add to the boiling milk, boiling up again and stirring continuously. Add the dissolved gelatine, pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the whites of eggs, whisked stiffly. Pour into a glass dish and decorate with little heaps of stewed or preserved fruit, or jelly.

Sultan-Creme.

(Sultana Cream.)

Prepared according to preceding recipe ; 4 oz. of sultanas, boiled with sugar and then dried, and 2 oz. finely-chopped candied peel are stirred into the cream just before the whisked whites of eggs.

Mandel-Creme.

(Almond Cream.)

Prepared like Vanilla Cream, but 8 bitter almonds and 2 oz. sweet almonds, grated finely, are substituted for the vanilla.

Nass-Creme.

(Nut Cream.)

Time of Preparation : i hour.

For 6 Persons.

ij pint milk.

4 oz. hazelnut kernels.

4 oz. sugar.

I tablespoonful sifted flour.

5 leaves of gelatine.

Scald the nut kernels, scrape the skins off and pound finely. Put on half of the milk to boil with the sugar. Beat the yolks with the remainder of the milk, add to the boiling milk and boil up again, adding the dissolved gelatine and a pinch of salt. Pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the stiffly-whisked whites of eggs and the pounded nuts. Pour into a glass dish and garnish with nuts.

Sohokoladen-Creme. — I.

(Chocolate Cream.)

For 6 Persons.

^ pint milk. I oz. cocoa. 6 whites of eggs.

or i pint whipped cream.

Time of Preparation : 2 hours.

4 oz. grated chocolate. 3 oz. sugar.

5 leaves of gelatine (8 leaves, if the cream is

to be turned out).

Boil the milk, then stir in the sugar, cocoa, half the grated chocolate and the dissolved gelatine. Pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the whipped cream, or whites

Creams, 179

of eggs, whisked stiffly, sprinkled over with the remain- ing chocolate. Pour into a glass dish and serve with or without a thick vanilla sauce. {See recipe, page 67.)

Sohokoladen-Creme. — II. (Chocolate Cream without Eggs.)

I pint milk.

I oz. potato flour.

I oz. sugar. 4 oz. chocolate.

Boil up half the milk. Mix the chocolate and flour smoothly in the remaining cold milk, add to the boiling milk, boil up together and pour into a dish. When cold, decorate with ratilia biscuits or whipped cream.

Schokoladen-Creme auf kaltem Wege zabereitet.

(Chocolate Cream prepared without cooking.)

J lb. chocolate.

I tablespoonful cocoa.

Vanilla flavouring.

\ pint water.

6 leaves of gelatine.

^ pint whipped cream.

Whites of 4 eggs.

Grate the chocolate and mix it with the cocoa and half of the water. Dissolve the gelatine in the remaining water, warmed, and stir it into the chocolate, continuing stirring until the gelatine is quite cool again. Then add the vanilla flavouring, a little sugar, if desired, the whipped cream and the stiffly-whisked whites of eggs. Fill a mould that has been oiled and stand in a cool place for 5 hours.

Serve turned out, the dish decorated with little heaps of whipped cream. The mould may also be lined with ratifia or other small biscuits.

Rumspeise.

(Rum Cream.)

I quart milk.

I gill rum.

I oz. sifted flour.

4 oz. sugar, f oz. gelatine. A little cochineal.

i8o Creines.

Boil i\ pint milk with the sugar. Mix the sifted flour smoothly in \ pint of cold milk and add to the boiling milk with the dissolved gelatine. Stand on one side to cool, and when the cream begins to set, stir in the rum and colour with a little cochineal. Pour into a mould rinsed with cold water and when set, serve turned out, with Vanilla Sauce or whipped cream.

Russische Creme.

(Russian Cream.)

8 oz. sugar.

lo leaves of gelatine.

\ pint whipped cream.

\ gill orange juice.

2 tablespoonsful lemon juice.

^ pint white wine.

\ gill rum.

Beat the sugar, orange juice, eggs, wine and rum well together. Stir in a saucepan till it thickens, then add the dissolved gelatine. Remove from the fire, whisk briskly and stir in the whites of eggs beaten to a snow. Pour into a mould rinsed with cold water, and, when set, turn out.

Kaffee-Creme.

(Coffee Cream.)

\\ pint milk. 2 oz. coarsely-ground coffee.

4 eggs. 2 oz. sifted flour.

4 oz. sugar.

Boil up \ pint milk with the coffee and strain through a hair sieve. When cold, stir in the flour and yolks beaten smoothly together. Then add the remaining milk, bring all to the boil, and finally stir in the stiffly- whisked whites of eggs. Pour into a dish and serve cold.

Zitronen-Creme.

(Lemon Cream.)

\ lb. sugar.

4 leaves of gelatine.

6 tablespoonsful lemon juice> 6 eggs.

Creams. i8i

Beat the yolks well with the sugar, and add the gelatine that has been dissolved in the warmed lemon juice. Then stir in the stiffly-whisked whites of eggs and pour into a glass dish.

A chocolate cream may be prepared in this way, 3 oz. grated chocolate being substituted for the lemon juice.

Apfelsinen-Creme.

(Orange Cream.)

\ lb. sugar.

5 leaves of gelatine.

1 gill orange juice.

2 tablespoonsful lemon juice.

6 eggs. Prepare in the same manner as Lemon Cream.

Ponsch-Creme.

(Punch Cream.)

8 leaves of gelatine.

I gill rum.

\ pint white wine.

10 oz. sugar.

3 tablespoonsful lemon juice.

Warm the wine and dissolve the gelatine in it, then stand on one side. Beat the yolks and sugar well together, stir in the rum and lemon juice into the half-set wine jelly, and lastly the stiffly-whisked whites of eggs. Pour into a glass dish, decorating, when set, with ratifias.

Wein-Creme.

(Wine Cream.)

^ pint white wine. 4 eggs.

3 tablespoonsful lemon juice.

4 oz. sugar. 2 leaves of gelatine.

Beat the eggs with the wine, lemon juice and sugar, add the gelatine, dissolved, and bring just to the boil. When cool, pour into a glass dish and when set, decorate with little heaps of fruit jelly.

SCHLAGSAHNE.

{Dishes Prepared from Whipped Cream.)

Schlagsahne mit Pumpernickel.

(Whipped Cream with Pumpernickel.)

I pint whipped cream. Vanilla flavouring-.

4 oz. sugar. 4 oz. grated Pumpernickel.

Mix the sugar and the grated Pumpernickel, place half the quantity in the bottom of a glass dish, and on it, the whipped cream flavoured with vanilla, then on this, the remaining Pumpernickel as a top layer.

The Pumpernickel may also be mixed with 4 oz. chocolate, the sugar being then omitted.

Or, pounded ratifia biscuits may be mixed with the Pumpernickel, and coffee extract added to the cream.

An excellent variation of this dish is to place on the lower layer of Pumpernickel, fresh fruit, such as straw- berries, raspberries, or currants, well sprinkled over with castor sugar.

Schlagsahne zum Stiirzen.

(Whipped Cream in a Mould.)

pint whipped cream. \ gill water.

6 leaves of gelatine. 4 oz. sugar.

A little vanilla flavouring.

Dissolve the gelatine in the water and stir it into the whipped cream with the sugar and a little vanilla flavouring. Whisk all together and fill a mould that has first been rinsed with cold water. When set, turn out and serve with strawberries, red currants, or preserves.

Dishes Prepared from Whipped Cream. 183

Tutti Frutti mit Sohlagsahne.

(Fruit with Whipped Cream.)

I pint various fruits. 4 oz. ratifia biscuits. I pint cream.

Line a glass dish with little ratifia biscuits. Then place alternate layers of cream (in which the dissolved gelatine has been stirred) and of various kinds of fruit, stewed or preserved, the topmost layer being of whipped cream.

Konigin Reisspeise — Himmelspeise.

(Rice A. la Reine.)

4 leaves of gelatine

dissolved in 2 tablespoonsful water.

4 oz. best rice.

i^ pint cream.

f pint whipped cream.

12 leaves of gelatine (i oz.).

4 oz. sugar.

1 vanilla bean.

2 tablespoonsful water. 7, ,, rum.

Scald the rice 4 times, the fourth time with carbonate of soda in the water. Then boil it in the cream with a pinch of salt and the vanilla, adding 4 leaves of gelatine, dissolved in a little boiling water, and the sugar. Stand the rice on one side to cool, stirringoccasionally. Dissolve the remaining 8 leaves of gelatine in 2 tablespoonsful boiling water. Add it, with 3 tablespoonsful rum, to the cream, whisked very stiffly, and then stir into the rice.

Rinse a mould with cold water, fill it with the rice cream, stand it for at least 2 hours in a cool place, then turn out and serve with fruit syrup.

f pint cream.

Half a vanilla stick pounded with a little sugar.

Schlagsahne mit Kaffee.

(Coffee Whipped Cream.)

8 leaves of gelatine dissolved

in a gill of strong coffee. 4 oz. sugar.

Dissolve the gelatine and stir it into the coffee and whipped cream, adding the sugar and vanilla. Pour into a mould, rinsed with cold water, and turn out when set.

1 84 Schlagsahne.

Schlagsahne mit Schokolade.

(Chocolate Whipped Cream.)

f pint cream. 4 oz. chocolate.

8 leaves of gelatine (| oz.). 3 oz. sugar.

^ gill water.

Dissolve the gelatine in the water and stir it into the other ingredients. Prepare as in preceding recipe.

Schlagsahne mit Niissen.

(Nut Whipped Cream.)

f pint cream.

8 leaves of gelatine (^ oz.).

J gill water.

4 oz. hazelnut kernels or

grated almonds. 4 oz. sugar.

Prepare as preceding recipes.

Schlagsahne mit Apfelsinen.

(Orange Whipped Cream.)

f pint cream.

I gill orange juice.

Orange peel rubbed on sugar.

5 oz. sugar.

2 tablespoonsful lemon juice.

8 leaves of gelatine (^ oz.).

Dissolve the gelatine in the orange juice and prepare as the preceding recipes.

Schlagsahne mit Friichten.

(Whipped Cream with various Fruits.)

I pint cream.

10 leaves of gelatine.

I gill fruit syrup.

I gill finely-chopped fruits.

Cut up various kinds of fruit, such as strawberries, pineapple, peaches, apricots, etc., into small pieces. Dissolve the gelatine in the fruit syrup and whisk it with the cream. Rinse a mould with cold water and fill it with alternate layers of the cream and fruit. When set, turn out.