The Louisiana Democrat. [volume] (Alexandria, La.) 1845-1918, 1867-03-27
Some German Cookery Recipes.

A Pennsylvania German correspon
dent furnishes the press with a fuy
"good oldfashioned recipes" in Ger
man cookery, translated from Die Buer
gerliche Koechin; by Katharine Seigel
and other sources, as follows:
GERMAN APPLE SAUCE:
| Take ten or a dozen good apples
pare them and cut out the core, boi
them soft in water, and force then
through q sieve; then sprinkle them t,
taste with grated biscuit, sugar, AMI
cinnamon, and if the apples are moi
acid, by I'LL means flavor them highly
with claret wine, madeira or sherry.
BEER SOUP.
White beer Tor wheat beer) is bes
for this. First boil the beer; and tlier
beat up four eggs with few spoonfuls
Of flour in q little cold beer; throw this
into the boiling beer, take it from tllf
fire, put butter; salt and sugar in it
and fill with crisp, stale rolls cut in
dice; dust the whole with cinnamon.
cARAWAY SOUP.
Boil brown beef with bread cut ii
small pieces; or dry and grated, and ado
to it butter salt and sugar, with a tea.
spoonful or less IF powdered caraway
seed; let the whole boil together, beat
itup with one or two eggs, according
to the thickness OF the soup, and it is
ready.
SPINACH DUMPLINa.
Take full pint Of spinach; with q
small onion sliced and chopped, and
some parsley; and mix and melt into
two ounces Of butter; two rolls arc
then to be soaked aid squeezed dry
and thoroughly well mixed with foui
whole eggs; add to this the spinach and
parsley, with salt and pepper, mix the
whole with -four enough to hold it well
together, and put them iii water; stew
them with some bacon: These are of.
ten eaten with salad. ' ~ r
GERMAN oMELETTE WITH APPLES.
This is very nice dessert DISH
Take half Q dozen apples, peel and core
and quarter them; and then cut each
quarter into very thin slices, or as thin
as possible; then put them in frying
pan with piece Of butter the size of an
egg, and steam thefh till soft; then
pour in the omelette-batter, and, Iii
soon as it becomes yellow near the bot.
tom, turn it with an egg, slice and break
it up keep repeating this in a hot stove
till it is all broken up. and yellow !; the1
strew it with fine white sugar;
MEAT SALAD.
Ten or a dozen potatoes, boiled and
peeled, are cut up into small dice, al
also two behring's, three pared apples, q
quarter of pound ofroast veal, and as
much boiled ham; one large picked
beet, and ten small cucumber pickles
all of them are cut up together and
dressed with oil freely, vinegar and salt
sparingly, and spoonful of French
mustard.
BOILED CELERY SALAD.
Cut the celery in slices, boil it and
lay in in the dish; dress it with crosses
endives and radishes, and flavor with
vinegar and oil.
POTATO SALAD.
Take your boiled potatoes, slice them
into dish, with hard boiled egg 70,
center-piece; mix in, cut very fine
another hard boiled egg, beets, onions
parsley, crosses, dressing with salt
pepper, vinegar and oil.
TO IMPROVE COFFEE.
Take the unburnt coffee and pour
boiling water over it, stir it d few
times, and let it dry either in the air OF
in an oven. By this process the coffee
gets better flavor-"und schtech,
schmeckenaer ati,I gut''- and bad tast.
ing coffee is made good.