, 1873-03-30

cookery because sone Frenchnlen eat horse
flesh. frogs, and snails. Every national menu
has it's monstrosities. The American has boiled
salt Goldfish, hash, and greasy pastry. There ia
great richness and variety, however, in Ger
| man cookery, and many Of their dishes COM
| bino both excellence and economy. The work
in question gives directions cot only for making
soups,-which may bo called smopolitan.-bus
also for soups to be oaten in Lent, and milk,
wine, and fruit soups, which nre unknown here
We hardly need mention that delicious COM
pound of eggs and beef-tea, tho bouulon Of the
French which the Germans havo fairly appro-
printed to themselves. Tho lover Of fish will
find in this volume how to dreas trout and cells
in jelly as well as tho secrets OF fish ragout, cut
let's, and beignetB, combinations which would
strike IN American cook dumb with astonish-
ment,- well rs tho sauces made from rnussels,
cray-dsh, oysters, and sa1dincs. In the cooking
Of game, German genius is trnnecendent. In the
stufipg OF game, there is nothing which can sup
ply tho place of the chestnut, which is in very
common uso. In stuaing turkey for instance,
the cook is recommended to boil peel, and
pound two pounds Of chestnut5 and to mix
them with & iorce-msat Of calf's liver,
onion, eggs, spices, &c. Roast goose is
also stuffed with chostnuts aud prunes,
half-steved and mixed with apples. There is
something fairly Horatian and delightfully."- fresh
and breezy in pigeons cooked in vine leaves,
partrideos covered with wins leaves and rashersof
bacon, poultry in jolly, and chickens alumbering
in asparagus. Who that has ever eaten M artis-
tic German game pastrE,-th concentration OF
all delightful davors.-garnished with vegetable
arabesquo and mosaic washed down with q
bottle Of sauterne and succeeded by &
Berlin pancake and fromage do Bris,
can ever forget his sensations? In salads, the
German uses every known vegetable and almost
every known fish, and yot, in our crude culinary
endeavorr, We havo not got beyond lobster,
chickon, lettuce and celery saads although ea1ads
are almost Indispensable in this climate, in the
spring months. The American lovers Of beer
would undoubtedly find much enjoyment in beef
slowed in it aud agreoably favored, and it
to eat the K1osBc those little balls OF eggs bread
coarsely- ground corn, meat, and fish, which nre
sometimes dropped into soups, and impart such
delightful tlavors to them. In puddipgs, pasties,
and farinaceouH dishes no cooks in the world,
not even the French, can surpass tho Germans
Their number il legion, and from the plnin
coree-cake up to the eighteen-egged suster cake,
there is not ono on the list which il not perfect
in its way and delightful to tho tasto.
Americans have taken kindly to German beer,
German wines, German lteraLure, German
music, German art, aud German Genuetlichkeit,
and we believe that with the exception Of q few
OF tho moro pronounced dishes, which grow out
OF the necessities OF German climate, that they
will find little difficulty in taking the best part
OF German cookery and adapting it to their
kitchens We have no distinctive cookery Of
our own except distiuctively bad one, and it is
time that the peculiarly American ma1adies Of
dyspepsia and indigestion vera checked by the
adoption Of better dishes. We have already
transplanted many English and French dishes.
Give the Germans chance