New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-01-15
GERMAN COOKERY.
BY. MRS. BAYARD TAYLOR.



etable course Almost every other nation with the
exception of the English, considers the preparation
of a vegetable dish of more importance than we do
i'm tins country. The great abundance and variety
of fine vegetables on our continent seem 70 tempt
hOusekecpers 10 have several vegetables at almost
every meal. The consequence is that not much at
tention paid to the preparation OF any OF them
This is especially disastrous to their ayorn theclt-
les where vegetables always more or lesstae be-
fore they reach our kitchens, when only the greatest
care and skill are capable of SAVING them from tast-
ing fat and inspd. My apprenticeship In Ger
man kitchen taught me to devote as much atten-
ton to the composition of dish Of vegetables as TO
any other part of tho dinner and in this way found
that even as common a vegetable as cabbage may be
raised TO the dignity of an e1emet as will be shown
presently
there are few simple rules to be observed in
cooking vegetables. The first is for all fresh yese-
tables. not to soak them in water but merely wash
them clean and to put them on tie fire with boiling
water which viii preserve their flavor, succulence
and whatever nOurshment they contain (which,
with the exception of pulse and potatoes, Is not
muchj; while all dry vegetables have to be treated
in the opposite way. Secondly, do not cover up the
fresh vegetables while boiling, but do cover up the
dry ones Thirdly, always salt the water in which
Won scad or boil your vegetables, in the proportion
of one tablespoonful Of salt to four quarts OF water
To give a vegetable dish its finishing touch rem
dering it thereby truly appetlzng, it shoud be ac-
companied or garnished by some complementary
Lors docgrre as in the following recipes, the hrst
two of which, when tested and served at an Ameri-
can table, have won for the German cuisine the
praises OF some of orr most gifted compatnots;
STUFFED CABBAGE (Chou JGrci, with Bechamel
saucc.-Tabe a large head of cabbage; cook it for
.t.,r+t ,,i,u+na Drain rinse in cold water: place
on n slab and carefully unfold the cabbage leaves
one hy one without breaking Cut away all the
hard inside and f up the space with the following
forcc-ncat: Beat half pound Of butter to cream,
add gradually the yoks Of four q, and after they
are well mixed in. half sa't~poonful of mace. one
teaspoonful of minced onion one OF salt, one OF
choppod tarragou, half n tablespoonful o. thyme and
one tablespoonful of chopped parsley; also two
French rolls which have been soaked in milk and
squeezed dry. Replace the leaves over tins stuling.
so as to hide il entirely. Secure by tying croSswi,e
with Irvine. Now cover the bottom Of a stew-pot
with slices Of ham and fat salt pork place The CAB
bage upon them, add pint OF stock pnt III an
oven for two IA. urs placing buttcrcd paper over it
to prevent the cabbage from browning Serve on
large round dish wi 4 Bechame sauce made III the
following way: Heat n quarter of pound OF butter
until it bubbles up, mix into it thoroughly two
tablcspOonluls of hour. add gradually one quart OF
hot beef broth the Juice of one lemon, hall an onion
sliced six pcppersceds bay leaf, SIX salt sar.ne5
TO be bought at any of the German Drlicateosen-
Laden ~ stirring ali the while When entirely
smooth put in a water bath and keep boiling for
thirty minutes STRAIN through a fine sieve, add
The volks of three eggs. and if not thick enough
one teaspooniuI of corn-starch mixed with little
water Put back over the fire. and stir until hot
again. but DO not let it boil after the yOlks have
been added.
RED CABBAGE STEwED IN WINE (Choa roHGc an
rin) garni,hed with Sdusages: Take one la 20 or
two small heads of re- cabbage quarter cut oil the
thick white middle part and shred the cabbage
very fine Heat three ounces of butter or pork
dripping, in porcelan-lined sew-pot drop into it
youscaLbago, and let it stew for forty minutes,
shaking or stirring It from time to time to keep it
from scorchng Then dust over it one tablespoon
fu Of -four; allow II 10 stew for i've muute"longer
whorcupon add one gill of grape-vncg1r, the same
of 0ck, three gIs of claret. two tcaspOOniuls OF
sugar Cook it slowly for two hours, and when
served garnsh with sauSagcS made thus: Take two
pounds OF prepared and very finely minced sausage
meat, add two French rolls soaked III water and
squeezed dry, half tea pooutul Of sat, two eggs
Nix well. Form s1usagcs OF 1t Of one fingers length
and two fingers thickness roll in egg and cracker
dust and fry light brown in boiling hot lard.
i
tChon lie BilucIIe, aAr marroas). Take half peck
OF Brussels sprouts remove carefully all yellow
looking and loose outside leaves wash in cold
water. boil in plenty of wafer for two or three
minutes drain aud rinse in cold wafer Heat -four
ounccs of butter until a deep yellow, Put the
spronts INTO it. When they begin to simmer ado
two ounces Of sugar and sufficient stock TO keep
from browning. Cook unril tender; but do not let
them 90 to pieces. Serve them surrounded with a
string of chcstnuts prcuared in this way: Scald
one pound Of large Italian chestnniS. Remove the
hus and peel oil the inside saln Heat three
ounces of sugar with TWO iablespOonIuls OF wafer
until light brown. Add the chrstuut5 with Two
ounces Of fresh butter aud one gill OF stock Lot
them stew slowly for one hour.
JARDINIERE OF NEGFTABIEs.-Takc cani0wer
carrots and kolrabir; divide the former into small
bououes and cut the latter IN nice shapes with TIN
forms made for the purpose. Take also Brussels
sprouts. string beans ana aspaIa gus; eat the last
two IN small pieces. Cool. the cauIihOwcr and as
D ragus in water luOt forgetting the salD and the
other vegetables III sock with small piece oi but
ter. until tender Lave some Stcwtt Wuitou cute,S
ready. which have been reed from bones. Arrange
the carrots, koi be, co 'lIloWer ana Sllns Deans
IN The bottom Of "a buttrred TN mould; nut next
layer OF Brussels sprouts aud asparagus; see that
every piece Its IA tightly; then place the cut4JS IN
the middle aud continue to MI up The mOWd WIN
the layers OF vegetables. Press down the whOie
with spoon, pOuI over IT some good STOCK, cover u
with Il battered paper 4ut put III WdtttDath
Heat for one hour IT. lu0derai" oven MaNe
sauce of drawn butter, using for 1t the broth IN
which the vegetables uANo DcCn cooker, tl'l "' 20
il some chopped parsley ana little grated nutmeg:
Place flat dish on the mould, turn II quickly ana
remove the mould Serve with solne Oh the sauce
poured over It,
POTATOES A Ia PCECKLER-Cook quart OF
sma-sIzed POTATOES peel and slice them; fut
item in a stcw-pan with two ounces OF butter
a tablespoonful of salt half the quantity OF white
pepper and teaspOoaful OF chopped onion.
Let them siHmer for fifteen minutes, shaking tho
pan frequently 70 proven! from sticking
Take "A large BOWL, rub the inside with hail Glove
of garlic break into it the yOks OF three eggs, beat
them with teaspoontul OF vinegar, and poIr over
the hot potatoes. shake them over the fire until
properly mixed, and serve Immediately.
A SINGULAR STORY.