New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-01-08
GERMAN COOKERY.
BY MRS. BAYARD TAYLOR.

eminent Official Win moderate INCOME BIO Oou-
formed to all requirements incidental to her social
position, and yet had such perfect sway over her
househoud that whilst she appeared free from its
cares she III reality directed every movement OF her
servants. One day when | asked her for the secret
OF her thorough command Of the kitchen and its
accessories she said to me: My dear. you must
know that the root ofpower is knowledge. Because
| kpoU how things ought to be done, get them
done0 Then, will You not impart your
knowledge to mep said /. And then.
led by her shining example, l who,
up to that time, had considered the kitchen
only place for Bridgots, dropped-wlth sign am
forced to confcss-my dearly beloved and m0hy
promising embroidery IA great yellow snnilo"er
with stem as beautifully straight as ruierl ana
took to accomplishments which by great many
persons are considered of a low and commonplace
nature, but which, as n matter of fact contribute
vastly to The health, comfort and happiness OF
family.
The time fixed for my say at 3. was not long
enough for research in all departments OF culinary
art. considered myself fortunate, therefore, 10
get at least an ms ght INTO some of Its important
branches and selected principally such as we are
most deficient in at home For instance to begin
mt the beginuingwith soups. The soupis by no means
a subordinate feature of a dinner. 1t is, in fact,
as German writer expresses il, what the overture
Is 10 an opera The SOUP tolls you what you are to
expect of your dinner aud according to It's quality
it either spols or enticcs your appetite ana con-
seuucntly raises or depresses your spirits.
The basis of "a soup the stock. There are many
different WAYS of making good stock still, for all
ordinary purposes, prefer the following recipe;
SOUP SrocK-Takc piece Of lean beef IA piece of
bullock or the shank is the best, counting half
pound Of meat to each person; also, few bones 81
veal and an old fowl. or the remnants OF cooked
poultry Do not soak the meat or bones in water
but wipe, instead, with damp cloth until entirely
clean Put in a deep pot with a tight-httlng lid,
and add two quarts of cold water to every pound OF
meat The addition of a fowl Is not absolutely
necessary but preferable merely because it increases
the agreeable hayorof the BROTH Place over slow
fir, aad bring very gradually up to the boiling
point Skim carefully soon as the scum
rises. and continue to do so until the broth Is
unite clear and free from it. Then add some salta
pinch for every quart Of water-and the following
vegetables: one carrot celery-r0Ot, two parsley
roots one leek one handful of celery leaves. Ii de-
sired add also onion stuck with three cloves
one bay leaf and some pepper seeds. lIhcse Nege-
tables are in proportion to six quarts of cold water
Now put tight cover your pot, and let the broth
simmer-not boil-from six to seven hours. Then
remove all the fat (the last remnant of II may be
taken off by Of piece of hter-paper' strain
through hair sieve and it will be ready for use
If the stock Is required to be of a darker color,
small addition of Liebgs extract of meat will
serve the purpose. This reminds us that the great
chemist Liebig has left us a recipe for making an
excellent and palatable broth in a hurry
LdEmG's SOUP SToCK.-Take two pounds of lean
beef or one pound of beef and half old fowl, cut
in small pieces add three pints of cold water; heat
slowly until it bols skim, add half teaspoonful
of salt and if desired, some vegetables cut IN line
strips Let boil slowly for twenty minutes.
The various soups which may be prepared with
the above stock are numberess. have selected
few genuine German recipes as specimens:
SPRING SOUP (soupe printdnisre.-Take Young
carrots and kolrabie IA tuniprOoted vegetable Of
flavor very much like caulihOwer, which has been
introduced lately i'll New-York markets., cut in small
Auted pieces with a knife that comes on purpose for
it, and throw into some boiling soup stock
little later add to 1t some young
string beans cut IN small pieces diagonally,
young green peas sliced asparagus and small bou-
duets of caulidower. Boil until tender. Serve In
t,reen with the addition of some croUtoR5 even
cubes of bread, tried light brown in smoking hot
lard) Add as much hot stock necessary for the
right consistency of the soup. Salt to taste. If
economy is rednired the vegetables and, in fact, all
ingredients for soup may be boiled In water instead
of stock with the addition OF small lump al but
ter, and then put INTO the sJuChj DuJ inc ud'oI
suffers thereby
RICE soup (soupe an riN.-Take half pound of
Carolina rice (Which is the best pick, wash several
tmce in cold Tater dram, pour oyer yer 1t boiling tl
half an hour This blanches the rice. Drain and
throw INTO one pint of boiling water; add some salt
and cook slowly until soft. Whilst still on the IRE
mt into il quarter pound Of fresh butter, three
eggs beaten and pinch of mace. Stir I'M IL IT thick
ems: take off the fire and press into "A buttered
mould Let It stand until somewhat cooled, then
turn ont on a fiat dish and serve separately with
turecn full Of gOlden-cOlOrcd stock cOnsOmme 70
which may be added either some torccmeat balls,
some little bouquets of caulitiower or small pieces
of asparagus.
HUNTERS SoUP lsoupe dur cbasseWs.-Take n
head of cabbage, cut i'll four parts, removing the
three quarts of water, with half pound OF bacon,
two carrots cut in slices two onions bouquet OF
parsley and thyme, SIX pepper-~cedsand rabbit or
hare which has been divided INTO several parts.
LET boil slowly for about two hours; strain all but
the rabbit which place in tureen with some
croutons and add to it the strained liquor
KAISER Soup tsopped ? EmpereNrl-Take half
mint of cold stock add six whole eggs beaten light
some salt and a little grated nutmeg. Put IN q
water-6ath Ia vessel set inside another one filled
with boiling water. Leave II IN until 1t hardehs
labou thrce.quartcrs of an hour; then scoop 1t out
in pieces with teaspoon. and add to your tureeh
full of brown stock, or n>Omme.
AUSTRIAN Soul, lso"pe an rdgoH -Take a pair
of swcetbrcads, half Calls head, the palate Oh n
beef and cows udder If not TO taste, the latter
NAV be omitted; boil each separately in sailed water
until done, cut them in fine slices or small
cubes, and add half pound OF mushrooms which
have been saute in butter Dnst over it some flour,
and add the necessary stock Boil all together
slowly for live or ten minutes, Then add pieces CT
asparagus caulihower or green peas, which have
been boiled beforehand, also some finely chopped
parsley.
A mistake slipped into the recipe for Sauce Remou-
lade last week. Ii should read lone tablespoonful
OF French taragOn mustard" instead OF ono liable
spoonful of French taragOn vinegar"
MISS EVARTS'S CHOCOLATE.
From The ST. Louis Democrat
II was Miss Bette Evarts to whom the house