The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1886-06-03
GERMAN COOKERY,

In one of the numbers OF Good House
keeping, some time ago, read TRADE
against German Cookery. taken from
the Californian, which speaks of the in
congruous messes which the Germans
| compound. Now | should like to know
IL what part of Germany the writer got
III hose queer things that are talked
an u. :, - vegetables floating in grease,
apouom.n a." "u.. hoos mich is first boiled, then
| tl79 tlG 80. 80 -, aver met with such
th;nal g&n9u' ir9' ~ enr e carn,ar family that l
| have visited. The vegetables ar >
| ally prepared with sauce of drawn
| butter. Roast beef is not German
| dish at all; until lately it was very little
| known in Germany. When they do
! prepare a large piece Of beef it is gener-
| ally as a savory pot-roast or as beef a la
mode. That dreadful thing that is men
| toned as herring salad, is nothing more
| nor less than what the English call
| Salmagundi And as to the hashed
beefsteak first of all, they do not pre-
| tend that it is the genuine thing, they
| call it either Hamburger or Breslauer
beefsteak, and it is very much called
| for in German restaurants by others as
| ten | have heard business men speak of
this or that dish that they have eaten in
| these restaurants, and ask their wives if
| they could not find out how il was
| cooked and have it at home.
| To return to our beefsteak, | think a
great many readers of Good HouSebeep-
| g1g will agree with me that it would be
a good thing if country boarding house
at
| that matter. would chop their tough
round steak that they give their board
| ers, so that one could get ones teeth
| through it and swallow it without be-
ing in danger of choking. The Cali
/ tor1aia9 goes on to say that The Ger
/ man family table with its mysteries and
| denominations is the severest trial which
the American has to undergo who sub
! mits himself to the domestic life of the
| country"
Now | know from actual experience
! that the German peasant Is much better
| fed individually than most of our farm
! ers. He does not have fresh meat any
/ oftener, but what other dishes he has
! are properly cooked. There is not a
/ day but what he has some good nour-
ishing soup of peas, beans, or lentils,
and on Sundays beef soup, with rice
| or barley, or various delicious dump
! lings Then they are not afraid to use
! their eggs and prepare them in every
| conceivable way; while our farmers
/ either allow them to rot in the barn, or
! wherever the hen chooses to lay them,
| or they collect them, keep out few for
! cake and send the rest to market.
! Moreover German peasant would not
! dream of eating such bread as has been
| offered to me in some of the farm-houses
| that have been stopping at All the
! old crusts and pieces that were left over,
| soaked in water and new bread made
of them-a sour, musty paste, that was
! hardly fit for the pigs. If his bread is
coarse it is at least made from good
wholesome rye flour. To bake his pam
| cakes he does not take rancid hogs
| lard, but a pure oil (Mohn OeD made
from the seeds of the poppy, which
| each peasant grows himself, and it is
| as sweet and delicious in taste, if not
more so than the best olive oil. | will
! not be as sweeping in my assertions as
The Californian, and say that there is
| no decent cookery among Our farmers
to be found, although my experience
| during my summer sojourn5 in the
! country, except in one instance, has
been a very bad one. But I will en-
deayor to prove that German Cookery is
at least as palatabe as any other under
whatever name it may sail. To begin
with let US take the noodles, or Nudet
as they are written in German.
NOODLEs.-Take four eggs, four ta-
| blesDoonfuls of milk, and as much flour
as the milk and eggs will take up.
| Make a hole in the center of the flour,
pour in the eggs and milk and stir until
there is soft dough, lay this on a
| board and work enough flour into it to
make it firm and smooth The longer it
| is worked the better will be the noodles.
Cut the dough into four pieces, roll
| each piece as thin as paper until you
| can almost see through it, and lay it on
a clean cloth to dry, but not too long or
| It will crumble in cutting. When you
have finished rolling out the fourth
piece, the first viii be about ready to be
cut. Law this piece on the board, dust
q little flour over it and cut it across
each way. Lay these pieces one on top
of the other, roll them together loosely
and proceed to cut them as narrow as
YOU desire them. For soup they are
best cut as fine as possible. As second
| course, with veal stew, veal outlets, or
beef a la mode, in place of macaroni,
! they are excellent but then they must
be cut about half an inch in width.
They can be served with cheese like
| macaroni. or with cracker crumbs roast
ed brown in butter. They are also nice
eaten with stewed prunes. This way
they are very much liked by children.
SMEAR.-For the smear Case (Schmier
| kaes in Germany take quart of milk
and set it aside in quite Il warm place
until it has turned and become SO thick
and firm that it can be cut Then take
clean cloth, lay it in a colander, pour
in the milk, and drain off all the whey;
then pour into another dish, stir it until
| it is quite smooth, with little sweet
milk or cream, whichever is handy, and
eat with pepper and salt, or with grated
bread crumbs mixed with cinnamon
and sugar.
To make the cakes that Mr.. Dane
speaks of take a soup plate full of the
cheese, two tablespoonfuls of melted
butter, two eggs. and quarter of a
pound of currants; add sugar to suit the
taste.
Then make crust of five cups OF
flour and three tablespoonfuls of bak-
ing powder. sifted together, two table
spoonfuls of butter, one tablespoonful of
sugar, and two cups of milk. Line q
large pie plate with this crust put on
the cheese mixture, and bake until a
light brown. Ii properly made these
cheese cakes are delicious.
With the dough that is left can be
made a good imitation of Kafee-kuchen
or coffee cake. (The proper way to
make ii is with yeast, and much lon
ger process.) Roll out the dough until
it is not quite half an inch thick; place
it on a square baking tin, dot it with
little Jumps of butter, and sprinkle Gin
namon and granulated sugar over it.
Some chopped almonds strewn over it
are a good addition but not essential