New-York tribune., 1895-07-28
GERMAN COOKING.
SOME NATIONAL DISHES.

German cooking leaves much to be desired ana
ha-bcrs much that is undesirable yet in some
ways 1t is worthy Of imitation. and II we chose
we could learn. with profit TO ourselves, many
things from our cousins across the water, wnom
we are apt to look upon rather barbarous IN
their culinary tastes. For instance their talent for
boiling fish. especially the fresh mountain Brook
trout IS ininiabia ard we in our best attempts
fall far shor; OF producing the perfect and delicate
flesh OF a German boiled trout. The national hapt
OF serving stewei fruit with the meat Is also
good one They use in this way almost every va
rety OF fruit the favorite being aprcots'
pluns and the German mountain cranberry, which
Is small. trihe bitter. and very 'relsning' Ane
preserve is served In small saucer by the SIDE OF
vour plate and although at first the combination
Of favors may strange and therefore un-
suitable one soon becomes accustomed to 1t ana
,earns TO Ike the high favored fruit so we'll as TO
miss II II 1t IL not there
Every one VINO has travelled in souih Germany
is of course. familiar with the coffee rolls the
delicious little hot breads. dainty and OF endless
| variety which constitute ones entire breakfast.
I often remember with longing those breakfasts at
| Munich when the fragrant aromatic cohee ana
the small slightly sweetened fancy BREADS turned
the most ascetc person into gourmet
The German method of serving vegetables 10
very pretty and novel. A dish will be passed to
you large fat platter. on which there are iour OF
| hve dneren; kinds Of vegetables, not mxea TO-
! gcther but arranged N symmetrical rows. SIDE oy
side across the plate. and favored Win hice
butter sauce. They will combine peas, cafIoes
| string beans ;urnips. etc. The contrasting coors
arranged tastefully with reference to the geherai
effect are pretty and take the dish out or the COM
| nonnace one is supposed to help ones self to
vsry small portion OF each kind. The Germans have
peculiar taste for combining vegetables ana s"ow
a remarkably good sense as 10 what navors shou.o
| be united dish of spinach and turnips we nave
| often tried since we first tasted II In the Black
| is
| highly favored with salt pepper, butter, little
! nutmeg and a tablespoonful Of soup stock. Inc
| turnlps are boiled and then cut IN thih snces' ~
| serve them the spinach should be hrst p.aceo IN
vegetable dish. then the sliced turnp put over tne
| TOP so as 10 the spinach. and ricn wn'o
| s,,.. rorred over the whole The combined favor
| is very good
| M ono would be so bod to pretend that Ger
| man meats in general are tempting put t"eie -
| one exception and that is red deer Al lnhsoruc~
| we literally lived on It. The red deer VIII always
| no associated in my mind with the heather ana
= tho rocks and the rugged scenery OF the NOUN
,,,ns of the Tyrol and with the free yodel OF tne
mountaineers as it re-echoed on the GINS. Inc reu
deer IS a rich wild. highhavored meat ana Is even
better than venison The Iyroie'e sc''e wan
a savory sauce .,.,
| The only other high light is in the shape OF .'es
| aa,,cious chickens rich tender and juicy and all
wavs well cooked and must also not forget 10
mention the ducks, favorte standby of the farm
ward and the table. Otherwise 1t woulo De "e' "
mass over in silence the question OF meats
| Pm, the German housewives strength lies IN her
desserts her .Mehlspeise' which includes all va
reties Of puddngs and pastry II there IS nosatns
else for dinner there is always me rhinF glory
4, Is her piece de resistance ana HeL .'J ~:
Her puddngs are undeniabiy good but aaey a5
rich and require many eSSs. tsrs ~ nrcs OF eggs
for trying some of her rules FOR the prize - ese'
is low. ,.u,,o,,s ard delicate puddings
one OF the most "a the Tyrolean soufe although
II is dfcult to have 1t in its perfection' oneS
be brought on 70 the iane ~ oe ne powdered sugar
and ten eggs. Beat the yoks and sogar pass this
and add the Juice and TGd aGd Gi the es whites
,if, roth to this add one ablespoonui oi "oraj nj
Turn the mixture into oviv 'Heg nor too fas It must
be eaten soon as cooked Aor Il Aa'''
Another nice pudding the German na,er IN pyu
ding Put a quarter Of pound OF our,rt nr.ar ~ ~ "a
Ge Gsrs 10 Of e -four ana mix il well With the butter
then add one pint OF milk and 'et i cool then
m1Iies Ss voR Of ten eggs beating them in ose BY
one) quarter OF pound OF ,lce of half lemon
bnn beat The nine whites OF eggs 10 snn nUd ,noia
ard beans in shy ypowdered sugar to
cnvep The butter all over; then turn IN me bat
put It mo r,r r"f our on TO dish and serve with
The German cook makes frequent use on sanS
nor especially in her cake For making ast sana "a
cake take hve ounces OF butter & ana 1ea time. and
add i've asr ySks each S one then
sS5ns ys aay 20 fou2 P''sS1 aStss
Sss to oth Butte cd sas Pa .ppwy ipynks
with nou turn in tSe Seke Inixs"'s serer cake Beat
n, pourd Of butter with six yoks OF eggs a ana
the grated pss "a "a tribe less than six ounces the
Poaina Whites OF the eggs half pound Of potato
-four nrnusbiv ana Take a mould with hole In the
centre butler sprinkle Th So, dysn S% tor ana hree I%s
in the nf an hour This cake is better when
two or three days o.d.