The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1910-11-09

! a quart OF sauerkraut. Put on 10 Doll
! in a closed vessel With a bratwurst,
and let cook until il is tender Or
the kraut may be boiled alone with
a tablespoon of bacon grease, and
served with a fried bratwurst.
Red Cabbage Discard outer leaves
and the large ribs and heart, and
shred fine Let boil till fairly tender,
drain and add some vinegar, which
will bring out the red color. Then
stew IL with a little butter or bacon
grease. a few small onions. two or
three quartered crab apples, dash of
sugar and salt to taste, till quite soft,
using a porcelain saucepan. Before
serving dust with -four. II should be
acid enough without the addition of
vinegar. Red cabbage can be served
with bratwurst instead of the sauer-
kraut.
Stewed Apples-Peel and quarter
apples stew until soft in water
enough TO cover them. to which has
been added a taspoonful OF butter and
a pinch of anlse seed. juice of half
a lemon and lemon peel. Sweeten to
taste
Pfannkuchen German pancakes)-
Baking pfannkuchen is an art in it.
self. There are many kinds. but here
is savorite recipe: For three gen
erous pancakes is required six eggs.
six tablespoonfuls -four, one-third
quart milk. one pint cream and a good
pinch OF salt The flour, cream. egg
yolks and salt are we'll stirred to-
gether, then the milk is added and
stirred into a batter Just before
gnntyfnn
whites Of the eggs are folded into the
batter. The pan for pfannkuchen
should be smoothly secured TO pre-
vent the mixture from sticking. and
the frying medium should be butter
or bacon grease, which should be
plentiful, and hot. before the batter
is poured in. Stir the batter slight
lY-w with u -fefk, SO that IL gets cooked
through, then turn. These pancakes
should be quite tender when baked,
not tough Serve hot, sprinkled with
powdered sugar and little ground
cinnamon.
Schleswig Cheese Cake-A dough
composed of one pound warmed flour,
one ounce butter. one ounce lard. one.
half ounce compressed yeast. one.half
pint warmed milk. one tablespoonful
sour cream. Work very gently and
roll one-half inch thick to cover a
pan. Let it rise. Then spread, after
turning up the edges, with "A mixture
Of one pint curds, two ounces butter.
one tablespoonful currants, sugar and
cinnamon 10 taste Bake quickly un.
til the dough is brown on the edges.
"A thicker cheese coating may be
made by adding curdled milk or
cream to make up for the moisture
that will dry out of the coating while
! baking
Grape Pudding-A saucerful of
Concord grapes. two ounces butter.
four eggs, . ounces of pulverized
| blanched almonds. four ounces pow
dered sugar, ground cinnamon TO
taste. three-Quarter pound stale bread
crumbs. Rub the butter to a cream
with the sugar, add yolks OF eggs,
then stir in the crumbs and other i'm.
gradients, adding a little milk if IL is
too dry. Bake, and when done spread
thinly with grape or currsnt jelly and
cover with meringue made OF the
whipped whites OF the eggs and pow.
dercd sugar Brown in the oven
Cafe Au Lait-Take clear black
coffee, add one-thlrd its volume In
rich cream, bring barely 10 a boil I'm
saucepan, just before serving.
Sweeten to taste with sugar when
drinking IL.