San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-10-21
GERMAN DISHES.
POPULAR IN
AMERICA
English and American
Foods Monotonous When
Served Often.

There are times we all tire of the
English and American style of cook
cry. On such occasions when the fam
lily palate seems no longer to relish
roast beef. lamb or chicken, or the
broils or fries, make it n point to
stir it pp n bit by indulging in real
European dinner. Sometimes this din
ner is French, on other occasions as
in this instance of the dinner
for which 1 am giving recipes and
directions, it is German. But whatever
the nationality of such n novelty din
ner. it is absolutely different from
what has become usual to us.
GERMAN DINNER.
Beef a Ia mode, mashed potatoes.
sauteed red cabbage, salad, peach cake
and coffee.
Because beef Ia mode is highly
spiced meat. it makes very good
warm weather food. Prepare the meat
in the morning so that the spices will
permeatc it. A good piece of round
steak is both reasonable and excellent
for this dish. Wash and dry it and rub
into the meat the following mixture !:
half teaspoonful each of white pep
per. allspicc, powdered ginger. cloves
and cinnamon. When this has been
done take three tablespoonsfuls of
vinegar and pour it slowly over the
meat so that it will be absorbed and
put the meat in the refrigerator for
Mt least two hours. Then ever heater
unit Of your electric range heat a pan.
preferably an iron Dutch oven; in it
render q quarter of a pound of beef
suet.
BROWN MEAT.
Brown the meat on all sides in this
and then add five chopped onions and
the same number of carrots and two
quarts Of water. celery seed to taste.
bav leaf and. last, the Germans add
a properly CRACKED calf's foot. If this.
however. is not possible, in place Of it
use two tablespoonfuls Of dissolved
gelatine. Bring this all TO boil over
''high" heat in your electric range
oven. then reduce the heat tn Glow"
and simmer for four hours. To con-
serve current switch off the electricity
three-uuarters Of an hour before din
ner time and the meat will finish
cooking in the stored heat. When
cooked strain the vegetables and
brown the sauce with two tablespoon.
fuls Of brown flour, or if you do moi
h'vn this. use tablespoonful OF
kitchen bouquet for coloring.
RED CABBAGE.
The potatoes and red cabbage should
also be cooked in the electric range
oven so as to economic electricity.
The potatoes. however, need not be
cooked longer than one hour ev,n at
this low temperature unless they arc
large.
The red cabbage takes long TO pre-
pare and cook and for that reason il
Is good idea TO cook it Mt the same
time as other dishes that take several
hours to simmer. The secret of cook
ing red cabbage properly is in slow
cooking.
Soak in cold water for an hour n
head Of red cabbage from which you
have removed the outer leaves. Then
split md chop MS one chops cabbage
for cold slaw. Melt four tablespoon.
fuls Of butter in n pot big enough to
hold the cabbage and fry two medium.
sized chopped onions in this. When
they are brown, put in the cabbage
sprinkle with a tablespoonful of salt.
teaspoOnful Of pepper, the same Guan.
tty Of paprika, two tablcspoonfuls OF
sugar. and over all pour three table.
SpoOnfuls of vinegar.