The Art Of German Cooking And Baking - free ebook by Lina Meier

THE ARTOFGERMAN COOKINGAND BAKING

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PREFACE TO REVISED EDITION

This cook book consists of about 1,250 recipes which have been tested and prepared. It is divided into 26 Chapters, as follows: In giving to the public this second edition I am glad to be able to, offer a revised and improved cook book. It has been my aim to improve it in every way and to make it as clear, practical and helpful as possible. The previous material has been carefully revised and changes made in the wording where it was believed that the language could be improved upon to make the a

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CHAPTER 1. SOUPS.

No. 1—BOUILLON. Preparation: The soup bone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soup greens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ½ teaspoonful of beef extract. No. 2—BOUILLON. The soup bone and the soup greens are fried light brown with a piece of butter or lard. Water is th

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CHAPTER 2. BEEF.

Preparation of All Kinds of Beef Dishes. Boiled, Roasted and Salted Beef. How Remnants of Beef May be Utilized. The best quality of beef has a nice red color and white suet. The meat of young cows is more pale and tender. Old cows have dark, brownish red meat and yellow suet. Young beef makes a good roast, but a poor bouillon. Old beef makes a tough roast, but a good bouillon. The best Pieces for Roasting. The fillet, roast beef, and the inner part of the forerib. The best Pieces for braising or

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CHAPTER 3. VEAL.

Preparation of Veal. Appearance of Good Veal. It must be of a white color, a fine firm grain and have plenty of fat. Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The bouillon is good for invalids because it contains much gluten. Best Pieces for Roast. Leg or Loin. The leg with the fricandeau, the fillet, loin and kidney roast. Small Pieces for Frying. The chump end of

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CHAPTER 4. MUTTON.

LAMB OR MUTTON. Boiled and roasted mutton. How scraps of mutton may be utilized. The best time for lambs is from beginning of December to the end of April. Good lamb meat is hard or firm and white and the fat also. Avoid buying soft, reddish meat of lamb or mutton. The forequarter is the most tender part of lamb. The wether furnishes the best meat when he is 2 to 3 years old. Up to one year it is called lamb meat or lamb, older than that it is called mutton. Good mutton must be juicy, red and co

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CHAPTER 5. PORK.

Boiled, Fried and Salted Pork. Also recipes for utilizing left over pork. Good pork from well fed yearlings is tender, light and not too fat. The fat or lard must be white, the hide light. Inferior pork has a yellow hide, smeary lard and very fat, dark meat. Suckling pig is considered a delicacy in the kitchen. It is usually 2 or 3 weeks old. Best Pieces for Roasts. The leg, the pork loin, the slightly smoked rib piece, the fillets. Small Pieces for Frying. The cutlets, the fillets and ham slice

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CHAPTER 6. POULTRY AND GAME BIRDS.

POULTRY. Cooked and Roasted Poultry. Complete directions for utilizing Poultry Remnants. THE CHICKEN. The young chicken has a slender body and a delicate color. All young poultry has long legs, soft skin, feathers with oily quill that can be pulled out easily, small red comb, long claws and an elastic breast bone. Old hens have a small, pale comb. If you wish to keep poultry, hang it up for a few days with the plumage, then pick it and dress it, stuff it with white paper, hang it up or wrap it i

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CHAPTER 7. GAME.

Game must not be soaked in water and it should be washed only when necessary and then quickly dried. The flavor of game depends greatly on its preparation, the latter makes it one of the finest dishes. Game ought to be fried and roasted; boiled game is never as savory. Butter, bacon and cream are the best fats in which to fry game. Sweet-sour victuals are best to serve with game as: Red cabbage, apple sauce, currant jelly and Cumberland sauce. No. 1—ROAST SADDLE OF VENISON. Quantity for 6–10 Per

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CHAPTER 8. FISH.

THE VARIOUS PREPARATIONS OF FISH AND THE UTILIZING OF REMNANTS. Every fish has a season when it is most savory. During the breeding or spawning season, no fish is good. When you buy a dead fish, observe carefully the following: The meat of middle sized fish is more savory than that of large ones. When you buy live fish, take the lively ones, not those that swim on their side or back. The bought fish are best killed in the market. The quickest way of killing a fish is to stun it with a blow on th

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CHAPTER 9. HEAD CHEESE AND GELATINES.

The various preparations of Gelatines, Aspic, Headcheese, Poultry and Fish Jellies. No. 1—HOW TO PREPARE GELATINE. Preparation: The pork sward and pig’s feet are cleaned well in cold water, then put in cold water and brought to boil. As soon as they begin to boil, pour this water off and cut the sward up into small pieces, chop the feet into several pieces and put on the stove with 6 qts. of cold water to boil for 7 hours. The feet may be taken out before this time if you wish to use them for a

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CHAPTER 10. DRESSINGS or GRAVIES.

DRESSINGS FOR MEAT, POULTRY, GAME AND FISH. SAUCES FOR PASTRY AND SWEET DISHES. Flour Gravies. Good butter and good flour are the essentials for a gravy and constitute the main part of it. For the preparation of white gravies, earthen, pewter or enameled dishes are the best. Gravies must always be smooth and it is best to strain them through a fine sieve. If you have them ready before the meal, put them into a double boiler. They must neither be too thick nor too thin. No. 1—WHITE GRAVY. Quantit

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CHAPTER 11. POTATOES.

The various recipes for the preparation of potatoes. The potato is a very useful food and may be prepared in many ways. Salt is necessary to make the potato savory. It must be boiled well done and quickly. It may be peeled long before using, but should be kept covered with water after it is peeled, otherwise it will turn brown. Potatoes lose their good flavor if they are kept in a moist cellar where they will grow poisonous sprouts. They sprout also in the spring; the sprouts should be immediate

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CHAPTER 12. VEGETABLES.

The various preparations of vegetables. Vegetables are known to be the best and most wholesome food. Mushrooms, all kinds of cabbage, legumes are good for anemics. The legumes and cabbages must be washed well and scalded. The Preservation of Vegetables During the Winter. Cauliflower is cut off above the roots, the outer leaves removed, a string tied to the stem and hung up on the ceiling of the cellar. White and red cabbage and savoy cabbage are preserved in the same manner. Kohlrabi, carrots, t

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CHAPTER 13. SALADS.

The various preparations of green salads, potato salads, vegetable salads and meat salads. Green salads such as head lettuce, endive, romaine and escariol salads are pleasing and refreshing with meats and fish. Salads must be prepared carefully. They may be served with every meal. Good oil and good vinegar or lemon juice are essentials for preparing salads. No. 1—GREEN LETTUCE. Head Lettuce, Endive Lettuce. Quantity for 6 Persons. Preparation: The head lettuce is picked over, the ribs cut throug

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CHAPTER 14. EGGS.

The preparation of eggs. Eggs are a valuable food and indispensable in the kitchen. Some dishes cannot be prepared without eggs. Eggs can be tested as to their freshness in a basin with ½ pt. of water mixed with a tablespoonful of salt. Fresh eggs sink to the bottom, others float on top. To preserve eggs for the winter, put them into salt, so that they do not touch and are covered well. Use a stone jar for this purpose and cover it. No. 1—SOFT BOILED EGGS. Quantity for 6 Persons. Preparation: Th

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CHAPTER 15. OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE.

The Various Preparations of Omelets, Pancakes, Waffles, Noodles, as Sweet Pastry and Small Side dishes. PIES. No. 1—OMELET FOR BREAKFAST. Quantity for 6 Persons. Preparation: The yolks of 10 eggs are beaten 3 minutes with cream, flour, salt. The beaten whites are stirred in lightly A large round spider is heated, the butter melted in it, the egg batter poured in and baked 1 minute on the stove, then put into the oven for 5 minutes. The omelet must be a nice yellow color; do not turn it over. Ser

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CHAPTER 16. SAUCES.

FRUIT. Stewed fruit used as a sauce is a wholesome and valuable food. It is served with poultry and game. It is refreshing for patients. The fruit must be cooked in a pot or kettle free from any kind of grease. The spices must be removed from sauces and jams before serving. Fruit jams and sauces look best when served in glass dishes. No. 1—APPLE SAUCE. Quantity for 6 Persons. Preparation: The apples are pared, cored, cut up into eighths, boiled until tender with water, wine, lemon slice, lemon j

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CHAPTER 17. DESSERTS.

Directions for preparing all kinds of desserts, cold and warm; puddings, puff pastes, souffles, sherbets, creams, ices and ice creams. Steamed Puddings. No. 1—RICE PUDDING. Quantity for 6 Persons. Preparation: The rice is washed and brought to boil in 1 cup of water. When the water is boiled down, add the milk gradually and 1 pinch of salt and boil to a thick mush. When done, cool it off. Cream the butter, add sugar, 7 yolks of eggs, raisins, almonds and the beaten whites of eggs. Butter a puddi

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CHAPTER 18. BEVERAGES.

Cold and Hot Beverages. No. 1—COLD PUNCH. Preparation: The ingredients are mixed well, put into a punch bowl and covered to stand several hours. No. 2—HOT PUNCH. Preparation: The punch bowl is put into hot water. Pour into it 1 pt. of boiling water, sugar and lemon rind and let stand for a while, then add white wine, rum, lemon juice and 2 qts. of hot water, stir with a wooden ladle and serve hot. No. 3—HOT KING’S PUNCH. Preparation: Mix the ingredients, boil and serve hot. No. 4—PRESIDENT’S PUN

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CHAPTER 19. BREAD AND CAKES.

No. 1—WHEAT BREAD No. 1. Enough for 2 Loaves. Preparation: The 4 cups of flour are put into a mixing bowl, lukewarm milk and wafer added and mixed into a smooth batter. The yeast is dissolved and stirred in ¼ cup of milk and mixed into the batter; sprinkle a little flour over it and put the sponge in a warm place to rise. If the pan is ¼ full, it, must rise to half fill the pan. Put in the salt and the rest of the flour, knead the dough for 15 minutes and put into two greased bread pans to rise

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CHAPTER 20. FILLINGS AND FROSTINGS FOR CAKES.

No. 1—VANILLA FILLING. The preparation of the vanilla filling is the same as given in Chapter 19, No. 29 , Layer Cake with Chocolate. No. 2—NUT FILLING No. 1. Preparation: The ingredients, excepting the white of egg, are all mixed well. The mixture is cooked one minute, stirring constantly, then cooled and the beaten white of egg mixed in. No. 3—RAISIN FILLING. Preparation: Water and sugar are stirred well, then boiled for one minute and taken from the stove. The raisins and beaten white of egg

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CHAPTER 21. COOKIES.

Directions for Preparing Christmas Cookies. No. 1—BUTTER COOKIES. Preparation: The butter is washed to take the salt out. Then butter, flour and sugar are mixed, yolks of eggs, arrack and almonds added and the dough rolled out to ¼ inch thick. Cut out with cookie cutters and bake to a light yellow color. Remarks: These cookies may be brushed with whites of eggs and dusted with sugar, cinnamon and almonds before they are baked. No. 2—HAZELNUT COOKIES. Preparation: The ingredients are mixed into a

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CHAPTER 22. CONFECTIONERY.

No. 1—MOLASSES CANDY. Preparation: Boil the molasses, sugar, butter and vinegar, stirring constantly. Test it by dropping a few drops into cold water; if it hardens it has been boiled sufficiently. Then add soda dissolved in 1 tablespoonful of hot water and lemon essence or vanilla. Pour the candy into a buttered pan and when cool, pull it with your hands well buttered until it is a light color. See candy pulling. No. 2—VINEGAR TAFFY. Preparation: Mix the ingredients and boil 20 minutes, then po

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CHAPTER 23. PRESERVES.

Preserving Fruits and Vegetables. Only the best quality of fruit should be used for preserving, and the preserves must be kept in a cool dry place. Glass jars are the best to put up preserves; tin cans must be soldered and this cannot very well be done at home. The kettle in which the preserves are cooked should be clean and kept for this purpose only. The spoon or ladle used for stirring is best of silver or new wood. The jars should be clean and scalded before using. They must have good rubber

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SANDWICHES.

No. 1—EGG SANDWICHES. Preparation: Slice white or brown bread into thin slices. Spread with butter, mayonnaise and finely chopped eggs; press two slices together and trim into desired shapes. This is a wonderful improvement over the ordinary rather tasteless sandwiches made with butter alone. No. 2—CELERY SANDWICHES. Preparation: Chop celery fine and add mayonnaise to taste. Spread on buttered bread and remove crusts. Cut in narrow strips and serve garnished with celery tips. No. 3—OLIVE SANDWIC

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CHAPTER 24. THE MENU.

Family Dinner. A Menu for one day in a Month. JANUARY. FEBRUARY. MARCH. APRIL. MAY. JUNE. JULY. AUGUST. SEPTEMBER. OCTOBER. NOVEMBER. DECEMBER. A FINE SUPPER OR BREAKFAST. A Menu for each Season. JANUARY to MARCH. APRIL to JUNE. JULY to SEPTEMBER. OCTOBER to DECEMBER. FINE DINNER. A Menu for Each Season. A LARGE BUFFET. For 30 Persons. EVERY DAY DINNER. No. 1. No. 2. No. 3. No. 4. No. 5. No. 6. No. 7. No. 8. No. 9. No. 10. No. 11. No. 12. No. 13. No. 14. No. 15. No. 16. No. 17. No. 18. No. 19. N

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CHAPTER 25. COOKERY FOR INVALIDS.

While the directions found throughout this book will be generally adequate for the preparation of food for invalids or convalescents, always carefully regulating and limiting the quantities of fats, spices, condiments, etc., used, it is nevertheless deemed best to add a separate chapter especially devoted to the enumeration of recipes and directions intended for the sickroom. A majority of the sick and invalids, are usually nervous and irritable, and as it is quite essential that they receive th

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TREATMENT OF BURNS.

Since it often happens that you burn yourself while cooking and baking, I shall give some methods of treating the wounds. There are various kinds of burns: 1. When the surface is burned and a burning pain sets in, make cold water applications or compresses of raw grated potatoes or lime water. 2. When the burn causes swelling and blisters, put on cotton batting dipped in olive oil or the following mixture: equal parts of lime water and linseed oil and a little thymol. Shake it well before using.

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MEAT CARVING.

In order to carve meat properly it is necessary to know something about the anatomy of meat, muscles, tendons and the skeleton. The simplest carving is on meat without bones, as beef steak and roast meat. Hold the meat with a large fork and cut across the grain or fiber in not too thin slices. The knife must be held a little on the slant. Fricandeau of veal or fillet both have all the fibers running in the same direction, so find out how they run and cut against the grain or across the fiber. Fo

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CARVING OF POULTRY IN THE KITCHEN.

When poultry is the main course you cut larger pieces than if it were served in ragout, or with vegetables or as a side dish. Small birds, like quail or larks are served whole on toast and are not carved. Partridges, hazelhens, spring chickens and pigeons are cut in half when they are the main course. With a poultry shears they are cut lengthwise and the two halves placed together again and covered with a hot gravy. When they are a side dish, they are quartered and the backbones cut out. When th

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ROASTING.

Roasting means the rapid confining of the meat’s juices by coagulating the albumen in the surface tissues, the slow changing of the outer layers into a brown palatable crust, dissolving of the natural fats of the meat, changing the albumen gradually to a semi-fluid form and loosening and breaking up the fibers by steam generated in the mass of the meat. Roasting may be done on a stove in a pan, or over the open fire on a spit, or in an oven....

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ROASTING IN THE PAN—FRYING.

Heat a clean pan, put in the fat of the meat or butter and heat it; the fat must be steaming and the butter have a light brown color before the meat is put into the pan. Fat and butter mixed may also be used. Beef steak, veal, mutton or pork chops, liver, pork or veal steak, etc., are cut into uniformly thick slices; the time for frying is estimated according to the average weight of the pieces. Do not salt too soon as this will draw out the juice. Breading must be done immediately before frying

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BROILING.

Flat pieces of meat only are suitable for broiling, the fire must be a fairly hot one, all coals aglowing. The broiler is greased with a bit of bacon or suet and heated over the fire. Lay on the pounded slices of meat and as soon as the same begins to blister, turn with a cake turner. The meat must be rich and not too lean. The meat is seasoned after broiling and hot butter may be poured over it before serving....

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ROASTING IN THE OVEN.

In Germany roasts made in the oven are preferred on account of the desired gravies. Roast beef, fillet of beef, mutton, game and small birds require comparatively little time for roasting, but a uniformly hot oven. Veal, lamb, turkey and goose roasts require a longer time but only a moderate heat. For roasting use only meats from full-grown, but not old, animals. The cellular walls of the muscle tissues must be still tender and filled with juice. In older animals the tissues become harder and le

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FLOUR.

Good nutritive flour has a yellowish tinge on account of the nutritive gluten contained therein; flour must not be gray, for this color denotes impurities. The whiter the flour the larger is the proportion of starch and smaller the proportion of albuminous substances. To test flour, put some of it on a bluish white sheet of paper, where color, finish and grain can be distinguished. The finest brands of flour have less albumen than others, because this is distributed near the outer shell, which i

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YEAST.

Compressed yeast is the best to use; it must be fresh and to obtain the best results in baking, the same must have an odor of fine brandy or fruit and not smell cheesy or sour. Yeast must have a yellowish white color, must be moist and break up in lumps, not like dust. To retain activity, yeast must not be subjected to heat or great cold. To obtain the best results in baking, the yeast needs careful attention, drafts must be avoided and the baking room must be warm. NOTICE. Wherever the use of w

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Weights and Measures Most Commonly Used in the Art of Cooking.

EUROPE AND THE UNITED STATES. COPYRIGHT 1922, BY C N. CASPAR CO . MILWAUKEE. WIS. Note— The Metric System is used in all civilized countries except the United States and Great Britain and has also in the Art of Cooking great advantages compared with the out-of-date Weights and Measures used in the United States. For practical purposes, consider one kilogram 2 Pounds U.S. and one liter = Quart U.S. The following conversion tables present a practical selection of Weights and Measures most commonly

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