Page:Meier - The Art of German Cooking and Baking.djvu/15




 * ½ pt. warm milk

½ cake yeast

1 tbsp. of milk

1 pinch of salt

Preparation: The warm milk and flour is beaten to a thin dough. The yeast is dissolved in a tablespoonful of warm milk and added to the dough. The whole is placed near a warm stove for rising which requires about ½ hour.

When this is done, work the dough with flour thick enough to roll out in ½ inch layer. Cut this dough into narrow strips 4 inches long and set aside for rising again, then bake them in a tin until of a yellow color. Serve them fresh and warm with a strong bouillon.


 * ⅛ lb. Swiss cheese

⅛ lb. Parmesan cheese

¼ lb. butter

¼ lb. flour

1 pinch salt

1 pinch paprika (red pepper)

Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to ½ inch thickness. Cut in ½ inch strips and 5 inches long. Now bake in a medium hot oven to a light yellow color. If too dark the sticks will taste bitter.

They are served fresh and warm with strong bouillon.


 * ¼ lb. flour

¼ lb. (scant) Parmesan cheese

⅛ lb. fresh, good butter

6 tbsps. thick, sour cream

1 pinch salt

1 pinch sugar

A little nutmeg

A little paprika (red pepper)

Preparation: The butter is beaten to a cream, and the finely grated cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, made into a fine paste and rolled out into ½ inch thickness. Cut out with a small glass and bake in a medium hot oven to a light yellow color.

Remarks: It is better to put the paste on ice for a while and then roll it out. They are served hot with bouillon; or this pastry, as also the cheesesticks in No. 17 may be served as dessert instead of bread, butter and cheese.