Page:Meier - The Art of German Cooking and Baking.djvu/16




 * 1 cup of flour

1½ cups of boiling water

1 tbsp. of butter

1 tsp. of salt, 1 egg

Preparation: The flour and salt are mixed and the boiling water, in which the butter is melted, poured on and the mass stirred briskly, after which the egg is mixed in.

The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and boiled 8 minutes.

Remarks: These dumplings may be made large, boiled in salt water 10 minutes and served with stewed fruit.


 * ½ cup of rice

3 qts. of bouillon

2 cups of cold water

Preparation: The rice is washed and put on with 2 cups of cold water to boil 5 minutes; then pour off the water. Now add 3 qts. bouillon and cook slowly for 1 hour.


 * ½ cup rice

2 cups water

½ qt. canned tomatoes or 1½ lbs. fresh tomatoes.

3 qts. bouillon

Preparation: After the bouillon boils as in No. 1, add instead of one tomato the quantity mentioned in this recipe. Proceed as in No. 20, strain the bouillon and boil the rice in it for 1 hour.


 * ½ cup of rice

3 cups of water

2 qts. of milk

1½ tsp. of salt

Preparation: The rice is washed in water, and boiled for 5 minutes. Pour off the water and gradually add milk. It takes the rice about 1½ to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes.

In the summer time rice is palatable and refreshing, served cold with milk.