Page:Meier - The Art of German Cooking and Baking.djvu/180




 * 1 pt. of milk

⅓ lemon peel

1 tsp. of flour

¼ cup of sugar

4 yolks of eggs

The preparation is the same as given under No. 47, but instead of vanilla use lemon peel.


 * 4 tbsps. of maraschino

1 pt. of milk

1 tsp. of flour

¼ cup of sugar

4 yolks of eggs

The preparation is the same as given under No. 47, but instead of vanilla, use 4 tablespoonfuls maraschino


 * 1 lb. sour cherries

¾ qt. of water

Sugar to taste

1 small piece of cinnamon

1½ tbsps. of corn starch

Preparation: The cherries are stoned and boiled in the water for 1 hour, then rubbed through a fine sieve. The corn starch is dissolved in a little water, then stirred into the boiling cherry sauce mixed with sugar and cooked 5 minutes, stirring constantly. The sauce is served cold.

Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried prunes.

Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried apricots.


 * 1 pt. strawberry juice

⅛ lb. of sugar

1 stick of cinnamon

1½ tbsps. of corn starch

1 tsp. of vanilla or lemon extract

Preparation: The corn starch is mixed with some juice. The remaining juice is mixed with sugar and spices and put over the fire until it boils, then the dissolved corn starch added and boiled 5 minutes, stirring constantly. The sauce is served cold or warm.

Remarks: When the juice from preserved fruit is used, less sugar is needed.