Page:Meier - The Art of German Cooking and Baking.djvu/19




 * ¾ cup of farina

2 qts. of bouillon

Preparation: Let the already strained bouillon boil, then pour the farina into it slowly while stirring it, and leave it to boil 10 minutes.


 * 1½ cups of green corn

1 tbsp. of butter

3 qts. of bouillon

1 or 2 yolks of eggs

1 milk roll cut into small cubes

½ tbsp. of butter

Preparation: The green corn is steeped in the tablespoonful of butter, then the bouillon is added and this boiled slowly for 2 hours. This is then strained through a hairsieve and the yolk of one egg stirred in.

The milk roll is cut into cubes and fried in the ½ tablespoonful of butter until light yellow. When serving the soup put these bread cubes into it or serve them with the soup.


 * 2 cups of oatmeal

2 tbsps. of butter

Some salt

½ tsp. of meat extract

2½ qts. of water

Preparation: The oatmeal is put on with the water and salt and boiled slowly for ½ hour, then the soup is strained or pressed through a hairsieve. Now add butter and meat extract and let this all come to a boil. If the soup is too thick add some more boiling water.

Remarks: Instead of water you may also take milk and leave out the meat extract. You may add some sugar. Small pieces of rolls fried in butter are good with this soup. It is very good for invalids.


 * 1 cup of nice white beans

½ lb. of ham bones

3 qts. of good bouillon

Preparation: The beans are soaked in water for some hours, pour off the water, put on fresh water and bring to