Page:Meier - The Art of German Cooking and Baking.djvu/20

 boil. After boiling for 10 minutes, pour off this water and boil again. Now pour it off for the last time, add the bouillon and boil the beans in this until soft. The ham bone is boiled in the bouillon. It requires 3 hours to cook this soup.


 * ¾ cup of white beans

1½ qts. of water

1 tbsp. of butter

1 tbsp. of crab or lobster-butter

1½ qts. of bouillon

Some white pepper

3 tbsps. of cream

Preparation: The beans are soaked, drained and boiled until soft in 1½ qts. of water. When they are soft the water must be all boiled down. Strain the beans through a fine sieve. This puree or mass is stewed in the butter and the crab or lobster-butter and then the bouillon is added, also the white pepper. The cream is put into the soup dish and the soup is poured over it.

Begin preparation of this soup about 3 hours before time to serve.


 * 1½ cups of peas

3 qts. of bouillon

1 roll

½ tbsp. of butter

½ lb. ham or bones

Preparation: The peas are prepared just like the beans in No. 33, then they are boiled until soft in bouillon for 3 hours. The soup is then strained. If it is ham that is being boiled in the bouillon, cut same into small pieces and put them into the strained peas.

Cut the roll into small cubes, fry them in butter until light yellow and serve with the soup.


 * 2 cups of lentils

3 qts. of bouillon

½ tbsp. of butter

1 tbsp. of flour

1 lb. of Wiener sausage

Preparation: The lentils are soaked in water for one hour, then this water is poured off and the lentils brought to boil in