Page:Meier - The Art of German Cooking and Baking.djvu/241



Ingredients and preparation are given under No. 44. These dried noodles are cooked in 5 qts. of boiling salt water 10 minutes, then the water is drained off.

Ingredients and preparation are given under No. 44. The fine soup noodles are cooked in bouillon 15 minutes.

Ingredients and preparation are given under No. 12, Chapter 5, Pork, Boiled Ham and Noodles.


 * 2 eggs

Piece of butter, size of ½ walnut 1 lb. of apples

1 cup of sugar

¼ cup of currants

1 cup of flour

Salt water

½ cup of peeled, chopped almonds

1 cup of water

½ tsp. of cinnamon

Preparation: The noodles are prepared like No. 44, cooked in salt water 10 minutes and the water drained off. The apples are peeled, cored and sliced. Butter a baking-dish or casserole and put in a layer of noodles, then apples, currants, sugar, cinnamon and almonds, repeat 2 or 3 times until all is used. The last layer should be noodles. Pour the cup of water over, place little pieces of butter on top and bake in oven 1 hour.


 * 2 eggs Piece of butter, size of ½ egg

1 cup of flour


 * 4 medium sized apples

½ cup of almonds

2 tbsps. of citron

¼ cup of currants

½ cup of sugar

¼ tsp. of cinnamon

1 tbsp. of butter

⅛ lb. of butter for baking

Preparation: The eggs and butter are mixed with the cup of flour and a noodle dough made which is rolled out to be almost transparent. The apples are peeled, cored and chopped into quite small pieces, the almonds peeled and almonds and citron chopped quite fine. All these are placed on the dough,