Page:Meier - The Art of German Cooking and Baking.djvu/242

 then sugar, cinnamon, currants and lastly the tablespoonful of butter cut into small pieces added, these rolled up in the dough and placed into a long pan. The ⅛ lb. of butter is cut in pieces and put on the strudel and this is baked in the oven to a nice color. Cream may be served with this as dressing.


 * 2 eggs

Butter, the size of

¼ cup of milk

2 cups of flour

½ tsp. of baking powder

6 medium sized apples

½ egg 12 strawberries

Sugar

Cinnamon

Lard for baking

Preparation: Butter and eggs are mixed well, then milk and flour added and lastly the baking powder, a smooth paste made and rolled out thin. The apples are peeled, cored and left whole, then each apple filled with fresh or preserved strawberries. Each apple is wrapped into a piece of paste, which is pressed around it, so it cannot come off and fry in deep fat. When done, strew with sugar and cinnamon and serve hot.


 * 3 eggs

1 cup of flour

½ cup of milk

¼ tsp. of salt

3 medium sized apples

½ cup of sugar

¼ tsp. of cinnamon

Butter for baking

Sugar and cinnamon for sprinkling.

½ glass white wine

Preparation: Eggs, flour, milk and salt are stirred to a pancake batter. The apples are peeled and cut into thick slices, the core carefully removed, the white wine with sugar and cinnamon poured over the slices, covered and left standing for 1 hour.

Heat the butter in a pan, dip the apple slices into the batter and put them into the hot butter, then put on another tablespoonful of batter and bake on both sides to a nice brown color. Strew sugar and cinnamon over. Serve hot.


 * ½ lb. of macaroni

3 qts. of water

1 tbsp. of salt

1 medium sized onion

2 cloves

⅛ lb. of butter

1 pinch of pepper

⅛ lb. of grated Parmesan cheese

Preparation: The macaroni is broken into pieces and