Page:Meier - The Art of German Cooking and Baking.djvu/31




 * 1 qt. can of tomatoes

1 qt of water

1½ tbsps. of butter

2 heaping tbsps. of flour

¼ tbsp. of sliced onions

Salt to suit taste

1 pinch of pepper

1 tbsp. of sugar


 * ¼ lb. beef

¼ lb. pork

1 egg

Salt and pepper to suit taste

1 tbsp. of butter


 * ½ cup grated potatoes

½ egg

2 tbsps. of flour

Salt and pepper to suit taste

Preparation: Tomatoes are cooked in the water for 10 minutes. The butter is melted and the onions put in and stewed a little, then the flour is stirred in and the whole is put into the soup. Salt, pepper and sugar are added and after a few minutes boiling the whole is strained.

The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, which is all mixed and small dumplings are formed.

The potato dumplings are made of mashed or grated boiled potatoes which are mixed with 1 egg, flour, salt and pepper. Small dumplings are formed and rolled in flour.

The tomato soup must be boiling when the dumplings are put in, and boil 10 minutes. Serve the soup at once with the dumplings in it.

A teaspoonful of finely chopped parsley may be put in the soup.


 * 1½ qts. of buttermilk or sour milk

½ qt. sweet milk

¼ lb. of sago

1 small stick of cinnamon

3 slices of lemon

1 pinch of salt

1 cup of sugar

Preparation: Buttermilk and sweet milk are brought to a boil with the sago. Cinnamon and lemon added. Cook slowly for one hour, stirring frequently. Add salt and a little sugar. The soup may be served hot or cold.