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1545
TYPICAL GERMAN DISHES

meat. Garnish with slices of lemon, and serve with stewed macaroni or semolina.

Time.—2¼ to 2½ hours. Average Cost, 4s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.

3698.—SUPPE MIT SCHINKENKLOESCHEN. (Soup with small Ham Dumplings.)

Ingredients.—6 ozs. of finely-chopped lean ham, 3 ozs. of butter, 1 oz. of flour, 2 eggs, 2 quarts of clear stock, 1 heaped tablespoonful of breadcrumbs (about), ¼ of a teaspoonful of finely-chopped parsley, nutmeg, salt and pepper.

Method.—Melt the butter in a small stewpan, add the flour, stir over the fire for 3 or 4 minutes, then put in the ham and the breadcrumbs. Beat the eggs in separately, add nutmeg, salt and pepper to taste, and as many breadcrumbs as will form the whole into a stiff mixture. Let the mixture cool, then shape it into very small dumplings, drop them into the stock when quite boiling, and cook gently for about 15 minutes. Place both soup and dumplings in a soup tureen, sprinkle on the parsley, and serve.

Time.—1 hours. Average Cost, 10d., exclusive of the stock. Sufficient for 6 or 8 persons. Seasonable at any time.

3699.—WASSERSUPPE. (Water Soup.) (Fr.—Soupe à l'eau.)

Ingredients.—3 pints of boiling water, 2 eggs, 2 dessertspoonfuls of flour, ½ a teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped chives, nutmeg, salt and pepper.

Method.—Beat the eggs well, stir them into the flour, add the butter, previously oiled, and beat until smooth. Have the water ready boiling in a stewpan, add the onion, pour in the batter, and whisk vigorously until boiling. Simmer gently for 10 minutes, then sprinkle in the parsley, season to taste, and serve.

Time.—25 minutes. Average Cost, 3d. to 4d. Sufficient for 6 persons. Seasonable at any time.

3700.—WEISS-KOHL MIT WURST. (Cabbage with Sausages.) (Fr.—Choux au Sausisse.)

Ingredients.—1 large white cabbage, 3 ozs. of butter, 1 small onion finely-chopped, salt and pepper, sausages either boiled or fried.

Method.—Trim, wash and boil the cabbage, drain and press it well to extract as much moisture as possible, then chop it finely on a board or in a chopping-bowl. Heat the butter in a stewpan, fry the onion lightly, then put in the cabbage with a seasoning of salt and pepper. Fry without browning until the butter is absorbed, then pile the cabbage in a pyramidal form on a hot dish, slice the sausages and arrange them