German Recipes

Doughnuts

  • 3 1/2 lbs. flour
  • 4 eggs
  • 1 1/2 cups sugar
  • 4 cents' worth loose yeast
  • 1/2 tablespoon salt
  • Pinch of nutmeg
  • 1 tablespoon butter
  • 1 tablespoon lard
  • 1 pint of milk

Mix eggs and sugar and beat slightly. Then put all dry ingredients in, melt yeast in a cupful of milk, luke warm--butter and lard melt also in lukewarm milk. Mix all ingredients for about 15 minutes. Keep in warm place and let it rise well. When raised, take about 4 lbs. lard and melt. Roll mixture out on a noodle board and cut in small squares. Then put in few squares in the lard at once and let cook until brown.

Apfel Torte (German Apple Tart)

  • 10 apples
  • 4 ozs. of butter
  • 3 ozs. of almonds
  • 3 eggs
  • Finely grated rind of one lemon
  • 2 or 3 tablespoonfuls of moist sugar
  • 1/4 pint of cream
  • Good short crust

Pare, core, slice the apples. Put the sugar into a bowl, add the cream, lemon rind, the butter melted, and the eggs previously well beaten. Mix thoroughly, stir in the sliced apples, and let the mixture stand while the almonds are being blanched and cut lengthwise into strips. Line 2 large plates with paste, place a narrow rim of the same around the edge, and fill the center with the mixture. Sprinkle the almonds on top, bake in a moderate oven from 35 to 45 minutes, and when done dredge liberally with sugar. Serve either hot or cold. Sufficient for two tarts.

Potato Paste (To serve with game or poultry)

  • 2 lbs. of hot potatoes
  • 2 ozs. of butter
  • 2 eggs
  • Grated Parmesian cheese
  • Egg and bread crumbs
  • Frying fat

Mash the hot potato smoothly, stir in butter and eggs, spread a layer 3/4 of an inch thick on a dish and when cold cut into squares. Coat with egg and bread crumbs mixed with cheese and fry in hot fat until nicely browned. Sufficient for six persons.

Bayrische Knodel (Dumplings)

  • 8 ozs. of finely-chopped raw or cooked meat
  • 2 ozs. of bread crumbs
  • 1/2 teaspoonful of powdered mixed herbs
  • 1 or 2 eggs
  • Nutmeg, salt and pepper
  • 2 ozs. of butter melted

Mix the meat, bread crumbs, herbs, a pinch of nutmeg, and seasoning of salt and pepper and moisten with beaten egg. Mold the mixture into balls of moderate size, and drop them into boiling stock or slightly salted water. Cook gently from 10 to 15 minutes, remove the balls carefully and drain well. Serve with melted butter poured over them, or surround with gravy. Test the consistency of the mixture by dropping a few balls into boiling water before forming the whole mixture into balls. Will serve 6 or 8 persons.