COOKING
^
i^
A
AUSTRIAN
COOKING
Arm Knox
These
recipescome
from
across-roadsof Europe.
Viemia
has
been
a great capitalfor
two hundred
years, but Austria hasabsorbed
theinfluence of
Turks and
Hun-garians, Itahans
and
Ger-mans,
for far longer.Since the Austrians love
food, they
have
drawn
on
allthese sources,
and
the resultis as delicious as it is varied.
^M
There
issomething
contin- ' ' 'ually surprising
about
theserecipes.
The
way
inwhich
MM
the Austrians use the
most
^*
homely
ingredients inex-citing
and
delightfulnew
dishes will
amaze
thoseun-acquainted with their
cook-ing.
Here
aremouth-watering
soups
and
stews, cakesand
pastries, fishand meat
dishes.You
will learnhow
theVien-nese
bake
theirwonderful
bread,
and
how
they serveanauthentic
Wiener
Schnitzel.But
in addition to these,which
everyone has heard of,there are scores of recipes
equally or
more
dehcious.The
quintessence ofcen-turies of expert cooking is in this book, waiting to load
Uniformwiththisvolume
FRENCH COOKING
ElizabethSmartand Agnes Ryan
ITALIAN
COOKING
Dorothy Daly
GERMAN
COOKING
AUSTRIAN
COOKING
Ann
Knox
SPRING
BOOKS
SPRING
HOUSE
-SPRING PLACE
-LONDON
NWS
Printedin Czechoslovakia
T
453Contents
Introduction
^
Some
Useful Factsand
Figures 9Hors
d'oeuvres 11Soups
1^Noodles
&
Dumplings
39
Vegetables
&
Salads 51Fish
73Poultry
&
Game
91Meat
113Egg
Dishes
&
Pancakes
137Sauces
&
Garnishes
149Puddings
&
Desserts 165Bread
&
RoUs
177Pastries
&
Cakes
195Torten
215Beverages 237
Index
243
Introduction
The
Austrians cookinthesame
way
astheydanceand
make
music
—
hght-heartedly, lavishlyand
enthusiastically.Even
in theirmost
economical dishes—
and there aremany
ofthem
—
there is gaiety andimagination, alet's-have-a-party feeling that is quite irresistible.
Austria has hadalongand chequered career atthe cross-roads
of Europe.
Even
theRomans
campaigned from Vienna, Innu-merable races—
the Turks, the Hungarians, the Italians, theGermans
—
have beenin andout of Vienna,and
eachleft behindits legacy ofcooking, which the Austrians immediately took
and
adapted in their
own
characteristic way.They
added theirown
brillianceand
hghtness, theirown
sparkling flavouring to everydish they borrowed, even the great French ones.
When
Viennabecame
agreat capital inthe seventeenth century,Austrian cooking really began to develop into an art.
That
waswhen
thefamous Viermese pastry began to be made.Food and
ideas forcookingwere imported fromallover the continent,even from distant countries Hke Poland and Russia, and adapted toappreciative Austrianpalates.
The
beloved sourcreamcame from
theSlavs.
The
paprikawhich brightenssomany
Austrian dishescame from Hungary
(Hungary got it from Turkey, andTurkey
got it
from
India).The
innumerable noodle dishescame
fromItaly. But everything, as soon as it reached Austria,
became
Austrian.
The
Austrian accent was quickly acquired!Austrian cooking should appeal particularly to English tastes.
Itissubstantial,not 'fussy',and very nourishing. Although
some
of the famous cakes and pastries are so wildly extravagant that
they can only be used for special occasions (but well worth the
extravagance!)
most
of the others are marvellously economical.The
meat
dishes, for instance, were ingeniously evolved because the Austrianswereloth tokillbulls.They
feltthat itwasextrav-agant tokeep
them
and haveto feedthem
allthattime while theygrew up
and did no useful work. Therefore they kept only thecows,which hadto
work
hardproducingmilkandcalves,and werekiUed only
when
they were old and tough. So thesemouth-watering dishes
make
brilliantuseofoldortoughor scragg>'meat.The
many
vealdishes,atwhich
theViennese arevirtuosigrew
•cm thT
to
thatsomaiy
baby buUs
werekiUed.The
celebratedI^iener Schnitzelis one result
-
adish quite easy tomaster
and
'
ThTStiirdo''v4'-7o%arth
soups,withtheirnoodleand
dump-tng additions,areabriUiantway
of supplyinggood
filhngfoodatMe
cost, orwhen
suppUes are scarceAnd
the saucesare so
itillatingthat they can be Uke fairy
godmothers to plain fish or
"''As'foTthe sour
cream
usedin somany
Austrian dishes,once
^-ou have got used to it,
you
will beovercome
with remorse fordl those past times
when
you
poured sourcream
down
the
smk
mxh
a sniff of disgust.A
bottle gone sour, mstead ofbemg
I disaster, will
become
a precious possession,to be turned
mto
enchantment. , .
, «„ ooii
Some
oftherecipes, especiallythemore
substantialsoups,caU
for
many
ingredients thatyou
may
not haveon
hand, such aschickenlegs, giblets,skin
and bone marrow
etc.But
Y^^
butcher
can often supply these quite cheaply.
There
isno
need to robSunday's roasting bird!
Many
dehcatessen shops aU over thecountry,
and
certainly in big cities, sell suchthmgs
as chicken"ose
Hvers, sauerkraut, picked cucumbers, dills^
sweetSer&ns.
There
are several differentkindsofPaprika.When
you
litbuyingyours,
you
shouldaskfortheHungariankind, becausethat is
mnd
and
can be used quite freely Nvithoutoverpowering
the dish.
Try
some
beforeyou
use it,though, becausestrengths
^VoT"
wiU
findmany
unusual herbs called for,and
it iswell
worthgettingto
know
them.Many
ofthem
can begrown
m
yourgarden;
some
ofthem
eveninawindow-box.Try
chervil, chives,fennel, shallots, sorrel, mint, parsley, marjoram, thyme,
g^nc,
bay leaves. Others
you
may
have tobuy
dry, ororder
from
a herb-farm.
There
are several ofthese farmswhich
post fteshherbs to any address aU through the year.
You
11 need basd,capers, juniper, tarragon,
and
of course caraway seeds.The
Austrians adore caraway seeds
and
haveadded them
tomany
oftheir
borrowed
disheswithcharaaeristic dash.Buy
yourcinnamon
in sticks,
and
your vanilla in pods ifyou want
the truly subtleflavouring thatthe Austrians insist
on
in then: sweet dishesYou
probably won't need anyspecialequipmentforanyotthesedishes, as
you
willhavemost
ofthe thingsyou
willneedon hand
already
But you
may
needa larding needle (seethemtroductionto the
meat
section).You
must
have one or twolarge andsmallsaucepans with really heavy bases; a double-boiler, or saucepan
over
which you
can put abowl
to steam;chopping boards; sharpknives; amincer, a grater, asieve.
A
mould
withahollow centreisn't absolutely necessary, but it does give that gay Austrian look
to your puddings, aspics
and
cakes.The
Austrians use a greatdealofart inthe decoration oftheir dishes. For the
same
reasonapiperforpipingmayormaise
and
icingwould
bea usefuladditionto your kitchen.
You
will certainly need lots of cakeand
breadtins, ifyouare to tryallthesetemptingrecipes.
And
you
willneed
adeep fat-fryer. Itwill havelotsofexcitingnew
jobs to do!A
typical Austrian meal, especially in thegood
old days buteven to-day,
would
be far toomuch
for the average Englishap-petite
—
or capacity!You
would
begin with soup with noodlesor dumplings, andfresh rolls or bread; or hors d'oeuvres, ifyou
hadn't had these as a snack before the meal.
Then
youwould
have a fish course with sauce
and
maybe
potatoes; then meat;then chicken; with salad and/or vegetables
accompanying
each.Then
youwould
finish offwith a sweet,and
cakes, coffeeand
hqueurs.
There would
be different wines throughout the meal.Even
thoughthe foodisdehcious,perhaps evenmore
becauseitis,this seems too
much
for one meal in England today—
not tomention the expense.
A
betterway
to use these recipeswould
be to choosea substantialsoup withnoodles and dumplings, then
a fish, with vegetables such as stuffed tomatoes or turnips,
and
potato wheels, anda rcd-and-greensalad, thenfinish witha fight
sweet hke stuffed melons or Vienna
Foam, and
Viennese coffee.But you cannot
make
the acquaintanceofAustrianfood withoutcatching the spirit ofit.
You
will find yourself improvising in atypically Austrian way.
You
will find yourselfgetting inspiredideas for out-of-the-ordinary meals.
And
it's a pretty sure guessthat no matter
how
conservative your familymay
be about food,they won't take long to
become
enthusiasts about Austrian food.There'ssomething aboutAustrian cookingthat
makes
foodseem
more
fun!Some
useful
Facts
and
Figures
COMPARISON
OF
ENGLISH
AND AMERICAN
WEIGHTS AND MEASURES
English weights
and
measures have been used throughout thisbook. In case it is wishedto translate these into their
American
counterparts, the followingtable gives acomparison:
Liquid
Measure
One
pintof Hquidmay
be regarded as equal to twoAmerican
measuring cupsfor all practicalpurposes.
3 teaspoonfuls equal 1 tablespoonful.
16 tablespoonfuls equal 1 cup.
COOKING TEMPERATURES
Hors
d^oeuvres
The
Viennese loved hors d'oeuvres.They
servedthem
atany time of the day
when
guestsdropped
in. In themorning
with coffeeor wine, in the afternoonwith coflfeeor tea, inthe late evening withwine, beer
and
coffee.And
theyweren'tjustsnacks!
Many
ofthem
are as fillingas themain
dishofameal.
Try them
forUght luncheonsor suppers, oras excitingly different picnic dishes.They
would
be very successful servedat an evening party
when
you wanted
to feed a lot of guestsinformallybutsubstantially.
With
theopen
sandwiches,ofcourse,you
can experimentindefinitely.A
typicalAustrian hors d'oeuvre always lookedas dehcious as ittasted.ANCHOVY
SHELLS
Sardellen inMuscheln
6 SERVINGS
34lb.butter 2 teaspoons
chopped
5 eggs chives
6 anchovy fillets 6 scallop shells
2 tablespoons grated 1 tablespoonfine
Parmesan
cheese breadcrumbsCream
the butterand add
slowly the yolksof5eggs.Mix
well,then
add
the anchovy filletswhich
have been carefullypounded
beforehand. Stirwell together.
Now
stirin the gratedParmesan
cheese and the chives. Beat the egg whites until they are frothy,
then fold
them
intothe creamed mixture.Fill the scallop shells with this mixture, sprinkle with
bread-crumbs and
cookina hotovenfor 10 or 15 minutes.BOHEMIAN
EGGS
Soleier
6 SERVINGS
6 eggs 1Viteaspoons
11/2 tablespoonssalt carawayseeds
14 cup onionskin 6 peppercorns 2^2 cupswater
Hard-boil theeggs. Place
them
underarunningtapofcold water,then tap theshells firmlyallovertocrack them. Place the peeled eggs in a deep fireproof dish. Boil the water, salt, onion skins,
peppercorns and caraway seeds together for 5 minutes. Pour
over the eggs. Standin a cold place overnight,
and
serve cut inoblong quarters.
]-BOHEMIAN
PIE
Zwiebelkuchen
8 SERVINGS
pie
dough
foropen
pie 2 eggs7 onions 1 teaspoonsalt
2 tomatoes 1 teaspoon pepper
7 rashers 1 teaspoonpaprika
1 oz. butter
^
teaspoonnutmeg
Yz
cup
thincream
Make
enough
pie-crustdough
for a 9 inch pie tin, roll out thepaste
and
place itinthe pie tin.Brush
the pie paste with 1 eggwhite
and
put. in a cold place for 15 minutes.Chop
the baconrashers into fairly large oblong pieces, slice the onions, melt the
butter in a frying pan,
add
the onionsand
baconand
fry untilthe onions are golden
and
the bacon crisp.Add
the tomatoescoarsely chopped,
and
the seasonings. Beat 1 eggand
1 eggyolkinto the
cream and add
thiscream
to the onion mixturewhich
you
haveremoved from
thefire.Fillthe pie pastewiththeonion mixture
and
cookin amoderateovenfor 25 minutes. Servehot.
CHEESE SPREAD
Bierkdse6
TO
8 SERVINGS1/4lb.
Edam
Y^lb.butter14lb. Bluecheese
IH
teaspoons paprika^
lb.Parmesan
^
teaspoonsalt^
cup
sourcream
Put the
Edam
and
Blue cheese through a fine mincer,and add
them
to thecreamed
butter. Grate theParmesan and add
withthe paprika
and
salt. Stir in the sour cream,mix
welltogether,and
serve spreadon
Ryvita-type bread.]-CHICKEN
PANCAKES
Huhnerpdlatschinken
4 SERVINGS
egg-batter pancake 1teaspoon
chopped
mixture chives
11/2cups cookeddiced 2 tablespoons cream
chicken Vitablespoonflour
1/2 cup
chopped
pinch cayenne peppermushrooms
saltand
pepperjuiceof1/2a
lemon
1 tablespoon grated2 tablespoons butter
Parmesan
cheeseMelt
11/2 tablespoons butter over a very low flameand
stir
in the juiceof V' a lemon.
Add
thechopped
chicken meat, sur,cover
and
cook gently for a few minutes.Add
themushrooms,
chives, salt, pepper
and
cayenne pepper, mix, cover, and cookfor another fewminutes.
Cream
K
tablespoon flourand ^otable-spoonbutter together, add to the chicken mixture togetner with the cream, coverand continue cooking very gentlyfor 5
mmutes.
Make
4 pancakes with the egg-batter pancake mixture (page 145) Spread these out and fill each with 4 tablespoons of thechicken and
mushroom
mixture. Foldthem
overand
placethem
in a fireproof dish. Pourtheremainder ofthe chickenand
mush-room
mixture over them, sprinkle withParmesan
cheese andbrown
ina hot oven.GOOSE
LIVERS
Ganseleber
4 SERVINGS
4 goosefivers Valb.
mushrooms
3ozs.butter 4 tablespoons sour
4tablespoonsdry cream
whitewine saltand pepper
Get
the butter sizzling hot in a frying pan.Chop
up
the fiversand fry
them
in the butter for 3 or 4 minutes, stirringthem
constantly.
Chop
up
themushroom
caps, unpecled, and addthem
to the frying pan. Sprinkle with salt and pepper.Reduce
the heat to low. Pour on the wine. Stir.
Cook
verygenUy
for about 10 minutes or until the fivers are quite tender, then
add
the cream. Serveon
thin sfices oftoast.]-HAM
AND
MELON
HORS
D'OEUVRE
Melone mit Schinken
6 SERVINGS 1 ripe
melon
12 slicesWestphalian orParma
ham
1lemon
1 tablespoonchopped
mintleavesCut
themelon
into 6 slices. Scoopaway
the seedsand
fibresfrom
the inside. Sprinkle the flesh ofthemelon
with the juiceof 1 lemon. Serve cold with thinrolledsHces of
ham
garnishedwith
chopped mint
leaves.HAM
SLICES
Schinkenschnitten
6
TO
8 SERVINGS2 cups
ground
ham
1/4lb.butter
1 cupthin
cream
7 eggs
14
cup
grated cheeseY2cupfine
bread-crumbs
1 teaspoon
chopped
parsley
salt
and
blackpepperCream
thebutter.Add
theeggyolks slowly,beating wellasyou
add
them.Then
stir in theground ham,
cheese,cream and
a good pinch ofsaltand
black pepper. Beatthe egg whites untilstiff,thenfold
them
intothe mixture.Add
thebreadcrumbsand
parsley lightly to the mixture. Line a shallow baking dish with
greaseproof paper, fillitwiththe mixture,
and
cookinamoderateoven for twentyminutes. Serveinslices eitherhot or cold.
]-HERRING SALAD
Heringssalat
4 SERVINGS
3 filleted salt herrings 2 slices cold pork
1 pickled
cucumber
2 gherkins 3 apples
1 cup diced beetroot
2 cupsdicedcooked
potato y^ cup ohveoil
2 tablespoons vinegar
1 teaspoonstrong
mustard
^2glasswhitewine
1
chopped
onion 1/2teaspoon sugar^
teaspoonsaltpinchwhitepepper
Chop
the salted herringsand
pork shces into fairly large pieces. Slice thecucumber
and gherkins. Dice the peeledand
coredapples. Put all these with the diced beetroot
and
potatoes into a deep saladbowl.Mix
ohve oil, vinegar, mustard, wine, finelychopped
onion, sugar, saltand
pepper. Pour this mixture overthe ingredientsinthe saladbowl,
mix
gentlyand
serve cold.LIVER
MEAT
CAKE
Leberkuchen
6 SERVINGS
OR
MORE
IFSMALL
6 cups
chopped
livers (vealor goose) 6 eggs 1 cup cream 34cupbutter 2 cups breadcrumbs i^cup milksalt and pepper
1 teaspoon parsley
2 teaspoonsflour alittlemayonnaise
Thishors d'oeuvre shouldbe
made
some
time beforeyou wantit.Putthebreadcrumbs tosoak in the milk. Putthe
chopped
hversin apaninwhich you have fiistmeltedthe butter,and cook
them
for about 10 minutes, with thehd
on the pan,on
a low heat.Then
remove
the hvers and mincethem
into a bowl. Stir themilkybreadcrumbsintothe
minced
hvers.Add
thefinelychopped
parsley, thecream, the well-beaten eggs, salt,and
pepper. Melta httle butter and brush a jelly-mould (preferably one with
]-a hollow centre) with it.
Then
sprinkle a Uttle flour over thebutter.
Now
fillitwiththeliver mixtureand
putittosteam for1^
hours.Remove
itfrom
the steamer. Letitcoolshghtly.Turn
itout
on
a serving dish. Shce it verythinly,and dab
italloverwithblobs of mayonnaise.
OPEN
SANDWICHES
BelegteBrotchen
These
sandwiches ofinfinitevariety arevery colourfulforcocktail parties.SUcevarious typesofbread,suchasViennarolls,pumpernickel,
rye
and
whole wheat.The
sUces should be fairly small squares orcircles. Spreadthe shces withbutterwhich
has beencreamed
with
some
dry mustard.Cover
withcream
cheese towhich
chives have been added, sprinkle with a Uttle red pepper.
Or
slices of hard boiled eggs
and
rolled anchovy fillets, or pickledherrings
chopped
with tomatoand
a little mayonnaise to bind,or tunny fish
creamed
with mayonnaiseand
some
capersand
chopped
green oUves,orcucumber
sUcestopped withmayonnaiseand
decorated with thin sHces of red pepper, or various typesofsmall
German
sausages.These
are butafew ofthemany
thatcan be made.
PORK
JELLY
the pork
and
place itin a deep serving dish surroundedby
thevegetables. Decorate withsUcesofhard-boiled egg.
Now
pourtheliquid in which they were cooked over the pork
and
vegetablesandallow to cool
and
set beforeserving.POTATO
SALAD
Kartoffelsalat
4 SERVINGS
1 lb.small boiled 2 tablespoons vinegar
potatoes 2 tablespoons
2 tablespoons oliveoil
chopped
salt1 dessertspoon herrings
chopped
onion 2 tablespoons1teaspoon
chopped
chopped
gherkinsparsley salt
and
pepperThe
potatoes should beboiled in their skins,which
areremoved
while they are still hot.
The
potatoes are then sUced into thinroimds, placed in a bowl, covered with the oil, vinegar, onion,
parsleyand a good pinch ofsaltand pepper. Decorate with the
herring
and
gherkinpiecesand
serve cold.SPRING
CHEESE
Fruhlingskdse
4SERVINGS
4 thicksUccsblack 2 teaspoonssalt
bread 2teaspoons paprika 8 stuffedoUves 2teaspoons parsley
1 pickled
cucumber
2 teaspoons chivesV2lb.creamcheese afew caraway seeds
2 tablespoons butter orthick cream
Mix
the cheese, butter or cream, well together withthe salt andpaprika and caraway seeds.
Chop
the parsley and chives very,very fine and add them, mixing in well. Pile each shce of bread
thickly with this mixture. Slice the olives
and cucumber and
arrange
them
over the topofeach.Soups
Austrian
soups are wonderfully healthyand
filling.Many
of
them
are quiteenough
to be meals in themselves,especially with the typically Austrian additionsof
dump-lings, noodles, pancakes, etc.which
were eitheradded
at thelastmoment
or cooked gently in the soup for about a quarter ofanhour beforeserving.
Many
ofthesoupscame
originallyfrom
thepeasants or
from
the soup-loving monks,who
were sometimesgiven apenance of being only allowedone soup aday.
The
clearsoups were used only as appetizers to huge Viennese meals, but
eventhey areextremely rich andtasty.
Some
ofthese soupsmay
seem
extravagant, but ifyou
plan tomake
them
as by-productsofother dishes,
you
willfindthem
aneconomy
intheend.Most
of
them
canbe storedin a refrigerator, or boiledup
every daytokeep fresh,
and
will therefore last for quite a time.The
basicstock is very similar to the French 'pot au feu',
and
it is wellworth while keeping one always going, as
many
of the saucesas wellasthesoups callfor stock.
]-PLAIN
STOCK
EinfacheFleischbriihe
2 to 3 lbs.bones (bones
from
rib roast, breast, legs or shoulder.Either chicken or beefis ideal for clear soups. Veal bones can
also be used withsuccess.)
3 quarts water or water
and
cooked vegetable water mixed.The
bones and Uquid should besimmered
very gentlyfor asmuch
as 3to4hours.
The
pot-Ud shouldrestinsuchaway
as toallowsteam to escape while saving the value ofthe contents. Always
remember
that soup boiled is soup spoiled. Allow stock to coolnaturally. It should
become
cold before being stored in therefrigerator. All bones should be
removed
before storing.The
stock serves excellently for clear vegetable soups. It can be
flavoured additionally to
make
agood
hghtly garnished soup,oras thebasic stockaskedfor in
many
recipes.STOCK WITH
VEGETABLES
2 to 3 lbs. bones. Either beefbones, such as trimmings
from
aroast,or chickenbones
and
trimmings.3 quartswater or 10
good
sprigsofpars-cookedvegetable ley (complete with
water stems)
2 large carrots 1 bayleaf
1 small parsnip 1 smallteaspoon
1 largeor 2 small peppercorns
onions Vateaspoon whole
1 smallleek(complete allspice
with greentop) saltto taste
outerstalksof head
ofcelery
Wash
carrots,wash and
scrape parsnip. Peelandhalve or quarteronion. Clean leek and celery carefully. Bones and watershould
be brought slowly to simmering-point, and the
scum skimmed
off"as it rises. Vegetables, herbs andseasonings should be addedassoon as
you
are sureallthescum
isgone.Simmer
very gentlyfor2 to 3 hours. Ifthe stockisto be usedfairly soon,hft off"the
fat which has formed on the top. Ifit is to be kept for a time
intherefrigerator, leavethefat intaa.
FISH
SOUP
STOCK
FischsuppeSEVERALDAYS'SUPPLY
1 lb. fish(heads
and
2 outerstalkscelerytailswill do quite (chopped)
well) afewsprigsparsleyto
2ozs. butter garnish
1 smallonion saltto taste
(chopped) 1 bay leaf
1 small carrot 2 or 3 peppercorns
(chopped) 1
good
pinchdillseeds
Fry onion lightly in butter, till golden.
Add
celery, carrotsand
parsley,
and
cook for a few minutes over low heat. Stir all thetime,
and
thejuices willemerge.Add
waterand
leave tocookforabout 7 minutes.
Add
the cleaned fish in smallish piecesand
cover with water, untH all the fishis at least 1 inch below the
surface. Bringtoafastsimmer,
add
seasoningsand
letsimanerforat least 1Yohours, covered withahd.
Longer
cooking will dono
harm.
When
cold,remove
anyfat,and
strain.BEER SOUP
Biersuppe
6 SERVINGS
^4 cup
cream
(thin) 6 eggyolks1 quart beer 1 teaspoon
ground
1
cup
sugarcinnamon
You
willneed a double boiler for this soup. Put the beer in the top ofthedouble boiler. Beat theegg yolks in abowl.Add
thesugar
and
cream, stirring smoothly together.Add
this mixturetothe
warm
beer beforeitgets really hot. Stireveryfewminutes.Lower
the heatso thatthe waterintheboilerisonlyjustbubbUng.
When
thesoupbegins to thicken,stir inthecinnamon,and
serveatonce.
]-BEGGARMAN'S SOUP
Bettelmanns-Suppe
4 SERVINGS 4slices ryebread 4eggs
sufficientbutterto 1 quart stock
spread
chopped
parsleyWhile
we may
feel that a beggarwould
not have four eggs, thehostess beggared of time will be glad of this appetizing soup.
Toast the rye bread,
and
butter generously.Cut
into sippetsand place in 4 soup plates. While the stock is
coming
rapidlyto a fast simmer, break an egg
on
to the toast in each plateand
sprinkle with parsley. Share the stock equally over each plateand
serveimmediately.BREAD
SOUP WITH HARD-BOILED
EGGS
Brotsuppe mit Eiern
6 shcesstalebread 1 tablespoon
chopped
1V2 pints vealstock parsley
3 eggs 1/2lb.
smoked meat
oralittle butter sausages
salt
and
pepperUse
the end crusts ofbread, ifpossible, butanyhow
make
sure thebread is quite dry. Ifnecessary, crisp it in theoven.Warm
the stock,but don'tboil it. Break eachpiece ofbread into aboutsix, and put
them
all in a large saucepan. Pour the stock overthem. Leave for 15 minutes before putting
them on
the stove,then bring the stock to the boil.
Add
salt and pepper.Reduce
the heat until the soupis barely simmering.
Simmer
for thirtyminutes.
With
a potato masher or largewooden
spoon,mash
any bitsofbreadstillintact. Break the yolkof 1 egginto a basin
and
whip
it for 1 or 2 minutes.Take
a littlestockfromthesoupandblenditwell intothe egg.
Remove
the saucepan ofsoupfrom
the fire. Wait 1 minute, then carefully stir in the eggand stock
mixture. Putin a
warm
place tokeephot,buton no account let itboilorthe egg will curdle. Hard-boil 2 eggs.
Remove
the shellsbyfirst plunging
them
into coldwater. Ifyou areusingsausages, frythem
lightlynow. Frythechopped
parsley in alittle butterfor2 or 3 minutes. Shcethe hard-boiled eggsand add them,with the
sliced sausages or
smoked
meat,tothe soup.Leave for 2 minutes.Sprinkleon the parsley, and serve.
BROWN
MEAT
SOUP
Braune Kraftsuppe
10 SERVINGS
1 onion 1/2lb.veal
1 carrot 1 lb. beef
1 stickcelery 1 tablespoonbutter
salt 1 sprig parsley
14lb
ham
blackpepperChop
up
all the meats,and
remove
any fatfrom
them.Take
alarge stewing
pan
(about 5 pintsize), withtight-fittinglid,and
putit
on
the fire.Melt
the butter in it.Chop
the onion finelyand
put it in the butter.Add
thechopped
meats. Stirocca-sionally.
Chop
the parsley as small as possibleand
add
it with saltand
pepper. Fill
up
thepan
with cold water.When
the water boils,skim offthe
scum
and
add
the carrotand
celery,chopped
up.Lower
the heat untilthewateris justsimmering gentlyand
leave the broth to cook for 3 to 4 hours. Serve either strained or asa clear
brown
soup with dumplings, etc., or with themeat
and
vegetables, in itoron
the side, as amore
substantial soup.Any
left-over broth will keep wellifit is boiledup
each day.Itis ausefulsoupforusingasstockinother dishestoo.
CARAV/AY
SOUP
Kummelsuppe
4TO
6 SERVINGS%
quartboihng water 1V2 tablespoonsflour1
heaped
teaspoon^
lb. macaroni carawayseeds saltand
pepper2 tablespoons butter
Putthe butterina largesaucepan
on
thestove.When
itismelted,blend in the flour smoothly, stirring all the time.
When
it isgettingbrown,stirinthecarawayseeds. Boilthewaterseparately,
and
slowly pour it onto the butterand
flour, alv/ays stirring.Simmer
for 30 minutes.Get
asaucepan of saltedwater boilingrapidly. Break the macaroniinto small pieces
and
throwit into theboiling water.Cook
for 10 minutes. Drain. Strain thesoup throughafinestrainerorsieve. Returnittothesaucepan.Throw
themacaroniintothesoup. Bringtoboilingpoint
and
serveatonce.CAULIFLOWER
SOUP
Karfiolsuppe
4 SERVINGS
3 cups stock 1^2cupscauliflower
14
cup
singlecream
(whiteflowerets^
teaspoonchopped
only)parsley alittlegratedonionor
croutons garhc
Let the cauliflower
simmer
in the stock until very tender.Add
alittleonionor garlic
and
simmer
forfrom
5 to7 minutes.Add
the cream, sprinkle with parsley,
and
serve with croutonson
aside dish.
CHICKEN
AND
VEAL
BROTH
LichteKraftsuppe
5
OR
6 SERVINGS^
lb. chicken,with 2^4pintswaterskin 1 smallcarrot
^
lb.veal 1 smallonion34lb. beef topofcelery stick
chickenbones 1 teaspoon parsley
1 small pigeon or white pepper
partridge salt
Choose
a large saucepan, bigenough
tohold 2 quarts ofwater.Chop
up
theraw meat
and chicken and pigeonand
put them,together with the bones,inthesaucepan. Pourin2^2 pints ofcold
water. Bring to the boil.
Remove
thescum
as it rises.Lower
the heat until the water is just gently simmering,
and
simmer
for 4 hours. Scrubthe carrot and cut offits discoloured parts
and
add it whole to the soup. Peel the onion and add it withthe celery top.
Simmer
for another 45 minutes.Add
salt and white pepper.Then
strain the soup into a bigtureen or individual bowls and garnish with
chopped
parsley.Ifyoupreferthesoupclear,astheViennesedo,add3 or4eggshells,
with a bit of white sticking tothem,tothesoup about15minutes
before you take it off the stove.
Remove
the shells, ofcourse,before you strain it. Serve the soup with Nockerln,
Soup
Peas,Schoberl, or
dumphngs.
CHICKEN
GIBLET
SOUP
WITH
LIVER
DUMPLINGS
Suppemit Leberkrwdeln
4
TO
6 SERVINGS14lb. chickenlivers 1
medium-sized
1 lb.chickengiblets parsnip2 or 3chicken legs, salt
and
pepperifpossible 1 tablespoonparsley
3 ozs.butter 1 egg
11^ cupsflour 2 tablespoons sour
1 big carrot
cream
Put the giblets in 2 pints ofsalted coldwater
and
bringto theboil.
Reduce
the heatand
simmer
for 1 hour.Chop
up
thecarrot
and
parsnipfinely. Put the butterin a thicksaucepanand
when
it has melted,add
the carrotsand
parsnips, sprinkle withsalt
and
pepper,and
cook gently over alow heat, withthe coveron
the saucepan, for 15 minutes, shaking thepan
every fewminutes.
Be
sure the heatisvery low, or the vegetableswillbum.
Now
add
1 heaped tablespoon flour. BlenditweU
inand
thenslowly
add
the water inwhich
the giblets have been cooking.Take
the giblets themselves,mince
them,and add them
to thesoup.
When
the soupcomes
to theboil, lessenthe heat, so thatit is barely simmering.
Now
make
the dumplings: put a cupofplain flour in abig bowl. Beat
up
theeggin a Httlewaterand
stiritintothe flour.Add
more
water untilyou
haveadded
abouthalf a cup altogether.
You
should have a fairly thick dough.Chop
up
the chicken Hvers verysmall,and
frythem
for3minutesin 1tablespoon hot butter.
Add
saltand
pepper.Add
the liversto the dough, blending
them
well in. Raise the heat under thesoup
and
when
it begins tobubbletake thedough, ateaspoonfulatatime,and
push
eachdown
intothe soup. Boil gentlyfor3 or4minutes, not fast, only the gentlest of bubbles.
By
that timeallthehttledumplings should be bobbing about
on
top ofthe soup.Remove
thesoupfrom
thefire.Add
2 tablespoons sourcream,and
serveatonce.
]-CREAM
PEA
SOUP
Erbsensuppe mit
Rahm
6 SERVINGS
1 pintfresh peas, 1 teaspoonsugar
shelled salt
and
pepper1 pint stock 1 pint sour
cream
2 tablespoonsflour 3 onions
2 tablespoonsbutter afew carawayseeds
Put the butter in a large saucepan.
Add
the shelled peas, salt,pepper, 1 teaspoon sugarand 1 tablespoonwater. Cover the
pan
andleaveoveralowheatfor 10or 15 minutes.
Old
peasmay
tal:emore
time to gettender.Mix
1 tablespoon flour with justenough
cold watertomake
it
smooth and runny
and add it to the saucepan ofpeas.Cook
until the Uquid is a rich golden colour.Then
pour the whole mixture throughasieve into abowl.Get
the stock hot in the saucepanfrom
which tlie peas weretaken and then pour it over the sieved peas in the bowl
and
return everythingtothe saucepan,stirringallwelltogether.
Keep
the heat low, and
simmer
for 1 hour, then pour into a jugand
keep it in a
warm
place. Peel and chop the onions.Melt
thebutterinthesoupsaucepan. Gently cookthe onionsuntilgolden.
Stir in 1 tablespoon offlour, blend it well, and let it begin to colour. Gradually
add
thewarm
pea soup to it, stirring all thetime.
Remove
from
the fire.Wait
2 minutes.Warm
the sourcreambutdo notletit boil,then addthecreamto the soup. Stir well. Returnthesaucepan to thestoveand
simmer
on averylowheat, preferablywith anasbestos mat,for 15 minutes, firstadding salt, pepper
and
caraway seeds.While thesoupis simmering, cut
some
bread into quarter-inchsquares and fry
them
in hot butter until they are goldenand
crispcroutons.
When
thesoup isdone and poured into atureenor individual cups, place the croutons on top.
]-CUCUMBER
SOUP
Gurkensuppe
4
TO
5 SERVINGS2 cups
chopped
1^
pints stockcucumber
^
pintcream
1chopped
onion 2 ozs.whiteflour(rathersmall) salt
and
white pepper11/2ozs. butter to taste
1 teaspoon
chopped
parsley
Toss the cucumber, onion
and
parsley in the butter over a lowheat untiltender.
Do
not allowtobrown.Add
theflour, stirring carefully to avoid lumps.Remove
from
heat.When
sUghtly cooled,add
thecream
(thisway
itwillnotcurdle).Add
thestock,which
should be very hot, gradually. Season to tasteand
servewith noodles,dumplings or bread.
FRUGAL PEASANT
SOUP
Sparsame Brennsuppe
6 SERVINGS
2 onions 1teaspoonvinegar
1 tablespoonbutter or 2pintswater margarine 2 eggs
2 or 3 tablespoons 1 tablespoonchives
flour 1 tablespoon parsley
Putthe butterinasaucepantoget hot. Peel
and
chopthe onionsand add them
tothebutter.Cook them
untiltheyarehghtbrown.Add
2 tablespoons flourand
stir itwellintothebutter. Gentlyadd
2 pints of water, stirringall thewhile.Reduce
the heat tosimmeringpoint,
and
letthesoupsimmer
for 10 minutes.While
it is simmering hghtly beatup
2 eggsand add
tothem
theparsley and chives,
which you
havechopped
up
very finely.Remove
thesoupfrom
thestove.Wait
for a minute, thenadd
the egg mixture to it.Add
1teaspoon vinegar
and
serveatonce.PROSPEROUS PEASANT
SOUP,
TYROLEAN
STYLE
TirolerBrennsuppemit
Wein
A
slightlymore
expensive versionofthe above.Use
stock insteadof water, 1 glass of red wineinstead ofvinegar,
and
atthe lastmoment,
addagillof cream.GOULASH
SOUP
Gulaschsuppe
4
GOOD
SERVINGS2 ozs. bacon saltto taste (becareful ^2lb. stewing beef ifthebaconis
(diced) rathersalt)
1 onion 14 clovegarhc
1V2teaspoons paprika V2cupflour
%
teaspoonmarjoram
2 pintsstock 2 cookedpotatoesChop
bacon and fry hghtly, adding 710 fat. Toss inchopped
onions
and
continue frying.When
golden, add the diced beef,and
let all sizzle together.Keep
tossing to prevent burning orsticking.
Now
shake in paprika, garhc (well chopped) marjoramand
salt.When
blended,adda httlecold water, coverandsimmer
over low heat for 20 minutes.
Now
mix
in flour with care,allowing no
lumps
to form.Add
stock gradually, andsimmer
gentlyfor 15 minutes. Dicethe potatoes and stir in 5 minutes
before serving.
Here
is asoup closely related to a true goulash.The
ingredients aremade
finerand
thewhole ofcourse thinnedto a soup consistency.
LEEK SOUP
Lauchsuppe
4 SERVINGS
1 lb.leeks 2 pints stock or
2largeonions water
2 tablespoons butter
^
lb.potatoes4tablespoonssour salt
cream
orbutter-milk
Clean
and wash
theleeksand
cutthem
intosmallpieces.Melt
thebutter inthe
bottom
ofa largesaucepan. Slowlybraisetheleeksin the butter.
Add
the onions cut into rings.Now
add
stockor water
and
boil until the vegetables are soft. Pass everythingthrough a sieve
and
return ittothe saucepan. Bring totheboil,and add
the peeled potatoes cutintosmalldice. Lastly,add
aHttlesour
cream
or buttermilk.LIGHT
POTATO
SOUP
Lichte Kartqffelsuppe
4 SERVINGS
1 lb. potatoes 1 dessertspoon
1/2 glassmilk
chopped
parsley1 carrot salt
and
pepper1 stick celery 1 parsnip 1
soupspoon
butter 1 largeonionor
bacon
fatthyme
1soupspoon
flourPeel the potatoes
and
cutthem
into smallpieces. Putthem
intoa large saucepan ofboiling water withthe carrot,parsnip, celery,
onion
and
thyme.Add
saltand
pepper. Boil for halfan hour,then pass everythingthrough a sieve
and
returntothe saucepan.Bring to the boil again.
Mix
the flour to asmooth
paste witha Httle cold water.
Add
the butter or bacon fat. Blend untilsmooth, then
add
to the soup. Lastlyadd
thechopped
parsley.Frankfurters cut into small pieces
may
beadded
if desired.]-MUSSEL
SOUP
Muschehuppe
4 SERVINGS2 pintsmussels 1y^ pints fishstock
%
onion,chopped
1 tablespoonchopped
^
cup
butter parsley^4
cup
water juiceof1/2lemon
V2cupflour alittlesalt
Gently steam the mussels inthe water.
When
cooked (seven toten minutes) strain, and keep the hquid.
Take
mussels fromshells andsave till wanted. Frytheonion in butteruntil golden.
Shake in the flour, stirring
and
mixing.Now
stir in the fishstock, adding the mussel-hquid at the
same
time. Salt to taste,add parsley and
lemon
juice.Chop
the mussels (not too small)andadd. Serveimmediately
and
veryhot.QUICK CLEAR SOUP
Schnelle Fleischsuppe
8 SERVINGS
1 good-sizedoxtail the outsideof1 head
(11/2to 21/2lbs) ofcelery
1 lb. chicken pieces 1 bay leaf
1 onion 6 or 8 peppercorns
1 carrot a few wholeallspice
1 small leek 3 quartswater
several sprigs parsley salt to taste
Clean allvegetables, quarter the onion,
chop
thecarrot, cut leekand
celery into small pieces, chop parsley.Combine
allin-gredients with water in a large pot and
simmer
for 1 to 2 hours.Allowto cool,and
remove
allthe fat. If a completely clear soupis wanted, strain, then reheat and put in several eggshells with
a httle of the white adhering.
Simmer
for about 15 minutes,remove
from heat and allow to settle. Strain carefully throughafine sieve,
hned
ifnecessary with cheesecloth.Many
people prefer simply toremove
the less attractive bitsandpiecesandservethis good soupwithaquantityofthe
vegeta-blesleftinit.
The
quantitiesgiven herewilldoat leasttwo meals
forfour people.
RICE
SOUP WITH
TOMATOES
Paradiesapfelsuppe mit Rets
4 SERVINGS
6 ripetomatoes 1 tablespoonbutter
1
cup
rice saltand
white pepper 1 onion /4lb.Parmesan
cheese 1V2pintswaterPut the butter in a large saucepan to melt,
on
a low heat. Peeland chop
the onion finely. Put it to cook gently in the butter, stirring occasionally. Plunge the tomatoes in abowl
of boilingwaterandafter2 or 3 minutes,
remove them and
peelthem.Add
them
to the onionsandbutter. Sprinkleon
a Uttlesaltand
whitepepper. Scattertherice
on
topofthem and
stir well.Now
add
tliewater, increase the heat
and
bringtotheboil.Reduce
the heat,and simmer
gently for 30 minutes.Gratethe cheese
and
pouritin a dishwhen
thesoup is served so that each personmay
sprinklesome on
top ofhis bowl.SORREL SOUP
Sauerampfersuppe
4 SERVINGS
34lb.freshsorrel 11/2soupspoons
1 pint stock or water butter
y^ pint buttermilk or 1 eggyolk
sour
cream
salt3 soupspoonsflour
Clean
and wash
the sorrel thoroughly. Place in boiling wateror stock
and
let boil for 15 minutes. Pass through a fine sieve,returnto the pan,
and
let itcome
totlieboil again.Now
add
thebuttermilk or sour cream
and
butter,and
salt.Mix
the flourwitha httlecoldwater
and
then addittothe soup,stirringitin carefully.Letthesoup
simmer
for2 minutes. Put the egg yolk into thebottom of the soup tureen.
Remove
the soupfrom
thefireand
pouritcarefullyover the
raw
egg. Stir gently. Serveatonce.Hard-boiledeggs cutinto
new
moons
may
beadded
tothissoup.TYROLEAN
CLEAR SOUP WITH
SLICED
PANCAKES
Tiroler Fridattensuppe
6 SERVINGS
2 pints veal or beef 4 unsweetened
pan-stock cakes (Fridatten)
salt
and
pepperHeat the stock.
Cut up
the pancakes into narrow strips.Drop
them
inthestock.Simmer
gentlyfor 10minutesand
thenserve.TYROLEAN HORSERADISH
SOUP
Krensuppe
6 SERVINGS
6 bigcups of beef 1 tablespoon grated
stock horseradish
Bringthe stocktotheboil.
Add
saltand
peppertotaste. Sprinklethe grated horseradish over the bottom of the soup tureen or
individual soup bowls
and
pourthe stock over it.]-VIENNESE
BEEF
SOUP
Wiener Kraftsuppe
6
TO
8 SERVINGS2 cups beefpieces 1 quart strongbeef 1
cup chopped
stockcauliflower 3 cups croutons
1
cup
shredded 1 onioncabbage V^lb.
mushrooms
2 tablespoons butter salt
and
pepperIna largesaucepan,putthe buttertomelt.
Add
toitthechopped
cauUflower, shredded cabbage, the onion peeled
and
finelychopped, the
mushrooms
also chopped, stalksand
all,and
thebeef.
Mix
them
all together, cover thepan and
letthem
cookvery slowly for about 7 to 10 minutes, shaking the
pan
occa-sionally.
Get
the stock to boiling pointand
pour itover thevegetables. Letit
simmer
for afew minutes, removing anyscum
which
forms.Add
saltand
pepper.Make
the croutons with3 piecesofstale bread.
Cut
off crustsand
cut the bread intodiceabout Y^" cubes. Fry
them
inhot butter orfatand
sprinklethem on
topofthe soup.VIENNESE
CABBAGE
SOUP
Wiener
Kohhuppe
6 SERVINGS1 largecabbage 1 tablespoon flour
1 quart stock 1 tablespoon butter
6 sausages(skinless salt
pork) black pepper
Clean the cabbage
and remove
the soiledand
biggest toughoutside leaves. Shred it
up
finely.Melt
the butter in a largesaucepan and put the cabbage in it until it begins to brown,
stirringitaboutso thatallsides get sUghtly cooked. Sprinkle the
flour on, mixingit well in, and cook until the flour also starts to
brown. In another saucepan, get the stockto boiling point, then
slowly pour it over the cabbage, stirring aU the time. Season
with salt and pepper.
Reduce
heat.Simmer
gently for 1 hour.Frythe sausages hghtly. Slice them.
Add
them
to the soup justbefore dishingitup.
VIENNESE
CREAMED
LIVER
SOUP
Lebersuppe mit
Rahm
4
TO
6 SERVINGS1 lb.calfhver 1 tablespoon cooking
6 tablespoons sour fat
cream
2tablespoons flour2 pints
meat
stock salt and pepper1 largeonion 2 bay leaves
Get
the fat really hot in a large saucepan.Chop
up
the hvercoarselyinto pieces about 2"square. Peel and chop
up
the onionvery small. Put both hver and onions to fry lighdy in the fat,
stirringallthe time. Gentlystirin the flour,hnle bylittle. After 2 minutes slowly begin to add the stock, stirring all the time,
until it is all added. Season with salt and pepper and add the
bay leaves. Cover the pan.
Simmer
for 30 minutes.Remove
the pieces ofhver, mince them, and put
them
back in the soup,stirring
them
well around as you do so. Bring the soup just tothe boil. Serve in individual bowls with a tablespoon of sour
cream on top ofeach.
VIENNESE
MINESTRONE
Minestra
4 SERVINGS
4 slices bacon 1
cup
water1/2small clovegarlic 11/2V'^^^ stock
1 small firm cabbage salt
and
peppertocutinquarters taste
2 leveltablespoons 1 tablespoongrated
rice
Parmesan
cheeseRub
thebaconwellwithgarUcand
putintotheovenina casserole.When
the bacon hasbecome
very soft, putinto a largepan and
add
the cabbageand
water.Cook
over a lowheat for 20 to 25minutes.
Then
add
thestock, seasoningand
rice.Cook
untilthericeiscompletely tender
and
thenstirinthecheese.A
sprinkhngofcheese
may
beadded
atthe table. Ifyou
wish, throw in afew cooked peas
and
diced carrots afew minutes beforeserving.These
should beyoung and
tender.VIENNESE ONION SOUP
WienerZwiebelsuppe
4 SERVINGS
2 ozs. flour 4 ozs.
Parmesan
4cups stock cheese
8 tinywhite onions ^2teaspoonsalt
deep fat-fryingpan, blackpepper
fulloffat
Grate the cheese
and
putit in a bowl. Put the fat in the deepfrying
pan
andletitget really hot. Putthe stockinasaucepantowarm.
Mix
the flour, saltand
pepper well together in a largebrown
paper bag. Peel the onionsand
cutthem
into thin rings.Put
them
inthepaperbag with theseasonedflourand
tossthem
about until they are thoroughly coated in flour.
Now
put thefloury onionsinthe hot deepfat.
They
will befriedin aminute.Remove
them and
putthem on
a piece ofbro\^Tipaper to drain.Bringthe stockto boiling point.
Add
the onionsto it, andserve.(The bowl
of grated cheese is passed aroimd with the soupand
each personsprinkles it
on
hissoup himself).WHITE
PEA
SOUP WITH
PORK
Erbsensuppe mit Schweinefleisch
4 SERVINGS
1 lb. white peas or 8
medium
potatoes
beans (dry) 2 lbs.
smoked
or 3 pints water saltedporkmarjoram
salt 1 smallonionPutthe peasto soak the night beforeyou
want
tomake
thesoupIf the pork is very salt, leave it in water to soak overnight also
Get
a large saucepan ofwater boilingand
place the pork in it'Keep removmg
thescum
which forms.Add
the onion, chopped, and the marjoram.When
themeat
has beenboiling for 1 hour,add
the peas. 30 minutes lateradd
the potatoes.When
themeat
is tender,remove
itand
cutitinto slicesand
serve it withthe soup.
YOUNG
VEGETABLE
SOUP
Friihlingssuppe
4 SERVINGS
Vi
cup
new
peas y^cup
cauliflower4
baby
carrots tips2
young
turnips y^cup cream
Vt
cup
green beans 1 pint clear stocka few asparagus.tips salt and pepper
1 tablespoon parsley
Put the stock in a large saucepan to heat.
Wash
the vegetablesand
chopup
the carrots andturnips. Break the cauhflower intotmy
flowerets.Add
allthese,andthe beansto thestock. Sprinklewith salt andpepper.
Simmer
gentlyfor20 minutes, then addthe peasandasparagusSimmer
for another 7 to 10 minutes.Remove
from thefire. Pourm
the cream. Pourallinto a soup tureen or individual plates.Chop
up
the parsleyand
sprinkle it on top.]-ALMOND
SOUP
Mandelsuppe
4 SERVINGS
^
cup
blanched, atinypinch ofcinna-chopped almonds
mon
2 cups milk 2 egg yolks1 cup
cream
level dessertspoon^
cup
castersugar cornflourBlend the cornflour in a basin with a little cold milk. Place the
almonds
intherestofthemilkoveralowheatand simmer
gently.Mix
together thecream, cinnamon, sugarand
egg yolksand
beatuntil thoroughly frothy.
Add
thealmonds
and
milk slowlyand
withcaretothecornflour, stirringallthe time. Stirinthe
whipped
mixture
and
keep stirringuntil it is all thickand
smooth. Serve withpufi"pastrysticks(page 200).APRICOT SOUP
Marillensuppe
4 SERVINGS
^2,lb. fresh apricots 1
lemon
2 tablespoonssugar 1 tablespoon
corn-flour
Wash
and
stone the apricots. Put1 quartof waterin asaucepan.Add
the apricotsand
sugar,and
bring to the boil.Reduce
the heatand simmer
gently for 45 minutes.Then
pour the soup througha sieve,pressing theapricotsthroughasmuch
as possible.Return the sieved soup to the saucepan.
Mix
the cornflourto asmooth runny
pastewithalittlecoldwaterand
stir it graduallyinto the soup. Squeeze the juice ofa
lemon
into it as well,and
serve atonce.
]-COLD
CHERRY
SOUP,
SOUTH
GERMAN
STYLE
Kirschkaltschale
6SERVINGS
2lbs. fresh black 1
cinnamon
stickcherries 1 whole
lemon
1 oz. cornflour 6 ozs. sugar
Stone the cherries. Put
them
in a largesaucepan withnearly2quarts ofwater. Peel the
lemon
rind offneatly inone pieceand
add
ittothe water. Squeeze out thelemon
juiceand add it, withthe
cinnamon
stick andthe sugar, to the water. Bring thewatertothe boil.
Mix
the cornflour with a httle cold water, stirringitimtil it is
smooth and
rimny.Add
it gradually, stirring all thetime, to the soup. Let the soup boil for about 10 minutes, but
keep stirring itallthetime.
Remove
theciimamon
stickand
thelemon
rindand pourthesoupintoabowl. Chilland
serve.HOT
APPLE SOUP
Apfelsuppe
6 SERVINGS
1 lb. sour or cooking 1
cup
currantsapples 1 or 2 tablespoons
2 tablespoons sugar cornflour
1
lemon
1 tablespoon butter1
cup
sultanas 1 teacupwhite wineCut
up
the apples, skin, core, and all, into small pieces and putthem
into abigsaucepan. Gratethelemon
rindoverthem.Cook
them
slowlyuntil the apples aresoft.Then
pressthem
througha sieve into a
bowl
and returnthem
to the saucepan.Add
4pints water, the sugar, currants,
and
sultanas.Simmer
gentlyfor30 minutes.
Now
melt the butter in a small thick saucepan.Slowlystir the cornflour into it
and
then add this mixture to thesoap gradually, stirring all the time.
Simmer
for another 10minutesand thenserve.
In Austria, larger quantities ofsugar and butter are generally
used.
Try
experimenting withmore
of eachandseeifyoulikeitthericherway.
ISoodles
&
Dumplings
It
is not quite clear in
what
country noodlesand
dumplingsoriginated. Italy laysclaimtothem,
and
certainlythatcountryexcels in varieties of noodles
and
other flour pastes, such asmacaroni
and
spaghetti.But
Austria, thehome
of cooks, hastaken the noodle
and
the dumpling,from
whatever country theycame,
and
giventhem
a distinctionwhich
cannow
only becalledAustrian.
]-PLAIN
NOODLE
DOUGH
Gewdhnlicher Nudelteig 2 cups flour 14
cup
water2 eggs salt
Sieve the flour,
add
a pinch ofsaltand
heapon
a board.Make
awell in the centre. Beatthe eggs andthe watertogether.
Drop
a httle at a time into the well.Work
the flour in. Let it dropfrom
the sides, until allthe egg mixture is used up.The
dough
should besoft.
More
or less flourmay
be needed, dependingon
the size ofthe eggs.
Knead
with the hands untH thedough
issmooth. Roll out to paper thickness. Place the sheets of
dough
on
a towel and leave to dry.RoU
up
and cut into strips ofthelength andsizerequired. Leavethestripsfor another30 minutes
before cooking.
These
can be cooked in boihng salted water, or in the liquidof anydishfor
which
theyarerequired.FINE
NOODLE
DOUGH
Feiner Nudelteig
%
cupflour pinch ofsalt2 eggyolks 1 tablespoonwater
Make
in exactly thesame
way
as plain noodledough
above.Reserve alittle flour in case itis needed.
FARFERL
DOUGH
Farferlteig
1 cupflour 2 tablespoons water
1 whole egg 1/2teaspoon salt
1 egg white
Putthe flour into abowl. Beat the egg, eggwhite, water and salt
together. Pourintotheflour untilthemixture forms smalllumps
or crumbs. Place
them
on a drytea-towelandleave to dry.Drop
thecrumbs
in boiling saltedwater.Remove
withadrain-ing spoon. Serve with soups and stews.
DOUGH
FOR
POCKETS
Teigfiir Tascherln
11/2cupsflour 1/4teaspoonsalt 1
1/2tablespoons 3 tablespoons
water
meltedbutter 1 egg
Make
thedough
as described under PlainDough
(page 40), butadd
the meltedbutteralternatelywiththeeggand
water. Dividethe
dough
into 4 equal portionsand
rolleachoutmto
a square.Do
notrollquiteasthinas forordinary noodles.This
dough
is intended for fiUings, meat, fish,ham
and
many
other kinds. Itiscut intopieces 11/2to2inches square.
LITTLE
MEAT POCKETS
Fleischtascherln
dough
1 egg(seeabove) 1tablespoon onion 11/2lbs. cooked beef
chopped
1 tablespoonparsley
breadcrumbs
l^
cup
butter,melted saltand
pepperMince
the meat.Add
the onionand chopped
parsley. Seasonwith salt
and
pepper.Bind
with thebeaten egg. If themixtureistoosoft
add
afew breadcrumbs. All the ingredients should bechopped
very finely.The
meat
can be varied, chicken, pork orrabbit. Divide into balls the sizeofwahiuts. Roll eachin bread-crumbs.
Roll out the
dough
in 4 squares, not too thm. Place eachmeat
ballon
a square about 2 incheson
a side. Place a squareon
topof each filledsheet. Lightlyrolltogether,without stretch-ing.Cut
out each 2 inch square with a pastry-cutter. Boil thepocketsinsaltwaterfor 15 minutes. Draincarefully. Place
on
anabsorbent sheet of paper
and
brush with the butterwhich you
have browned.
]-BACON DUMPLINGS
Speckknodel 16TO
18DUMPLINGS
1V2cupsChopped
pinch ofnutmeg
ham,
lean 4 gggs1 large onion 2 tablespoons
melted
1
cup breadcrumbs
butter
1 tablespoon
chopped
saltand
pepper
P^s^^y
V2cupflour
^rn
^m^""k
'"^^'^'P
"^^ °°^°°-^°^
^^
«^on
inthe butterAdd
^Itl
"^- ^°'' '^' ^^"^^
^^
b"«^^
^-^^h theo^on
Add
the salt, pepper,nutmeg and chopped
parsley. Stir in^the
breadcrumbs. Beatthe eggs
and add
toThe mixturesS
S
the
flour untilthe
dough
isfairlystiff.Form
intogood
sized
du^pUi^t
Serve with soup, stews
and
goulash.BOHEMIAN DUMPLINGS
Bohmische Knodel
8 slices stalebread, i cup milk
diced
salt
I
^ggs 3 cups flour y2cup
butterTake
1 tablespoon of the butterandfrythe dicedbread crisplym
It.Cream
the remaining butterand
gradually add theSn
foS
Tn
T
'^''> '°"^.^'
'''' ^^^^"^^^y-B^t
untilbubSe°
form
on the surface.Add
the fried diced bread to the batterMake
thedough mto
dumplings aboutthe size ofa soupslo^^^
Drop
mto
boiling salted waterand
cook forabout 15
TZZ'
ov'eTth:;^
^r^'
°;T-
^°"^ ^ ^^"^^ °^ ^^^^brow"
sau"
over them. If served alone pour a
little
browned
butter over.BREAD DUMPLINGS
Semmelknodel
6 SERVINGS
1 cup
breadcrumbs
2 tablespoons flour2tablespoonsmelted 1 teaspoon
chopped
butter parsley
1 whole egg 1 pinch
marjoram
1 eggyolk V2teaspoonsaltalittlemilk
Frythe
chopped
parsleyinaUttle butter.Damp
thebreadcrumbs
witii a Uttlemilk.Add
the friedparsley totherestoftiie meltedbutter. Beatthewhole egg
and
egg yolk together. Graduallyadd
the egg, salt,
marjoram and
meltedbutter mixture tothe
bread-crumbs.
Mix
welland
make
into smalldumphngs
with flouredhands. „ . ,
BoU
instock or soup for 20minutes. Serve withsoup.BUTTER DUMPLINGS
Bu
ttermehlnockerln4 SERVINGS
3/4
cup
flour 1whole
egg1/2
cup
milk 1 eggyolk1 dessertspoon 14teaspoon salt
meltedbutter pinch of pepper
Beat the whole egg
and
the egg yolk together.Add
saltand
pepperto themeltedbutter.
Work
alltogether untilwellmixed.GraduaUy add
the flourand
milk until a softdough
is obtamed.These
should bemade
justbefore thesoupisreadytobeserved.Drop
them from
asmaU
teaspoonintotheboihng soupand
donotallow
them
to cookmore
than 10 minutes.They
willbreakup
itleft too long. , , •
Serve as a garnish for soup,
and
always cookthem
in souporstock.