Old Berlin Castle Punch
This is from the Rhine district.
Dissolve two pounds of sugar in a quart of water. Place in granite saucepan and bring to a boil, then reduce the heat and add 2 bottles Rhine wine, keeping below the boiling point. Soak a lump of sugar in brandy and ignite it, holding it in a spoon over the pan. Then slowly pour a pint of good rum over the burning sugar and into the pan. Serve piping hot.
Mushroom Salad
1 pound mushrooms
1 medium onion
3 tablespoons oil
1 tablespoon chopped parsley
1 dill pickle, diced
3 to 4 tomatoes, peeled, seeded and diced
4 tablespoons vegetable oil
1 tablespoon wine vinegar
Salt and pepper
Pinch of sugar
Slice mushrooms thinly and chop onion finely. Heat 3 tablespoons oil in a large saute pan and add mushrooms and onions. Cook for about 2 to 3 minutes to soften slightly. Remove from the heat and allow to cool.
When mushrooms and onions have completely cooled, add parsley, dill pickle and tomatoes.
Mix together 4 tablespoons oil, the sugar, salt and pepper and pour over the other ingredients. Stir gently to coat evenly and allow to stand for 1 to 2 hours in the refrigerator before serving.
Molded Strawberry Dessert (Erdbeeren Elisabeth)
This German dessert is made of "earth berries."
4 cups strawberries
3/4 cup granulated sugar
2 tablespoons kirsch
2 envelopes unflavored gelatine
1/2 cup cold water
1/2 cup boiling water
1 cup chilled whipping cream
Reserve a few strawberries for garnish. Mash remaining strawberries; stir in sugar and kirsch. Sprinkle gelatin on cold water to soften; stir in boiling water until gelatin is dissolved. Stir gelatin mixture into strawberries. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 45 minutes.
Beat whipping cream in chilled bowl until stiff. Fold whipped cream into strawberry mixture. Pour into 6-cup mold or 8 dessert dishes. Refrigerate until firm, about 4 hours; unmold. Garnish with reserved strawberries and, if desired, whipped cream.
Yields 8 servings.
Meringue-Topped Apples (Apfel mit Meringue)
4 tart cooking apples, pared
and cut into thin slices
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1/4 cup raisins or currants
1 tablespoon Calvados or applejack
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Arrange apples in greased 8-inch square baking dish. Pour butter over apples; sprinkle with 2 tablespoons sugar, the raisins and Calvados or applejack. Cover and bake at 350 degrees F until apples are tender, about 30 minutes.
Beat egg whites and cream of tartar on medium speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating on high speed until stiff and glossy. Spread over apples. Bake until meringue is golden brown, 12 to 15 minutes.
Yields 6 to 8 servings.
Lucher Cream
1 cup tapioca
2 egg whites, stiffly beaten
2 oranges, cut into small pieces
1 small can crushed pineapple, drained
2 cups granulated sugar
1 pint whipping cream, whipped
Soak tapioca in cold water overnight. The next morning, place in a double boiler and cook until clear, adding more water if needed. Remove from heat; allow to cool, beating slightly. Pour into egg whites. Set aside.
Mix oranges, lemon juice, pineapple and sugar. Add tapioca and egg mixture and set in a cool place to chill. When cold, add whipped cream.
Serves 20.
Little Salzburger Souffles (Salzburger Nockerln)
Another serving idea is to set these in a pool of custard sauce or serve with crushed fresh berries.
4 eggs, separated
1/4 teaspoon cream of tartar
Dash of salt
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons finely shredded lemon peel
Preheat oven to 350 degrees F. Butter an 11 x 7-inch baking dish.
Beat egg whites, cream of tartar and salt in large mixer bowl until foamy. Gradually beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under-beat. Beat egg yolks in small mixer bowl until thick and lemon colored, about 3 minutes. Beat in flour and lemon peel. Carefully fold egg yolk mixture into meringue.
Spoon meringue mixture into 6 separate mounds in baking dish. Bake until golden, 18 to 20 minutes. Separate mounds by gently pushing them apart with backs of two forks.
Serve immediately with sweetened sliced strawberries if desired.
Linzer Schnitten
2 eggs
1 1/2 cups granulated sugar
3/4 cup butter, melted
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon powdered cloves
1/4 teaspoon salt
Grated rind and juice of 1 lemon
Jelly, flavor desired
Beat eggs until light. Gradually beat in sugar; add butter. Sift together dry ingredients, then blend into first mixture. Add lemon rind and juice. Turn out onto a floured board and knead until smooth and no longer sticky. Let stand at least 1 hour.
Roll 1/2 inch thick. Cut into strips 1 1/2 x 10 inches. Mark a groove down the center of each strip with the handle of a wooden spoon. Fill the grooves with jelly. Put onto a cookie sheet and bake at 375 degrees F until light brown (about 15 minutes).
Glaze
1 egg
3/4 cup granulated sugar
Beat together and brush over the baked strips while they are still hot; cut immediately into diagonal pieces.
Makes 40 or more.
Lentil Soup with Sausage
12 ounces brown lentils, washed
4 ouncs bacon, chopped
1 onion, thinly sliced
4 sticks celery, sliced
2 carrots, peeled, thinly sliced
3 tablespoons butter or margarine
3 to 4 bratwurst, cut into 1-inch pieces
1 tablespoon flour
2 tablespoons wine vinegar
Salt and pepper
1 cup water or stock
Soak lentils in a large bowl or stockpot with enough water to cover for 3 to 4 hours.
Drain and place in a large stockpot. Add bacon, onion, celery, carrots and 3 1/2 cups water. Bring to boil; cover and simmer for 45 minutes.
When lentils are almost cooked, melt butter in a frying pan and fry bratwurst until brown. Remove and set aside. Stir flour into butter in the pan and gradually whisk in additional water or stock. Bring to boil, stirring continuously. Add vinegar and seasonings and allow to boil for about 1 minute.
Stir the mixture into the soup, blending thoroughly. Bring back to boil and then allow the soup to simmer, uncovered, for a further 40 to 50 minutes, or until the lentils are completely tender. Add bratwurst and heat through.