tblsp. butter
1 quart milk
salt and pepper
Scrub, scrape and clean salsify. Dice and cook in salted water, with 1 tablespoon of vinegar added, until tender. Drain, add butter and rich milk, salt and pepper. Bring to a boil and serve with crackers.
BEEF SOUP with DUMPLINGS
1 soup bone
2 lbs. stewing beef
2 quarts water
salt
1½ cups flour
1 egg
½ cup milk
pepper
Cook meat until tender and remove from the broth. Add water until you have 2 quarts of broth. Make dumplings by mixing beaten egg and milk into flour until about the consistency of pancake batter. Drop from teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4 minutes.
POTATO SOUP (Gruumbier Suupe)
4 cups diced potatoes
1 medium onion
3 tblsp. flour
1 tblsp. butter
1 qt. milk
1 egg, beaten
salt and pepper
parsley
Boil potatoes and onion in small amount of water until soft. Add milk, salt and pepper then reheat. Brown flour in the butter and blend it slowly into the potato mixture. Add a little water to the beaten egg and stir into the soup. Let it cook for a few minutes and serve with a sprinkling of chopped parsley.
CHICKEN CORN SOUP
1 stewing hen, about 4-lbs.
4 qts. water
1 onion, chopped
10 ears corn
½ cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels
Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.
CORN SOUP with RIVELS
3 cups fresh or canned corn
2 qts. water
1 cup rich milk
1⅓ cups flour
1 egg
3 tblsp. butter
1½ tsp. salt
parsley
Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.
CHICKEN NOODLE SOUP
4 lb. chicken
2½ qts. water
2½ tsp. salt
3 cups cooked noodles
Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2½ hours, adding water as needed. Skim off the fat and add:
1 tsp. peppercorns
1 small onion, sliced
1 carrot, sliced
1 bay leaf
1 tblsp. parsley, chopped
salt and pepper
Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer.
Main Dishes
CREAMED CABBAGE and DRIED BEEF
½ large head cabbage
¼ lb. dried beef
1½ cups white sauce
½ cup buttered crumbs
Chop cabbage coarsely and cook in salted water until tender, then drain. Chop the dried beef and soak in a little warm water for 10 minutes. Grease a casserole and in it place alternate layers of cabbage and dried beef. Pour the white sauce over it and top with buttered bread crumbs. Bake in moderate oven (350-f) 25 minutes.
DUTCH NOODLE CHEESE RING
1 cup egg noodles
3 tblsp. butter
3 tblsp. flour
½ tsp. salt
½ tsp. paprika
1½ cups milk
2 eggs, well beaten
Swiss cheese (¼ to ½ lb.)
Boil noodles in salted water until tender. Drain and place in well-greased ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook, stirring constantly until it thickens. Add seasoning and cheese cut in small pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs and mix well. Pour this over the noodles. Set mold in pan of hot water and bake in moderate (350-f) oven 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce. Fill center with peas, and carrots or spinach.
POTATO FILLING
2 cups mashed potatoes
1 egg, beaten
1 qt. stale bread, cubed
2 tblsp. butter
1 onion, minced
½ cup celery, diced
1 tblsp. minced parsley
1 tsp. salt
pinch of pepper
Put
