TX 721 .P4 Copy 1 Science ot THealtb V (5erman Cook Book v 8T ALEXIS CONSTANTINE CARL PFUHL Science of Health German Cook Book BY ALEXIS CONSTANTIN CARL PFUHL '^STOMACH RELIGION'' The Chemical changes of the Blood and Stomach, so little studied by scientists and less understood by the masses, should be known by every Haus frau. The Key to Success is a Healthy Stomach Good Food Makes Good Blood, Good Blood Makes Good Brain, Good Brain in a Good Head Rules the World, A Good Cook Rules All (Copyright 1912 by A. C. C. Pfuhl) PR ESS OF DOUOLAB PRINTING CO. OMAHA 'C!, A 330:^7 9 Inbex Page All About Food 5-7 Soups 9-12 Sauces 13-15 Vegetables 16 Fricassees, Meat and Fish Pies, Eoast and Dressing 17-21 Gruels for Children, Fishtea 22 Salads, Egg Beer 23-25 Puddings, Cakes, Coffee 26-21 Ell Hbout jfoob and Maxims for the Kitchen IHIS SMALL COOK BOOK is intended for those who are fond of good things to eat, and who cannot live just on pork and beans or fried steak with tomato catsup and hot bread. It gives no old recipes that have diseased the race with dyspepsia, eruption on face, cirrhosis of the liver, and all manner of ailments. Tell me your disease and I tell you what you have been eating. The kitchen is the great workshop of the human race, because there is manufactured good or bad blood, and a poor stomach is caused by not knowing what to eat, and eating food not well prepared. Tomatoes, for instance, are poison; they produce appendicitis, cancer of the stomach, heart- burn; and tomato catsup gives cirrhosis of the liver, especially people who have bhie or gray eyes should avoid this pest of a vegetable. It's acid overfeeds on the alkali in the stomach, thereby weakens digestion, gives head- aches and assimilates a peculiar gas; blots, fattens the body and makes the blood sluggish. All bitter things change into sweet when in the stomach. All acids when entering the stomach change into alkali. All sweets change into acids, while salt is the great crystalizer that centers and cleanses everything entering the stomach, giving projecting force to the blood, making tissue and acting upon the spleen. The eating of plenty salt on food prevents worms, especially in children ; no salt in food makes a person negative and too sensitive, and gradually insane. Give your horse or cow no salt and the animal will soon break out in large blotches all over the body. A. person with brown or black eyes has much iron in the blood, more so if hair is very dark ; while in blue or gray eyes, lime, soda and sugar predominates, more so if hair is light. A brunette needs acids and sweets, while a blonde (blue eyes and light hair) needs bitter things and salt. A cook should have full lips or thick lips, because taste lies in the lips, while a person with thin lips has no taste; if the mouth is small, the lips thin and pale, its owner likes roasted meats, well browned and crispy, but should never be a cook. Such a person has no taste and cannot be ruled through the stomach — in fact, so- cially, such a person is a failure. Crackers and cheese, fried bacon, pork chops and baked potatoes is such a per- son's diet. If a man, he likes his cigar and whisky. Never allow tobacco to be smoked in your kitchen, especially cigarettes, because the poisonous odor of to- bacco will enter the food and, in a measure, poison the same. Eaw meats, milk and butter absorb poisons and odors. Have no waste pail with waste in kitchen over night; neither dog nor cat in kitchen, because the hair these animals shed may fly into the food. Dry salt sprin- kled over the meat block keeps away flies. People with full lips or thick lips like stews and soups; thin lips the contrary; but the latter like beef broth and game, toast and welsh rarebit. All foodstuffs have within themselves medical properties, and a good cook is above the best physician of any land, because a person who understands the chemical compounds and amalgamation of food and its application to the human body, has it in his or her power to keep the body healthy. So a person may do good work while on this earth without a grunt, ache or pain. For weak kidneys, drink fish tea and stop using tobacco. For weak ovaries, eat scrambled eggs with marjoram and onions, well salted, and if eyes and hair are black use no iron, but drink lemonade; but if eyes and hair are light, Qse no iron, but drink bitter cocoa or chocolate flavored with burned sugar. For sluggish liver eat plenty of curry sauce with your food, also spinach, scrambled eggs with onions. For constipation eat peas and bean soup and avoid too much coffee, but drink hot milk, well salted. For blue or gray eyes, coffee is best ; for brown eyes, tea is best. For a weak heart, drink chocolate, eat puddings, salads, soups, hot milk with little salt, and a good many finely chopped almonds, from which the brown skin has been removed, and steeped five minutes in the hot milk. All sweet things for the heart, all bitter things for the stomach, all sour things for the liver, salt for the spleen and skin. If you be guided by the above and cook according to the recipes given herein, you will establish a happy home (that is, if well mated), and grow healthy, strong and happy. If you take care of your stomach, your brain fed through your stomach will do the rest; eine gute Hansfrau therefore is queen of the home ; she knows how to cook, or teach her maid; she is therefore the real ruler. A. C. C. PFUHL. Soups Berlin Bean Soup for Eight Persons One teacnpfnl of white beans, 5 quarts cold water, 1 teaspoonful of sweet marjoram, 4 kernels of black pep- per 3^ pound of lean raw ham, one raw potato, 1 pint of milk, 1 dessertspoonful flour. Boil the above except milk and flour on a slow fire for about 4 hours, then strain through a collander, remove the ham; then mash the beans into a fine pulp and return them to the broth; let come to a boil, mix the flour with cold water into a thin batter, with which thicken the soup while it boils. Last add the hot milk; season with salt to taste; strain and serve; sprinkle a little chopped mint or parsley in the tureen or in each soup plate. Potsdam Bean Soup The same as above, but before serving mix yolks of 2 eggs in 1 cupful cool milk, stir into the soup, and in place of the parsley have small dice of toasted bread, very, brown, about 8 dice to each plate. Wilhelmshaven Pea Soup a la Admiral One teacupful of green peas, 6 quarts of cold water, 1/2 pound bacon, 2 teaspoonfuls of sweet thyme, two large carrots, 2 large onions. Cut up carrots and onions small, boil all on slow fire ; keep cover on kettle. When done re- move the bacon, strain, season with salt to taste, and when serving sprinkle small dice of toasted white bread in each plate. 10 Science of Health Pommern Potato Soup Eight large potatoes, 1 pound of breast of veal, 6 kernels black pepper, 2 bay leaves, i/4 pound bacon, 2 onions, 6 quarts cold water. Boil the veal ; when it comes to boiling point be careful to skim all froth from surface, cut the potatoes up small, place in with the veal after the veal has boiled one hour, add bay leaves and peppers. AVhen veal is done remove the meat, mash the potatoes fine, and strain, then cut bacon in small dice and fry, cut onion in small dice, fry with the bacon to yellow brown, which takes about two minutes; the bacon grease must be hot when onions are placed therein. Pour bacon dice and onion into the soup, boil about 10 minutes, season with salt to taste, and serve. Hamburg Potato Soup a la Creme Like the above, omitting the fried bacon and fried onions, but cutting the onion up small and boiling them at once with the veal. When done, strain; make a thin batter of 1 dessertspoonful of flour to 1 cup of cold water, stir into the soup ; let come to a boil ; add 1 pint hot milk and serve with a little chopped parsley or mint sprinkled on each plate. Bismark Veal Broth Two pounds breast of veal, some carrots, 2 large onions, some celery, 6 kernels whole black pepper, 6 quarts cool water. Place veal on fire first, skim froth from top when it comes to a boil ; after well skimmed of the froth add carrots, onions and celery, which have been cut up small; also add the pepper. When veal is done, removei it and broil or fry a piece of veal very brown, which return to the soup and let it boil 15 minutes longer therein; this will color the soup golden brown. Season with salt to taste, strain and serve. German Cook Book 11 Barley Soup Two pounds breast of lamb or mutton, 4 bay leaves, 2 tablespoonfuls pearl barley, 1 large carrot, one onion, 4 kernels whole pepper, 6 quarts cool water. First let the meat come to a boil, skim well the froth from surface, and after all the froth has been skimmed off, add barley, spice, onions and carrots, the latter cut up in very small dice. Allow no fat to float on any soup whatever. When mutton is done remove the same and serve ; sprinkle chop- ped up parsley on top, season with salt. Cream of Barley Germania The same as above, but add more bay leaves to it. "Vivien done make a batter of 1 dessertspoonful flour to 1 cupful cool water, thicken the soup with this, then the beaten yolks of 2 eggs mixed in a cupful cool milk added to the soup. Then add 1 pint of hot milk to it, grate the rind of one-half lemon and one-fourth nutmeg into the soup just before serving. The egg and milk is added after the soup is off the fire. Season with salt and serve. Celery Beef Broth, Teutonia Two pounds lean beef, 1/2 pound or more beef bone of the rib will do, plenty of celery, 2 large onions, 6 quarts cool water. Roast the bone brown, then boil with the beef on a slow fire, cut onion and celery up small, skim the froth off well. When meat comes to a boil the brown roasted bone will give the broth a slightly bitter taste and colors the broth. Boil all above until meat is tender. Remove the meat ; beat the whites of 2 eggs with some clean shells into a froth, stir this into the soup, set on a slow fire. When it comes to a boil all froth is on top ; strain through a fine sieve, season with salt to taste. Serve with hard brown, dry toasted bread 1 inch wide by 12 Science of Health 4 inches long. The green tops of celery chopped up fine should be sprinkled over one end of the toast, and the toast laid near the plate on a shell or silver dish on left of the soup plate. Chicken Soup With Dumpling, Prince Henry One large chicken, 6 quarts of water, 2 onions, 1 large carrot, some celery, l^ teaspoonful Indian curry powder; boil all except the curry until the chicken is tender, cutting onion and carrots up small. When chicken is tender take it out of the soup, strain through a fine sieve, make dumpling as small as a marble balls of the following: Break up stale bread, dry in an oven, crush with a rolling pin into powder, use 2 teacupfuls of these crumbs to 2 tablespoonfuls of flour, 2 eggs, a little cold water, enough to make a stiff dough; finely chopped parsley, some grated nutmeg, a little salt, the grated rind of half a lemon, make round little balls of this dough, throw them into the strained soup while boiling. When they float on top they are done. Sprinkle the curry powder into the soup, season with salt, and serve. All of the above soups are for a family of eight. You should proportion the ingredients according to the number of people to be served. German Cook Book 13 Sauces Brown Sauce Eoast in an iron kettle, or in a roasting pan, small bones of veal and beef, with some carrots that have been cut up into small pieces; also a few small whole onions. Have some water in the pan, and roast the bones rather brown in a hot oven; open the oven about every 10 minutes and turn the bones. A small amount of meat can be on the bones. When carrots are dark brown and meat on bones very brown and crispy, place all into a soup pot and boil beef and veal in the same for a few hours. Add some bay leaves and some whole pepper with the meat. After having boiled some hours, strain; add to this 1 teaspoonful of burned sugar to 2 quarts of the liquid, also add some burned flour to thicken the liquid a little, say 2 tablespoonfuls of dry flour stirred in a hot frying pan with 1 tablespoonful of butter; keep stirring this with a wooden spoon until brown, then add some of the soupstock, stirring continually until cooked into a gravy; then pour all into the soup pot. Season with salt, strain and use, but all fat or grease must be skimmed from top. When cold you can set it on ice and use this brown sauce for any sauce you want. Never have the brown sauce too thick, because all too thick sauces remove the ap- petite, all thin sauces promote appetite. Burned Sugar Half pound white sugar without anything else, put into an iron skillet or frying pan on a middling hot fire. Let this smelt gradually brown, but not burn black. When very brown, pour slowly some boiling hot water over this, say about 2 quarts, stirring continually with an 34 Science of Health iron spoon. Let the sugar that has become hardened gradually dissolve. When all is dissolved, set aside and when cold, pour into a bottle. Use this to color soups or sauces with. It should be of a pleasant bitter taste. Olive Sauce Peel olives from the stone, boil 5 minutes in brown sauce, add a little port wine and grated lemon rind, and serve. Mushroom Sauce Slice some mushrooms lengthwise, boil 3 minutes in brown sauce, add a little good black pepper, the juice of half orange, but not of the peeling. Allow the juice of one orange for two people. Berlin Vegetable Sauce Boil spring peas and young carrots, the latter have been cut in small dice, and when boiled soft in but little water. Add some brown sauce to this; boil all together 3 minutes, season with little salt to taste; serve and sprinkle green chopped parsley over the sauce. White Sauce Stir 4 tablespoonfuls of dry flour in 2 tablespoonfuls of melted butter in a saucepan. When well mixed pour 2 quarts of hot soup stock into this. Let it boil 2 minutes ; add 1 grated nutmeg, salt, the grated peel of 1 lemon, yolks of 4 eggs that have been beaten in 1 cupful cool milk, strain and serve. This white sauce can be used as a body for other sauces. German Cook Book 15 The Use of Sauces For all boiled meats, boiled fish, asparagus, spring vegetables, the white sauce agrees and taste best, while for roast meats, fried fish, a brown sauce agrees and tastes best, especially is brown sauce best for game. Olive sauce tastes best with roast game, and mushroom best with roast chicken, and Berlin vegetable sauce best with duck. 16 Science of Health IDegetables spinach "Wash well, then throw the spinach in boiling water. Let it boil 3 to 5 minutes, strain and chop up fine. Put one tablespoonful good butter into a saucepan; when melted, stir into this 2 tablespoonfuls dry flour. When slightly brown mix 1 pint soupstock into this, stirring until it boils. Season with grated nutmeg, white pepper, salt. Add 1 cupful hot milk to this, then put in all the chopped up spinach. Stir up well and let this boil very slowly until stiff. Serve by decorating with a small piece of hard boiled egg. Cabbage a la Danzig Slice cabbage fine, place it in an enameled saucepan, in which 1 tablespoonful of butter has been melted. Cover up tight and let the steam it creates cook it. After half an hour on the fire stir into this 6 chopped up sour apples that have been peeled and the core taken out, the juice of 1 lemon, 2 teaspoonfuls salt, I/2 teaspoonful grated ginger-root, 2 teaspoonfuls fine sugar, 14 cupful soup stock, 2 teaspoonfuls dry flour sprinkled on top, cover tight. Let this boil on a slow fire, stirring up at times, until very tender, and serve with boiled ham or roast goose, roast duck or rabbit. It also is an excellent dress- ing for game birds, in which case sweet thyme and one chopped onion should be added. Blue or red cabbage is best for this. German Cook Book 17 jFricaseee of all IRinbs Stewed Beef with Mustard a la Moltke Slice very lean beef in large square dice, chop up some onions, simmer in 1 tablespoonful of butter on a good fire. Wlien onions are yellow-brown add the raw beef, but no water. Cover tight and shake saucepan a few minutes over hot fire. Remove cover; put 1 table- spoonful dry flour to this and stir up continually until brown, then add soup stock or boiling water. Stir up until it boils ; cover tight and let this boil very slow about 1 hour; then add the juice of 1 lemon, ^2 tablespoonful dry mustard that has been mixed in a little cool water. Season with salt ; let it simmer 10 minutes longer. Serve with boiled potatoes. Never serve any stew with mashed potatoes, because such does not stimulate digestion. When strained this is an excellent sauce for breaded veal or lamb chops. Lamb or Chicken Curry Cut 2 onions up small, place in a saucepan with 1 tablespoonful butter. When melted, add 1 tablespoonful good curry powder ; stir this up well a few minutes, then put in lamb or chicken that has been cut up in small pieces. Cover tight and let simmer over fairly good fire. Do not lift the cover for i/^ hour. Then lift the cover, sprinkle one dessertspoonful dry flour over the meat; stir up well. Then add boiling hot water to this. Stir up until sauce is all even. Set back on stove ; let simmer. Season with salt and grated lemon rind. The sauce must not be too thick. Serve with dry boiled rice. Where no milk is mixed into, potatoes are not eat with curry. The curry sauce, when strained, is excellent with boiled flounders, boiled lobster, boiled fish of any kind. In that 18 Science . of Health case bread in place of potatoes should be served with the fish. Irish Stew for Eight Boil breast of lamb or mutton that has been cut in small pieces — say, 2 pounds to 2 quarts of water. Skim the froth off when it comes to a boil. Then add a few carrots, turnips, onions, which have been cut into small pieces; also about 6 kernels whole black pepper. When mutton is nearly done, add 5 to 8 potatoes that have been cut in small pieces. When all cooked tender, take I/2 tablespoonful flour to 1 cupful cold water, make a thin batter, with which thicken the broth. Season with salt, skim all fat or grease from top. Never serve any stew or soup with grease floating on top, because such gives dyspepsia and a sluggish liver. When serving sprinkle, chopped parsley over it. Serve with boiled potatoes. Stewed Fresh Codfish (Newfoundland) Cut fresh codfish steaks in 2 inch square pieces, place on fire in pot with cool water, skim when it comes to a boil (use 2 quarts of water), then add some lean bacon that has been cut in small dice, say i/4 pound of bacou to 2 pounds of fish; also 6 raw potatoes that have been cut in small pieces, 2 large onions that have been cut up small, a few red peppers, cover tight. Let boil slow. Never stir it or you will break the fish up. When pota- toes and fish is done, season with salt; also 1/0 table- spoonful flour to 1 quart cool water. Make a batter out of this and thicken with broth. In serving dip the fish out with a large skimmer, keeping the fish and potatoes from crumbling to pieces. Dip the sauce out with a spoon; sprinkle finely chopped parsley over it all. German Cook Book 19 Fresh Codfish Pie, Harbour de Grace Place in an earthen baking dish small pieces of bacon; cover this with a layer of small pieces fresh cod- fish, then a layer of sliced onions, then a layer of sliced raw potatoes, sprinkle salt over this. Put a small teacup upset in the center of the dish, around which all these layers are built, then pour one cupful cold water into this dish; cover the whole dish with a fine pie crust of putf paste. Set on top of stove for 1/2 hour on a slow fire, so the ingredients cook and the upset cup will draw or suck the fluid under itself by the steam and air it creates. Then in i/^ hour place this dish in a hot oven to bake the crust on top. Use a heavy cloth or you bum the hands. When crust is baked all is cooked. In serving set this dish on a large platter, surround the dish with a white starched napkin, then cut a circle around the cup, lifting it out with a fish fork and spoon. The sauce that was drawn under the cup will bubble out when cup is lifted. Veal Dressing and Roast One small loaf of stale white bread with the brown crust cut off, cut in slices, soak in cool water, squeeze the water out, mix with 2 raw eggs some grated nutmeg, grated lemon peel, chopped parsley, a little white or red pepper, some salt, a little sweet thyme, finely pulverized, also chop a small onion up fine, fry slightly yellow in lA tablespoonful butter; mix all the above well in a bowl with the hot onion, then fill this in the breast of veal, or roll up in large thin sliced veal cutlet ; sew up or tie up. Lay veal in roasting pan, sprinkle dry flour and salt over the meat. Have about 1 inch water in the roasting pan, in which have a few raw onions, raw carrots, cut up. Roast in a hot oven, basting every 20 minutes (that is, take a spoon and pour the gravy or fluid over the meat). Thus the flavor of the fluid will flavor the meat, and the 20 Science of Health dry flour will brown and thicken the fluid, making a de- licious gravy of golden brown. Do not have the gravy too thick, because thick gravy removes the appetite. When done, strain the gravy ; serve in a separate bowl ; slice the veal and in the center of each slice is the de- licious pale yellow looking dressing with the green parsley mixed. Good to look at ; splendid taste. This is a favorite dish of the E^lnperor of Austria. Boiled pota- toes and not mashed should be served with this. The out- side of the veal must be brown and crispy. This is ex- cellent with cabbage a la Danzig. Never roast pork or mutton with veal. The above dressing is good with game birds, in which case fine pulverized garden sage and sweet marjoram should be added, while for roast goose some chopped sour apples should be mixed with the dressing, and for duck, chopped up olives of which of course the stones are removed. For quail or partridge the same as veal dressing, add chopped sweet almonds, of which the brown shell has been removed by letting the almonds lay a few minutes in hot water. Puff Paste Make a stiff dough from 1 pound of flour and a little ice water. After the dough is made, work one pound of good butter into this dough. Use no baking powder. Wlien all the butter has been worked into the dough, roll it out flat. Then lay on a platter and lay it on ice. After Yo hour work again with rolling pin only by roll- ing it out, cutting it into strips, laying one strip over the other. Roll up again, flat, and lay on ice; thus each % hour work the dough out, until finally roll out to use for the pie. This puff paste must be baked in a very hot oven where the dough is i/4 inch thick. It will rise as high as lyo inch. The more it has been worked on ice, the higher it rises. The yolk of an egg beaten up in 1 cup cold milk may be used to wash the top of the pie German Cook Book 21 with, using a flat brush for that purpose. This will give a beautiful golden color to the crust. Quail or Pigeon Apple Pie In a small deep porcelain or granite dish, lay one thin slice of bacon. On top of this one quail, of which the bones are removed, sprinkle finely chopped onions all about the bottom, then surround the quail or pigeon with chopped up sour apples ; sprinkle salt over this ; fill dish 34 full water, cover dish with layer of puff pie crust ; bake first on bottom of oven, so as to cook the meat, then on upper shelf of oven to brown the pastry. This is served with mashed potatoes and olive sauce. 22 Science of Health (3ruel8 Farina, Oatmeal, Flour Gruel Stir in 2 quarts of boiling water 2 tablespoonsful oat meal or farina or flour, that has been mixed in one cup of cool water. Let this boil about 10 minutes ; season with salt, a little sugar, a little grated nutmeg; add 1 cup of hot milk. This is good for babies ; also for children in place of coffee; for adults add grated lemon rind and a little mint. Fish Tea Boil the heads and bones of fresh fish, especially fresh cod or salmon; add to this some carrots, onions, celery, all cut up in small pieces, some ginger root, bay leaves, juniper berries and sweet marjoram. This should boil about 2 hours ; season with salt to taste. Strain ; then clarify the broth with white of eggs that have been beaten with some egg shells into froth, and come to a boil. Wlien all settling comes to the top, then strain through a fine sieve or cloth and serve with chopped parsley. This is excellent for all trouble of the kidneys or bladder. When cold this is a jelly. German Cook Book 23 Salabs Potato Salad Boil potatoes with skins on; when done, peel while hot, and slice them in the following liquid: to 20 large potatoes one teacupful good vinegar, juice and grated rind of 1 lemon, 1 tablespoonful onion and parsley finely chopped, a little white pepper, some salt, 2 tablespoons- ful good olive oil. Have all this in a porcelain dish. Let stand for about 15 minutes before serving. (Never make potato salad from cold boiled potatoes). Herring Salad, a la Pommern Cut salt herrings in small dice after all bones have been removed. Some onions finely chopped ; also capers, hard boiled eggs, parsley finely chopped, some salt pick- led cucumbers, and sour apples cut in small dice. Put in a porcelain dish, add olive oil, vinegar, white pepper, juice of lemon and very little fine powdered sugar— say 1 teaspoonful sugar to 1 cupful vinegar. Let this stand in a cool place I/2 hour before serving. This salad should be served with hot boiled potatoes with their skins on, or with hot fresh rolls and butter, or hot butter toast. If lettuce is used, then the lettuce should be cut into long strips like grass and laid on the border of the plate. The drink to this dish should be Rhine wine or chocolate. Cucumber Salad Peel and slice cucumbers in thin slices, sprinkle salt over them. Let them stand V2 hour or longer in a glass dish, then place them in a clean napkin, fold up and squeeze the juice out, put them back in glas or porcelain 24 Science of Health disla, pour over them vinegar, lemon juice, olive oil (to 1 cupful vinegar, 1 tablespoonful olive oil), white pepper, salt, chopped parsley, a pinch of fine pulverized sugar to neutralize the strong vinegar taste. Let this stand on ice or a cool place V2 hour and serve. Oyster Salad "Wash oysters in cold water, then boil them 2 minutes in fish tea, but the fish tea must boil when you put the oysters in; 2 cupsful oysters to 1 cupful fish tea; strain, and in the broth put the juice of 1 lemon, also 2 oranges that have been cut in small dice, celery that has been cut in small dice, and the oysters cut in small dice; mix all and put in small individual form {egg cup will do), or in large form, in a cold place. When turned into jelly, serve over lettuce that has been cut in long strips, and decorated with small cuts of hard boiled eggs. (If you have no fish tea then boil oysters. Set them on fire in cold water, season with salt and pepper, skim froth off when comes to boil. Add gelatine to the broth after oysters have been taken out and have above ingredients). Oyster salad is best served before a roast and in place of fish; or for lunch with bread and butter, a glass of beer, cup of coffee or chocolate. Egg Beer Beat 4 eggs in 1 quart of fresh milk, add some grated nutmeg, and grated lemon rind, put 1 quart of good beer in a saucepan on fire and when it comes to a boiling point, pour this hot beer in the pitcher of milk and eggs, stirring swiftly with an egg beater, while you pour the hot beer in with the milk. Serve while warm. This is excellent for constipation. Add a little salt to the milk ; dry toast is good with this drink; if it curds some then German Cook Book 25 strain. Another way, beat 4 eggs up, add 1 pint cold beer to the beaten eggs and beat some more ; then pour this in 1 quart of boiling hot beer, stirring it well and take off the fire or it boils over. Add one quart of cool milk to this, some salt, some grated nutmeg. Drink while luke warm. 26 Science of Health Ipubbinos Farina Pudding I One pound farina, 1 pound sugar, 1 pound butter, 12 eggs, 1 quart milk, salt, nutmeg ; melt butter in a sauce- pan. Add the farina, stir well with a wooden spoon. When well mixed, stir in the milk that is hot to a boiling point. Let this come to a bubble ; stir in the sugar, season with salt, 1 grated nutmeg, rind of 1 lemon, the yolk of 12 eggs; stir this all up well while "off" the fire, then beat the whites of 12 eggs into a froth, stir in slowly these whites of eggs. Place in a mould and boil in steam or bake in slow oven. The sauce, boil some whole cin- namon, whole cloves, whole mace, 1 dessertspoonful of each in 2 quarts of water ; add slices of 1 lemon, 2 table- spoonsful sugar, boil slowly 1 hour, and add 2 table- spoonsful good raspberry or cherry or grape jelly to this strain. This can be served hot or cold. Bismark Pudding, Chocolate Sauce Use flour in place of farina, flavor with vanilla in place of grated lemon peel and nutmeg. The chocolate sauce, use chocolate in place of fruit jelly; if sauce too thin, then thicken little with corn starch. German Pancake One tablesponful flour, well mixed into a thin batter with % cup of cool milk, i/o teasponf ul salt ; add to this 2 eggs, beat up altogether. Have 1 teaspoonful lard or olive oil in a frying pan. When hot, see that the bottom of the frying pan is all greased ; pour the batter into this ; have the fire fairly hot. Wlien done on one side, turn. German Cook Book 27 add a little oil or lard, shake the pan somewhat so the cake will not burn; serve flat on a plate; sprinkle sugar over it. Add no baking powder). French Pancake The same as German, but when done, put fruit jelly all over it. Roll up, sprinkle sugar on top, so it looks like omelet, then pass a hot fire poker over the top, mak- ing different dark lines on top and serve. Both of these are good with coffee or chocolate. Potato Pancake The same os German pancake; but use 1 raw or boiled potato grated with the batter, and only 1/2 table- spoonful flour. Use 2 eggs for each cake, or for 8 cakes use 12 eggs, 8 potatoes, 4 tablespoonsful flour, 4 cups milk. Codfish Cakes Boil 1 pound of good salt codfish, set on fire in cool water, so the salt gradually soaks out. Take out of the water, remove all bones, chop up fine ; add to this 6 good sized well mashed hot potatoes, 2 tablespoonsful flour, 4 eggs, salt to season, put on fire in a saucepan ; stir well into stiff pulp with wooden spoon ; take off the fire, make little round flat cakes, roll over in flour; fry brown in hot lard or hot butter, over a quick fire ; curry or lobster sauce taste well with codfish cakes, but the sauce must be served separate. A lobster sauce is made of chopped up lobster, mixed in hot white sauce, and anchovy sauce added. Steep on fire about 10 minutes. Butter toast should be ate with this, and Rhine wine or chocolate as a drink. 28 Science of Health • Chocolate Pudding, Vanilla Sauce The same as farina pudding, add % pound chocolate which has been grated and mixed with the hot milk. Vanilla sauce, thicken, boil milk with corn starch; add yolk of 2 eggs to 1 quart milk, vanilla flavor, 1 table- spoonful sugar, grated nutmeg, grated lemon peel. All About Coffee A good cup of coffee must never be made in a tin pot, nor ever drank with skimmed milk, as such brings cirrhosis of the liver and untold nervous diseases. The criminal tendency in this age are so great that people will stoop to anything to make a dishonest dollar. In large coffee roasting houses a poison mixture of strychnine or tobacco is often used on cheap coffees. Here lays the foundation of your apoplexy. Mix 2 cupsful ground coffee with the white of 1 egg and some egg shells and a little cool water in a pulp, in a porcelain lined pot or saucepan. Pour over this 8 pints of boiling water. Let this come to a slow boil with cover on. When it almost boils stir up slowly, and when boiling pour a little cold water into this, so it settles. Then put cover over tight and let steep 10 to 20 minutes. Strain through fine sieve, keep in porcelain lined pot, which place in a pan of boil- ing water and keep boiling hot with cover on. Serve with good cream. Sandtorte Three-fourths pound butter, % pound sugar; mix well to a white foam. Add to this the yolk of 10 eggs, and white and yolk of 4 eggs. Beat this all together about 15 minutes. Add slowly % pound corn starch to this, using 1 spoonful at a time and at least some grated lemon peel for flavor. Bake about 1 hour. Stick a straw in. When no dough clings to the straw, the cake is done. German Cook Book 29 Turkish Pudding Have 5 layers of sponge cake, and green apple sauce mixed with chopped almonds between each layer. The green apple sauce must be mixed with seedless raisins. Eat with whipped cream. Apple Souffle Pudding One pound pulverized toasted bread crumbs, 12 good apples finely chopped, i/4 pound butter, I/2 pound sugar, 1 grated nutmeg, juice of 2 lemons, 2 pints cool milk, 12 eggs well beaten. Mix and bake. Serve with vanilla sauce or whipped cream. Sultana Pudding Sauce Six raw eggs well beaten; add 1 pint cold milk, 1 glass rum and i/o pound sugar. Then mix with this: 1 pound raisins, i/4 pound citron, 1 grated nutmeg, i/4 pound sweet almonds, all chopped very fine. This is good over stale cake or cold boiled rice or any cake pudding. Ice Punch a la Bluecher For 10 to 15 guests, melt IV2 pounds sugar in 3 pints water ; add juice and grated rind of 2 oranges and 4 lemons, put all in a freezer; add 1 bottle Ehine wine while in the freezer; then 1 bottle champagne. Wliile the wine is added, you must continually stir it up. One- half glass Maraschino wine, the white of 5 eggs beaten to a froth and mixed with 1/2 pound sugar; freeze this some, and at last add li/^ glass good rum to this. Freeze well and serve. 30 Science of Health English Plum Pudding One-half pound pulverized bread crumbs, 1/2 pound flour, 1 pound sugar, 1/2 pound raisins, i/^ pound cur- rants, 1/2 pound almonds and citron mixed, i/o pound fine beef tallow, all chopped up fine, 1/2 butter, 10 eggs, 1 glass rum, 1 grated nutmeg, 1 teaspoonful pulverized cloves. Mix like Sandtorte and boil in a mould in a steamer. Eat with brandy sauce, which is made as follows : Boil in 1 pint water the peel of 2 lemons, some whole mace, some whole cinnamon, whole cloves, for V2 hour. Add the juice of 2 lemons, 14 pound sugar, thicken slightly with corn starch, strain. Add some sherry wine and some brandy, when the sauce is off the fire. Metropolitan Blanc Mange Heat 2 quarts of milk, soak in this 2 small packages of gelatine, stir up well ; divide in 4 parts, stir in one part the beaten yolk of 2 eggs, in another 1 tablespoonful grape or currant jelly; in another part, 1 tablespoonful grated chocolate ; in the white or other part, mix rose- water or nutmeg flavor. Let one cool in the mould before the next layer is added or it runs together. It must be 4 layers, or else cool each on a separate dish, and place one over the other when serving. This is ate with Sul- tana sauce or whipped cream. Scrambled Eggs with Onions Chop onion fine, fry in a little butter to a golden brown, then beat eggs up in a bowl ; add cold milk to the beaten eggs, average 1 tablespoonful milk to 2 eggs. Add a little salt and white or red pepper. When eggs and milk are well beaten, add a little dry curry powder to this; stir these beaten eggs in the pan with the fried German Cook Book 31 onions. Keep stirring until cooked soft. Serve with toast. This cures constipation, and the eggs thus scram- bled absorb the odor of onions and keep the breath pure. Fried Eggs with Black Butter Melt butter in a frying pan, mix in a cup some good vinegar and AVorcestershire sauce, a little lemon juice. Pour this in the pan with melted butter. The heat of the pan will heat the fluid. Pour this over fried eggs; be sure and have the fried eggs on a very hot dish. Serve with bread or toast. This is a fine appetizer on empty stomach. DEC 16 1912 LIBRARY OF CONGRESS 014 517 006 f