Gulasch.—Cut a tender piece of steak into quite small pieces, lay them in a deep frying-pan, with a little bacon, some slices of onion, a little pepper and salt, and fry them in butter till the gravy looks brown; then add a little lemon juice, a small quantity of water, and a wineglassful of wine if liked; cover the pan, and let the contents simmer till the meat is quite done.
Honigküchen.—1 lb. honey, 1 lb. flour, ¼ lb. butter, ¼ lb. almonds pounded coarsely, 1 dr. pounded cloves, the grated peel of a lemon, and ½ oz. soda carbonate dissolved in water. Let the honey and butter come to a boil over the fire, take this off, and in a few minutes stir in the flour and spice by degrees, then the almonds, and lastly the soda. Let the mass stand all night in a cool place, In the morning roll it ½ in. thick, cut it into little square cakes, put ½ almond in each corner, and a slice of peel in the middle. Bake them in a moderate oven a pale brown.
Knödeln.—(a) Beat ¼ lb. butter to a cream, beat 3 eggs to a froth, and add gradually to the butter; then add about 2 breakfastcupfuls breadcrumbs; mix and make into balls the size of a walnut. Perhaps salt ought to be added. In clear soup they are excellent.
(b) Mash 3 or 4 large potatoes smoothly with 1 large tablespoonful flour, mix with 1 well-beaten egg; make into balls the size of a walnut, and boil. These are served with meat in the place of other vegetables, or baked.
Köche (Moulds).—We have no suitable term for this sort of dish in English. Sponge pudding is the nearest, but this does not do it justice; nor is custard right. We must therefore call it a mould.
(a) Bread.—Stir well together the yolks of 6 eggs and 3 oz. powdered sugar, mix in 2 oz. grated bread, any approved flavouring of spice or grated lemon peel, and the whites of 4 eggs whisked to a stiff snow, stirred lightly in at last; have a mould well buttered, sprinkle in it some finely shred blanched almonds, and lay here and there a thin slice of candied peel; put the mass into the mould and steam it with care; boil sugar to a thread height and pour it over when the köche is turned out of the mould. Serve it without delay.
(b) Chestnut.—Stir 2 oz. butter with 3 oz. sugar, the yolks of 6 eggs, and 4 bitter almonds pounded fine. Have chestnuts boiled and pounded smooth or grated; add ¼ lb. these, and then stir in the whites of 4 eggs whisked to a snow. Steam the mass in a well-buttered mould; when turned out serve with any approved sauce.
Kräplen.—1 pint milk, 2 lb. flour, 2 oz. fresh butter, 5 eggs, 1 tablespoonful pounded sugar, 2 tablespoonfuls rosewater, 2 tablespoonfuls good yeast, and a good pinch of salt. These ingredients must be mixed in the following manner. Having warmed the milk just lukewarm, stir in the flour, working it as dry as possible. The butter should be placed in a cup near the fire till warm, and then pour it on to the dough, and work it well in; then beat up the eggs, and pour them little by little on to the dough, kneading it well all the time. Lastly, mix in the sugar, salt, rosewater, and yeast, and beat it well together until you see blisters coming in it. Now divide it in pieces about the size of 2 fingers and ½ in. thick. Let these stand in a warm place until they have well risen, and then bake them on buttered tins till they are of a rich golden colour, and, while warm, sprinkle well with white sugar and grated cinnamon, if the flavouring is not objected to.
Lebkuchen.—1 pint honey, ¾ lb. sugar, 1½ lb. fine flour, ¼ lb. almonds in the skins, each one sliced into 4 or 5, ½ lb. mixed candied peel sliced and cut up ½ in. long, the peel of a lemon cut very small, ½ oz. powdered cinnamon, 1 dr. powdered cloves, ½ nutmeg grated, a small glass of rum, and 1 saltspoonful carbonate soda. Put the honey and sugar in a stewpan over the fire, and when it boils up throw in the almonds; let them simmer 5 minutes, then take the pan from the fire, put in the spice and peel. Let it cool a little, then stir in the soda, next the rum, and lastly work in the flour. While this dough is still warm roll it out as thin as possible; cut oblong pieces, about 4 in. long and 2 broad; lay them nearly close together on buttered or well-floured tins, and let them remain all night in a cool place. Bake them next day, after the bread in a baker’s oven. They must not be done brown. As soon as they are taken out, draw a knife across the tins to divide them in the pieces above described, and when cold break them apart. Boil some moist sugar in a little water till it will draw into threads, glaze them on one side with this, and let them dry.