Can be made of any kind of meat mixed with soaked biead-crumbs and seasoning, either boiled or fried, served in soup, or with meat-stews or alone; should be sent to table hot and light as soon as done.

Mehl Sterz

Thick mush or porridge of oatmeal or any kind of meal with plenty of butter stirred in.

Heidelberg Punch

Pieces of cucumber sliced, 1 lemon rind, 3 tablespoons sugar, worked together with the back of a spoon; 3 tablespoons brandy, 6 of sherry, 1 bottle claret, 2 bottles soda water.

German Honey Cakes

Square small cakes with citron strips and almonds on top, made of 8 oz. honey, 2 oz. butter, boiled together; rind of 1/2 lemon, 2 oz. almonds pounded nutmeg, 8 oz. flour, 1/2 oz. soda dissolved in little water. Stand till next day, rolled out thick, decorated, baked.

German Cakes

Cookies, made of 1 1/2 lbs. sugar, 3/4 lb. butter, 4 eggs, 2 lbs. flour, 1 lb. currants, nutmeg, rosewater to flavor. Rolled out and cut in cakes.

German Omelet

An egg pancake, baked on both sides; made of 2 spoonfuls flour, 3 eggs, 1/2 cup cream or milk, salt, pepper, nutmeg, little chopped chives and parsley. When the pancake is baked on both sides it is spread with puree of mushrooms and rolled up; cut in pieces, served around a center of vegetables in the dish.

German Almond Cakes

Made of 1 lb. butter, 1 lb. sugar, 3 eggs, 2 lbs. flour, 1 gill rose water, 8 oz. almonds, 1 teaspoon cinnamon. Rolled out, egged over, the blanched almonds chopped, and sugar spread over; cut in cakes and baked.

German Cream

Rich cream boiled up, flavored with sugar, lemon and brandy; served cold in a state of froth by being shaken up.

German Croustades

Patty shapes of fried bread filled with minced chicken.

German Fritters

See Berlin pancakes and apple fritters.

Gehman Cup Puddings

Made of 2 oz. flour, 4 oz. butter, 1 pt. milk, 2 oz. sugar, 3 eggs, lemon flavor; the flour stirred up with the milk, butter softened and beaten in with sugar and eggs, baked in buttered cups; whipped German custard sauce.

German Pudding, Steamed

Made of 8 oz. bread-crumbs, 3 oz. each sugar and butter, 4 eggs. A layer of this mixture alternately with layer of jam or jelly in a mould; steamed.

German Rice Pudding

A rice and raisin custard, made of 4 oz. rice boiled in 1 pt. milk, mixed with 4 oz. butter, 2 oz. almonlds pounded (or paste), 2 oz. each sugar and raisins, little cinnamon, 3 yolks. Just before boiling or baking. 3 whipped whites stirred in.

German Pudding Sauce

Light wine with sugar boiled up and poured to beaten yolks, not allowed to boil again, but whipped to froth and served hot.

German Puffs

Made of 1 qt. milk, S oz. flour, 8 oz. butter, 2 eggs, nutmeg and cinnamon. Flour stirred up with milk, softened butter beaten in, eggs whipped stirred in; baked in buttered cups, served with pudding sauce, or hot for breakfast.

Cage Bird Paste, German

Made of 4 hard-boiled yolks pounded in a mortar with 1 lb. white pea meal and 1 tablespoon olive oil; mixed to a dough, pressed through a colander to form grains like shot, fried over the fire light brown, put away dry for use.