Lina Wachtelborn Meier

“ The celery is cut into small pieces, and boiled in water until soft, then strained through a hairsieve. The butter is heated with the flour in it and the milk is now added. The boiled and strained celery is added, let come to a boil, stirring constantly. Add enough salt and pepper to suit your taste, stir in the yolks and serve at once. If you leave the soup standing it will get thick. ”

“ The liver is washed and dried. Trim off the membrane, cut into even thin slices, salt and pepper and fry quickly in the hot butter. Onion and flour are stirred in and stewed with the liver. Then the water, vinegar and meat extract are added and cooked well ; when done, serve at once because the liver will get hard and tough when standing. ”

“ The beef bouillon must be clear and free from fat; season it with white wine and lemon juice, and dissolve the gelatine in it. Stir the white of egg with some bouillon and add it, put in the crushed egg shells to cook for a second, then set aside to clarify. Strain it through a fine cloth. Fresh oysters are opened, cleaned and cut out of the shells. A dish is set on chopped ice, some oysters are placed in a circle into the dish and sufficient cold bouillon put on to cover; then let them get stiff. ”

“ The steaks should be cut in 6 neat medium sized pieces from the middle of the fish, sprinkle with salt and pepper, pour 11⁄2 tablespoonfuls of lemon juice on each steak, the onion must be thinly sliced, and the slices put on the steaks, also the parsley; then spread 1 tablespoonful of oil on each steak and let them lie for 11⁄2 hours; get cooking utensil very hot, then remove the onions and parsley from each slice of fish, spread another tablespoonful of oil on each and broil for 5 minutes. Serve on a hot platter and garnish with lemon slices and parsley. ”

“ The cask must be very clean and odorless. Scald it several times and then dry it in the fresh air, put in the sugar and enough water to dissolve it while shaking the cask. When the sugar is dissolved, add the strained juice. Place the cask into a place like the garret where it is warm. It will soon ferment, then remove the foam from the bunghole every morning, stir the wine with a clean wooden stick and fill in fresh water so the cask remains full. ”

“ Stewed fruit used as a sauce is a wholesome and valuable food. It is served with poultry and game. It is refreshing for patients. The fruit must be cooked in a pot or kettle free from any kind of grease. ”