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 butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil 3⁄4 hour. ”

“ Parmesan cheese 1⁄4 lb. butter 1⁄4 lb. flour 1 pinch salt 1 pinch paprika (red pepper) Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to 1⁄2 inch thickness. Cut in 1⁄2 inch strips and 5 inches long. Now bake in a medium hot oven to a light yellow color. If too dark the sticks will taste bitter.
They are served fresh and warm with strong bouillon. ”