_ EDITH ADAMS’ GLOBE-TROTTING GOURMET ‘fa

‘DINNER MENU

_ Klare Fleischbruke mit Nockerlin

(Clear Soup with Dumplings)

é Sauerbraten
(Pot Roast)

Kartoffel Bfannkuchen
eK (Potato Pancakes) _
r +4 _ Blumenkohl
= . (Cauliflower)
-  Hauptel Salat, Saurer ~
(Lettuce Salad, Sour Cream Dressing)

Dobos Torte .
(Dobos Layer Cake) }

Kaffee
j (Coffee)

KARTOFFEL NOCKERLN

(Potato Dumplings: German)
1% cup butter
1 egg yolk, slightly beaten
1 egg, well beaten

1% teaspoon salt

2 medium. sized boiled potatoes

1% cup flour

Cream butter, add egg yolk, egg, «salt
and mashed potatoes, beating well. _ Add
flour, beating until smooth. Drop— small
spoonful into simmering salted water
and cook 8 to 10 minutes. Strain and
serve with soup. Approximate yield: 6
: portions.

SAUERBRATEN
(Pot Roast: Gétteny
4 pound roast beef
2 cups cider vinegar
4 bay leaves
8 whole black peppers
8 whole cloves
2 cups water
3 onions, sliced
8 gingersnaps
1 tablespoon sugar ©
1 bunch carrots, sliced

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Place the meat in a crock with the vine-

gar, water and the spices. Cover tightly
and let stand for 4 days in a cool place.
Take the meat from the liquid and let
drain. Brown well on all sides in a Dutch
oven. Add the sliced onions and the car-
‘rots and 1 cup of the liquid the meat was
soaked in. Cover tightly and cook over a
low flame about 3 hours, according to the
size of the roast. About fifteen minutes
before the meat is cooked add the sugar
and the crumbled gingersnaps. This will
thicken the gravy.

Hasenpfeffer is prepared in exactly the
same way except that it is made with
rabbit instead of beef.

Germany
and Central
Europe

KARTOFFEL BFANNKUCHEN
(Potato Pancakes: German)

Potato pancakes and apple sauce—a
tasty lunch dish from mid-Europe.
2 cups raw grated potatoes
(about 4 large potatoes)

2 tablespoons grated onion
1 tablespoon salt
1% teaspoon pepper
2 tablespoons bread crumbs or
cracker crumbs ’
2 whole eggs
Peel large potatoes and place in cold
water, then grate. Drain off liquid by
squeezing through cheese-cloth or fine
sieve. Add seasonings and crumbs. Add
whole eggs and mix well with the rest of
the ingredients. Drop by large spoonfuls
in small cakes on hot fry-pan whose base
is covered with aMhin layer of melted fat.
Turn and brown on both sides. Serve
with apple sauce. Yields twelve or more
pancakes.

WIENER SCHNITZEL
(Breaded Veal Cutlets: German)

4 veal chops
Salt and pepper
2 eggs
Bread crumbs
3 tablespoons bacon dripping
Juice of 1 lemon Ps
1 cup thick sour cream
Slightly beat the eggs and dip the veal
into them, then into the crumbs. Heat the
bacon dripping in a pan and brown the
chops on both sides. Cover and cook on
low heat for 1 hour. Arrange on a platter
and sprinkle with lemon juice. Blend
flour into the fat in the pan and add the
sour cream, cook about 5 minutes stirring
constantly, season with ‘salt and pepper

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and pour over the chops on the platter.

Serves 4.