Recipes from “Tornister-Lexikon für den Frontsoldaten” Part 2

The recipes from “Tornister-Lexikon für den Frontsoldaten” by Gerhard Bönicke will be posted here in four parts as follows:

Part 1: Soups and egg dishes
Part 2: Vegetable and potato dishes
Part 3: Fish, meat dishes and sauces
Part 4: Salads, miscellaneous, sweet dishes and drinks

Part 2 follows.

Vegetable and Potato Dishes

Fried potatoes. Take Salzkartoffeln, Pellkartoffeln [see below], or raw potatoes that have been peeled and cut into very thin slices, put them into a hot pan with fat or bacon, cook until golden brown (flip often!). If possible, cook together with diced onions and leftover meat. For 4 men, about 20 medium potatoes, sliced, is recommended.

Salzkartoffeln or Pellkartoffeln. Take 5-6 medium potatoes per man, slice thin, wash, put in cold water with some salt, and put it on the heat. Allow to boil until the slices can be easily stuck through with a fork or the tip of a sharp knife. Drain out the water and put the pot back on the fire, turning it several times, to steam. Pellkartoffeln are not peeled, and are prepared the same way. Pellkartoffeln are healthier and more thrifty than Salzkartoffeln.

Mashed potatoes. Prepare 4-5 potatoes per man as Pellkartoffeln, remove the peels, and grate or mash well. Take ½ drinking cup full of milk or water per man, or a half milk, half water mixture, warm it, add salt and add to the mashed potatoes. Briefly heat it again, stirring it well.

Potato noodles, potato cakes. Mix 2 drinking cups full of mashed potatoes with about a third of a cup of wheat flour and one egg. Add salt and let rest for a half hour. From this mixture, roll out finger-thick noodles on a flour-dusted board, or form patties the size of the palm of your hand, rolled in flour. Patties are best if rolled in bread crumbs and cooked until golden on both sides, in a well-heated pan. Or, cut the finger thick rolled out dough into 5 cm long strips and put in boiling water, then simmer until the noodles float to the surface, remove from the water, allow to dry, and lightly fry in a greased pan.

Simple potato pancakes. For each man, grate 3 medium size potatoes, stir this raw mixture well. In a pan (if possible, use 2 pans) heat butter, lard, tallow, margarine or oil, and add the batter, in a thin layer. Cook on medium heat until light brown on both sides. Good with applesauce and sweetened coffee.

Green beans (about 500 grams of beans per man). Cut off the tips of the beans and pull out the strings. Wash the beans, break or chop them up, heat them with some fat in a pot and steam, cautiously adding water. When the beans are soft, add a little more water and thicken with a roux, season to taste with savory and a little salt. Good with beef and mutton. If the beans are to be cooked together with meat, first place the meat in cold water, boil until half done, then add beans and prepare as above.

Legumes in porridge form. Soak 1000 grams of legumes overnight in 6 drinking cups full of water, prepare like bean soup (see above) and when done, replace the water that has evaporated. Mash the very soft legumes. Good with potatoes, sauerkraut and fatty meat.

Kohlrabi. Cut the woody stem ends off of 2 kg Kohlrabi, then peel, wash, and slice as thinly as possible. Kohlrabi greens can be used with it, finely chopped, as long as it is tender and green. Steam and thicken as with green beans. Good cooked with some coriander, popular with all kinds of meat dishes.

Canned vegetables. Bring the contents of the can to a boil and thicken with a roux, season to taste.
Cabbage (green and savoy cabbage), kale. Clean one medium head per man, remove wilted leaves, wash well. Do not wash the inside of the head. Chop or cut in strips, season with coriander and some salt, and steam like beans (see above). Prepare red cabbage like green or savoy cabbage, but chop more finely, and boil in a little more water together with some sugar, citric acid, and, if possible, apple slices, until done, and slowly stew it.

Green corn (maize). Take immature corn cobs that have the beginnings of kernels, remove the leaves and cook in a little water, until the kernels can easily be punctured with a fork. Before eating, spread with fresh butter, eat with Salzkartoffeln or Pellkartoffeln.

Carrots. Wash 2 kg of carrots, peel and slice into centimeter thick slices. Steam like green beans. When done, add some finely chopped parsley and carrot greens (carrot greens are very rich in vitamins!).

Sauerkraut. Mix 1 to 1-1/2 kg Sauerkraut, unwashed, together with a lot of coriander and diced onion, and steam as with green beans. Good with sausages, legume porridge, fatty meat. Sauerkraut is healthiest mixed with coriander and eaten raw.

Spinach. Remove wilted leaves and roots from 3 kg of spinach, wash very well, allow to drip dry, quickly cook with a little water until the leaves wilt. Chop on a board as finely as possible (when possible, run through a meat grinder). Boil until done with a little water, chopped onions and some salt. When it is done, add a handful of finely chopped, raw spinach leaves. Good with meat and all kinds of egg dishes.

Turnips and rutabagas. Wash 2 kg of turnips, peel and chop, place on the fire with water and a little salt and cook until soft (cooking time about 2 hours). Good with fatty meat.

All vegetables are described here as pure vegetable dishes. With the exception of spinach, all of the vegetables can be cooked together with potatoes. The weight of the vegetables is then reduced by the weight of the potatoes. Except for the longer cook time of turnips, the raw potatoes can be started at the same time as other vegetables. With turnips you should add the potatoes after about 1-1/2 hours of cooking time. Also, meat can be cooked together with the vegetables and potatoes, as a stew; in this case, follow the instructions as with green beans (see above).