Recipes from “Tornister-Lexikon für den Frontsoldaten” part 4

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 4 follows.

 

“Salads

Vegetable salad. Boil any kind of vegetables (about 500 grams per man) and drain. Season the cooking water with vinegar or lemon juice, some salt, a little sugar, paprika and herbs, and thicken with potato flour (see fruit sauce). Add the vegetables and mix well together. When available, add raw, finely chopped sauerkraut and diced pickles.

Cucumber salad. Wash and peel the cucumbers, or leave young cucumbers unpeeled. Slice them as thinly as possible, salt lightly and drizzle with vinegar or lemon juice, oil or sour milk. When available, add some pepper or paprika.

Potato salad. Prepare as with vegetable salad, but use Pellkartoffln [boiled potatoes with the peel intact] cut into slices. Its good to add plenty of diced raw onion, diced pickles and finely chopped raw sauerkraut.

Lettuce. Wash the lettuce leaves well, drip dry and drizzle with a little vinegar or lemon juice, oil or sour milk. Tomato salad. Slice the tomatoes into very thin pieces and prepare as with lettuce, but with plenty of diced onion and some pepper or paprika.

Miscellaneous (cook rice, prepare roux, cook pasta, stew fruit)

Roux. In a frying pan, heat 1 tablespoon of butter, margarine, lard or oil, and add 1 heaping tablespoon of wheat flour or if necessary, rye flour. Stir constantly, and fry until the flour is golden or brown. Quickly remove the pan from the heat, and add ½ a drinking cup of water, bit by bit, stir well, return the pan to the fire and stir constantly to a smooth, creamy porridge. Add immediately to sauces, vegetables and meat dishes.

Stew fruits. Take 250-500 grams rhubarb stalks per man, wash them well, don’t peel them, and cut into 2-3 cm long pieces. Put in a pot with cherries, currants, whole plums, peeled quartered apples or pears without the cores, boil with as little water as possible until done (do not boil them to pieces!), sweeten to taste and allow to cool.

Rice pudding. Wash 2 to 2-1/2 drinking cups of rice, add 2 drinking cups full of water and bring to a boil over low heat. Do not stir! When the water is absorbed, add 2 drinking cups full of milk, little by little, and allow to continue to soak over the lowest heat, just until the rice becomes a bit granular. You can also toast the rice in a pan with some butter until it is golden brown, prior to cooking.

Noodles, macaroni, spaghetti. Bring 6 drinking cups full of water to boil in a pot. Add some salt, soup seasoning, bouillon cubes or meat extract, and shake in 4-6 handfuls of pasta. Slowly boil over low heat until the pasta is butter-soft. Shortly before serving, take the pasta out and drain it, rinse quickly with cold water, and mix in some butter, margarine or oil.

Sweet dishes

Applesauce. Thinly pare ripe or windfall apples, remove the cores and boil until soft with a little water and sugar to taste. Spread or mash through a sieve or loosely woven fabric. If available, mix in raisins, currants, and grated lemon peel.

Caramel pudding. In a dry pot or jar, melt 2 tablespoons of granulated sugar until brown, without adding water, until blue smoke develops. Quickly remove from heat and immediately add 1 drinking cup full of water, bring to a boil until caramelized sugar is completely dissolved, then add two drinking cups full of whole or skim milk, bring to a boil. Stir 4 tablespoons of pudding powder, corn starch or potato flour into a little water, and add to the pot to thicken. Bring to a boil once more, and pour the contents of the pot into a bowl that has been rinsed with cold water, to cool. To serve, overturn onto a flat plate.

Semolina pudding. Boil 3 drinking cups full of whole or skim milk, water, or half milk/half water. Whisk in ¾ of a drinking cup of wheat semolina, and boil 10 minutes, stirring constantly. Add sugar to taste, and when available, add vanilla sugar and raisins. Pour into a bowl as with caramel pudding, and tip it out later (as above). Good with stewed fruit of all kinds (see above).

Drinks

Hot orangeade or lemonade. Mix the juice of 5 oranges or lemons with 4 drinking cups of water and 4 tablespoons of sugar, heat and drink hot.

Hot lemon milk. Stir together the juice of 5 lemons, 1-1/4 liters (5 drinking cups full) whole or skim milk, and 3 tablespoons of sugar, bring to a boil and drink hot.

Coffee. Brew 5-10 teaspoons finely ground coffee with 1 to 1-1/4 liters (4-5 drinking cups) boiling water. Steep 3 minutes and pour through a sieve or linen cloth into a pot. Add coffee essence of choice.

Hot cocoa. Stir 4-8 teaspoons cocoa powder together with 6-8 teaspoons of sugar, and a little cold water or cold milk. Bring 1 to 1-1/2 liters (4-6 drinking cups) water, milk or a water/milk mixture to a boil, pour in the stirred cocoa mixture. Boil up again and remove from heat.

Cooling fruit milk. Mix 4 drinking cups full of whole or skim milk with your choice of fruit juice, and cool.

Cooling lemon water. Stir the juice of 2-3 lemons together with 5 drinking cups full of cold tea (see below) and 3 tablespoons of sugar, and let steep 5 minutes. If needed, cool with a refrigerating mixture [described in a different part of the book].

Tea. Bring 1 liter (4 drinking cups) water to a boil, add 1 teaspoon black tea (or 1 tablespoon German tea) and steep 5 minutes. Add sugar and lemon to taste.”

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