1966 WDEC - Austrian Cookery

It's a good thing Austria is smaller than the U.S., because even so the editors of the 1966 Woman's Day Encyclopedia of Cookery devote 8 pages of loving text and a fair number of recipes to the country (photo of a Wiener Schnitzel by Rüdiger Wölk, Münster, via Wikimedia). Late July is not the optimal time to come to this section of what many Americans who grew up in 1960s suburbia would identify as traditional comfort food. Hearty stews and casseroles dominate the main dishes, while there are a number of pastries, cookies and cakes and a multi-page ode to schnitzels. The (rather long; and apologies because I couldn't figure out how to easily incorporate diacriticals so I've just added an e instead of fussing over umlauts) run-down:

Gerstensuppe (Barley Soup): A basic barley example. I'll pass.
Kuecherlkraut (Beef and Sauerkraut): A casserole. I'll pass again.
Pichelsteiner Fleissh (Pichelsteiner Casserole): Another casserole, another pass.
Parmesanschlegel (Leg of Veal with Cheese): Roast leg of veal laced through with pencil-sized rods of cheese. Odd enough that I will try the recipe, perhaps with a smaller cut of meat.
Kalbsgulasch (Veal Goulash): Yes, another Casserolepass (to Germanize the word)
Geroestete Kalbsleber (Sauteed Calf's Liver): Instructions, rather than a recipe
Schinkenkraut (Ham and Sauerkraut): Casserolepass.
Selchfleisch (Smoked Butt): Boiled smoked pork butt. No thanks.
Schinkenfleckerln (Noodles with Ham): Casserolepass.
Backhendl (Fried Chicken): Breaded and deep fried. They have you bread and deep fry the liver, gizzard and heart as well, which is a nice touch.
Paprikahuehner (Paprika Chicken): Actually looks pretty good, but another casserole, so I'll pass while the mercury is in the 90s.
Hausente als Wildente (Duck Cooked like Wild Duck): I probably won't make this whole roast duck with a wine marinade as described, but I may adapt it for sous vide cooking.
Paradeiskraut (Cabbage with Tomato): Casserolepass.
Geroestete mit Rosmarin (Home-Fried Potatoes with Rosemary): Instructions, not a recipe.
Kopfsalat mit Erbsen (Romain Lettuce with Peas): The lettuce is cooked. Again, I may try it, but not in this weather.
Gurkensalat (Cucumber Salad): Finalloy, something good for July. It looks like a standard cold cucumber/sour cream salad, but I'll give it a go just to see.
Kaisershmarrn (The Emperor's Omelet): "A cross between a pancake and an omelet. Easy to make because it's shredded." Easy, except that it requires two skillets to cook. I've been drastically reducing the grain in my diet, but I may try a small batch just for grins.
Salzburger Nockerln (Dessert Puffs): Butter and eggs cooked in a way I've never tried. I'll check it out.
Kanari Milch (Canary's Milk): A sort of sabayon for pouring over other things.
Wiener Eiskaffee (Viennese Iced Coffee): A cup of strong cold coffee poured over a scoop of softened vanilla ice cream. Sort of a thinking man's Frappucino.
Kugelhupf (Coffee Cake): A yeast coffee cake that looks fine, but I'll pass on.
Dobostorte (7-Layer Cake): The classic. More fuss than it's worth for a person who avoids grain, gluten and sugar. Perhaps Mike will make one?
Ischler Torteletten (Almond Butter Cookies): Almond cookies frosted with chocolate. Again, something I may try when the temperature drops.
Nusskipferln (Nut Crescents): Tiny (1-1/2" long) nut cookies. Ditto comment above.
A dozen schnitzels: Truly. A possibly offensive treatise on Austrians written by a woman with an Austrian husband, followed by 12 varied recipes for dressing up thinly sliced veal rump. Light schnitzels actually are pleasant on hot evenings, so I may give one or two a try.

So! It's off to the kitchen.