, 1890-01-19
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BITS OF FOREIGN COOKERY.
Some Transatlantic Schemes for Tickling
the Palates of Mankind.
ICnnyrirht 1900

Copyright, 1901
In every country there is some special
dish that is tasty, appetizing, easy to
make and one of which the materials
can be found in almost any other coun-
try. In the ours of a somewhat pro-
tracted voyage, which carried me
through many countries. 1 made a point
of finding out how to cook any of those
dishes that struck my fancy and would
bear transplanting.
In Holland you get the most delicious
Dutch cheese. They take sour milk and
put 1t in a muslin bag and hang it up
over night. In tire morning this is a
solid mass but not tough as when boiled,
as some make it. Salt and pepper are
added and a tea cup of rich sweet cream
is stirred into say a quart of the curd,
and this is then eaten and not left to
harden or turn acrid and sour. ANY
one can make this, and whoever does
will say they want no more smear
case" as long as there is milk to be had
to-make this kind of.
In Nuremburg l was persuaded against
my will to try some sauerkraut, and l
ook some more, and delighted Mina's
soul by asking how she cooked it. 1t
was like a savory, pungent Jelly, and
begat an appetite even while one really
needed nothing more. She took two
quarts of sauerkraut out of the barrel at
night, dipping deep below the brine,
and this she put in four quarts
of clear water. In the morning this
was drained off and the sauerkraut
put on the fire to simmer slowly six
hours with just enough water to keep it
from burning, a pinch of pepper, table
spoonful of moist brown sugar a tea
spoonful of caraway seeds, and every
half hour she added a tablespoonful of
clarified goose grease, and one table
spoonful of tart cider. Let folks augh
at sauerkraut as much as they like. They
never will again if they try this dish
once.
In Vienna what pleased me most was
the famous schnitzel and tiny potatoes.
l don't know to this day whether the
potatoes grow that small or are cut that
way artfully, but they are Just a mouth
full (mine) and very sweet and nice. The
schnitzel l found was prepared in this
wise: Oval pieces of veal without bone
about half or three-quarters of an inch
thick are moistened with milk, rolled in
flour, then in beaten yolk of egg and
afterward in powdered crackers and
carefully dropped in hot lard and fried
TO a deep golden brown. OF course they
are seasoned with salt, pepper and Just a
suspicion of thyme. When done they
look like extra large fried oysters, and
are laid upon a napkin, just to drain off
the fat, II then served on hot plates
with a necklace Of potatoes and a breast
pin of half a lemon.
Another savory, simple and econom-
teal dish particularly pleased me in Buda
Pesth. Adeep dish held a greenish look
ing mass, which proved to be a cabbage
boiled and served whole, and when little
triangular slices were cut out it was seen
to have a layer of finely minced meat be-
tween every two leaves. To p this,
one ants Il large kettle, a rather loose
cabbage and IL pound of minced and
seasoned meat to every two of cabbage.
The cabbage is washed and plunged
into boiling sailed water for ten or fifteen
minutes, and then taken out very much
wilted, which permits the deft fingers of
the pretty o to carefully unfold and
lay back every leaf, and then a little
meat is spread on each one and it is
folded bac% in place until all the meat is
safely spread and carefully folded over
the rest. Tapes are her tied around the
whole to keep it in place, and it is boiled
slowly for three solid hours. The soup,
or sauce, which remains is kept for the
next day. A sauce is made with a little
of this with vinegar and flour. 1t is Just
as good cold as hot, and, like beans, is
better for every time it is warmed over,
and is a pretty dish to look at.