New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-03-28
COOKERY.
SOME OFFER DISHES IN OTHER LANDS
A DELICIOUS THING FROM
AFRICA
BY MRS. BAYARD TAYLOR.

taken place People have travelled abroad great
deal. German French. Italian and Hungarian res,
tsurants have sprung up In our Hrse .I''o'' ~
even In private houses dishes OF foreign a'o'
often seen Although we may not fahcy 'ne e.
NJ The Snonish cuisine the sweet soups OF Nor'"-
80. carr,ry mr. tho mixtures Of salt fish, beer
and Vegetables Of the Russians. we must ackno"'
edge that I'm each country there are cer'di'' u"
tionaI dishes which are welcome even 10 """
paIate So for instance, once-years aso-p"' -, y
Of a salad in Nzhnee- Novgorod. at the tiHe VI w
e,reot fair the recollection Of which has hauh''u
me over since II was composed Of pieces OF "ate'
melon rcd cherries, berries OF green grapes 49,
OF cucumbers and tiny pieces OF ice-the ""o''
made sweetly sour by its pain dressing a..
Another tmc-it was at Sorrento n
Of the humble white turnip transformer "''o
relish toothsome enough for me TO keep III NM
After being parboiled in sailed water ''e
table cut in thick slices was put layer"ise IA "
sbollov sauconan previously buttered, with
sprinkng of grated Parmesan cheese ana shiH
,,,mps Of butter on top of each layer lhiS was pu'
over n quick fire and cooked until brown III INC -
TOM when ii turned upside cow" Vi. 49,,
platter and served The same thing may oc ~
with cucumbers. peeled halved and freed from
seeds. ,oa
NV husband in one Of his books. mehtoheu
meal on the Isthmus OF Panama, cohSlSti"s "
fowl eggs rice boiled in cocoa-miiK' anu c'o0
with baked plantans for bread, 10 "h'cn nc '',9
added "A splendid supper more aris'oc' ~
delicacy than any of these latter is spoken OF oy
Lieutenant Colonel Ramsay in his "Recolec''on' -
Military Service and Society" He says: Loiu
Cowley gave us dish at the Embassy pres''i'
from the Turkish Ambassador. composed VI
PURGE Of the breasts OF chicken. with sauce u
cream and rosewater. 1t was perfec"
FLOWERS IN COOKERY.
A German cookbook recommends white roses
elder blossoms and nettles for dipping INTO pan
cake batter and frying in fat. never uieu NO
but I ate large pumpkin blossoms as ritter WIFI
spendIng a summer in the Apennines, near ,e
Falls of Tern and found them delicious
There are quite number of excellent appe'i%'ns
dshes-some Of national renown In other COUNT, e'
which we might appropriate to enrlch our ''e"D'
The following recipes are all Original several =,
them | have tried while for others nave eoou
authority; r,,
Here IL a recipe for "Koduny wnich III Hus''i"
houses is served with the soup. and eaten WIN a.
Take eleven ounces OF flour, TWO eess' oi,e
spoonful Of salt gil Of cold water. anu i"ahe
A stiff dough which roll into a thin snee'' |u'
into circular pieces with muffin ring ana pace
in the middle OF each piece OF dough neapeo TEA
spoonful of forcemeat made thus: Chop equai qoa"-
titles of raw beef and beef suet; chop very me-
add salt pepper a little grated onion pihcn VI
powdered marJoram, and moisten with oeei oio'''
or take raw veal. salt herring freed from ZONES
oard boiled eggs chop all very fine. add havoring
D
and simmer In some hot melted butter for hVe
minutes over a slow fire. The forcemeat being put
in place fold one-half Of the dough over the othei
haf press down. and be sure tnat the ed5eS arc
firm Have in readiness saucepan with ooHihS
water, sailed. Drop into 1t your koduny' aio"
them to boil for minutes, then remove them
with SKINNER and serve nave eaten the'" a'so
baked to a dark yellow.
recipe for the famous "Bny' pancakes eaten
all over Russia during the week before Lent anu
only them was sent TO me the DINER Gay itoni o.
Petersburg. 1t reads Put a sponge to raise IN the
evening for which take three tunblerfu!s OF water
a piece o compressed yeast as large as walnut
and one pound Of wheat -four. The following morn
ing add to the sponge pound OF wheat nour,
half pound of buckwheat flour. two eggs. and
salt correspondingy. Set this dough TO raise again
When sufficiently risen pour over it three lumber
fuls of boiling hot milk. and set II 10 raise 'iiu
time Then bake the cakes in small pans uKe our
muffin pans) in which piece of butter mas oeeh
melted over a quick fire and until brown on ooth
sides They may also be baked in the oven Iney
are served not from the pans, win either 'he''eu
butter or sour cream and caviar. Ny correspondent
adds that the Russian -four Is not as ninety GROUND
as ours, and that consequently three-quarters OF
pound might have to be substituted for the amount
OF pour d.
A BOSNIAN DISH.
Before we .eave the cuisine OF the slavs. let me
tell Of dish famous in Bosnia. 1t is called
'Yaandsch- Dolma. and is not as dif'icult 70 pre-
nare as its name might suggest Take one pound
Of thnly sliced onions and cook them IN nall
MIN, of tho sweetes, olive oil until yellow. Add
half pound Of washed and banched rice. one sat-
8 poonfu! OF pepper. the same OF cinnamon. ana
teaspoonful each OF minced parsley and salt Let
il cook until the rice is tender and yet every grain
intact Then scald some grapevine or caopage
leaves In boiling water. Leave them in out
minute when drain and wipe them dry. Place a
tablespoonful OF the rice on each leaf and COM
nletelv enveop the former In the latter on all sides
Now take casserole put crosswise in the bottom
~ II the wei. cleaned bones OF the ends of sleeps
legs place on top of them the leaves filed with the
rico one close beside the other, cover with slightly
sailed water, put on top OF it pate that WI. mt
in tight and keep IL in place by medium sized.
vell-scrubbed stone. Thus pressed down. and COW
cred with water. the contents are allowed 10 boil
moderately for two hours. Drain the leaves filled
with rice and serve sprinklcd with lemon juice
From Bosnia to Hungary. with Its "Goulash'
(Guas-hus), we have not far TO 60 The latter. In
its primitive fashion. Is the national meal OF the
Czikos or herdmen Of the plains. This dish. how
ever is no less a favore with all classes OF people
in its native land and In Russia The civilized
ash" may be made OF any kind of meat ex-
cent pork Young chickens and pigeons also are
used sometimes The following Is a trustworthy
recipe from Budapest: Take three ounces OF butter
and heat it the fire in an iron pot. Do not let
1t brown. Add three onions sliced. which simmer
until tender without browning To prevent the
latter stir frequently. Then mix with Ii one salt
spoonful Of paprka. and add the meat cut into dice
"a largo as a walnut. and freed from fat skin and
grisle The meat must be OF the tenderest parts OF
the animal, whether beef, veal or mutton. Although
the "Goulash" Is mostly made of beef only, two
kinds of meat at a time are admirable and even
preferred by many persons. Take of the meat a
pound and a half mix II thoroughly with the con-
the IN "A M n
tea spoonful Of salt Now slacken the fire; the
not with a tight-ftting lid. and let the meat cook
slowly for half an hour. stirring from time to time
It must not attach itself at the bottom, the
dish will be spoiled. AT the end OF the half hour add
spoonful by spoonful cup OF cream. and be
wntchful for fear it will scorch Should there be
danger or should more gravy be desired then add a