New-York tribune., 1906-06-25
WORLD FAMOUS RECIPES
Cook Book with $500 Rules for
Making Delicious Dishes.

That Alexander Filippini. formerly of Delnnon-
cos, and travelling inspector Of the International
rtously IS evnced by the portly dimensions of his
new cook book and by the fact that he made
special tour of the world in order TO gather the
recipes for it. AS a result of this combination OF
scientific research with professional enthusiasm
"The International Cook Book" Doubleday Page
& Co, New York; contains more than thirty-three
hundred recipes. hailing from all points OF the
compass, including many. according to Mr.. Flip
PM. before published in English arranged
give complete menus of the three meals for every
day in the year" These recipes ndexed so
that any dish can be readily referred TO.
Armed with a letter of introduction to United
States consus in all parts of the world. obtained
from Secretary Hay in 1902 at the instance OF
Chauncey Depew. Mr.. Filippini to have
perienced no difficulty IN getting what he wanted.
His only regret that he had not undertaken
the trip many years earlier.
Japan he found TO be a useful source OF informa-
tion anent the preparation OF curries and excellent
fish soups From the higher class restaurants of
China obtained ideas for stews. which
subsequently modified 10 please American taste
THE Chinese have ways OF picking birds
finely by the of wet towel that they look as
though they had been shaved writes Mr.. FLIP
pini. .'and have a number of good ideas in using
macaroni and in the preparation of bacon. duck
lngs At Penang 1 found a number of good
dishes particularly curries of prawns and shrimps
At Macao, near Canton. the Portuguese have es-
tabished quite industry in dried fish a trade
which the japanese also developing Fish of
various kinds are split. cleaned and spread out
on immense nets upon the ground dried in the
sum- salted and then packed in barrels and used
for boiling. for soups The Celestrials prepars
whole lambs. pigs. large geese or ducklings on a
spit, parbecuelike. and then use them in portions
or slices. required
In Alexandra and Cairo the seeker after crIt-
nary secrets was impressed by the great consurnr
uon or cucumbers which he saw growing 70 IN.
size OF two and half feet and over. Greece and
turkey yielded up number OF excellent native
oishes which were, however, somewhat too rich
from the use of oil in place Of butter Bucharest
fumanla. and Budapest resemble Vienna in
their cooking and eating customs while both
Paris-a state of affairs that the traveller ac-
counted for on the theory that "eating customs
like the mail systems and standards OF money
become more universal as travel and trade hind
the countries more closely"
An idea OF what Mr.. FTIippini brought home with
him from foreign parts may be gathered from
few typical recipes cued from his 1850 pages:
WEIMAR PUDDING.
Place In large bowl two ounces Of good butter
and thoroughly stir with a wooden spoon for ten
minutes; then add the yolks of three eggs one
by one. sharply stirring meanwhile: add two
ounces OF grated cocoa. two ounces Of granulated
sugar ana one ounce of cake or bread crumbs
MIX well for one minute then add the whites of tba
three eggs, we'll beaten up. and gently mix vitb
the skinner for half a minute ma "t'ii
Fill six lightly buttered Individual nuadt,s- ,,o,,,z
Win the preparation; lay the moulds in tin pou-
poihng water up to half their height; set in the
and ~ over theih