Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-14
4erissa Is an Interesting
Dish Made With q Spe-
cially Prepared Wheat
and Lamb or Chicken
r1Uo Delicious Desserts Are
Giren That Are Easy to
Make and Different From
the Ordinary

By NlS~, VI. \. " 'isH'N
kCopyri0ht, 1920 by Mrs ". /. Wilson. Ill
rights reserved
"a RMENIA lies in Central Europe,
r a and by nature the sunny sons and
daughters of this land of Bohemia are
fond of good food. Simple tastes make
I easy for these good people to enjoy
Slain foods.
Z To understand these people one must
9now that they are taught how TO pre-
fare their foods from the time they are
children from recioes that are centuries
Sld. The fiavoring and seasoning play
In important part.
! Economy, rigid economy has always
keen necessity to these people; they
have learned from the hard school OF
experience to make the most Of what
khey have.
Z Fish, chicken and lamb are the nom
slar meats that are cooked in plain,
SGmple ways and served with a variety
Sf flavoring and seasoning. In the man
Ger of cooking the Armenian makes
Htock from the bones, scraps and meat
ana seasons II 10 ldNtF.
: Many varieties of SOUPS are made
Huch after the manner of our own style.
Eggs and lemon juice are freely used for
Shickening and favoriug.
PiIafs
[ WILL pilaf is of Oriental origin. it is
extensively used throughout Armenia.
m many parts, cracked wheat and
harley are used in place of the rice,
PiIaf of Fish
I Place in a deep saucepan
I FiUe tablespoons Of cooking OIL
When smoking hot add
One aud onc-hqt pounds Of nice cod
8r trout.
Brown on both sides quickly. And
4en add
One quart Of boiling ,cGter.
4 One teaspoon of salt,
I One cup of cell UGShed natural rice.
4 Cover closely and steam gently until
pc rice is tender and the water alb
Rrbed. Now lift the rice to a hot
Halter and then the fish. Season highly
fith paprika. Now place in sauce
3an
Three tablespoons Of cooking oil,
Three onions. minced fine
Cook until the onions are soft and
3en add
Three tablespoons of fine bread
9rumbs.
Brown the crumbs gently ana spread
per the pilaf.
Herissa r.
IThis is entirely an Armenian dish
fnong the aristocracy chicken Is used
thile the peasants use lamb. Thes,
pod folk use specially prepared whea
make herissa: You may use puffet
fheat
Select one and one-half pounds ot
1eck of lamb. Wipe with q damp cloth
md place in saucepan. Add one quart
4 boiling water and cook gently unit
pc meat Is tender. Remove from the
tock and cut the meat in small pieces
discard the bones. Now heat the stock
y the boiling point and add
One and one halt cups of puFed
rheat,
Z The meat.
One teaspoon Of salt.
Cook gently for twenty minutes anG
hen add
I Pinch of cinnamon,
One teaspoon of pGprkG.
To serve mince sufficient parsley fine
measure one quarter cup. Now place
bree tablespoons of butter or shorten
eg in frying pan and add
-Four grated onions,
! The parsley,
4 One tablespoon Of lemon Juice,
Cook gently until the onions are soft
3priukle over the herissa and dus1
bickly with paprika
Boiled Chicken
Select a medium sized stewing CHECKER
3d then SINCE and cut as for fricassee
Eash well and then roll IL -four anC
rown in hot cooking oil Lift to
hucepan and, add six tablespoons o
pur to tho e}V IL the pan and brown
sI'hree cupseBf boiling potey,
Juice of one large lemon
( Fire branches of parsley chopped
tne,
One cup of celery, cut in inch Blocks
Ttoo- thirds cup Of finely chopped
etions.
kCover closely and cook very slowl,