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Produced by Andrew Heath, Joshua Hutchinson, Audrey Longhurst | |
and PG Distributed Proofreaders | |
365 FOREIGN DISHES | |
A Foreign Dish for every day in the year | |
1908 | |
_JANUARY._ | |
1.--Austrian Goulasch. | |
Boil 2 calves' heads in salted water until tender; then cut the meat | |
from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut | |
into dice pieces; stir in 1 tablespoonful of flour and the sauce in | |
which the meat was cooked. Let boil up, add the sliced meat, 1 | |
teaspoonful of paprica and salt to taste; let all cook together | |
fifteen minutes then serve very hot. | |
2.--East India Fish. | |
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a | |
stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 | |
hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of | |
milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 | |
teaspoonful of paprica and salt to taste. Let cook a few minutes, then | |
stir in 1 large tablespoonful of boiled rice. Serve very hot | |
with toast. | |
3.--English Gems. | |
Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 | |
teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup | |
of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, | |
allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted | |
with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and | |
chopped citron. Mix well and fill buttered gem pans 1/2 full and bake | |
until done. Then cover with chocolate icing. | |
4.--Turkish Pudding. | |
Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 | |
ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful | |
of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all | |
well together and turn into a mold and stand on ice until cold. | |
Sprinkle with chopped nuts. Serve with whipped cream. | |
5.--Chinese Chicken. | |
Cut a fat chicken into pieces at the joints; season with all kinds of | |
condiments; then put in a deep saucepan. Add some chopped ham, a few | |
sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover | |
with hot water and let stew slowly until tender. Add some Chinese | |
sauce and parsley. Serve with shredded pineapple. | |
6.--Scotch Scones. | |
Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda | |
mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a | |
well-floured baking-board and roll 1 inch thick. Cut with a round | |
cake-cutter and bake on a hot greased griddle until brown on both | |
sides. Serve hot with butter. | |
7.--Egyptian Meat Balls. | |
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful | |
of curry-powder; add 2 stalks of chopped celery, 1 small onion and | |
some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of | |
bread-crumbs, and make into small balls. Let cook in hot butter until | |
tender. Serve on a border of boiled rice and pour over all a highly | |
seasoned tomato-sauce. | |
8.--Austrian Potato Dumplings. | |
Peel 5 potatoes and boil whole in salted water until tender. Drain, | |
let get cold, then grate them and mix with 4 eggs and 1 ounce of | |
butter; add salt to taste. Mix well; add flour enough to form into | |
dumplings and fry in deep hot lard until brown. Serve hot with | |
cooked fruit. | |
9.--Belgian Rice Dessert. | |
Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; | |
stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of | |
sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form | |
into cylinders. Dip in beaten egg and fine bread-crumbs and fry a | |
golden brown. Sprinkle with pulverized sugar and put some red currant | |
jelly on top and serve. | |
10.--Bavarian Pear Pudding. | |
Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped | |
suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated | |
peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some | |
sifted flour; mix well, and form into a large ball. Then peel 1 quart | |
of pears. Cut in half, and lay in a large saucepan a layer of pears; | |
sprinkle with sugar, cinnamon and grated lemon peel. Lay in the | |
pudding; cover with a layer of pears and pour over all 3 | |
tablespoonfuls of syrup. Fill with cold water and boil half an hour; | |
then bake three hours and serve hot. | |
11.--French Pineapple Bisque. | |
Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of | |
cream; stir well until very light. Then add 1 small can of shredded | |
pineapple and crush a few macaroons. Mix well with a small glass of | |
brandy. Let freeze and serve in small glasses. | |
12.--Russian Pancakes. | |
Make a pancake batter and fry in thin cakes. Then spread them with a | |
layer of anchovies, butter and a layer of caviare. Sprinkle with | |
minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot | |
as possible. | |
13.--Egyptian Cabbage. | |
Parboil a cabbage in salted water; drain and stuff with chopped cooked | |
mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped | |
fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a | |
buttered baking-dish; sprinkle with bits of butter; add the juice of a | |
lemon, and let bake in a moderate oven until done. Baste often with | |
butter and serve hot. | |
14.--Madras Baked Fish. | |
Season a fish with salt, pepper, some grated green ginger and | |
curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped | |
green peppers and 1 sprig of parsley. Pour over some water and hot | |
melted butter; sprinkle with flour and bake until done. Garnish with | |
sliced lemon and parsley. | |
15.--Norwegian Salad. | |
Cut some pickled herring into pieces and mix with flaked lax, 2 peeled | |
apples and 2 boiled potatoes. Cut into dice pieces; add some chopped | |
shallots and gherkins; sprinkle with finely minced tarragon and | |
chervil, salt and pepper. Cover with a plain salad dressing. | |
16.--Dutch Eggs. | |
Heat some butter in a pan; then break in as many eggs as needed and | |
fry them; add some sliced onions. Remove the eggs to a platter; | |
arrange the onions on the eggs; sprinkle with salt and red pepper and | |
pour over some lemon-juice. Serve as hot as possible on toast. | |
17.--Bavarian Wine Soup. | |
Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and | |
cinnamon to taste and the grated peel of half a lemon. Let come to a | |
boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again. | |
Serve hot with biscuits. | |
18.--English Stuffed Goose. | |
Season a fat goose with salt and pepper, and rub well with vinegar. | |
Then core small apples and fill the goose with the whole apples. Put | |
in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; | |
add a lump of butter and bake until done. Baste often with the sauce | |
in the pan. Serve the goose with the whole apples. | |
19.--Vienna Peach Torte. | |
Make a rich pie-dough; then line a pie-dish with the dough. Pare and | |
remove the stones from the peaches and cut into quarters. Lay closely | |
on the pie; sprinkle with brown sugar and moisten with wine. Bake in a | |
moderate oven until done. Then spread with a meringue and let brown in | |
the oven a few minutes. | |
20.--Egyptian Meat-Pie. | |
Line a large baking-dish with pie-dough. Have ready 1/2 pound of | |
calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season | |
highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion | |
chopped and 1/2 can of chopped mushrooms. Moisten with a glass of | |
sherry. Fill the dish with the mixture and cover with the dough. Let | |
bake until done and serve hot. | |
21.--Russian Boiled Fish. | |
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 | |
cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a | |
tablespoonful of butter and let cook until tender. Remove the fish to | |
a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch | |
of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil | |
well; then thicken with the yolks of 2 beaten eggs and pour over the | |
fish. Serve cold. Garnish with lemon-slices and olives. | |
22.--Spanish Cake. | |
Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks | |
of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of | |
baking-powder and stir together with 1 cup of milk. Add the whites of | |
eggs, beaten to a stiff froth with a pinch of salt. Flavor with | |
rose-water. Bake in a moderate oven until done. | |
23.--Vienna Stewed Carrots. | |
Peel some carrots and cut in small pieces. Boil in salted water until | |
tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of | |
butter; add 1/2 cup of the water in which the carrots were cooked, 2 | |
tablespoonfuls of vinegar and a little sugar. Let all boil; then add | |
the carrots and 1 cup of cooked peas, some chopped parsley and a pinch | |
of pepper. Simmer ten minutes and serve hot. | |
24.--Russian Fish-Roll. | |
Chop some cooked trout and white fish, and mix with 1/2 cup of boiled | |
rice. Season with salt, pepper and all kinds of herbs minced fine. | |
Then make a rich pie-paste and roll out very thin. Fill with the | |
mixture and make into a roll. Sprinkle with bits of butter and let | |
bake until brown. Serve hot with wine-sauce. | |
25.--India Curried Eggs. | |
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 | |
chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint | |
of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt | |
and a dessertspoonful of curry-powder. Let cook ten minutes; then add | |
the eggs. Let all get very hot. Serve with croutons; garnish with | |
fried parsley. | |
26.--Codfish a la Lyonnaise. | |
Cut cold boiled codfish in pieces; then boil 8 small onions until | |
soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small | |
cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with | |
pepper. Cover and simmer ten minutes and serve hot. | |
27.--Jewish Crebchen Soup. | |
Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then | |
add enough flour to make a stiff dough. Work it well with flour and | |
roll out as thin as possible; fold it double and cut into square | |
pieces and fill with minced cooked chicken or veal. Sprinkle with | |
chopped parsley and bits of butter; fold in the edges. Have ready some | |
soup stock; when boiling, add the crebchen and let boil until done. | |
Serve with the soup. | |
28.--French Veal Souffle. | |
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour | |
until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced | |
veal, some parsley, salt, pepper and nutmeg to taste. Stir in the | |
yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a | |
stiff froth; add to the meat. Put in a buttered baking-dish and bake | |
twenty minutes. Serve at once. | |
29.--Belgian Potato Salad. | |
Slice cold boiled potatoes very thin and mix with chopped celery and | |
onion; season with salt and pepper. Then mix the yolks of 2 | |
hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad | |
with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley | |
and serve. | |
30.--Polish Stewed Tongue. | |
Cook a fresh tongue until tender; skin and slice thin. Put a large | |
spoonful of butter in a saucepan; add a chopped onion; let brown. Then | |
stir in 1 tablespoonful of flour; add 2 cups of the water in which the | |
tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the | |
juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of | |
sugar. Add the sliced tongue and simmer ten minutes. Serve hot | |
or cold. | |
31.--Rissotto (ITALIAN). | |
Boil 1 cup of rice in salted water until soft; drain. Then grate | |
Parmesan cheese and cover the rice with cheese. Let steam in the oven | |
a few minutes; then pour over some highly seasoned tomato-sauce, and | |
serve hot with fried veal chops. | |
_FEBRUARY._ | |
1.--Oriental Canapes. | |
Take some lobster or crab-meat and pound in a mortar. Mix with 1 | |
tablespoonful of butter; season with salt and pepper, a pinch each of | |
mustard, cayenne, nutmeg and curry-powder and moisten with | |
lemon-juice. Cut small rounds of toasted bread; scoop out some of the | |
centre; fill with the mixture and cover with a curry sauce. Sprinkle | |
with fine bread-crumbs and let bake in the oven a few minutes. | |
Serve hot. | |
2.--Haggis (SCOTCH). | |
Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 | |
large chopped onions; season with 1/4 teaspoonful of red pepper and 1 | |
teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of | |
toasted oatmeal, 2 beaten eggs and the grated rind and juice of a | |
lemon. Then clean the pouch of the sheep and fill with the mixture. | |
Lay in boiling water and let boil three hours. Serve with apple-sauce. | |
3.--Austrian Braised Tongue. | |
Boil a large fresh beef tongue in salted water until tender. Remove | |
the tongue and lard it with thin strips of bacon; sprinkle with | |
paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the | |
water in which the tongue was cooked and pour over 1 pint of cream. | |
Let bake in a moderate oven. Baste often with the sauce. Serve hot, | |
and pour over the sauce; garnish with parsley. | |
4.--Russian Omelet. | |
Chop 2 shallots with a little parsley and cook in hot water. Add 2 | |
tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to | |
taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and | |
fry in an omelet-pan with hot butter until done. Put the mixture in | |
the centre; turn in the ends and serve at once. | |
5.--Madras Potato Curry. | |
Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 | |
tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1 | |
teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper | |
to taste. Let boil up. Add the sliced potatoes and a sprig of parsley | |
chopped. Let simmer a few minutes and serve hot. | |
6.--Swiss Baked Eggs. | |
Melt 1 ounce of butter in a baking-pan; then cover the bottom of the | |
pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with | |
salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with | |
grated Swiss cheese, and let bake in the oven to a delicate brown. | |
Serve hot. | |
7.--Jewish Stewed Shad. | |
Clean and cut a shad into large slices; sprinkle with salt, pepper and | |
ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, | |
2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish | |
to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 | |
cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown | |
sugar and a pinch of cinnamon. Let boil until done and pour over the | |
fish. Garnish with sliced lemon and sprigs of parsley and serve cold. | |
8.--Bombay Spinach. | |
Boil the spinach in salted water until tender; drain and chop fine. | |
Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped | |
spinach, a pinch of pepper and curry-powder. Cover and let simmer five | |
minutes. Serve on a platter with stewed prawns and garnish | |
with croutons. | |
9.--Spanish Fricasseed Shrimps. | |
Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of | |
tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup | |
of water; let boil; add 1 quart of shrimps, salt, pepper and parsley. | |
Let all cook twenty minutes. Stir in the yolk of an egg. Remove from | |
the fire. Put some boiled rice on a platter; add the shrimps and pour | |
over the sauce. Serve very hot. | |
10.--Irish Baked Potatoes. | |
Peel and boil potatoes in salted water until tender; drain and mash | |
with a lump of butter. Put in a well-buttered baking-dish a layer of | |
the potatoes and a layer of fried bread-crumbs until dish is full. | |
Moisten with beaten eggs, well seasoned with salt and pepper, and 3 | |
tablespoonfuls of milk. Put in the oven to brown. Serve with | |
boiled fish. | |
11.--Russian Stewed Chicken. | |
Cut a fat chicken into pieces at the joints and let stew, well | |
seasoned with salt and pepper. Then add some small whole onions, some | |
cauliflower, mushrooms and 1 cup of French peas. Let all cook until | |
tender; then serve hot on a large platter. | |
12.--Dutch Baked Mackerel. | |
Place the mackerel in a baking-dish; sprinkle with pepper and chopped | |
parsley. Cover with fried bread-crumbs and bits of butter, and moisten | |
with cream. Then bake until brown on top and serve hot with | |
stewed potatoes. | |
13.--Polish Roast Mutton. | |
Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in | |
a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic | |
and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few | |
peppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredge | |
with flour and let bake in a hot oven. Baste often with the sauce in | |
the pan until nearly done; then add 1 pint of sour cream and let bake | |
until done. Thicken with flour; boil up and pour over the roast. | |
14.--Italian Sugar Cakes. | |
Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 | |
yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, | |
4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of | |
citron and candied orange peel chopped fine. Add the whites beaten | |
stiff and bake in small well-buttered cake-tins until done; then cover | |
with a thin icing. | |
15.--Oriental Stewed Prawns. | |
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; | |
add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of | |
curry-powder. Add 1 pint of stock and let simmer half an hour until | |
tender. Serve on a border of boiled rice; garnish with fried parsley. | |
16.--Swiss Steak. | |
Season a round steak with salt, black pepper and paprica; dredge with | |
flour and let fry in hot lard on both sides until brown. Then add some | |
sliced onions and moisten well with tomato-sauce. Cover and let simmer | |
half an hour. Serve hot on a platter with mashed potatoes. | |
17.--Berlin Herring Salad. | |
Soak the herring over night; remove the milch and mash fine. Cut off | |
the head, skin and bone; chop the herring; add chopped apples, | |
pickles, potatoes, olives and capers. Put in the salad bowl; then add | |
the yolk of a hard-boiled egg to the mashed milch, mustard, 1 | |
teaspoonful of sugar mixed with 1/4 cup of vinegar and a little | |
lemon-juice, salt and pepper. Pour the sauce over the salad and | |
garnish with olives and sliced lemon. | |
18.--German Lentil Soup. | |
To 1 gallon of soup stock, add 1 quart of lentils. Let boil until | |
lentils are soft, with 1 sliced onion. Then add some small sausages. | |
Let boil five minutes. Season to taste and serve the soup with the | |
sausages and croutons fried in butter. | |
19.--French Spiced Venison. | |
Rub the venison with salt, pepper, vinegar, cloves and allspice; then | |
put in a baking-pan. Pour over a cup of melted butter; add 1 onion | |
sliced, some thyme, parsley, the juice of a lemon, and a cup of hot | |
water. Let bake, covered, in a hot oven. Baste often with the sauce | |
when nearly done. Sprinkle with flour; add a glass of sherry and let | |
brown. Serve with celery and currant jelly. | |
20.--Spanish Mushrooms. | |
Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 | |
shallots and 1 clove of garlic chopped fine, some parsley and thyme | |
and the mushrooms. Let all fry a few minutes; then add the mushroom | |
liquor and 2 tablespoonfuls of white wine, salt and pepper to taste. | |
Let simmer five minutes and serve hot on slices of toast. | |
21.--Vienna Noodle Pudding. | |
Boil some fine noodles in salted water for ten minutes; let drain. | |
Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with | |
the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a | |
pinch of cinnamon and the whites of the eggs beaten to a froth. Put in | |
a well-buttered pudding-dish and bake until brown. Serve hot with | |
lemon sauce. | |
22.--Dutch Sweet Potato Puff. | |
Peel and boil 3 sweet potatoes in salted water until tender; then mash | |
well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of | |
butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice. | |
Beat the whites with a pinch of salt to a stiff froth; add to the | |
potatoes and put in a well buttered baking-dish and bake. Serve hot. | |
23.--Spaghetti (ITALIAN). | |
Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful | |
of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then | |
add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with | |
salt, pepper and grated cheese and let bake in the oven until done. | |
Serve hot. | |
24.--Russian Beet Soup. | |
Boil 5 medium-sized beets until tender; then chop and add to a highly | |
seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and | |
nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed | |
with a teaspoonful of brown sugar. Let boil a few minutes longer and | |
serve with fried croutons. | |
25.--Boulettes. | |
Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of | |
parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of | |
melted butter. Season highly with salt, black pepper and a pinch of | |
cayenne. Mix with 1 egg and form into balls; roll in flour and fry in | |
deep hot lard until brown. Serve hot with tomato-sauce. | |
26.--Baden Stewed Lentils. | |
Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of | |
butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until | |
brown; add some cold water mixed with vinegar. Let boil and pour the | |
sauce over the lentils. Season with salt and pepper, and serve with | |
small boiled sausages. Sprinkle the top with bread-crumbs fried in | |
butter until brown. | |
27.--Duck aux Champignons. | |
Clean and season a pair of wild ducks and cut into pieces at the | |
joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, | |
1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet | |
chopped. Cover and brown a few minutes; add 1 cup of water and stew | |
until tender. Then add 1/2 can of mushrooms and 1 glass of claret and | |
let simmer until done. | |
28.--Hungarian Beef Stew. | |
Cut beef into small pieces. Heat some dripping in a saucepan; add the | |
meat, salt and black pepper; cover and let stew half an hour. Then add | |
3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot | |
water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then | |
add some chopped parsley and thicken the sauce with flour, mixed in | |
1/2 cup of milk. Let cook a few minutes and serve hot. | |
_MARCH._ | |
1.--Chicken Chop Suey (CHINESE). | |
Cut all the meat of a chicken into thin strips; season with black | |
pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, | |
green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of | |
stock. Add 1/4 cup of Chinese sauce; cover and let simmer until | |
tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream | |
and chopped parsley. Serve hot on a platter with boiled rice. | |
2.--Jewish Shallet. | |
Line a well-buttered pudding-dish with a rich pie-paste and cover with | |
a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel | |
and small bits of butter, and moisten with white wine; then cover with | |
a layer of the paste and fill with another layer of apples, nuts and | |
raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of | |
butter. Cover with the top crust; press in the edges with a beaten | |
egg, and rub the top with butter. Let bake in a moderate oven | |
until done. | |
3.--Russian Relish. | |
Cut some slices of brown bread into fingers half an inch thick; spread | |
with butter. Mix some Russian caviare with lemon-juice to taste and a | |
tablespoonful of finely chopped shallots. Spread the fingers with the | |
mixture and place an oyster in the centre of each. Sprinkle with salt | |
and a pinch of paprica. Serve. Garnish with thin slices of lemon | |
and parsley. | |
4.--Dutch Stuffed Potatoes. | |
Select fine smooth potatoes; cut off the end of each and scrape out | |
the inside. Mix this with chopped ham, onion and parsley, and a | |
tablespoonful of butter. Season with salt, pepper and lemon-juice. | |
Fill the potato with the mixture and let bake in a moderate oven until | |
tender and serve hot. | |
5.--Fish a la Marseilles. | |
Cut two kinds of fish into slices; season with salt. Mince 2 cloves of | |
garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very | |
fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 | |
sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon | |
and 2 cups of water. Let boil up. Add the fish and let boil until | |
done. Remove the fish to a platter. Add a cup of white wine to the | |
sauce and 1 tablespoonful of sugar. Boil up and pour over the fish. | |
Serve with toast. | |
6.--Jewish Stewed Brains. | |
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, | |
salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of | |
raisins. Let stew until tender. Remove the brains to a platter; add a | |
lump of butter and a tablespoonful of molasses to the sauce; boil up | |
and pour over the brains. Serve cold; garnish with lemon slices. | |
7.--Austrian Apple Strudel. | |
Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs | |
and a pinch of salt to a stiff dough; then roll out as thin as | |
possible. Pour over some melted butter; cover with chopped apples and | |
raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in | |
a buttered baking-pan with flakes of butter on top until brown. | |
8.--Vienna Nut Torte. | |
Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs | |
with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful | |
of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all | |
together with the nuts; put in a well-buttered pudding-dish and bake. | |
Serve with wine sauce. | |
9.--Bavarian Cabbage Salad. | |
Chop a cabbage with 1 large onion and 2 stalks of celery and 2 | |
peppers; season well with salt and sprinkle with pepper. Heat some | |
vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of | |
2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to | |
the beaten eggs and mix with the cabbage. Serve cold. | |
10.--Russian Stewed Duck. | |
Clean and cut the duck into pieces and season with salt and pepper; | |
then cut 1/2 pound of bacon into dice pieces and put in a large | |
saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few | |
cloves and a few peppercorns; add the duck. Let all cook slowly with 1 | |
cup of stock until tender; then add 1 cup of red wine. Thicken the | |
sauce with flour, boil and serve hot. | |
11.--Russian Chicken Patties. | |
Chop the white meat of cooked chicken and turkey very fine and mix | |
with 3 chopped truffles and some chopped parsley. Season with the | |
grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, | |
and moisten with cream. Make a puff-paste and roll out very thin. Cut | |
into squares and fill with a tablespoonful of the mixture. Press the | |
ends together and fry in deep hot lard until a light brown. Drain and | |
serve very hot with tomato-sauce. | |
12.--Japanese Salad. | |
Cut some celery, apples and truffles into fine shreds and mix with | |
chrysanthemum flowers; season with salt and pepper. Put in a salad | |
bowl and cover with a mayonnaise dressing. Garnish with chopped | |
hard-boiled eggs and olives. | |
13.--Polish Chops. | |
Season veal chops with salt and pepper and let fry a few minutes in | |
hot dripping. Remove the chops and cover with a mixture of bacon, | |
liver, onions and parsley minced fine and well seasoned. Then let bake | |
in the oven with 1 cup of beef broth. Baste often and serve very hot. | |
14.--Spanish Stewed Rabbit. | |
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour | |
and fry in hot lard. Remove the rabbits. Add chopped tomato and onion | |
to the sauce; mix with flour; let fry; add the sauce in which the | |
rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, | |
parsley and salt to taste. Cook ten minutes; then add the rabbit and | |
simmer five minutes. Serve hot with boiled rice. | |
15.--Scotch Baked Mutton. | |
Season a leg of mutton well with salt and pepper. Dredge with flour | |
and let bake in a hot oven until nearly done. Then add some boiled | |
turnips cut in quarters; sprinkle with pepper and flour; let bake | |
until browned. Serve the mutton on a platter with the turnips. | |
16.--Belgian Stuffed Shad. | |
Season and stuff the shad with chopped oysters and mushrooms well | |
seasoned. Place in a well-buttered baking-dish; sprinkle with fine | |
bread-crumbs, chopped onion and parsley. Put flakes of butter on top | |
and pour in 1 cup of tomato-sauce. Let bake until done. Baste often | |
with the sauce. Serve with celery salad with French dressing. | |
17.--Italian Roast Beef. | |
Cut several deep incisions in the upper round of beef and press into | |
them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 | |
dozen cloves in the meat; season with salt and pepper and dredge with | |
flour. Put in the dripping-pan with some hot water and let roast until | |
tender. Serve with boiled macaroni. | |
18.--French Apple Souffle. | |
Cook apples and sweeten to taste. Mash well with 1 tablespoonful of | |
butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the | |
juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. | |
Put in a buttered pudding-dish and bake in a moderate oven until done. | |
19.--German Sweet Pretzels. | |
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound | |
of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and | |
some grated lemon peel. Mix thoroughly and mold the dough into small | |
wreaths; brush the top with the yolk of an egg and sprinkle with | |
powdered sweet almonds. Lay in a well-buttered baking-tin and bake | |
until a deep yellow. | |
20.--French Waffles. | |
Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 | |
teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of | |
melted butter and 2 cups of warm milk. Add the beaten whites and stir | |
in the flour, making a light batter. Grease the waffle irons and fill | |
with the batter. Bake until a delicate brown. Remove to a hot dish. | |
Serve hot with powdered sugar on top. | |
21.--Swedish Stewed Mutton. | |
Season the breast of mutton with salt, pepper, thyme and mace; let | |
stew slowly with 1 onion and 2 cloves of garlic chopped. Add some | |
chopped capers and mushrooms; cook until tender. Then thicken the | |
sauce with flour mixed with a glass of wine and boil up. Serve hot | |
with baked turnips. | |
22.--Swedish Pie. | |
Make a rich pie-dough; line a deep pie-dish with the paste and let | |
bake. Then fill with chopped boiled fish, oysters, shrimps and some | |
chopped mushrooms. Sprinkle with salt and paprica and the grated peel | |
of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2 | |
lemon and a beaten egg. Then cover with the dough and let bake until | |
done. Serve hot. | |
23.--Greek Stuffed Egg-Plant. | |
Parboil the egg-plant and cut in half. Scrape out some of the inside | |
and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. | |
Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper | |
to taste. Fill the halves with the mixture; sprinkle with bread-crumbs | |
and bits of butter. Put in a baking-dish with a little stock and bake. | |
24.--Norwegian Fish Pudding. | |
Remove the bones from a large cooked fish and chop to a fine mince. | |
Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of | |
butter, season with salt, black pepper and 1/4 teaspoonful of paprica. | |
Beat well together with some bread-crumbs; fill a mold with the | |
pudding and let steam one hour; then boil the sauce in which the fish | |
was cooked, add 1 tablespoonful of butter, chopped parsley and chopped | |
onion. Season highly; boil and serve with the pudding. | |
25.--Japanese Eggs. | |
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs | |
and trim neatly; sprinkle with salt, black pepper, chopped parsley and | |
lemon-juice. Put the eggs on the rice and pour a little hot | |
tomato-sauce over the base of the platter and serve. | |
26.--Jewish Stewed Brisket. | |
Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls | |
of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until | |
brown. Add the water in which the meat was cooked, 1/2 cup of raisins, | |
1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon | |
and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add | |
the brisket and simmer fifteen minutes. Serve hot or cold. | |
27.--Hungarian Fruit Roll. | |
Make a pie-dough. Roll out and spread with melted butter, raisins, | |
currants, chopped apples, nuts and shredded citron. Cover well with | |
brown sugar and sprinkle with cinnamon and the grated peel of a lemon. | |
Roll up the dough. Lay in a buttered baking-pan. Rub the top well with | |
melted butter and let bake until brown. Serve with wine sauce. | |
28.--Dutch Stewed Fish. | |
Cook a large fish with 1 onion, 2 stalks of celery, parsley, a | |
tablespoonful of butter, salt and pepper until done. Remove fish to a | |
platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup | |
of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a | |
teaspoonful of prepared mustard and a tablespoonful of butter. Add to | |
the sauce and boil. Lay the fish in the boiling sauce ten minutes; | |
then serve. | |
29.--Belgian Lamb Chops. | |
Season lamb chops; dredge with flour and fry until brown; keep hot. | |
Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of | |
butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 | |
cup of water; let boil well; add parsley, a few cloves and | |
peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well. | |
Add 1 glass of claret; then pour the sauce hot over the chops, and | |
garnish with French peas. | |
30.--Austrian Apple Omelet. | |
Peel, core and slice some apples very thin. Heat 1 large tablespoonful | |
of butter in a frying-pan; put in the apples and let them steam until | |
tender. Make an egg omelet batter; sweeten to taste and pour over the | |
apples; let cook until set. Cover thickly with sugar and sprinkle with | |
cinnamon. Serve hot with wine sauce. | |
31.--Fish a la Normandie. | |
Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 | |
sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 | |
tablespoonful of butter. When done, beat the yolks of 2 eggs with a | |
little cream; add salt and a pinch of cayenne. Remove the fish to a | |
platter. Mix the egg sauce with the water in which the fish was | |
cooked; add 1/2 cup of cream. Let get very hot and pour over the fish. | |
Garnish with parsley. Serve hot. | |
_APRIL._ | |
1.--Italian Tongue. | |
Boil a beef tongue until tender; skin and slice thin. Heat 2 | |
tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic | |
minced fine. Stir in 1 tablespoonful of flour until brown; add a | |
little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, | |
lemon-juice, salt and pepper to taste. Let boil. Add the sliced | |
tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with | |
baked macaroni. | |
2.--German Prune Pudding. | |
Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece | |
of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water; | |
press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves | |
and allspice. Add flour sifted with a teaspoonful of baking-powder. | |
Make into a large roll; place in the centre of the prunes; cover with | |
brown sugar and a tablespoonful of molasses and put in the oven to | |
bake until done. Serve hot or cold. | |
3.--Swiss Pot Roast. | |
Season a breast of veal with salt, pepper and ginger. Heat a cupful of | |
dripping; lay the meat in the stew-pan with the dripping, 1 onion, | |
some celery seed, carroway seed, a few peppercorns and parsley. Cover | |
and let stew slowly until nearly done; then add 1 cup of tomato-sauce | |
and cook slowly until tender. Serve with baked potatoes. | |
4.--Mushrooms a la Bordelaise. | |
Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1 | |
tablespoonful of butter. Add the chopped mushrooms; sprinkle with | |
salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten | |
minutes with 1/2 glass of sherry wine. Serve hot on slices of | |
French toast. | |
5.--Turkish Soup. | |
Season and fry some lamb chops; add 2 green peppers sliced thin, 1 | |
onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 | |
quart of soup stock until tender. Pour all together and let cook until | |
meat is very tender. Serve hot. | |
6.--Scotch Omelet. | |
Boil young tender leeks in salted water; let drain. Chop to a fine | |
mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with | |
salt and pepper and fold into an omelet and serve on a hot dish. | |
7.--Jewish Egg Bread. | |
Soak some matzoths in milk for a few minutes; then dip them into | |
seasoned beaten eggs. Add a pinch of sugar and let them fry in hot | |
rendered butter until a golden brown. Sprinkle with pulverized sugar | |
and cinnamon and serve hot with coffee. | |
8.--Bombay Broiled Kidney. | |
Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, | |
cayenne pepper and grated lemon peel. Then dip in beaten egg and fine | |
bread-crumbs and broil on a hot greased gridiron. Serve on buttered | |
toast, spread with curry paste. | |
9.--German Prune Kuchen. | |
Boil some prunes until tender. Remove the kernels and mash the prunes | |
well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich | |
biscuit dough, roll out and place on a well-buttered baking-pan. Fill | |
with the prunes and let bake until done. Serve cold. | |
10.--French Roast with Carrots. | |
Lard a round of beef with slices of bacon and put in a large saucepan. | |
Cover and let brown a few minutes. Add sliced onion and boiling water | |
to cover. Let cook slowly until tender; then scrape 6 carrots and cut | |
thin; add 2 sliced onions, 2 cloves of garlic and let cook until | |
tender. Thicken with butter and flour. Season highly with salt, pepper | |
and parsley; add to the meat, and let all cook together a half hour | |
and serve hot. | |
11.--Spanish Fried Chicken. | |
Cut a fat hen into pieces at the joints and boil until tender; season | |
and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of | |
tomato-sauce, salt and pepper to taste. Serve the chicken on a platter | |
with boiled rice. | |
12.--Hungarian Bread Pudding. | |
Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been | |
soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, | |
1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg | |
and grated lemon peel; then mix with the yolks of 4 eggs and the | |
whites beaten stiff. Put in a well-buttered pudding-dish, and let bake | |
until done. Serve hot with wine sauce. | |
13.--Swedish Baked Turnips. | |
Peel small tender turnips; heat 1 tablespoonful of butter in a | |
saucepan. Place the turnips in whole, sprinkle with salt and pepper; | |
add a tablespoonful of sugar. Pour over a cup of water; cover and let | |
cook for one hour until tender but not broken. Thicken the sauce with | |
flour and milk. Add a little water and set in the oven a half hour, | |
covered with paper; then serve. | |
14.--Belgian Baked Bananas. | |
Skin fine bananas and lay them whole in a baking-dish. Sprinkle with | |
sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and | |
1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in | |
a glass dish and pour over the sauce. Let get cold and serve. | |
15.--Japanese Rice. | |
Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and | |
salt to taste. Place on a platter, cover with chopped hard-boiled | |
eggs, sprinkle with salt, paprica and chopped parsley. Garnish with | |
some thin slices of smoked salmon. | |
16.--Scotch Loaf Cake. | |
Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped | |
nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted | |
flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch | |
thick and bake in a moderate oven until done. | |
17.--English Meat Loaf. | |
Chop cooked veal and boiled ham; place in a well-greased mold | |
alternate layers of veal, ham and hard-boiled eggs. Sprinkle with | |
pepper, mace and chopped parsley. Moisten with beef-stock and let bake | |
in the oven. Serve cold, sliced very thin, garnished with watercress. | |
18.--Jewish Purim Cakes. | |
Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten | |
eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 | |
lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to | |
make a soft biscuit dough. Put on a well-floured baking-board. Roll | |
out a half inch thick. Cut into triangles and drop in a kettle of hot | |
rendered butter; fry until a golden brown. Then mix some powdered | |
sugar with a little milk and flavor with vanilla. Spread on the top. | |
19.--Swiss Pie. | |
Make a rich pie-dough. Line a buttered pie-dish with the dough; then | |
slice three onions very thin and let cook in hot butter until tender; | |
add a pinch of salt. Fill the pie with the onions, cover the top with | |
cream and let bake in a moderate oven until done. Serve hot or cold. | |
20.--French Apple Fritters. | |
Peel and slice large apples; sprinkle with sugar and lemon-juice and | |
make a rich egg batter. Sweeten to taste and flavor with 2 | |
tablespoonfuls of orange-flower water. Lay the sliced apples in the | |
batter and fry in deep hot lard to a golden brown. Serve with | |
wine sauce. | |
21.--Jewish Purim Torte. | |
Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup | |
of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, | |
some chopped raisins and nuts and the juice of 1/2 lemon. Add the | |
whites beaten stiff; then fill with the mixture and let bake | |
until done. | |
22.--English Boiled Pudding. | |
Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. | |
Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some | |
chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of | |
sifted flour and 1/2 teaspoonful of baking-powder. Add the whites, | |
beaten to a stiff froth; put in a buttered pudding-mold, and let boil | |
until done. Serve with brandy sauce. | |
23.--German Stewed Brains. | |
Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the | |
brains, 1 sliced onion, some parsley, salt and pepper. Let stew | |
fifteen minutes. Thicken the sauce with butter and flour; let boil up. | |
Serve hot with spinach and sprinkle all with chopped hard-boiled eggs. | |
24.--Scotch Cream Muffins. | |
Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three | |
yolks of eggs with a pinch of salt; add 1 pint of cream and 1 | |
tablespoonful of melted butter. Stir in the flour; add the whites | |
beaten to a stiff froth. Beat all well together. Fill the muffin-rings | |
1/2 full and bake in a quick oven for twenty minutes. | |
25.--French Tart. | |
Make a rich pie-dough. Line a large pie-dish with the paste and bake. | |
Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of | |
pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful | |
of cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful | |
of rum. Add the beaten whites; fill the pie and bake in a moderate | |
oven. Then make a glace. Mix 1 ounce of granulated sugar with 1 | |
tablespoonful of cold water and let come to a boil. Put on the pie | |
when cool and serve. | |
26.--Polish Stewed Beans. | |
Break string-beans into pieces and let boil in salted water until | |
tender; then heat 1 tablespoonful of butter; stir in 1 tablespoonful | |
of flour until brown. Add the water in which the beans were cooked, | |
1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon and | |
cloves to taste. Let sauce boil. Add the beans and simmer ten minutes. | |
Serve hot with a beef pot roast. | |
27.--Vienna Milk Rolls. | |
Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a | |
large tablespoonful of butter; then stir in 1/2 cup of milk with a | |
piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat | |
all up well with 1 pint of milk; let raise over night. Roll out an | |
inch thick; cut with a biscuit-cutter; rub with melted butter; lay in | |
a buttered baking-pan; let raise one hour; then bake in a hot oven | |
twenty minutes. | |
28.--Scotch Potato Stew. | |
Cut the potatoes into small dice pieces and fry in hot lard. Then fry | |
1 onion cut fine in hot butter, but do not brown; stir in some flour; | |
then add milk, salt, pepper and parsley. Let boil up once and add the | |
potatoes to the sauce. Let all get very hot and serve. | |
29.--Jewish Dumplings. | |
Soak 6 crackers in water; then press dry. Fry 1 chopped onion in | |
butter and pour over the crackers. Add 3 eggs and chopped parsley; | |
sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal | |
until you can form into balls and boil in salted water until done. | |
Serve hot with melted butter poured over them, and garnish | |
with parsley. | |
30.--Italian Soup. | |
Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 | |
cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion. | |
Let fry a few minutes; then add 2 quarts of soup-stock seasoned with | |
salt, white pepper and a little saffron to taste. Add 1/2 cup of | |
grated Parmesan cheese; let all cook until done. Serve with | |
toasted croutons. | |
_MAY._ | |
1.--Turkish Puree. | |
Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of | |
salt and pepper to taste; add some mace and cook until tender. Then | |
fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils | |
and 1 cup of cooked rice and 1 tablespoonful of butter. Stir well | |
together and let get very hot. Put on a platter and pour over a highly | |
seasoned tomato-sauce and serve. Garnish with fried parsley. | |
2.--Jewish Kugel. | |
Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of | |
butter and mix with the bread; add 2 chopped apples, 1/2 cup of | |
raisins, 1/2 cup of pounded almonds and the grated peel of a lemon. | |
Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix | |
well together. Put in a buttered pudding-dish and pour over 1/2 cup of | |
melted butter; let bake in a moderate oven until brown. Serve hot. | |
3.--English Muffins. | |
Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and | |
flour enough to make a stiff batter; let stand to raise until light. | |
Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in | |
a little water; add enough flour to make a very stiff batter and let | |
raise half an hour. Then fill well-greased muffin-rings half full with | |
the batter and bake in a quick oven until done. Serve with butter. | |
4.--Spanish Roast Veal. | |
Season a 6-pound veal-roast with salt and pepper and rub well with | |
butter; put in the dripping-pan with one large sliced onion, 1 | |
bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 | |
teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot | |
water and the juice of a lemon and dredge with flour; add a | |
tablespoonful of butter. Let bake until brown and tender. Baste often | |
with the sauce and serve. | |
5.--Madras Stewed Chicken. | |
Cut a spring chicken into pieces at the joints; season with salt and | |
pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced | |
onion in hot butter with 2 ounces of rice, 1 teaspoonful of | |
curry-powder and 1 chopped apple; add to the chicken. Moisten with 1 | |
quart of chicken broth, season to taste and let simmer until the | |
chicken and mutton are very tender; then add 1 pint of hot oysters and | |
the juice of 1/2 lemon. Let all get very hot and serve on a platter | |
with fried egg-plant. | |
6.--Irish Beef Rolls. | |
Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with | |
salt, pepper, nutmeg and a little mace to taste and the grated rind of | |
1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well | |
together and shape into rolls. Then heat some dripping in a saucepan; | |
lay in the rolls; cover and let simmer until brown. Serve hot with | |
the sauce. | |
7.--Norwegian Fruit Pudding. | |
Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of | |
water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded | |
almonds and 1 tablespoonful of chopped citron. Let cook and mash until | |
smooth; then thicken with a little cornstarch. Remove from the fire | |
and pour into a mold. When cold, serve with whipped cream. | |
8.--Spanish Puffs. | |
Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4 | |
teaspoonful of salt, 1 tablespoonful of pulverized sugar. While | |
boiling, stir in sifted flour until stiff and smooth. Remove from the | |
stove and stir in the yolks of 4 eggs, one at a time, and the beaten | |
whites; then fry by the teaspoonful in boiling lard until browned. | |
Serve with a caramel sauce. | |
9.--Belgian Veal Scallop. | |
Chop cooked veal to a fine mince; butter a baking-dish and put | |
alternate layers of veal, rice and tomato-sauce until dish is full. | |
Cover over with fine bread-crumbs; pour over some melted butter and | |
let bake in the oven until brown. Serve with French peas. | |
10.--Parisian Chicken. | |
Clean and season 2 spring chickens. Put them in a saucepan with 3 | |
tablespoonfuls of butter; cover and let simmer until brown. Add 1/2 | |
can of mushrooms, chopped parsley, and 1 glass of wine; let all cook | |
until done. Put on a platter and pour over 1 cup of hot cream. Serve, | |
garnished with croutons. | |
11.--German Boiled Noodles. | |
Make a stiff noodle-dough; roll out very thin and cut into ribbons | |
half an inch wide. Let them dry and boil in salted water; drain in a | |
colander. Fry some sliced onions in butter until soft; add the | |
noodles. Stir and serve hot with stewed chicken. | |
12.--Dutch Baked Fish. | |
Clean and split a fish open down the back; remove the backbone; | |
sprinkle with salt and pepper; put in a baking-dish, flesh side up. | |
Put flakes of butter on top; sprinkle with a little flour; moisten | |
with cream. Bake in a hot oven until brown. Pour over a Hollandaise | |
sauce and serve hot. | |
13.--Vienna Cheese Torte. | |
Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 | |
tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of | |
sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all | |
together with the whites beaten stiff; then line muffin-rings with a | |
rich pastry-dough; fill with the cheese and bake in a moderate oven | |
until brown. | |
14.--Hungarian Fried Noodles. | |
Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and | |
enough flour to make a stiff dough work well. Then roll out as thin as | |
paper; fold the dough and cut into round pieces; fry in deep hot lard | |
to a golden brown. Serve hot with stewed chicken. | |
15.--Belgian Roast Lamb. | |
Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the | |
dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of | |
parsley and thyme; then pour over 1/2 cup of butter and dredge with | |
flour. Add a cup of hot water and the juice of a lemon. Let bake in a | |
hot oven until done. Serve with French peas. | |
16.--Russian Salad. | |
Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3 | |
sour pickles, 2 sour apples, 1 large onion, some beans and capers and | |
3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and | |
pour over a mayonnaise dressing. Garnish with sliced beets and olives; | |
serve cold. | |
17.--French Rolls. | |
Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4 | |
pound of sugar. Add 4 beaten eggs; form into rolls; put in a | |
well-buttered baking-pan; let them raise half an hour. Brush the tops | |
with beaten egg and let bake until done. | |
18.--German Herring Salad. | |
Soak herrings over night in cold water; remove the milch; cut off the | |
head and skin and cut the herring into small pieces; add 2 apples, 2 | |
pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put | |
into bowl; mash the milch with a little mustard, 1 teaspoonful of | |
sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well | |
together. Garnish with sliced lemon, and serve with boiled potatoes. | |
19.--Belgian Fried Calf's Feet. | |
Clean and boil the calf's feet until tender; season with salt and | |
pepper. Remove the large bones from the feet; beat 2 eggs with salt | |
and pepper; dip the feet in the beaten eggs; then roll in fine | |
bread-crumbs and fry in deep hot lard until brown. Serve hot with | |
tomato-sauce. | |
20.--Italian Ice Cream. | |
Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the | |
freezer until half frozen; then add the juice and grated peel of 2 | |
lemons, 2 tablespoonfuls of fine brandy, and a little pistache | |
coloring. Let freeze until hard and serve with cake. | |
21.--French Chocolate Biscuits. | |
Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce | |
of powdered French chocolate. Mix well with 4 ounces of flour and the | |
whites beaten stiff with a pinch of salt; add 1 tablespoonful of | |
vanilla extract. Bake on wafer sheets in small cakes to a light brown. | |
22.--India Canapes. | |
Cut slices of bread into delicate circles and toast in butter; then | |
take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread | |
the toast with ham and the chutney and sprinkle with grated cheese. | |
Set in the oven a few minutes and serve hot, garnished with | |
fried parsley. | |
23.--Chicken a la Tartare. | |
Season and stew 2 spring chickens with 1 onion, some capers, parsley, | |
1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the | |
chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made | |
mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce. | |
Let boil up and pour over the chickens. Serve with boiled rice. | |
24.--Jewish Pudding. | |
Soak 6 matzoth crackers in water; press dry and mix with 1 | |
tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small | |
cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated | |
lemon peel. Add the beaten whites and bake until brown. Serve with | |
wine sauce. | |
25.--German Potato Pancakes. | |
Peel 3 large potatoes and lay in salted water half an hour; then grate | |
the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour. | |
Beat well together and fry in hot lard by the tablespoonful until | |
light brown. Serve hot with a pot roast. | |
26.--English Roast Veal. | |
Season a veal loin roast with salt and pepper and rub with butter. Put | |
in the dripping-pan with sliced onions, tomatoes and parsley and 2 | |
tablespoonfuls of dripping. Let roast; baste often until tender. Serve | |
hot or cold, cut into thin slices. | |
27.--Russian Rice Pudding. | |
Mix cold boiled rice with the juice and rind of a lemon, 1 cup of | |
sugar and 1/2 glass of fine rum; then press into a mold. Let get very | |
cold and serve with cold cooked fruit. | |
28.--Scotch Pudding. | |
Take 2 quart of black cherries; remove the stones and mix with 1/2 | |
pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4 | |
eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a | |
well-buttered pudding-dish and serve cold. | |
29.--Italian Potato Balls. | |
Peel and boil potatoes in salted water until soft; drain, and mash | |
smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls | |
of melted butter and 1 egg; add a little flour, and form into balls. | |
Put them into a well-buttered baking-pan; sprinkle with grated | |
Parmesan cheese and bake in a quick oven to a golden brown. Serve with | |
stewed chicken. | |
30.--Belgian Veal Cutlets. | |
Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. | |
Fry in deep hot lard; keep hot. Chop a few onions with a clove of | |
garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful | |
of flour until brown; add a little water and the juice of a lemon, | |
salt, pepper and nutmeg to taste. Let boil well; then remove from the | |
fire; stir in the yolks of 2 eggs, and let get very hot; pour over the | |
chops. Serve with French peas. | |
31.--French Lemon Cookies. | |
Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar | |
beaten. Add the whites beaten stiff and a teaspoonful of lemon | |
extract. Add enough flour with a teaspoonful of baking-powder to make | |
a stiff dough. Roll out thin; cut into small cookies and bake in a | |
quick oven to a light brown. | |
_JUNE._ | |
1.--Italian Stuffed Tomatoes. | |
Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion | |
in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of | |
chopped parsley, salt and pepper. Remove from the fire; add a beaten | |
egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the | |
tomatoes, sprinkle with buttered bread-crumbs and bake until done. | |
Serve on a platter with poached eggs. Garnish with croutons. | |
2.--English Salad. | |
Pick, wash and drain 2 heads of lettuce and break into pieces. Mix | |
with some watercress, shredded celery and a few leaves of mint. Put in | |
a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and | |
pour over a salad-dressing. Garnish with slices of hard-boiled eggs | |
and pickled beet-root. | |
3.--Scotch Stuffed Eggs. | |
Boil eggs until hard; remove the shells. Cut out the centres | |
lengthwise; then chop cooked chicken to a fine mince; add the yolk of | |
a raw egg and mix with cream. Season to taste with salt and pepper. | |
Fill the eggs and dip them in beaten eggs and fine bread-crumbs and | |
fry a light brown. Serve hot with cream sauce. Garnish with parsley. | |
4.--Oriental Vegetable Curry. | |
Peel and fry some small onions. Add 2 stalks of celery, cut into inch | |
pieces; sprinkle with salt, pepper and curry-powder; add a few | |
truffles and pour over all 1 cup of stock. Let stew until tender. Then | |
boil some potatoes; mash smooth with butter and season with curry | |
sauce. Place a border of mashed potatoes on a platter and put the stew | |
in the centre; serve hot. Garnish with fried parsley. | |
5.--Chinese Noodle Soup. | |
Boil a large hen in 3 quarts of water. Add a few slices of ham, 1 | |
onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2 | |
tomatoes and Chinese chopped herbs. Let cook three hours and strain; | |
then boil up; add fine noodles and let cook ten minutes. Add chopped | |
parsley and serve at once. | |
6.--Hindu Eggs. | |
Slice some hard-boiled eggs and place in a well-buttered baking-dish. | |
Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne | |
and curry-powder, a few bits of butter rolled in bread-crumbs and some | |
grated cheese. Let bake in a moderate oven until done. | |
7.--Portugal Veal Stew. | |
Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions, | |
a clove of garlic and a few capers. Let fry a few minutes. Stir in 1 | |
tablespoonful of flour until brown; add 1/2 cup of stock; season with | |
salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of | |
white wine; let boil; then add cooked veal sliced thin. Let cook ten | |
minutes in the sauce and serve very hot. | |
8.--Italian Coffee Cream. | |
Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a double | |
boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinch | |
of salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar | |
until it thickens. Remove from the fire; add the whites beaten to a | |
froth and a teaspoonful of vanilla. Pack in a mold and freeze until | |
hard and serve with whipped cream. | |
9.--Scotch Rarebit. | |
Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh | |
butter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful of | |
prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix | |
well together to a smooth paste. Have ready some buttered toast; place | |
on a dish, spread with the mixture and set in the oven until melted. | |
Serve at once. | |
10.--Irish Ham Omelet. | |
Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff | |
and mix with a tablespoonful of cream. Beat 2 ounces of butter in an | |
omelet pan; add the beaten eggs and shake the pan to spread evenly. | |
Have ready some finely minced ham. Spread on half of the omelet, fold | |
and serve at once on a hot dish. | |
11.--Jewish Stewed Tongue. | |
Boil a calf's tongue in salted water until tender; skin and slice | |
thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir | |
in 1 tablespoonful of flour until brown; add 2 cups of the water in | |
which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves, | |
1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let | |
all boil well; then add the sliced tongue. Let simmer ten minutes. | |
Serve hot or cold. | |
12.--French Prune Souffle. | |
Cook 1/2 pound of prunes until soft; remove the stones and cut the | |
prunes into small pieces. Mix with some chopped nuts and the yolks of | |
3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1 | |
teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in | |
a pudding-dish and bake in a moderate oven for ten minutes and serve. | |
13.--Italian Cooked Eggs. | |
Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12 | |
anchovies, some onion juice and 1 tablespoonful of finely chopped | |
parsley. Season with salt, white pepper and a little nutmeg, grated. | |
Then pour over all 1/2 pint of sour cream. Let boil up once and serve | |
hot with croutons. | |
14.--Spanish Broiled Steak. | |
Season a porter-house steak with salt and pepper and rub with butter. | |
Place on a hot gridiron and let broil on a quick fire on both sides. | |
Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter; | |
add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and | |
thicken the sauce with a little flour and some chopped parsley. Let | |
boil up and serve at once with the steak. | |
15.--Liver a la Bourgogne. | |
Season a calf's liver with salt and pepper; put a few slices of bacon | |
in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2 | |
bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a | |
few minutes. Then add 1 glass of sherry wine, salt and pepper and | |
sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes. | |
16.--Messina Macaroni. | |
Boil some macaroni in salted water until tender. Then fry 1 onion and | |
2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce, | |
salt and pepper to taste. Then add the macaroni, and let fry | |
altogether. Serve hot with baked chicken. | |
17.--Dutch Prune Pudding. | |
Boil prunes until very soft; remove the stones. Mash well; add the | |
yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of | |
bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and | |
the whites of the eggs beaten stiff. Put in a well-buttered | |
pudding-dish and bake in a moderate oven until done. Serve cold. | |
18.--Irish Beef Stew. | |
Season a piece of fat beef; put in a stew-pan with some hot water. Let | |
cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and | |
1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and | |
1 cup of tomatoes; season with salt and pepper. Let all cook until | |
done. Serve hot. | |
19.--English Creamed Asparagus. | |
Cut tough ends from the asparagus; scrape and boil in salted water | |
until tender. Make a cream sauce. When done, stir in the yolk of an | |
egg; season with a little white pepper. The sauce must be rather thick | |
and poured hot over the asparagus. Serve with veal chops. | |
20.--French Float. | |
Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a | |
boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat | |
the whites with pulverized sugar and flavor to taste. Pour the custard | |
over the cake and place the stiffly beaten whites on top. Put on the | |
ice and serve very cold. | |
21.--Russian Pot Roast. | |
Season a round of beef with salt, pepper, cloves and nutmeg. Put in a | |
saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and | |
2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1 | |
cup of hot water and let cook slowly until tender; then add 1/2 can of | |
chopped mushrooms, 1 glass of claret, salt and pepper to taste. Serve | |
hot on a border of mashed potatoes. | |
22.--Spanish Salad. | |
Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, | |
1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad | |
bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 | |
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil. | |
Garnish with sliced beets and bananas. | |
23.--Scotch Baked Potatoes. | |
Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1 | |
tablespoonful of butter. Put the potatoes into a shallow baking-dish, | |
sprinkle well with salt and pepper. Add enough milk to cover the | |
potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over | |
all and let bake until done. | |
24.--German Apple Cake. | |
Make a biscuit dough; roll out very thin and put on a well-buttered | |
cake-pan. Have ready some apples. Cut in quarters; lay closely on the | |
cake; sprinkle thick with brown sugar; add some cinnamon and a handful | |
of currants. Pour some fresh melted butter over the cake; set in the | |
oven to bake until done. Serve with coffee. | |
25.--English Ham Sandwiches. | |
Cut thin slices of fresh bread. Chop ham with the yolks of 2 | |
hard-boiled eggs; add some made mustard and fresh butter and a dash of | |
pepper. Mix all well and spread between the slices of bread. Serve on | |
a folded napkin and garnish with sprigs of parsley. | |
26.--Swiss Peach Custard. | |
Line a well-buttered pudding-dish with slices of sponge-cake and cover | |
with peach compote. Make an egg custard and cover with the custard; | |
set in the oven to bake. Beat the whites of 2 eggs with a little | |
lemon-juice and pulverized sugar spread on the top and let brown. | |
Serve cold. | |
27.--French Veal Hash. | |
Cut veal round-steak into small pieces. Then fry some chopped bacon, 1 | |
onion and 2 cloves of garlic chopped; add the meat; stir well and let | |
all fry a few minutes. Add 1 cup of boiling water and let cook slowly | |
with some parsley and thyme, salt, pepper, until tender. Add a | |
tablespoonful of vinegar. Let boil up; remove from the fire and stir | |
in the yolks of 2 eggs well beaten. Serve hot with toast. | |
28.--Vienna Potato Salad. | |
Slice boiled potatoes thin; chop some onion very fine; slice 2 | |
hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat | |
some vinegar. Add a teaspoonful of made mustard and stir with the | |
beaten yolk of an egg. Mix all together with 1 tablespoonful of hot | |
butter and chopped parsley. Serve with cold meats. | |
29.--French Baked Omelet. | |
Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, | |
1 teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup of | |
milk. Beat up well; add the whites beaten stiff; put into a | |
well-buttered baking-dish and let bake in a hot oven. Serve at once. | |
30.--Italian Batter Cakes. | |
Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1 | |
tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2 | |
cup of flour and the beaten whites of the eggs. Fry until light brown. | |
Serve with cooked fruit. | |
_JULY._ | |
1.--Portugal Iced Pudding. | |
Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of | |
Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1 | |
pint of whipped cream. Then place in the freezer to harden and serve. | |
2.--English Chicken Salad. | |
Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup | |
of cooked chestnuts chopped and 2 green peppers cut fine. Season with | |
salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover | |
with a mayonnaise dressing. Serve cold. | |
3.--Turkish Stewed Lamb. | |
Season a quarter of a young lamb and cut into pieces. Lay in a large | |
stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green | |
peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew | |
slowly until tender. Then fry thin slices of egg-plant and add to the | |
stew. Serve hot. | |
4.--Irish Apple Pudding. | |
Pare and slice apples and lay them in a buttered pie-dish. Sprinkle | |
with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of | |
cinnamon and cloves. Then cover with a rich pie-paste and let bake | |
until done. | |
5.--Indian Rice. | |
Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and | |
season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron | |
in 1 cup of the stock; then let all cook slowly until the broth is | |
entirely absorbed by the rice. Serve very hot. | |
6.--Hungarian Chicken Soup. | |
Boil a large chicken in 3 quarts of water; season with salt, sage and | |
pepper; add 1 onion chopped and cook until tender. Remove the chicken | |
and chop it fine; then add to the soup with the yolks of 3 well-beaten | |
eggs; let all get very hot. Sprinkle with chopped parsley and serve | |
at once. | |
7.--Yorkshire Pudding. | |
Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup | |
of flour. Stir until smooth. Then pour into a well-greased pan and | |
bake until done. Serve with English roast-beef, and pour over | |
the gravy. | |
8.--Portugal Salad. | |
Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then | |
sprinkle with 1 chopped clove of garlic, salt and pepper and cover | |
with some thin slices of bread. Pour over all a cup of vinegar and 1/4 | |
cup of olive-oil and serve. | |
9.--English Chocolate Pudding. | |
Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of | |
butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the | |
yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; | |
add the whites beaten to a stiff froth. Bake in a quick oven and | |
serve at once. | |
10.--Spanish Canapes. | |
Prepare circular pieces of buttered toast. Then mix 1 cup of chopped | |
fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras | |
chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread | |
this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of | |
grated Parmesan cheese. Let bake for five minutes and serve. | |
11.--French Strawberry Pudding. | |
Dip enough macaroons in wine to line the pudding-dish; cover with | |
sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor | |
with vanilla; pour over the strawberries; put in the oven to bake. | |
Beat the whites to a stiff froth with some pulverized sugar; put on | |
top of the pudding and let brown. Serve cold. | |
12.--Veal Croquettes a la Reine. | |
Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season | |
with salt, pepper and lemon-juice. Add a sprig of parsley and a little | |
onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle | |
with nutmeg. Form into croquettes. Dip in beaten egg and fine | |
bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce. | |
13.--German Cheese Pie. | |
Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheese | |
with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of | |
salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar | |
and cinnamon and bake until light brown. Serve hot or cold. | |
14.--Italian Veal Pates. | |
Chop cooked veal with some onion, parsley, thyme and 1 clove of | |
garlic; season with salt, pepper and nutmeg. Add some chopped ham, | |
lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill | |
into small pate shells; rub with butter and beaten egg. Place a paper | |
over the top and let bake in a moderate oven. Serve with tomato-sauce. | |
15.--Hungarian Noodle Pudding. | |
Boil finely cut noodles in salted water drain and mix with the yolks | |
of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel | |
to taste. Add the beaten whites. Line the pudding-dish with a rich | |
pie-paste. Fill with the noodles and pour over some melted butter. | |
Bake until brown. Serve hot with lemon sauce. | |
16.--Polish Stewed Chicken. | |
Clean a fat hen and cut into pieces at the joints; season and let stew | |
with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces. | |
When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel | |
and 1/2 cup of wine. Let cook until tender and serve on a platter with | |
cooked rice. | |
17.--Madras Curried Apples. | |
Peel and core 4 sour apples and cut into rings; then sprinkle with | |
curry-powder and let fry until tender. Add a few thinly cut shallots. | |
Cover and let simmer until done. Serve on a platter with boiled rice | |
and pour over a curry sauce. | |
18.--Irish Batter Cakes. | |
Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of | |
melted butter, 1 small cup of milk and sifted flour enough to make a | |
smooth batter. Beat well. Add the whites of eggs, beaten stiff and let | |
fry a golden color; then spread with jam and serve hot. | |
19.--Spanish Baked Eggs. | |
Poach eggs as soft as possible. Butter a baking-dish; add a layer of | |
bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle | |
with salt, pepper, grated cheese and chopped parsley. Cover with | |
bread-crumbs and pour over some cream sauce. Let bake in a hot oven | |
until brown on top. Serve with toast. | |
20.--Scotch Stewed Onions. | |
Boil 1 dozen small onions and 4 leeks in salted water until tender; | |
drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of | |
flour until smooth but not brown; then add 1/2 pint of rich milk; | |
season highly with pepper, and salt to taste. Add the onions; let boil | |
up and serve. | |
21.--German Baked Cabbage. | |
Take a large cabbage; remove the outer leaves and the inside, leaving | |
a frame. Chop all the cabbage from the inside and fry in hot grease | |
with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs | |
and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne. | |
Refill the cabbage; put on the outside leaves; cover the top with | |
leaves. Put in a baking-pan; sprinkle with bits of butter and pour in | |
1/2 cup of water. Let bake until brown. Serve hot. | |
22.--Dutch Veal Stew. | |
Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few | |
slices of bacon in a stew-pan; when hot, add the veal. Cover and let | |
brown a few minutes; then add 2 carrots and 1 onion sliced thin, some | |
thyme and mace; pour over 1 cup of hot water. Cover and let cook | |
slowly until tender. Thicken with flour mixed with 1/2 cup of milk. | |
Add chopped parsley; season to taste and serve with baked potatoes. | |
23.--French Baked Apple Dumplings. | |
Peel and core apples; sprinkle well with sugar. Then mix some cold | |
boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour | |
enough to make a dough. Cover the apples with the dough; put in a | |
well-buttered baking-dish with 2 tablespoonfuls of butter and bake to | |
a delicate brown. Serve with whipped cream. | |
24.--Bavarian Fried Brains. | |
Clean and boil the brains in salted water; add 1 onion sliced; let | |
cook ten minutes. Remove the brains and mash up well with 1 | |
tablespoonful of butter, some bread-crumbs and parsley chopped, salt | |
and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard | |
by the tablespoonful until brown. Serve with tomato-sauce. | |
25.--Polish Bread Pudding. | |
Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 | |
cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins, | |
1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until | |
brown; then beat the whites to a stiff froth with 3 tablespoonfuls of | |
pulverized sugar. Spread the pudding with jelly and cover with the | |
beaten whites; set in the oven to brown. | |
26.--Vienna Cherry Cake. | |
Make a rich biscuit dough; roll out; then put on a well-buttered | |
baking-tin. Stone black cherries. Sprinkle the dough with flour and | |
cover with the cherries. Sprinkle with sugar and let bake until done. | |
Then cover with a sweetened egg custard and bake until brown. | |
Serve cold. | |
27.--Belgian Poached Eggs. | |
Cut thin round slices of bread and toast them. Spread with chopped | |
anchovies and chopped ham. Cover the top with whipped whites of eggs | |
and place a raw yoke on each slice of bread. Set in the oven to bake | |
long enough to heat the egg, and serve at once. | |
28.--Bavarian Apple Pie. | |
Line a deep pie-dish with rich pie-paste. Let bake and fill with | |
chopped apples, raisins and chopped nuts, sugar and a pinch of | |
cinnamon and nutmeg. Then cover with cake-crumbs and let bake until | |
done. Beat 3 whites of eggs with pulverized sugar; flavor with lemon | |
and spread over the pudding. Set in the oven a few minutes to brown | |
on top. | |
29.--Russian Fried Sweetbreads. | |
Clean and season the sweetbreads with salt and pepper and sprinkle | |
with lemon-juice and chopped parsley. Roll in fine bread-crumbs and | |
fry in hot lard. Fry some eggs and put on a platter with the | |
sweetbreads and serve with tomato-sauce. | |
30.--Polish Apple Dumpling. | |
Peel and core the apples and fill the space with currants. Sprinkle | |
with sugar, cinnamon and grated lemon peel, and cover each apple with | |
a rich pie-paste. Lay on a well-buttered pie-dish and let bake until | |
done. Serve with wine sauce. | |
31.--Swiss Potato Dumpling. | |
Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour | |
and 2 tablespoonfuls of butter and 3 eggs. Make into a soft dough; | |
roll out and then spread with fried bread-crumbs. Make into round | |
dumplings and let boil twenty minutes. Serve hot with melted butter | |
poured over. | |
_AUGUST._ | |
1.--German Pot Roast. | |
Take a 5-pound beef roast. Rub with salt and black pepper and paprica; | |
pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns | |
and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in | |
a saucepan; lay in the meat with 2 sliced onions. Let stew slowly with | |
one cup of water and 1/2 cup of the spiced vinegar until tender. | |
Thicken the sauce with flour and serve hot with potato pancakes. | |
2.--Scotch Soup. | |
Cut a sheep's liver into pieces and stew with the sheep's head in 4 | |
quarts of water. Add sliced onions, sliced leeks, carrots, turnips, | |
parsley and thyme, salt, pepper and a few cloves. Let all cook until | |
tender; then strain. Let stand until cool. Skim off the fat; heat and | |
mix with flour until brown; let boil. Add a glass of white wine. Cook | |
all together and serve hot. | |
3.--Spanish Fried Potatoes. | |
Peel some new potatoes and cook until tender. Mix some fine | |
bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2 | |
eggs with salt and pepper; dip each potato in beaten egg and roll in | |
the bread-crumbs. Fry in deep hot lard until brown. Serve hot. | |
4.--French Frozen Milk Punch. | |
Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil. | |
Remove from the fire and grate in 1/2 nutmeg. When cool, freeze until | |
half frozen; then stir in 3 cupfuls of whipped cream and freeze again. | |
Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until | |
hard and serve. | |
5.--Bavarian Fruit Compote. | |
Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a | |
pinch of cinnamon and some strawberries, cherries and blackberries. | |
Let simmer in the juice until fruit is done. Put in a glass dish and | |
pour over the syrup. Serve cold. | |
6.--Vienna Rice Custard. | |
Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until | |
very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and | |
stir in the rice. Flavor with rose-water and put in a well-buttered | |
pudding-dish. Beat the whites with pulverized sugar to a stiff froth; | |
spread on the custard and let bake in the oven until done. Serve cold. | |
7.--French Fried Cucumbers. | |
Peel the cucumbers and cut into inch slices. Sprinkle with salt and | |
pepper and dip in beaten eggs and fine bread-crumbs. Season with salt | |
and pepper and fry in hot lard until brown. Serve with tomato-sauce | |
and veal chops. | |
8.--German Cherry Soup. | |
Boil 1 quart of cherries until soft; sweeten to taste. Add some grated | |
lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of | |
water. Serve ice-cold with macaroons. | |
9.--Swiss Pancakes. | |
Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of | |
bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese, | |
the yolks of three eggs and the whites beaten stiff. Season with salt | |
and pepper and mix with 1 tablespoonful of flour to a smooth batter; | |
then fry in hot lard until brown. Serve hot. | |
10.--English Tarts. | |
Make a rich puff paste; roll out thin and cut into squares; then fill | |
with fruit jam; turn over and pinch in the edges. Drop in a kettle of | |
deep hot lard and fry until a delicate brown. Sprinkle with pulverized | |
sugar and serve hot. | |
11.--Norwegian Rice. | |
Cook rice until tender; then reheat in a well-seasoned chicken stock. | |
Put on a platter; sprinkle with chopped chicken liver, scrambled eggs | |
and grated cheese and serve at once. | |
12.--Spanish Broiled Kidney. | |
Take a fresh kidney; clean and cut into thin slices; run a skewer | |
through them to hold them together. Sprinkle with salt and pepper and | |
brush with butter; put on a broiler and cook for five minutes. Then | |
place on a platter; pour over some lemon-juice and hot butter; | |
sprinkle with parsley and serve at once. | |
13.--Egyptian Stuffed Peppers. | |
Cut off the tops and remove the seeds from large sweet peppers. Stuff | |
with chopped raw beef highly seasoned, and mix with chopped onion, | |
parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the | |
stuffed peppers in a baking-pan with a little hot water; sprinkle with | |
bits of butter and let bake three-quarters of an hour. Serve. Garnish | |
with cucumber salad. | |
14.--English Tea Cakes. | |
Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg | |
and 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces of | |
sifted flour, a pinch of salt and milk enough to make a stiff dough; | |
then roll out very thin. Cut into round cakes and bake in a quick oven | |
until done. | |
15.--Bavarian Cheese Cake. | |
Make a rich biscuit dough; roll out and place on a well-buttered | |
pie-dish. Then mix 1/2 pound of cottage cheese with a pinch of salt, | |
1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks | |
of eggs and 1/2 cup of currants; add the whites beaten stiff. Fill the | |
pie with the cheese. Serve hot or cold with coffee. | |
16.--Spanish Chicken. | |
Cut a spring chicken into pieces at the joints; season with salt and | |
pepper and fry until brown. Remove the chicken; add 1 onion, 2 cloves | |
of garlic chopped and 1 cup of tomato-sauce. Cover and let simmer; | |
then add the chicken with 1 glass of sherry wine. Cook ten minutes. | |
Serve hot with boiled rice. | |
17.--Polish Shrimp Salad. | |
Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces. | |
Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins | |
chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line | |
the salad bowl with the crisp lettuce leaves. Add the salad and pour | |
over a mayonnaise dressing and serve. | |
18.--Dutch Apple Pudding. | |
Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and | |
rind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of | |
4 eggs and the whites beaten to a stiff froth. Let bake in a moderate | |
oven until done. Serve cold. | |
19.--Bavarian Potatoes. | |
Peel and cook some new potatoes with 1 sliced onion, salt and pepper, | |
until tender. Then brown 1 tablespoonful of flour in 2 teaspoonfuls of | |
butter; add 1/2 cup of water; let boil well with some chopped parsley, | |
salt and pepper; then add the potatoes and let simmer five minutes. | |
Serve hot. | |
20.--Spanish Steak Roll. | |
Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, | |
some celery, parsley and 2 hard-boiled eggs and season with salt and | |
pepper. Mix with butter and fine bread-crumbs; then spread the mixture | |
on the steak, and roll up. Sprinkle with flour; lay closely in a pan | |
of hot dripping; cover and let simmer until tender. Serve hot, | |
garnished with olives and parsley. | |
21.--Oriental Cabbage. | |
Chop a small head of cabbage, then fry 1 onion and 2 sour apples | |
sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice | |
of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2 | |
teaspoonful of curry-powder. Cover and let all simmer until tender. | |
Serve very hot on a border of boiled rice. | |
22.--Dutch Salad. | |
Soak 3 Dutch herrings in milk; then cut off the heads and tails and | |
cut herrings into one-half inch pieces. Add 2 apples cut fine, 2 | |
hard-boiled eggs sliced thin, some cooked beets cut fine, some celery | |
and green onions cut into very small pieces. Season and mix together. | |
Pour over some vinaigrette sauce, and sprinkle with chopped gherkins. | |
23.--Greek Cucumbers. | |
Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle | |
with salt. Then mix boiled rice with some chopped green onions and | |
stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup | |
of stock and the juice of a lemon; add 1 tablespoonful of butter, and | |
let cook until tender. Serve hot, and pour over a well-seasoned white | |
sauce. Garnish with parsley. | |
24.--Russian Beef Roll. | |
Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2 | |
cloves of garlic and 3 sprigs of parsley chopped fine. Season with | |
salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg. | |
Shape into a roll and lay in a baking-dish; moisten with broth and let | |
bake until done. Serve on a platter with a border of mashed potatoes | |
and garnish with fried parsley. | |
25.--Jewish Veal Stew. | |
Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup | |
of raisins, a pinch of cloves and cinnamon and a tablespoonful of | |
horseradish. Thicken the sauce with buttered bread-crumbs; season with | |
salt and pepper to taste. Serve with boiled rice. | |
26.--French Pop-overs. | |
Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1 | |
pint of flour with 2 teaspoonfuls of baking powder; add 1/2 | |
teaspoonful of salt and the whites of the eggs beaten to a stiff | |
froth. Flavor with rose-water. Mix well together and pour into hot | |
well-buttered cake-tins. Bake in a quick oven until a light brown. | |
Serve hot with French coffee. | |
27.--German Egg Toast. | |
Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4 | |
cup of milk. Dip the slices of bread in the beaten eggs and fry until | |
brown on both sides. Cover with pulverized sugar; sprinkle with | |
cinnamon and some finely chopped nuts. Serve hot. | |
28.--Irish Potato Puffs. | |
Peel and boil potatoes well seasoned; then mash thoroughly with a lump | |
of butter. Add some milk and 2 eggs; beat well until very light. Then | |
fry in deep hot lard by the tablespoonful until a light brown. Serve | |
hot with broiled steak. | |
29.--Belgian Eggs. | |
Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful | |
of flour. Beat whites separate; add flour to the yolks and sugar; beat | |
until stiff. Beat the whites and scald in milk; strain from the milk, | |
and set aside. Take the yolk, and stir gently in the milk until thick. | |
Remove from the fire. Place in a dish to cool. Flavor with vanilla and | |
then put the whites on top and serve. | |
30.--Irish Cucumber Salad. | |
Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well | |
with salt; let stand half an hour on ice; press out all the water; | |
sprinkle with white pepper and chopped parsley. Add vinegar mixed with | |
sugar, to taste, and salad oil. Serve at once. | |
31.--German Iced Beer Soup. | |
Take one quart of fresh beer. Sweeten to taste and flavor with a pinch | |
of cinnamon and nutmeg. Slice a lemon very thin and put in the beer. | |
Let get very cold on ice and serve with sponge-cake. | |
_SEPTEMBER._ | |
1.--Dutch Biscuits. | |
Make a soft biscuit dough; then put on a well-floured baking-board and | |
roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated | |
lemon peel and pour over some melted butter. Then roll up the dough | |
and cut into inch thick slices; lay in a well-buttered baking-pan and | |
let bake in a hot oven until done. | |
2.--Hindoo Oyster Fritters. | |
Boil large oysters in their liquor; season with salt, pepper and | |
curry-powder. Let come to a boil; then drain, and spread the oysters | |
with highly seasoned minced chicken. Dip them in a seasoned egg batter | |
and fry in deep hot lard to a golden brown. Serve hot, garnished with | |
fried parsley and lemon slices. | |
3.--Jewish Chrimsel. | |
Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of | |
raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a | |
pinch of cinnamon. Then mix with the yolks of 4 eggs and the whites | |
beaten stiff and fry by the tablespoonful in hot fat until brown. | |
Serve hot with wine sauce. | |
4.--Spanish Relish. | |
Stone some large olives and fill the space with anchovy paste, mixed | |
with well-seasoned tomato-sauce. Then fry thin slices of bread and | |
spread with some of the paste. Place a filled olive in the centre; | |
sprinkle with chopped hard-boiled eggs and garnish with fillets of | |
anchovies and sprigs of parsley. | |
5.--French Orange Compote. | |
Make a syrup of sugar and water; add a little lemon-juice. Peel and | |
remove seeds of oranges; cut into quarters and lay them in the boiling | |
syrup; let cook ten minutes. Remove the oranges to a glass dish; pour | |
over the syrup and garnish with candied cherries. | |
6.--Spanish Baked Chicken. | |
Clean and season a chicken with salt and pepper and let boil until | |
tender. Put the chicken in a baking-dish; pour over some tomato-sauce | |
highly seasoned; sprinkle with well-buttered bread-crumbs and let bake | |
until brown. Place on a large platter with a border of boiled rice and | |
pour over the sauce. Serve hot. | |
7.--Swiss Beet Salad. | |
Boil red beets until tender; skin and cut into thin slices. Sprinkle | |
with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine | |
vinegar. Let stand. Serve the next day. | |
8.--Bombay Chicken Croquettes. | |
Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2 | |
green peppers and 2 cloves of garlic. Remove the chicken and chop fine | |
and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 | |
teaspoonful of paprica and a pinch of nutmeg. Add a little chopped | |
tarragon and chervil and 2 beaten eggs. Mix with the sauce and form | |
into croquettes. Then dip into beaten eggs and fine bread-crumbs, and | |
fry in deep hot lard a golden brown. Serve hot. Garnish with fried | |
parsley and serve tomato-sauce in a separate dish, flavored with | |
chopped mango chutney. | |
9.--Swiss Veal Pie. | |
Cut cooked veal into small pieces; season and moisten with a rich beef | |
gravy. Pour into a deep pie-dish. Then make a cover with mashed | |
potatoes moistened with cream; sprinkle with bits of butter and let | |
bake until brown. Serve hot. | |
10.--Spanish Rice. | |
Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock, | |
salt and pepper to taste. Cover and let simmer ten minutes; then add 2 | |
cups of boiled rice. Mix well together with 1 tablespoonful of butter. | |
Let get very hot and serve. | |
11.--Polish Chicken Soup. | |
Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots | |
and 2 stalks of celery cut into small pieces and 1 cup of pearl | |
barley. Let all cook until tender. Remove the chicken; season the soup | |
to taste with salt and pepper; add some chopped parsley and serve hot | |
with the chicken. | |
12.--Norwegian Soup. | |
Boil a large fish in 2 quarts of water; season with salt and paprica. | |
Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1 | |
bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful of | |
butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot | |
cream; season to taste and serve very hot. | |
13.--Greek Cakes. | |
Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 | |
well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir | |
in 1/2 pound of flour and work into a smooth dough. Lay on a | |
well-floured baking-board and roll out thin. Cut into fancy shapes and | |
bake in a moderate oven until done. Cover with a white icing, flavored | |
with vanilla. | |
14.--Russian Sandwich. | |
Spread thin slices of rye bread with butter and caviare; some slices | |
of white bread with butter and thin slices of ham; some slices of | |
pumpernickel bread with butter and a layer of cottage cheese; and some | |
slices of brown bread with butter and cold cooked chicken sliced thin. | |
Put all into a press under a heavy weight for one hour; then cut into | |
perpendicular slices and serve. | |
15.--Spanish Dessert. | |
Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6 | |
tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all | |
together with the gelatin and the whites of eggs beaten to a stiff | |
froth; add 1 teaspoonful of vanilla. Pour into a mold and place on | |
ice. Serve with whipped cream. | |
16.--German Bread Tarte. | |
Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4 | |
eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, | |
nutmeg and a piece of chocolate grated. Add 1 teaspoonful of | |
lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites | |
to a stiff froth; add to the mixture. Put in a well-buttered | |
pudding-dish and bake until brown. Serve with wine sauce. | |
17.--Russian Stewed Fish. | |
Cut a white fish into pieces and salt well; let stand. Then cut 1 | |
onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of | |
butter. Stir in 1 tablespoonful of flour until brown. Then fill the | |
pan with water and let boil. Add 1 teaspoonful of celery seed, 1 | |
bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of | |
paprica and salt to taste. Let boil. Add the fish to the sauce; | |
sprinkle with black pepper and ginger and let cook until done. Remove | |
the fish to a platter. Beat the yolks of 2 eggs with a little water | |
and stir in the sauce with some chopped parsley. Let get very hot and | |
pour over the fish. Garnish with lemon slices and sprigs of parsley. | |
18.--German Liver Dumplings. | |
Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt, | |
pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful | |
of butter. Add enough bread-crumbs to form into small balls and boil | |
in soup-stock and serve with the soup. | |
19.--Jewish Sour Fish. | |
Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2 | |
tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add | |
cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done, | |
remove to a platter. Add some brown sugar, lemon-juice and chopped | |
parsley to the sauce; let boil and pour over the fish. Serve cold. | |
Garnish with parsley. | |
20.--Compote de Bannanes. | |
Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup of | |
water with 1/2 pound of sugar; let boil ten minutes; then add the | |
juice of a lemon; let cook. Add the sliced bananas to the hot syrup | |
and stew slowly until done. Remove the bananas to a dish and pour over | |
the syrup. Serve very cold for dessert. | |
21.--English Peach Pie. | |
Make a rich pie-crust and let bake until done. Peel and chop some | |
peaches and mix with sugar to taste. Fill the pie with the peaches; | |
let bake. Whip 1 cup of rich cream with pulverized sugar and flavor | |
with vanilla. Spread the cream high over the pie; let get cold | |
and serve. | |
22.--Bean Polenta (ITALIAN). | |
Cook 2 cups of white dried beans with salt and pepper until very soft; | |
press through a colander. Fry 1 onion in 2 tablespoonfuls of butter | |
until brown; mix with the beans. Add 1 tablespoonful of vinegar, 1 | |
teaspoonful of made mustard, some lemon-juice and 2 tablespoonfuls of | |
molasses. Let all get very hot and serve with pork roast. | |
23.--French Almond Pudding. | |
Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of | |
eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1 | |
tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites | |
of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake | |
in a slow oven until done. | |
24.--Italian Cutlets. | |
Take tender veal cutlets; season highly with pepper and salt. Dip in | |
beaten egg and fine bread-crumbs and fry in boiling lard until a light | |
brown. Have ready some boiled macaroni well seasoned. Put on a platter | |
with the cutlets and pour over all a highly seasoned tomato-sauce. | |
25.--Jewish Gefuellte Fish. | |
Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch | |
slices. Remove the skin from one side of the slices. Chop 2 onions; | |
add salt, pepper and mix with fine cracker-crumbs and 1 egg to a | |
paste. Lay the paste on the fish and put back the skin. Boil the fish | |
with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley | |
cut fine, a pinch of cloves and allspice. Let boil two hours. Add a | |
tablespoonful of rich cream. Serve cold. | |
26.--Swedish Stewed Veal. | |
Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get | |
hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots | |
and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1 | |
pint of water and let simmer until tender. Add chopped mushrooms and a | |
small glass of wine. Let all get hot and serve. | |
27.--French Apple Pie. | |
Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fine | |
and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants. | |
Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake | |
until done. Beat the whites with pulverized sugar and spread on the | |
pie. Let get light brown on top. | |
28.--Vienna Filled Apples. | |
Remove the core and scrape out the inside of the apples. Mix the | |
scraped apple with chopped raisins, nuts, cinnamon, sugar and grated | |
lemon peel. Fill the apples; place in a stew-pan. Mix 1/2 cup of wine | |
with 1/2 cup of water. Sweeten with 3 tablespoonfuls of sugar and pour | |
over the apples. Let cook slowly until the apples are tender. Remove | |
from the fire; put on a glass dish. Pour over the sauce and | |
serve cold. | |
29.--Scotch Stewed Tripe. | |
Clean and boil tripe until tender; then fry 1 chopped carrot and 1 | |
onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup | |
of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with | |
salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to | |
the sauce. Let simmer one-half hour and serve. | |
30.--Polish Stewed Calves' Feet. | |
Boil the calves' feet in salted water until tender; then take out the | |
bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of | |
flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley | |
chopped fine and 1/4 cup of vinegar, salt and pepper to taste. Then | |
add the feet and let simmer ten minutes. Stir in the yolks of an egg | |
and serve hot. | |
_OCTOBER._ | |
1.--Oriental Pudding. | |
Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let | |
boil up. Then stir in 1 small cup of flour sifted with 1 teaspoonful | |
of baking-powder and a pinch of salt; stir until a smooth batter. Then | |
remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of | |
preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix | |
thoroughly. Put into a well-buttered mold and let steam two hours. | |
Serve hot with wine sauce. | |
2.--Swedish Batter Cakes. | |
Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of | |
soda dissolved in a little milk, the yolks of 6 eggs and the whites | |
beaten to a stiff froth and enough milk to make a thin batter. Then | |
bake on a hot greased griddle until done. Serve hot. | |
3.--Chinese Chop Suey. | |
Cut 2 pounds of fresh pork into thin strips and let fry ten minutes. | |
Add 1 large onion sliced thin and let fry; then add 1 cup of sliced | |
mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a | |
pinch of pepper; moisten with 1/2 cup of hot water. Cover and let | |
simmer until tender. Thicken the sauce with flour moistened with a | |
little milk and let boil. Put some well-seasoned cooked rice on a | |
platter, pour over the chop suey and serve very hot. | |
4.--Russian National Soup. | |
Chop and fry all kinds of vegetables until tender. Make a | |
highly-seasoned beef broth; add the fried vegetables, 2 boiled beets | |
chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2 | |
sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream | |
and serve at once. | |
5.--English Buns. | |
Set a sponge over night with 1 cake of compressed yeast dissolved in a | |
cup of warm water, 3 cups of milk and flour enough to make a thick | |
batter. Then add 1/2 cup of melted butter, 1 cup of sugar, a | |
salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and | |
flour enough to make a stiff dough. Let raise five hours; then roll | |
out half an inch thick and cut into round cakes. Lay in a | |
well-buttered baking-pan. Let stand half an hour; then bake until a | |
light brown. Brush the top with white of egg beaten with | |
pulverized sugar. | |
6.--Japanese Fish. | |
Clean and season a large white fish with salt and paprica and let boil | |
with 4 sliced shallots and 1 clove of garlic mashed fine. When nearly | |
done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine, | |
1 tablespoonful of soy, 1 tablespoonful each of tarragon and | |
Worcestershire sauce. Let cook until done. Place on a platter. Garnish | |
with fried parsley and serve with boiled rice. | |
7.--Swiss Creamed Potatoes. | |
Boil potatoes until tender and slice them thin. Heat two ounces of | |
butter; add a dessert-spoonful of flour. Then stir in some rich milk | |
until it thickens; add the potatoes, salt, pepper and chopped parsley. | |
Let boil up; add a little hot cream and serve at once. | |
8.--Belgian Chicken. | |
Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1 | |
cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of | |
paprica, a pinch of white pepper and salt to taste. Add the chicken | |
and 1 glass of sherry wine. Let all cook ten minutes. Add 3 | |
tablespoonfuls of currant jelly. Serve hot with toasted croutons. | |
9.--Swiss Biscuits. | |
Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt | |
and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss | |
cheese. Mix well with 1/4 pound of flour or enough to make a stiff | |
dough; roll out and cut into round biscuits. Bake in a moderate oven | |
for twenty minutes, and serve. | |
10.--French Fritters. | |
Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of | |
butter; then stir in enough sifted flour until thick and smooth. When | |
cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry | |
in deep hot lard to a golden brown. Serve with wine sauce. | |
11.--German Waffles. | |
Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolks | |
of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2 | |
teaspoonfuls of baking-powder, a pinch of salt and the grated peel of | |
a lemon. Mix well; add the whites beaten stiff and bake in a well | |
greased waffle iron. Sprinkle with pulverized sugar and serve hot. | |
12.--Dutch Rice Fritters. | |
Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2 | |
cup of flour with 1 teaspoonful of baking-powder and a pinch of salt. | |
Add some sugar to taste. Beat to a light thick batter and fry a | |
spoonful at a time in boiling lard. Sprinkle with pulverized sugar and | |
serve hot with cooked fruit. | |
13.--French Lettuce Salad. | |
Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the | |
yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir | |
all together with 2 tablespoonfuls of white wine vinegar. Serve at | |
once with meats. | |
14.--Austrian Baked Eggs. | |
Poach fresh eggs one at a time; then put in a well-buttered | |
baking-dish; sprinkle with salt, pepper, bits of butter and grated | |
cheese. Pour over the top 1/2 cup of cream sauce and cover with fine | |
bread-crumbs. Set in the oven to brown and serve hot with | |
tomato-sauce. | |
15.--Swedish Stewed Chicken. | |
Cut a spring chicken in pieces at the joints; season with salt and | |
pepper and saute in hot butter. Add 2 cups of cream sauce, 1/2 cup of | |
boiled rice, some chopped parsley and bits of butter. Let stew slowly | |
until the chicken is very tender. Serve hot. | |
16.--Polish Filled Fish. | |
Clean the fish; cut open along the backbone. Remove all the fish from | |
the skin and bone from head to tail and chop fine. Fry 1 onion in | |
butter; add some soaked bread. Take from the fire and mix with the | |
chopped fish. Add 2 eggs and chopped parsley; season highly with salt | |
and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish | |
with the mixture and boil with sliced onions, a few lemon slices, some | |
parsley and a tablespoonful of butter, salt and pepper, until done. | |
Serve hot or cold. | |
17.--Eels a la Poulette. | |
Clean and skin the eels; let boil with salt, pepper and vinegar. Then | |
cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1 | |
onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup | |
of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil | |
well; add the eels and 1 glass of wine. Boil ten minutes longer; | |
thicken the sauce with the yolks of 2 eggs well beaten and seasoned | |
with lemon-juice. Serve with fried croutons. | |
18.--Italian Baked Fish. | |
Clean and season a blue fish with salt, pepper and cloves. Lay the | |
fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of | |
chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with | |
flour. Put flakes of butter over the fish and let bake until brown. | |
Serve with macaroni. | |
19.--Dutch Stuffed Goose. | |
Clean and season a goose and stuff with oysters well seasoned with | |
salt, pepper, parsley, thyme and bits of butter rolled in fine | |
bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a | |
little hot water; let bake until done. Baste as often as necessary. | |
Serve with red currant jelly. | |
20.--Swiss Roast Turkey. | |
Clean and season the turkey with salt and pepper. Then fill with 2 | |
cups of bread-crumbs mixed with a lump of butter, some chopped onion | |
and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2 | |
cup of nuts. Mix all well with 2 beaten eggs. Put turkey in | |
dripping-pan and let bake a rich brown. Baste often with the dripping | |
until tender. Serve with dressing. | |
21.--French Turkey Soup. | |
Cut off all the meat from left-over turkey bones. Put the bones in | |
cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery | |
and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let | |
all cook well, seasoned with salt and pepper. Remove the bones; add | |
boiled rice and the turkey meat cut into dice pieces. Let boil and | |
serve hot with fried croutons. | |
22.--Swedish Baked Fish. | |
Clean and season a trout with salt, black pepper and cayenne. Lay in a | |
baking-pan; dredge with flour; sprinkle with parsley and bits of | |
butter; add a little water and vinegar. Let bake in a hot oven. Baste | |
often with butter until done. Garnish with parsley and serve hot with | |
cream sauce. | |
23.--Jewish Stewed Sweetbreads. | |
Clean and parboil the sweetbreads; then fry 1 small sliced onion in | |
hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2 | |
cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf, | |
a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon | |
and chopped parsley. Season with salt and paprica to taste; add 1 | |
tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer | |
until done. Serve cold. | |
24.--German Stuffed Turkey. | |
Singe and clean a fat turkey. Season well with salt and pepper. Chop | |
the giblets; add some chopped veal and pork, 1 onion, 2 cloves of | |
garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff | |
the turkey. Put in the dripping-pan with some hot water. Dredge with | |
flour; let bake until done. Baste often with the sauce. Serve the | |
turkey with the dressing. Garnish with boiled beets sliced thin. | |
25.--Neapolitan Salad. | |
Cut cold chicken or turkey in small dice pieces; add some cold | |
potatoes, beets and celery, cut fine; sprinkle with chopped | |
hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce | |
leaves; add the salad. Cover with a French mayonnaise dressing. | |
Garnish with capers and beets. | |
26.--Bavarian Stuffed Chicken. | |
Clean and season a fat hen. Chop the giblets; add some truffles, a | |
chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper | |
and paprica to taste. Then fill the chicken; heat some dripping in a | |
large saucepan; lay in the chicken, cover, and cook slowly with 1 cup | |
of hot water until tender. | |
27.--Hungarian Baked Herring. | |
Bone the herring and cut into small pieces. Slice some cooked | |
potatoes; then butter a baking-dish; sprinkle with flour. Put a layer | |
of potatoes, some chopped onion and herring and bits of butter until | |
dish is full; sprinkle with pepper. Make the top layer of potatoes and | |
bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a | |
moderate oven until brown. Serve hot. | |
28.--French Stewed Quail. | |
Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan; | |
add some thin slices of bacon. Let get very hot. Lay in the birds; | |
sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped | |
fine. Cover and let brown a few minutes, then add 1 cup of hot water. | |
Let stew slowly until tender. Thicken the sauce with flour mixed with | |
milk; add some chopped parsley; let boil up and serve hot. | |
29.--India Beef Curry. | |
Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper | |
and flour and fry until brown. Add 1 onion chopped fine and 1 | |
tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of | |
curry-powder and 1/2 cup of hot water until meat is tender. Thicken | |
the sauce with flour and butter. Serve on a platter with a border of | |
cooked rice sprinkled with chopped parsley and garnished with fried | |
apple slices. | |
30.--Bread Pudding a la Caramel. | |
Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2 | |
tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in | |
a well-buttered pudding-dish until brown. Then boil 1-1/2 cups of | |
brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate. | |
Stir until smooth and spread hot over the pudding. | |
31.--Irish Flummery. | |
Take 1 pint of oatmeal; pour on enough cold water to cover; let stand | |
over night; strain and boil with a pinch of salt until thickened. Then | |
add 1 cup of cooked small fruit, a lump of butter and sugar to taste. | |
Let get cold and serve with cream. | |
_NOVEMBER._ | |
1.--Swiss Fried Sweetbreads. | |
Blanch the sweetbreads and sprinkle with salt and pepper; then cut | |
into thin slices. Dip in beaten egg and roll in grated Swiss cheese | |
and fine bread-crumbs and fry in a little hot butter to a golden | |
brown. Serve hot, garnished with parsley. | |
2.--Japanese Chicken. | |
Cut 2 spring chickens into pieces at the joints; season with salt, | |
ginger, pepper and curry-powder and let fry in hot olive-oil until | |
brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of | |
Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red | |
peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover | |
and let cook ten minutes. Add the chicken to the sauce with 1 cup of | |
cocoanut juice. Let all simmer until the chicken is tender. Serve on a | |
platter with a border of cooked rice and garnish with fried parsley. | |
3.--Hindu Venison. | |
Cook some venison, well seasoned, until tender and slice thin. Peel | |
and slice 2 apples and 1 Spanish onion; season and fry until a light | |
brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup | |
of mutton broth; cover and let cook fifteen minutes. Then mix 1/2 | |
ounce of butter with 1/2 tablespoonful of curry-powder and 1 | |
tablespoonful of lemon-juice; add to the sauce with the sliced | |
venison; cover and let simmer ten minutes; then add 1 tablespoonful of | |
currant jelly. Let get very hot and serve, garnished with fried | |
croutons and sliced lemon. | |
4.--Spanish Tongue. | |
Boil a beef tongue until tender; take off the outer skin. Then rub | |
with butter and the beaten yolk of an egg; put in a baking-dish. Add | |
1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine | |
and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake | |
until brown. Serve garnished with the mushrooms. | |
5.--English Pigeon Pie. | |
Clean and season some young pigeons. Stuff each with chopped oysters | |
and bits of butter and let stew until tender with 1 onion, 2 sprigs of | |
parsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste; | |
let bake and fill with the stuffed pigeons. Add the sauce; cover with | |
the paste and let bake until brown. Serve hot. | |
6.--Hungarian Stuffed Goose Neck. | |
Remove the skin from the neck of a fat goose and stuff with some | |
soaked bread, fried with 1 small chopped onion in a tablespoonful of | |
goose-dripping. Add chopped parsley, salt, paprica and ginger and mix | |
with 1 egg. Lay in a baking-pan with a little hot water and bake until | |
brown. Serve hot with red cabbage cooked with wine. | |
7.--Swedish Cabbage. | |
Shred a cabbage very thin; sprinkle with salt and cook in as little | |
water as possible until tender. Then add some milk and let boil. Add a | |
tablespoonful of butter mixed with flour, some mace and white pepper | |
to taste. Let boil up and serve hot. | |
8.--Spanish Fried Fish. | |
Season and slice red fish; roll in flour and fry until brown. Then | |
heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of | |
tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water; | |
also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all | |
cook; then add the slices of fried fish. Let all get very hot and | |
serve with boiled rice. | |
9.--German Spiced Rabbit. | |
Clean and cut the rabbit into pieces; sprinkle with salt, ginger, | |
black pepper and paprica and pour over some vinegar. Heat 1 | |
tablespoonful of dripping; add the slices of rabbit and 1 sliced | |
onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and | |
a little mace. Cover with hot water and let stew slowly until tender. | |
Thicken the sauce with butter mixed with flour. Let cook and serve hot | |
with apple compote. | |
10.--English Layer Cake. | |
Bake 3 layers of sponge-cake; then mix some jelly with wine and spread | |
between the layers and over the top and sides. Cover with a rich | |
chocolate icing, flavored with vanilla. | |
11.--Dutch Rice Pudding. | |
Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter, | |
the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg | |
to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites | |
of the eggs beaten to a stiff froth. Bake in a well-buttered | |
pudding-dish until done. Serve cold. | |
12.--Polish Poached Eggs. | |
Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs | |
one at a time and poach them. Remove to a platter; sprinkle with salt | |
and pepper. Then add 1 tablespoonful of butter and 1 tablespoonful of | |
sugar to the sauce; let boil up and pour over the eggs. Serve on | |
buttered toast. | |
13.--Belgian Sweet Potato Puree. | |
Boil 4 sweet potatoes until soft. Mash until smooth with 1 | |
tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown | |
sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put | |
in a buttered pudding-dish; pour over some melted butter; let bake | |
until brown. Serve hot with broiled steak. | |
14.--Spanish Codfish. | |
Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; | |
add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1 | |
tablespoonful of flour; stir until thickened. Then add 1 cup of water, | |
pepper and chopped parsley; let boil well; add the codfish. Let simmer | |
one-half hour. Serve on buttered toast. | |
15.--Halibut a la Toulonaise. | |
Slice the fish; season highly with salt, pepper, cloves, lemon-juice | |
and parsley. Then roll in flour and fry in hot olive-oil until brown. | |
Garnish with lemon slices and parsley. Serve with a lettuce salad with | |
French dressing. | |
16.--Jewish Stewed Goose. | |
Clean and cut a fat goose into pieces; season with salt, pepper and | |
ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1 | |
bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover | |
with hot water and let cook until tender. Thicken with flour and serve | |
hot with apple-sauce. | |
17.--Polish Rice Pudding. | |
Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded | |
raisins and 2 ounces of currants. Let cook ten minutes. Then add the | |
grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs | |
well beaten with 1 cup of sugar. Mix thoroughly and pour into a | |
well-buttered pudding-dish; let bake until done. Then beat the whites | |
to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor | |
with vanilla. Spread on the pudding and let brown slightly in a hot | |
oven. Serve with lemon sauce. | |
18.--Vienna Dumplings. | |
Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to | |
make a stiff batter. Then drop by the tablespoonful into boiling | |
salted water until they rise to the surface. Remove to a platter and | |
fry some onions in hot butter. Sprinkle with salt and pepper and pour | |
over the dumplings. | |
19.--Bavarian Sauerkraut. | |
Cook 2 pounds of fresh pork; season with salt and pepper; add 2 | |
bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut | |
and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown | |
sugar. Let all cook until tender. Serve with potato dumplings. | |
20.--Chicken Croquettes a la Reine. | |
Chop cold cooked chicken with some mushrooms, parsley and thyme and | |
season with salt, black pepper and cayenne. Add a tablespoonful of | |
butter and 2 well-beaten eggs. Then form into croquettes. Dip in | |
beaten egg and fine bread-crumbs and fry in deep hot lard to a golden | |
brown. Make a cream sauce and serve with the croquettes. Garnish | |
with parsley. | |
21.--Jewish Goose Greeben. | |
Cut all the fat from the goose into small pieces and cook in a skillet | |
with 1 cup of cold water. Let cook uncovered until the water has | |
evaporated; then fry until brown. Sprinkle with salt and serve hot. | |
22.--French Venison Pie. | |
Cut venison in very small pieces and stew, highly seasoned, until | |
tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill | |
with the venison. Add a glass of port wine, a pinch of cloves and mace | |
to the sauce and bits of butter rolled in flour. Pour the sauce over | |
the venison and cover with the paste. Rub the top with a beaten egg | |
and let bake until done. | |
23.--Belgian Broiled Quail. | |
Select fat quails. Rub with salt, pepper and butter and tie a very | |
thin strip of bacon around the body of each quail. Place on a broiler | |
over a slow fire; let broil twenty minutes until done. Remove the | |
bacon. Have ready buttered toast. Place the birds on the toast, pour | |
over some melted butter, chopped parsley and lemon-juice. Serve hot. | |
24.--Vienna Roast Beef. | |
Season a rib-roast of beef with salt, pepper and ginger and rub with | |
vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of | |
garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few | |
cloves and peppercorns. Pour over 1 cup of stock and dredge with | |
flour. Let bake in a quick oven; allow fifteen minutes to the pound. | |
Serve with potato dumplings. | |
25.--Oysters a la Toulonaise. | |
Drain large oysters; sprinkle with salt and pepper. Try out a few | |
slices of bacon in a frying-pan; remove the bacon. Roll the oysters in | |
fine bread-crumbs and saute until brown on both sides. Place on hot | |
buttered toast; sprinkle with lemon-juice and garnish with olives. | |
26.--Chicken a la Bechamel. | |
Clean and season a fat hen. Put a few slices of chopped bacon in a | |
saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2 | |
stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few | |
cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1 | |
cup of hot water. Let all stew until tender; then add some chopped | |
mushrooms and pour over all 1 cup of hot rich cream. | |
27.--Milanese Vegetable Soup. | |
Cut bacon and ham into small pieces; put in a saucepan with 1 | |
tablespoonful of hot butter. Add all kinds of vegetables, cut into | |
very small pieces and let fry a few minutes. Then fill the pan with 1 | |
quart of beef stock; let all cook slowly for half an hour; add some | |
boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot. | |
28.--Swedish Salad. | |
Cut cold cooked fish into small pieces and mix with chopped | |
hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle | |
with salt and pepper. Line the salad bowl with crisp lettuce leaves; | |
add the salad and cover with a mayonnaise dressing. Garnish with | |
aspic, cut into dice pieces and serve cold. | |
29.--Oriental Rabbit Pie. | |
Clean and cut a rabbit into small pieces and let stew, well seasoned | |
with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1 | |
chopped green pepper, 1 Spanish onion sliced thin and 2 sliced | |
tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a | |
puff paste; let bake and fill with the rabbit; add 2 chopped | |
hard-boiled eggs and sprinkle with curry-powder. Cover with the paste; | |
brush the top with a beaten egg and let bake until brown. Serve hot. | |
30.--Spanish Baked Fish. | |
Season a pike; put in a baking-pan. Pour over two ounces of melted | |
butter and 1 pint of sour cream; then let bake in a hot oven for | |
twenty minutes. Sprinkle with bread-crumbs and grated cheese and let | |
brown on top. Serve hot. Garnish with parsley. | |
_DECEMBER._ | |
1.--English Plum Pudding. | |
Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar, | |
1 pound of seeded raisins, and 1 pound of currants all dredged with | |
flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef | |
suet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace | |
mixed together, a pinch of salt, 1 glass of wine and 1 glass of fine | |
brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff | |
froth. Pour the mixture into a wet cloth dredged with flour; tie well | |
and let boil five hours. Serve with wine sauce. | |
2.--Swedish Rice Pudding. | |
Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of | |
salt and 1 teaspoonful of vanilla. Pour into a pudding-dish. Put bits | |
of butter over the top and let bake in a moderate oven until done. | |
Serve cold. | |
3.--Portugal Soup. | |
Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season | |
with salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head | |
of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of | |
garlic, all cut fine, and 1 herb bouquet. Let all cook until tender; | |
then add 1/2 can of peas. Remove the meat; cut into thin slices; | |
season, and serve with the soup. | |
4.--Chinese Salad. | |
Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut | |
into shreds; season with salt and pepper. Add all kinds of chopped | |
herbs, and moisten with white wine. Line the salad bowl with crisp | |
lettuce leaves; fill with the mixture; sprinkle with finely chopped | |
parsley. Pour over a mayonnaise dressing and garnish with | |
anchovy fillets. | |
5.--Egyptian Salad. | |
Mix highly seasoned cold cooked rice with some grated onion, chopped | |
parsley and chives; add 2 dozen fine cut French sardines. Put on crisp | |
lettuce leaves in a salad bowl and cover with a mayonnaise dressing | |
Garnish with thin shreds of red beets, and serve. | |
6.--English Dumplings. | |
Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of | |
finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt and | |
a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of | |
baking-powder; mix well with the beaten whites of the eggs. Make into | |
dumplings the size of an egg; let steam. Serve hot with lemon sauce. | |
7.--Irish Pancakes. | |
Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a | |
pint of milk and 1/2 ounce of melted butter. Mix well to a smooth | |
pancake batter and fry in hot lard to a delicate brown. Sprinkle with | |
powdered sugar and serve hot. | |
8.--English Cream Pudding. | |
Line a well-buttered pudding-dish with a rich puff-paste and bake. | |
Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the | |
grated rind and juice of a lemon and beat well with the yolks of 6 | |
eggs; add the whites beaten to a froth. Fill the pudding-dish with the | |
mixture and bake until done. | |
9.--Bavarian Roast Turkey. | |
Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and | |
1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs; | |
add 1 egg. Season with sage, thyme, salt and pepper; then put in a | |
dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake | |
in a hot oven until done. | |
10.--Jewish Stewed Cabbage. | |
Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a | |
pan; add the cabbage; cover and let stew with 2 apples, and 1 onion | |
chopped fine. Then brown 1 tablespoonful of flour in hot butter; add | |
1/2 cup of water mixed with vinegar. Season with salt, pepper and | |
sugar to taste. Pour the sauce over the cabbage; let simmer ten | |
minutes. Add 1/2 cup of red wine; let boil up and serve hot. | |
11.--Venison a la Francaise. | |
Season venison steaks with salt, pepper and lemon-juice. Put in a | |
saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2 | |
bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let | |
brown; then add 1/2 can of mushrooms, some thyme chopped fine and a | |
glass of claret. Cover and let simmer until tender. Serve with toasted | |
croutons and currant jelly. | |
12.--Italian Macaroni. | |
Boil macaroni in salted water until tender. Drain. Then heat 2 | |
tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of | |
chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated | |
cheese. Cover, let get very hot. Then mix a highly seasoned | |
tomato-sauce with a small glass of wine; let boil up and pour over the | |
macaroni. Serve hot with roast veal. | |
13.--Russian Stuffed Tongue. | |
Take fresh beef-tongue; make an incision with a sharp knife and fill | |
with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt | |
and pepper. Sew up and let boil until nearly done. Remove the skin. | |
Then stick cloves all over the tongue, and let cook until tender. Add | |
2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve, | |
garnished with sliced beets, olives and sprigs of parsley. | |
14.--Hungarian Dumplings. | |
Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough | |
sifted flour to make a stiff dough. Roll out on a well-floured | |
baking-board as thin as possible. Cut into three-inch squares and fill | |
with the following mixture: 1 cup of cottage cheese; mix with 1 | |
tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to | |
taste. Fill the dumplings, press the edges well together. Boil some | |
milk, seasoned with a pinch of salt and sugar to taste. Lay in the | |
dumplings and boil until done. Serve with the sauce. | |
15.--German Stewed Fish. | |
Clean the fish. Cut into large slices; salt well and sprinkle with | |
black pepper and let stew with sliced onion, some celery and parsley. | |
Add a few slices of lemon; let cook fifteen minutes to the pound; then | |
mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to | |
the fish. Let cook five minutes more and serve hot or cold. | |
16.--French Stuffed Partridge. | |
Clean, singe and draw young partridges. Season and stuff each bird | |
with chopped oysters well seasoned, and sprinkle with parsley. Put a | |
small piece of butter in each bird; place the birds in a baking-pan; | |
cover with thin slices of bacon; add a little hot water and bake in a | |
hot oven until done. Serve with toast. | |
17.--Russian Pickled Herring. | |
Soak 1 dozen herring over night in water; then mash the milch and roes | |
and mix with 4 tablespoonfuls of brown sugar. Put the herring in a | |
large dish with 2 large onions sliced; make alternate layers of | |
herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole | |
peppers and some mustard seed. Pour over all some vinegar. Ready to | |
serve in five hours. Will keep for one week. Serve with | |
boiled potatoes. | |
18.--Hungarian Duck. | |
Season and roast the duck; then cut into pieces for serving. Chop the | |
giblets; add to the gravy in which the duck was roasted, with 1 glass | |
of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the | |
juice of a lemon. Let boil; add the sliced duck and let simmer until | |
tender. Serve hot; garnish with fried croutons. | |
19.--Venison a la Parisienne. | |
Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, | |
1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add | |
the venison, salt and pepper. Let all fry a few minutes; then add 1 | |
cup of consomme and let simmer until tender. Add 1/2 glass of sherry | |
and 1/2 can of chopped mushrooms. Let all get very hot and serve with | |
toasted croutons. | |
20.--Jewish Boiled Fish. | |
Clean and season a large fish with salt and pepper and let cook with 1 | |
cup of vinegar, 1 large onion, 2 sprigs of parsley and 2 of thyme, 1 | |
tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemon | |
sliced and 1 teaspoonful of prepared mustard. Let cook until done. | |
Remove the fish; add 2 large pickles chopped and 1/4 cup of sugar, and | |
thicken with the yolks of 2 eggs well beaten. Serve hot or cold, | |
garnished with parsley. | |
21.--English Stuffed Duck. | |
Clean and season the duck; then chop the giblets. Add 1 onion, some | |
celery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg. | |
Season this highly and fill the duck. Put in the dripping-pan with | |
some hot water, 1/2 glass of sherry and a lump of butter. Sprinkle | |
with flour; bake until done. Serve with apple-sauce. | |
22.--French Stewed Rabbits. | |
Skin and clean the rabbits; cut into pieces at the joints; season | |
well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the | |
rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2 | |
sprigs of parsley and thyme. Let all brown a few minutes; then add 1 | |
cup of hot water and cook slowly until tender. Thicken the sauce with | |
flour and butter; add a glass of claret; boil up and serve. | |
23.--Italian Salad. | |
Cut 1 pound of cooked veal in very small pieces; add 1 herring that | |
has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets, | |
3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise | |
dressing and garnish with sliced hard-boiled eggs, olives and capers. | |
24.--Hungarian Stewed Pigeons. | |
Season the pigeons and stuff with chopped chicken. Let stew slowly | |
with chopped onions, chives, celery and parsley; add salt and paprica | |
to taste. Cook until tender. Serve hot with beet salad. | |
25.--Vienna Baked Goose Breast. | |
Take the breast of the goose and cut the meat from the bone; chop fine | |
with some onion, 1 clove of garlic, parsley and a little thyme, salt, | |
black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Put | |
the chopped breast mixture back on the bone. Place in a baking-dish; | |
pour over some dripping; sprinkle with flour and bake until brown. | |
Serve with sour apple compote. | |
26.--Italian Veal and Macaroni. | |
Season tender veal cutlets with salt and red pepper and saute in hot | |
olive-oil; then cover and simmer until tender. Boil macaroni until | |
tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 | |
tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a | |
platter and cover with bread-crumbs fried in butter. Serve hot. | |
27.--French Squirrel Fricassee. | |
Cut the squirrels into pieces at the joints; sprinkle well with salt; | |
let lay one hour; then sprinkle with pepper and lemon-juice. Put 2 | |
large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel | |
with 1 sliced onion; cover and let brown. Then add 1 cup of | |
tomato-sauce, some celery seed and chopped parsley and 1 cup of hot | |
water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get | |
very hot and serve with French peas. | |
28.--Irish Mutton Stew. | |
Season mutton chops with salt and pepper; put a tablespoonful of hot | |
drippings in a saucepan; add the chops, some sliced turnips, potatoes | |
and onions, salt and pepper. Then cover with water and cook slowly | |
until tender. Thicken the sauce with a little flour mixed with 1/2 cup | |
of milk. Season to taste and serve very hot. | |
29.--German Bread Pudding. | |
Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of | |
milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the | |
bread, a small cup of raisins and the grated peel of a lemon. Mix all | |
well. Put in a well-buttered pudding-dish and bake until brown. Beat | |
the whites with a pinch of salt, sugar and a little lemon-juice spread | |
on the top. Let get light brown in the oven. Serve with wine sauce. | |
30.--Hungarian Spice Cakes. | |
Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar; | |
add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of | |
cloves, some grated lemon peel and a pinch of salt. Make all into a | |
dough and roll into small cakes about an inch in diameter. Put on | |
well-buttered baking-plates, sprinkled with flour, and bake in a | |
moderate oven until a rich brown. Serve with wine. | |
31.--French Braised Sweetbread. | |
Parboil the sweetbreads; drain. Put in the baking-pan with a piece of | |
salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut | |
fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. | |
Let cook in the oven until done. Serve with mushrooms. | |
End of the Project Gutenberg EBook of 365 Foreign Dishes, by Unknown | |
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