PRIMROSE WINE

Just 4 u

Ingredients:
1 gallon primroses 1 gallon water
3 ½ lb. white sugar 1 lemon
2 oranges Yeast; yeast nutrient

Method:
Bring the water to the boil and stir into it the sugar, making sure that it is all
dissolved. Put the peel of the oranges and lemon into a crock, bowl, or polythene bucket,
being careful to exclude all white pith, to prevent the wine from having a bitter taste, and
pour the hot syrup over the rinds. Allow to cool to 70 degrees F., then add the flowers, the
juice of the fruit, your chosen yeast, and some yeast nutrient. Cover closely and leave for
five days in a warm place, stirring each day. Then strain through a nylon sieve or muslin
into a fermenting jar, filling it to the bottom of the neck, and fit a fermentation trap.
Leave for three months, then siphon the wine off the yeast deposit into a fresh jar. A
further racking after another three months is helpful, and shortly after that the wine will
be fit to drink, if still young.

VIN ORDINAIRE

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WHITE

Ingredients:
½ pint canned orange juice 1 teaspoonful Pectozyme
½ pint canned pineapple juice Bordeaux yeast
2 lbs. sugar Water to 1 gallon

Method:
The sugar is poured into a gallon jar, the juices and nutrients, etc., are added and
the jar is topped up to the shoulder with cold water. Vigorous stirring will dissolve the
sugar and the yeast starter and Pectozyme are added immediately. This wine will ferment
out to dryness in about 3-4 weeks at 75 deg. F. At the end of this time 2 Campden tablets
should be added and the wine racked a week later. After 3-4 months the wine is brilliantly
clear and is drinkable as a rough white wine but is much improved if cask matured for
two months.

DRIED PEACH WINE

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Ingredients:
2 lb. dried peaches Yeast
3 ½ lb. granulated sugar Yeast nutrient
1 gallon water

Method:
Soak the peaches for 12 hours in the cold water, then place all in a large saucepan
or preserving pan, bring to the boil, and simmer for five or six minutes. Strain the liquid
off into a crock, add the sugar and the yeast nutrient, and stir well until all is dissolved.
Allow to cool to about 70 degrees F., then add a pre-prepared general-purpose wine yeast
starter or a level teaspoonful of granulated yeast.
Cover the bowl closely and keep in a temperature of 70-75 for four days, giving it
a daily stir; then stir, transfer to fermenting jar, and fit air lock. When wine clears and
fermentation has finished, siphon it off the sediment into clean bottles and cork securely.

RICE WINE (or Sake)

Just 4 u

Ingredients:
3 lbs. rice Yeast and nutrient
3 lbs. sugar 1 gallon water
1 lb. large raisins A pinch of isinglass

Method:
Put the rice and sugar into a bowl, cover with warm water. Add the chopped
raisins and dissolve the yeast in a little warm water and add. Sprinkle the isinglass over
the top. Stir often the first three days, then leave to ferment, keeping well covered. Leave
nine days in all before straining and putting into fermenting jar. Bottle when completely
clear.
This produces a strong, sparkling wine which is inclined to be harsh at first but
which improves greatly by being kept.
A variation which you may prefer is to add a little citric acid to the basic
ingredients (say the juice of one lemon), and use a sherry yeast.

RAISIN WINE

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Dried fruits, like grains, are a good standby in the winter months when fruit is not
plentiful. Try this easy raisin wine:

Ingredients:
1 gallon water 2 lb. white sugar
1 lb. raisins Yeast and nutrient

Method:
Chop the raisins and boil them in the water for an hour, adding more water to
restore the volume to the original one gallon. Then rub them through a sieve. Restore
them to the water and dissolve the sugar in it, and when cool add the yeast, in this case
preferably a pre-prepared wine yeast starter but a pinch of dried yeast will do if necessary.
Ferment the liquor on the raisins, and it is preferable to use a wide-mouth bottle. Fit trap,
and rack for the first time as soon as the wine begins to clear. Re-bottle as soon as it
throws a fresh sediment.

PINEAPPLE WINE

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Ingredients:
4 pineapples 3 ½ lbs. preserving sugar
2 lemons Yeast
9 pints water Yeast nutrient

Method:
"Top and bottom" the pineapples, then slice them into a one-gallon saucepan and
cover with three pints of water. Bring to boil, and simmer for 15 minutes. Strain on to
sugar in earthenware crock, and add remaining six pints of water, cold. Add the juice of
the lemons. Stir well to dissolve sugar thoroughly, and leave to cool to blood heat. Then
add yeast (wine yeast, a level teaspoonful of dried yeast, or ¾ oz. of baker's yeast), and a
yeast nutrient if desired. (I used a general-purpose wine yeast and a teaspoonful of a
proprietary nutrient). Cover the pan closely for a week and leave it in a warm place,
giving a daily stir, and then transfer to fermenting jars or bottles, which should be filled to
the bottom of the neck and fitted with fermentation traps. Keep in temperature of about
60 degrees until wine begins to clear and has thrown a substantial sediment, then siphon
off into clean bottles. Allow it to throw a fresh sediment, then siphon off into clean
bottles and cork. This is a delicious light wine with a delightful bouquet.

BIRCH SAP WINE Recipes

Just 4 u

Ingredients:
1 gallon birch sap 3 lb. white sugar
2 lemons (or quart of honey)
1 sweet orange 1 Seville orange
1 lb. raisins Yeast and nutrient

Method:
Obtain a wooden beer or wine-barrel tap, a piece of glass or plastic tubing, or even
a piece of bamboo cane with the pith removed. With a brace and bit of the same diameter
as tap or tube bore a hole into the trunk of the tree to just beyond the inside of the bark,
and insert the tube, which should incline slightly downwards to allow the sap to run
easily. In March, when the sap is rising, it should be possible to draw off a gallon or so of
liquor in two or three days. Plug the hole afterwards.
Peel the oranges and lemons (discard all white pith) and boil the peel in the sap
for 20 minutes. Add enough water to restore the volume to one gallon, then pour into a
crock containing the sugar and chopped raisins. Stir until sugar is dissolved; when the
liquor has cooled to 70 degrees F. add the fruit juice and yeast. Cover the crock with a
thick cloth and keep in a warm place until fermentation has quietened. Then strain into
fermenting jar and fit trap. Leave for about six months, then siphon off and bottle. Use
strong bottles, tie down the corks, and store the bottles on their sides for at least another
six months before sampling.
Sycamore and walnut sap wines can be made in the same manner and an excellent
beer can be produced by reducing the sugar to 1 lb.

BIRCH SAP WINE

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This is a wine, which, intriguing by its novelty, is also an excellent wine in its
own right. It is probably of Baltic origin and during the last century was a popular drink
in Russia, so much so that upon occasions whole forests of young birch trees were killed
by the peasantry, who tapped them too enthusiastically . . . so beware of that error. No
harm will come to a tree by the loss of a gallon or so of sap in the spring (about the first
fortnight in March) but the hole must afterwards be plugged with a wooden plug, and can
then be used again next year. I am also told, although I can produce no written authority
for it, that birch sap wine was a favourite with the Prince Consort, who doubtless had
plenty of trees at his disposal!

PINEAPPLE LIQUEUR

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Buy a big juicy pineapple and try your hand at making this really delightful
liqueur. Slice the pineapple thinly, sprinkle with a little sugar, and leave for 24 hours.
Press out the juice, measure it, and add an equal amount of brandy to which sugar has
been added in the proportion of 2 ozs. sugar to every half pint of brandy. Put in a jar with
a few slices of fresh pineapple and leave for three weeks, then strain and bottle.

BANANA WINE

Just 4 u

Ingredients:
4 lbs, of peeled bananas 1 gallon of water
½ lb. of banana skins 1 lemon, 1 orange
¼ lb. of raisins 3 lbs. of sugar
Yeast and nutrient

Method:
Use black or spotted bananas, whatever you can scrounge. Place bananas and fruit
peel into a cloth bag and put the bag, tied up, into a large saucepan or boiler with the
water. Bring to the boil, then gently simmer for half an hour. Pour the hot liquor over the
sugar and fruit juice, and when the cloth bag has cooled squeeze it with the hands to
extract as much liquor as possible. When all the liquor is lukewarm (70 degrees F.) add
the yeast. Leave it in a warm place for a week, stirring daily, then pour into a glass jar and
move to a cooler place; it will be a thick-looking mess, like a lot of soapsuds. Keep it
well covered and in a couple of months it will have a large sediment at the bottom.
Siphon off, then add the chopped raisins. Fit an air lock and siphon off again after four
months; by then it will have started to clear. Leave a further six months before sampling.
It improves the longer you keep it.

PARSNIP SHERRY

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Ingredients:
4 ½ lb. parsnips 4 lb. Demerara sugar
½ oz. hops 1 teaspoonful gravy
½ lb. malt extract browning (liquid variety)
1 gallon water Yeast
2 lemons

Method:
Clean parsnips, but do not peel, and ensure that their weight is not less than four
pounds after cleaning. Cut them into slices and boil gently in half the water until soft (but
not mushy, or the wine will not clear). Then strain into a pan. Put the hops in a bag in the
remaining water and boil gently for half an hour, then stir in the gravy browning (which is
only caramel colouring). Mix the liquids together and stir in the malt and sugar, allow to
cool to blood heat, and then add yeast. Keep warm and closely covered and ferment for
14 days, then stir, siphon into fermenting jar and fit air lock. When the wine clears siphon
off into sterilised bottles and keep for a further six months.

SEVILLE ORANGE WINE

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Ingredients:
24 thin skinned Seville 8 lb. white sugar
oranges 2 gallons water
4 lemons Yeast and nutrient

Method:
Peel 12 of the oranges and throw away the peel. Cut up oranges and lemons into
slices and put in earthenware pan. Boil the water and pour on boiling. Place in moderately
warm corner and when tepid add yeast, a good wine yeast or a level teaspoonful of
granulated yeast; stir each day for a fortnight. Strain, then add sugar and stir until
dissolved. Put in 2-gallon jar, filling up to top. Put surplus in black bottles (bottles must
be dark or wine will lose its colour). Use this for filling up large jar. Ferment to
completion under air lock, rack when it clears, and bottle two months later.

ORANGE WINE

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Ingredients:
12 sweet oranges 1 gallon water
3 ½ lb. white sugar Yeast and nutrient

Method:
Peel six of the oranges thinly, avoiding the white pith like the plague (it imparts a
most bitter taste to the wine). Pour a quart of boiling water on to the rind and allow to
stand for 24 hours, then strain off the water into a bowl containing three quarts of water
and the sugar. Cut all the oranges in half and squeeze the juice into the bowl. Stir until the
sugar is dissolved, and then add the yeast. If you use a general purpose wine yeast, which
is to be recommended, the liquor can safely be strained from the crock into a fermenting
jar, and fitted with a trap, within two or three days. Siphon it off the lees for the first time
when it clears, and rebottle two or three months later.

MANGOLD WINE

Just 4 u

Ingredients:
5 lb. mangolds 2 lemons
1 gallon water 2 oranges
3 lb. sugar Yeast and nutrient

Method:
Wash the marigolds but do not peel. Cut into pieces and boil until tender. Strain,
and to every gallon of liquor add sugar and rinds of oranges and lemons (avoid the white
pith) as above, and boil for 20 minutes. Allow the liquor to cool, and add the juice of the
oranges and lemons. Stir in the yeast (a general purpose wine yeast or a level teaspoonful
of granulated yeast) and leave in a warm place, well covered, for about a week. Then stir,
transfer to fermenting battle or jar, and fit fermentation trap. When the wine clears, rack it
off with a siphon into a clean storage vessel. Keep it for another six months in a cool
place, then bottle.

CARRAWATTEE

Just 4 u

Another "tea-wine-by-stages" recipe from Mr. F. G. Spark,
of 88 Old Winton Road, Andover

Collect 1 ½ pints of tea left over from the teapot into a 1 quart bottle, add 6 oz.
sugar, 4 oz. raisins or sultanas, one saltspoon of dried H.H. yeast, or the equivalent
amount of whatever yeast you are accustomed to using.
When you have collected four bottles as above, place in a gallon jar, add one
ounce of Carraway seeds and the juice of two lemons, or level teaspoonful of citric acid,
fit air lock. Strain after one month, and carry on in the usual manner until fermentation
ceases; then bottle.
This may be drunk in 12 months but is much improved by keeping for two years.
If the wine should cloud up in the bottle do not throw it away as it has this habit,
like plum wine it will become quite clear again after a few weeks.

DRIED BILBERRY WINE (or Elderberry or Sloe)

Just 4 u

Ingredients:
½ lb. dried bilberries Yeast nutrient and yeast
4 oz. raisins 2 ½ lb. sugar
1 gallon water. 1 level teaspoon citric acid

Method:
Chop the raisins and pour the boiling water over them, the bilberries, and the
sugar. Stir well to dissolve sugar. Allow to cool, then add citric acid, nutrient and yeast.
Keep covered in warm place and stir daily for a week, pushing the fruit down. Strain into
fermenting jar, ferment, rack when clear, and bottle. An excellent dry red table wine, best
made with a Bordeaux or Pommard yeast. For a sweet wine increase sugar to 3 lb. and
use a Burgundy yeast.
N.B.—It is possible to take a second "run" off the discarded fruit by adding
another gallon of boiling water, more sugar, more nutrient and more acid. When it cools,
add some of the first batch of fermenting wine as a starter and ferment for 10 days on the
pulp, and continue as before. A lighter wine will result.

ALMOND WINE

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lagredients:
1 lb. raisins 2 lemons
1 ½ oz. bitter almonds Yeast
3 lb. white sugar Yeast nutrient
1 gallon water

Method:
The almonds and raisins should be minced and then boiled gently in the water for
about an hour. Strain, and add enough fresh water to make the quantity up to one gallon
again. Strain the liquor on to the sugar, stirring well to dissolve, then add the juice and
grated rind of the lemons, taking care to include no white pith. Add the yeast and nutrient,
when the temperature has dropped to 70 degrees F. and endeavour to maintain roughly
that temperature for 10 days, keeping the crock closely covered. Then strain the wine
through a nylon sieve into the fermenting bottle and fit a fermentation trap: Leave until it
begins to clear and then rack.

TINNED PEACH OR APRICOT

Just 4 u

Ingredients:
15 ½ oz. or 16 oz. tin peach slices ½ teaspoon tannin
1 ½ lb. sugar 1 nutrient tablet
½ lb. malt extract Sauternes wine yeast
1 teaspoon citric acid Water to one gallon
1 tablespoon pectic enzyme

Method:
The peaches can be bought in slices in either 15 ½ oz. or 16 oz. tins, as halves in
16 oz. tins, or labelled "white peaches" in 16 oz, tins. Wine firms also sell peach pulp.
One 15 ½ oz. or 16 oz. tin of either will make, using the quantities in the recipe, a light
dry table wine, but if a fuller-bodied wine is required use two tins of peaches (roughly 2
lb.)—they are quite cheap—and increase the sugar to 2 ¾ lb. (U.S. 2 ½ lb.), the citric acid
to 2 teaspoons, and the tannin to 1 teaspoon.
Pour any syrup into your fermenting jar, then mash the fruit with a stainless steel
spoon. Boil two quarts of water and dissolve the sugar and malt extract in it, then put pulp
into polythene bucket and pour the boiling syrup over it. Allow to cool to tepid (70 degs.
F) before adding acid, tannin and pectic enzyme. Stir well, cover closely, and leave in a
warm place. Next day stir, pour the whole into the fermenting jar with the syrup from the
can, and add yeast, nutrient, and enough cold water to bring level of must to just below
the shoulder of the jar, leaving room for a "head." Fit air lock and leave in a warm place
for 10 days, shaking jar daily to disperse pulp through liquid. Then strain into fresh jar,
and top up to bottom of neck with syrup. Ferment out, racking and bottling as usual. For a
sweet wine use a 1 lb. 12 oz. tin of pulp and 3 ¼ lb. of sugar.

"INSTANT" WINE by A. S. Henderson

Just 4 u

If you have just started winemaking and want an 8 % wine which is suitable for
table use, quickly—made, rapid to mature, and low-priced, try this "instant wine" recipe

ingredients :
1 medium (pint) tin 1 lb. granulated sugar
grapefruit juice 1 teaspoon yeast nutrient
½ lb. EDME light dried Yeast
malt extract Water to 1 gallon

Method:
Dissolve the sugar in up to ½ gallon of water, putting the saucepan over a very
low heat to speed up the solution. Meanwhile dissolve the dried malt extract in a little
cold water, open the tin of fruit juice, and funnel everything into the fermentation jar.
Dissolve the yeast nutrient with a little warm water and add to the jar, top up with cold
water to the shoulder (this should reduce the whole to a safe temperature) and add the
yeast. Shake well, and fit a fermentation lock. Stand in a warm place and watch it go !
Within 24 hours the stream of bubbles should be continuous, not less than 1 per second.
After a day or two, a thick layer will form on the bottom. Give the jar a swirl round daily
to agitate the deposit. When gravity has dropped to 1004, or less (10-14 days), filter. Boil
a little filter pulp for 2 mins. in half a pint of water, place a piece of clean linen in a
funnel and pour the filter pulp on to it, then pour the wine carefully on to the pulp so as
not to disturb it. Return the first few wine glassfuls to the funnel until the filtrate looks
reasonably clear. Repeat the filtration two or three days later, and keep the finished wine a
week in a cool place before drinking. Other fruit juices (except, God forbid, tomato !) can
be used in the same way.

CITRUS WINE

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Ingredients:
1 lb. raisins 3 ½ lb. sugar
3 grapefruit Yeast; yeast nutrient
3 lemons 1 gallon water
3 oranges

Method:
Firstly peel the fruit (do not squeeze the skins or include any white pith) keeping
the peel as intact as possible so it can be retrieved easily later. Put water into a crock and
add the chopped-up fruit and sugar, stirring thoroughly to dissolve the latter. Then add the
yeast and yeast nutrient, cover closely, and leave in a warm place (about 70 degrees F.)
for a fortnight, stirring daily. At the end of this period take out the peel and, having
strained off the liquor, squeeze out the fruit pulp and add the resultant juice to the bulk.
Put into fermenting jar and fit trap, and leave to ferment out. Siphon it into clean bottles
when it has done so.

GRAPEFRUIT WINE

Just 4 u

Ingredients:
6 large grapefruit 1 gallon water
3 ½ lb. white sugar Yeast and nutrient

Method:
Clean the fruit and grate the skins finely. Put the water, gratings and juice into a
bowl, and add the yeast. Stand the bowl in a warm place (70 degrees F. is ideal), cover
closely, and leave for five or six days, stirring thoroughly twice daily. Strain off the liquor
through a nylon sieve, or two or three thicknesses of muslin, and dissolve the sugar in it.
Put into fermenting jar and fit trap. Leave to ferment out, and when this has happened
rack into clean bottles and cork firmly.

BARLEY WINE

Just 4 u

Ingredients:
1 lb. barley Yeast, yeast nutrient
1 lb. raisins 1 gallon hot water
1 lb. potatoes The juice of two lemons
3 ½ lb. preserving sugar 1 Campden tablet

Method:
Scrub (or peel if old) and chop the potatoes; grind the barley and raisins in a
mincer, having soaked the grain in a pint of the water overnight. Put sugar, barley,
potatoes and raisins in bowl and pour on hot (not necessarily boiling) water.
Add the juice of the lemons. Allow to cool until tepid; add the crushed Campden
tablet, yeast and nutrient. Leave it to stand in covered pan for 10 days, stirring well daily.
Strain, put into fermenting vessel, and fit trap. Siphon off into bottles when clear and no
longer fermenting. Ready after about 6 months.

FIG WINE

Just 4 u

Ingredients:
2 ½ lb. brown sugar 1 orange
2 lb. dried figs 1 gallon boiling water
½ lb. large raisins Yeast and nutrient
1 lemon ½ oz. root ginger

Method:
Chop the figs and raisins and place in a large crock with the sugar, the grated
lemon and orange rinds (no white pith) and the juice of the two fruits. Bruise the ginger
and add that. Bring the water to the boil, and pour it over the ingredients, stirring well to
dissolve the sugar, and adding one crushed Campden tablet. When the liquor has cooled
to about 70 degrees F., cool enough for you to be able to put your finger in it comfortably,
stir in the yeast, cover the crock closely, and leave it in a warm place (about 70 degrees)
for twelve days, stirring daily. After that, strain into fermenting jar or bottle and fit trap,
and move into a temperature of about 65 degrees. After another two months the ferment
will probably have finished; when the wine has cleared, siphon it off into clean bottles. It
is best kept at. least a year from the date of making but can well be sampled within six
months—and no doubt will be!

MAIZE WINE

Just 4 u

Ingredients:
1 ½ lb. crushed maize 1 gallon water
3 ½ lb. Demerara sugar 1 lb. raisins
4 sweet oranges 1 lemon

Method:
Despite the amount of sugar, this will make a medium wine, and there are many
similar recipes which advocate up to as much as even 4 ½ lb. sugar, so if you prefer a
sweet wine you can well exceed the normal 3 ½ lb. limit in this case. It is a help to soak
the maize overnight in some of the water to soften it, and then, when you come to make
your wine, run it through a coarse mincer, together with the raisins. Peel the lemon and
oranges, being careful to miss the white pith, and put the rinds into a crock with the sugar,
maize, raisins, and the juice of the fruits. Pour over the ingredients the water, which need
be only hot (not boiling) add one crushed Campden tablet, and stir well to dissolve it and
the sugar. Allow the liquor to cool to 70 degrees F., then add the yeast and yeast nutrient
and keep the crock in a warm place, closely covered, for 10 days, stirring well each day.
Then strain into fermenting jar or bottle and fit fermentation trap.

PRUNE WINE

Just 4 u

Ingredients:
2 lbs. prunes 1 gallon water
½ lb. raisins Yeast; yeast nutrient
3 ½ lb. sugar 1 Campden tablet

Method:
Put the prunes in a crock and cover them with the water, mashing and stirring
them daily for 10 days. Then strain, and either press the pulp or squeeze it by hand to
extract as much juice and flavour as possible. Add the sugar, chopped raisins, and a
crushed Campden tablet, and stir to dissolve. Then add the yeast and yeast nutrient and
leave to ferment in a warm place, as usual, for 10 days. Keep the crock closely covered
and stir daily. Then strain into fermenting jar and fit trap, and move into slightly cooler
place (about 65 degrees). After another two months the secondary ferment should be
finished and when the wine clears it should be racked off into clean bottles.

RAISIN WINE

Just 4 u

Ingredients:
8 lbs. large raisins Yeast; yeast nutrient
1 gallon water 1 Campden tablet

Method:
Clean the raisins thoroughly by washing them in a colander, then mince through a
coarse mincer. Put them into a fermentation jar with a wide neck, pour on the cold water,
and add one crushed Campden tablet. Keep the jar covered. Two days later add the yeast
and yeast nutrient, and fit a fermentation trap to the jar. Alternatively cover the wide neck
with a sheet of polythene secured by a rubber band, which will serve the same purpose.
Keep the fermentation jar in a warm place (about 70 degrees F.) for a few days, and
afterwards in a temperature of about 65 degrees F. until the ferment has finished. Each
day give the vessel a good shake. When fermentation has finished strain the liquor off the
raisins, which can then easily be removed (hence the need for a wide-necked jar, with a
narrow-necked one it can be a fiddly business). Put into a fresh jar and leave for a further
three months before racking (siphoning the wine off the lees) again and bottling.
By using some sugar one can reduce the amount of raisins required, although the
wine will have nothing like the same body. Here is a recipe, however, using this method:

RAISIN WINE (2)

Just 4 u

Ingredients:
2 lb. raisins 1 gallon water
2 lb. sugar Yeast; yeast nutrient

Method:
Mince the raisins, put them in the water, and boil for an hour. Strain the liquor on
to the sugar, stir well to dissolve, allow to cool to 70 degrees F. and pour into fermenting
bottle. Add the yeast and yeast nutrient. Keep in a warm place until it begins to clear, then
rack for the first time, into a clean jar, re-fitting trap. When the fermentation ceases
completely siphon into clean bottles and cork.

Warning

Just 4 u

Some plants and flowers are so poisonous that they must on no account be used
for winemaking. Others are "doubtful" in that they may not be highly poisonous,
particularly in the small quantities in which they might be employed in winemaking, but
must still be highly suspect. The position is complicated by the fact that some substances
used in winemaking, notably sugar and yeast, can sometimes neutralise poisons, so that
occasionally safe wines may be made from apparently doubtful sources. But one cannot
depend upon this and we would urge winemakers NOT to use anything in the " poisonous
" or " doubtful " categories. Our lists are by no means exhaustive and the only safe rule is:
if in doubt about a material—don't use it.
Those " Not recommended " are so listed because, although we are often asked to
supply recipes using them, they are not suitable winemaking material either because of
fermentative difficulties or because they are not palatable.

POISONOUS : Aconite, alder buckthorn, aquilegia, azalea, baneberry, black

Winemaking Circles

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WINEMAKING as an "organised" hobby is a comparatively new thing, although
wines have been made in these islands for centuries in the cottages of country folk. It was
only in 1953 that the first "Winemakers' Circle" was formed at Andover, closely followed
—quite independently and spontaneously—by others at Welwyn Garden City and
Cheltenham.
In the few years since, however, the idea has spread with astounding speed, and by
1968 there were well over 400 such clubs, scattered the length and breadth of the British
Isles, and even in Canada; most of them following the original idea and calling
themselves "Circles," some of them adopting the style of "Guilds," and yet others calling
themselves "Societies" or "Associations." The publication of the monthly magazine, The
Amateur Winemaker, from 1958 onwards has done much to consolidate the movement
and publicise the aims of the Circles.
All of them have the same fundamental objective—the improvement of the
standard of country wines—and all of them notably have the same characteristic, a
striking friendliness and informality. The Circles are real centres of friendship and good
fellowship, as well as a means of instruction.
By buying apparatus and sometimes ingredients in bulk they are able to obtain
discounts from many firms and thus can offer their members these goods at favourable
rates.
Practical winemaking is learnt pleasantly and in a sociable atmosphere by means
of talks, demonstrations, quizzes, and competitions, and nowadays there are also
inter-club contests. Members learn not only how to make wine, but how to exhibit and
judge it.
On the social side, there are usually Christmas or New Year parties, dinners,
dances, outings to breweries, sugar refineries, glassworks, potteries, wine lodges,
vineyards, and other places of interest to the winemaker.
All in all, members find that joining a Winemakers' Circle is definitely worth
while, and anyone interested in the subject would be well advised to contact the nearest
one, if they are lucky enough to have one in their area.
The list is now too long to be reproduced here, but if you wish to know your
nearest Circle drop a postcard to: The Editor, The Amateur Winemaker, North Croye,
The Avenue, Andover, Hants, who can also advise on how to set about starting a Circle if
none exists in your locality.
The first National Conference and Show—quite a small affair—was held at
Andover in 1959, and others have followed at Bournemouth, Brighton, Harrow,
Cheltenham, Clacton, Harrogate, Bognor and Torquay, and "the National" has now
developed into a mammoth competitive wine show which can attract as many as 3,000
entries. It is allied to a week-end of lectures, discussions and merrymaking which is the
big event of the year for keen winemakers and visitors even come from abroad

Herbs and Flavourings

Just 4 u

A simple and quick method of preparing herb wines of many varieties is by the
use of a standard basic recipe, such as Barley Wine, with the addition of the necessary
herbs or the herb flavour extracted into the water for making the wine by steeping the
dried herbs or boiling the fresh herbs.
Particular attention should be paid to obtaining the maximum extraction of the
flavours and qualities of the herbs. Two ounces of dried herb usually suffice (a standard
proprietary pack costing a few shillings will meet your requirements) and certain herbs
with strong aromatic qualities may be suspended in a linen bag for a few days in the
liquor made from a standard basic recipe. Check from time to time until the strength of
flavour is to your liking. An ordinary barley wine is an excellent base; so is a tea wine.

The herbs powdered or bruised, can be either:

Winemaking Summarised

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Ÿ 1. Extract flavour.
Ÿ 2. Add sugar and yeast and ferment for up to 10 days in a bowl or crock, closely
covered, at about 70 deg. F. (This may be simultaneous with (1) ).
Ÿ 3. Strain off, put into fermentation jar or bottle; fit trap. Fill to bottom of neck.
Temperature: about 60 deg. This fermentation will be much quieter and will
proceed for some weeks.
Ÿ 4. Rack the cleared wine. Repeat this about two months later, and, usually, a third
time after a further month. By then the wine should be quite stable, with no
risk of burst bottles later on.
Ÿ 5. Bottle when the wine is about six months old. Store bottles, on their sides,
preferably in a room of 55 deg. temperature or below.

What Wine is

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TRUE wine is the product of the grape, we are often reminded, but any winemaker of
experience will assure you that we have no cause to feel in any way ashamed of the "country
wines" which can be produced from our native fruits, berries and flowers. Many of these sound
wines, robust or delicate according to character, dry or sweet according to one's taste, are truly
wines in their own right, quite capable of standing comparison with many which can be obtained
commercially. You may find this difficult to believe, but, when you have produced what you
think is a good wine, compare it with a commercial wine of similar type, and we guarantee you

Wine vocabulary

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AEROBIC FERMENTATION: A fermentation conducted in the presence of air. Usually the
first part of the fermentation process.

ANAEROBIC FERMENTATION: A fermentation from which air is excluded; the second part
of the fermentation process.

BODY: The fullness of a wine.

CAMPDEN TABLETS: Useful in winemaking for various sterilisation or purification purposes.
They supply sulphur dioxide in convenient form.

CARBON DIOXIDE: The colourless, odourless gas given off by a fermenting liquor.

DRY: A wine is said to be dry when all the sugar in it has been used up by the fermentation: it is
also said to have "fermented right out"

FERMENTING (or "working"): The process brought about by yeast acting upon sugar to
produce alcohol and carbon dioxide,

FERMENTATION TRAP (or Am LOCK): A little gadget used to protect the fermentation
from Infection by the vinegar fly. Also called a "bubbler."

FINING: Removing suspended solids from a cloudy wine by filtering or adding wine finings.

French Braised Sweetbread.

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 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.

Hungarian Spice Cakes.

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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.

German Bread Pudding.

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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.

Irish Mutton Stew.

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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.

French Squirrel Fricassee.

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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.

Italian Veal and Macaroni.

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Season tender veal cutlets with salt and red pepper and sauté 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.

Vienna Baked Goose Breast.

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 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.

Hungarian Stewed Pigeons.

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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.

Italian Salad.

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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.

French Stewed Rabbits.

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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.

English Stuffed Duck.

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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.

Jewish Boiled Fish.

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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.

Venison a la Parisienne.

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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
consommé 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.

Hungarian Duck.

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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.

Russian Pickled Herring.

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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.

French Stuffed Partridge.

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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.

German Stewed Fish.

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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.

Hungarian Dumplings.

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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.

Russian Stuffed Tongue.

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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

Italian Macaroni.

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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.

Venison a la Francaise.

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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.

Jewish Stewed Cabbage.

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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.

Bavarian Roast Turkey.

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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.

English Cream Pudding.

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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.

Irish Pancakes.

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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.

English Dumplings.

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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.

Egyptian Salad.

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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.

Chinese Salad.

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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.

Portugal Soup.

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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.

Swedish Rice Pudding.

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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.

English Plum Pudding.

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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.

Spanish Baked Fish.

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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.

Oriental Rabbit Pie.

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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.

Swedish Salad.

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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.

Milanese Vegetable Soup

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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.

Chicken a la Bechamel.

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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.

Oysters a la Toulonaise.

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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 sauté until brown on both sides. Place on hot buttered toast;
sprinkle with lemon−juice and garnish with olives.

Vienna Roast Beef.

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 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.

Belgian Broiled Quail.

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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.

French Venison Pie.

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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.

Jewish Goose Greeben.

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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.

Chicken Croquettes a la Reine.

Just 4 u

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.

Bavarian Sauerkraut.

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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.

Vienna Dumplings.

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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.

Polish Rice Pudding.

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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.

Jewish Stewed Goose.

Just 4 u

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.

Halibut a la Toulonaise

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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.

Spanish Codfish.

Just 4 u

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.

Belgian Sweet Potato Purée

Just 4 u

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.

Polish Poached Eggs.

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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.

Dutch Rice Pudding.

Just 4 u

 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.

English Layer Cake.

Just 4 u

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.

German Spiced Rabbit.

Just 4 u

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.

Spanish Fried Fish.

Just 4 u

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.

Swedish Cabbage.

Just 4 u

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.

Hungarian Stuffed Goose Neck.

Just 4 u

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.

English Pigeon Pie.

Just 4 u

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.

Spanish Tongue.

Just 4 u

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.

Hindu Venison.

Just 4 u

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.

Japanese Chicken.

Just 4 u

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.

Swiss Fried Sweetbreads.

Just 4 u

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.

Irish Flummery.

Just 4 u

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.

Bread Pudding a la Caramel.

Just 4 u

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.

India Beef Curry.

Just 4 u

 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.

French Stewed Quail.

Just 4 u

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.

Hungarian Baked Herring.

Just 4 u

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.

Bavarian Stuffed Chicken.

Just 4 u

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.

Neapolitan Salad

Just 4 u

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.

German Stuffed Turkey.

Just 4 u

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.

Jewish Stewed Sweetbreads.

Just 4 u

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.

Swedish Baked Fish.

Just 4 u 

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.

French Turkey Soup.

Just 4 u

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.

Swiss Roast Turkey.

Just 4 u

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.

Dutch Stuffed Goose.

Just 4 u

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.

Italian Baked Fish.

Just 4 u

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.

Eels a la Poulette.

Just 4 u

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.

Polish Filled Fish.

Just 4 u

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.

Swedish Stewed Chicken.

Just 4 u

Cut a spring chicken in pieces at the joints; season with salt and pepper and sauté 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.

Austrian Baked Eggs.

Just 4 u

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.

French Lettuce Salad.

Just 4 u

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.

Dutch Rice Fritters.

Just 4 u

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.

German Waffles.

Just 4 u

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.

French Fritters.

Just 4 u

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.

Swiss Biscuits.

Just 4 u

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.

Belgian Chicken.

Just 4 u

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

Swiss Creamed Potatoes.

Just 4 u

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.

Japanese Fish.

Just 4 u

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.

English Buns.

Just 4 u

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.

Russian National Soup.

Just 4 u

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.

Chinese Chop Suey.

Just 4 u

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.

Swedish Batter Cakes.

Just 4 u

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.

Oriental Pudding.

Just 4 u

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.

Polish Stewed Calves' Feet.

Just 4 u

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.

Scotch Stewed Tripe.

Just 4 u

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.

Vienna Filled Apples.

Just 4 u

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.

French Apple Pie.

Just 4 u

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.

Swedish Stewed Veal.

Just 4 u

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.

Jewish Gefuellte Fish.

Just 4 u

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.

Italian Cutlets.

Just 4 u

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

French Almond Pudding.

Just 4 u

 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.

Bean Polenta (ITALIAN).

Just 4 u

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.

English Peach Pie.

Just 4 u

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.

Compote de Bannanes.

Just 4 u

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.

Jewish Sour Fish.

Just 4 u

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.

German Liver Dumplings.

Just 4 u

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.

Russian Stewed Fish.

Just 4 u

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.

German Bread Tarte.

Just 4 u

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.

Spanish Dessert.

Just 4 u

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.

Russian Sandwich.

Just 4 u

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.

Greek Cakes.

Just 4 u

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.

Norwegian Soup.

Just 4 u

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.

Polish Chicken Soup.

Just 4 u

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.

Spanish Rice.

Just 4 u

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.

Swiss Veal Pie.

Just 4 u

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.

Bombay Chicken Croquettes.

Just 4 u

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.

Swiss Beet Salad.

Just 4 u

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.

Spanish Baked Chicken.

Just 4 u

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.

French Orange Compote.

Just 4 u

 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.

Spanish Relish.

Just 4 u

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.

Jewish Chrimsel.

Just 4 u

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.

Hindoo Oyster Fritters.

Just 4 u

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.

Dutch Biscuits.

Just 4 u

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.

German Iced Beer Soup.

Just 4 u

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.

Irish Cucumber Salad.

Just 4 u

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.

Belgian Eggs.

Just 4 u

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.

Irish Potato Puffs.

Just 4 u

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.

German Egg Toast.

Just 4 u

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.

French Pop−overs.

Just 4 u

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.

Jewish Veal Stew.

Just 4 u

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.

Russian Beef Roll.

Just 4 u

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.

Greek Cucumbers.

Just 4 u

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.

Dutch Salad.

Just 4 u

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.

Oriental Cabbage.

Just 4 u

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.

Spanish Steak Roll.

Just 4 u

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.

Bavarian Potatoes.

Just 4 u

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.

German Cherry Soup.

Just 4 u

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.

Dutch Apple Pudding.

Just 4 u

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.

Polish Shrimp Salad.

Just 4 u

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.

Spanish Chicken.

Just 4 u

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.

Bavarian Cheese Cake.

Just 4 u

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.

English Tea Cakes.

Just 4 u

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.

Egyptian Stuffed Peppers.

Just 4 u

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.

Spanish Broiled Kidney.

Just 4 u

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.

Norwegian Rice.

Just 4 u

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.

English Tarts.

Just 4 u

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.

Swiss Pancakes.

Just 4 u

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.

German Cherry Soup

Just 4 u

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.

French Fried Cucumbers

Just 4 u

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.

Vienna Rice Custard.

Just 4 u

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.

Bavarian Fruit Compote.

Just 4 u

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.

French Frozen Milk Punch.

Just 4 u

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.

Spanish Fried Potatoes.

Just 4 u

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.

Scotch Soup.

Just 4 u

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.

German Pot Roast.

Just 4 u

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.

Swiss Potato Dumpling.

Just 4 u

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.

Polish Apple Dumpling.

Just 4 u

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.

Russian Fried Sweetbreads.

Just 4 u

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.

Bavarian Apple Pie

Just 4 u

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.

Belgian Poached Eggs.

Just 4 u

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.

Vienna Cherry Cake.

Just 4 u

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.

Polish Bread Pudding.

Just 4 u

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.

Bavarian Fried Brains.

Just 4 u

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.

French Baked Apple Dumplings

Just 4 u

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.

Dutch Veal Stew.

Just 4 u

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.

German Baked Cabbage.

Just 4 u

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.

Scotch Stewed Onions.

Just 4 u

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.

Spanish Baked Eggs.

Just 4 u

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.

Irish Batter Cakes.

Just 4 u

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.

Madras Curried Apples.

Just 4 u

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.

Polish Stewed Chicken.

Just 4 u

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.

Hungarian Noodle Pudding.

Just 4 u

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.

Italian Veal Patés.

Just 4 u

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.

German Cheese Pie.

Just 4 u

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.

Veal Croquettes a la Reine.

Just 4 u

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.

French Strawberry Pudding.

Just 4 u

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.

Spanish Canapes.

Just 4 u

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.

English Chocolate Pudding.

Just 4 u

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.

Portugal Salad.

Just 4 u

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.

Yorkshire Pudding.

Just 4 u

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.