Tuesday, August 24, 2010

Russian Omelet.

Just 4 u

Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful
5
of lemon−juice; season to taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an
omelet−pan with hot butter until done. Put the mixture in the centre; turn in the ends and serve at once.

Austrian Braised Tongue.

Just 4 u

Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of
bacon; sprinkle with paprica; lay in a baking−pan; add 1 onion sliced thin and 1 cup of the water in which the
tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the sauce.
Serve hot, and pour over the sauce; garnish with parsley.

Haggis (SCOTCH).

Just 4 u

Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4
teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted
oatmeal, 2 beaten eggs and the grated rind and juice of a lemon. Then clean the pouch of the sheep and fill
with the mixture. Lay in boiling water and let boil three hours. Serve with apple−sauce.

Oriental Canapes.

Just 4 u

Take some lobster or crab−meat and pound in a mortar. Mix with 1 tablespoonful of butter; season with salt
and pepper, a pinch each of mustard, cayenne, nutmeg and curry−powder and moisten with
lemon−juice. Cut small rounds of toasted bread; scoop out some of the centre; fill with the mixture and cover
with a curry sauce. Sprinkle with fine bread−crumbs and let bake in the oven a few minutes. Serve hot.

Rissotto (ITALIAN).

Just 4 u

Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese.
Let steam in the oven a few minutes; then pour over some highly seasoned tomato−sauce, and serve hot with
fried veal chops.

Polish Stewed Tongue

Just 4 u

Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a
chopped onion; let brown. Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue
was cooked, a pinch of nutmeg and cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar
and 1 tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.

Belgian Potato Salad.

Just 4 u

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper.
Then mix the yolks of 2 hard−boiled eggs with 1 tablespoonful of olive−oil. Add to the salad with 2
tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.

French Veal Soufflé.

Just 4 u

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil
up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs.
Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking−dish
and bake twenty minutes. Serve at once.

Jewish Crebchen Soup.

Just 4 u

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough.
Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with
minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have
ready some soup stock; when boiling, add the crebchen and let boil until done. Serve with the soup.

Codfish a la Lyonnaise.

Just 4 u

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the
boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and
simmer ten minutes and serve hot.

India Curried Eggs.

Just 4 u

Cut hard−boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4
cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and
a dessertspoonful of curry−powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with
croutons; garnish with fried parsley.

Russian Fish−Roll.

Just 4 u

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all
kinds of herbs minced fine. Then make a rich pie−paste and roll out very thin. Fill with the mixture and make
into a roll. Sprinkle with bits of butter and let bake until brown. Serve hot with wine−sauce

Vienna Stewed Carrots.

Just 4 u

Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of
flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls
of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley
and a pinch of pepper. Simmer ten minutes and serve hot

Spanish Cake.

Just 4 u

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of
flour with 2 teaspoonfuls of baking−powder and stir together with 1 cup of milk. Add the whites of eggs,
beaten to a stiff froth with a pinch of salt. Flavor with rose−water. Bake in a moderate oven until done.

Russian Boiled Fish.

Just 4 u

Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2
sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the
sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.
Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with
lemon−slices and olives.

Egyptian Meat−Pie.

Just 4 u

Line a large baking−dish with pie−dough. Have ready 1/2 pound of calf's liver chopped, and 1/2 pound of
fresh pork chopped fine. Season highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and
1/2 can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with
the dough. Let bake until done and serve hot.

Vienna Peach Torte.

Just 4 u

Make a rich pie−dough; then line a pie−dish with the dough. Pare and remove the stones from the peaches and
cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a
moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.

English Stuffed Goose.

Just 4 u

Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose
with the whole apples. Put in the baking−pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of
butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.

Bavarian Wine Soup.

Just 4 u

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of
half a lemon. Let come to a boil; then stir in the yolks of 2 well−beaten eggs. Do not boil again. Serve hot
with biscuits.

Dutch Eggs.

Just 4 u

Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions.
Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over
some lemon−juice. Serve as hot as possible on toast.

Norwegian Salad.

Just 4 u

Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into
dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt
and pepper. Cover with a plain salad dressing.

Madras Baked Fish

Just 4 u

Season a fish with salt, pepper, some grated green ginger and curry−powder. Place in a baking−pan with 1
sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter;
sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.

Egyptian Cabbage.

Just 4 u

Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1
onion and 2 sprigs of parsley chopped fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a
buttered baking−dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven
until done. Baste often with butter and serve hot.

Russian Pancakes.

Just 4 u

Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of
caviare. Sprinkle with minced shallots, cayenne pepper and lemon−juice. Roll up and serve hot as possible.

French Pineapple Bisque.

Just 4 u

Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then
2
add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let
freeze and serve in small glasses.

Bavarian Pear Pudding.

Just 4 u

Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of
sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour;
mix well, and form into a large ball. Then peel 1 quart of pears. Cut in half, and lay in a large saucepan a layer
of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears
and pour over all 3
tablespoonfuls of syrup. Fill with cold water and boil half an hour; then bake three hours and serve hot.

Belgian Rice Dessert

Just 4 u

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with
2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip
in beaten egg and fine bread−crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some
red currant jelly on top and serve.

Austrian Potato Dumplings.

Just 4 u

Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4
eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in
deep hot lard until brown. Serve hot with cooked fruit.

Egyptian Meat Balls.

Just 4 u

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry−powder; add 2 stalks of
chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of
bread−crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice
and pour over all a highly seasoned tomato−sauce.

Scotch Scones.

Just 4 u

Sift 1−1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a
soft dough. Lay on a well−floured baking−board and roll 1 inch thick. Cut with a round cake−cutter and bake
on a hot greased griddle until brown on both sides. Serve hot with butter.

Chinese Chicken.

Just 4 u

Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan.
Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with
hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded
pineapple.

Turkish Pudding.

Just 4 u

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of
pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well
together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped
cream.

English Gems.

Just 4 u

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1
large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice,
cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of
currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover
with chocolate icing.

East India Fish.

Just 4 u

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew−pan; add 2 small onions chopped
fine, 1 ounce of cocoanut, 2 hard−boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let
boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a
few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.

Austrian Goulasch.

Just 4 u

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled
onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was
cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen
minutes then serve very hot.