Sunday, September 5, 2010

Austrian Apple Strudel.

Just 4 u

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then
roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle
with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until
brown.

Jewish Stewed Brains.

Just 4 u

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of
brown sugar, 1/2 cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and
a tablespoonful of molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon
slices.

Fish a la Marseilles.

Just 4 u

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of
thyme and 2 bay−leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced onions
in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water. Let boil up. Add the fish and let
boil until done. Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of
sugar. Boil up and pour over the fish. Serve with toast.

Dutch Stuffed Potatoes.

Just 4 u

Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham,
onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon−juice. Fill the potato
with the mixture and let bake in a moderate oven until tender and serve hot.

Russian Relish.

Just 4 u

Cut some slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare
with lemon−juice to taste and a tablespoonful of finely chopped shallots. Spread the fingers with the mixture
and place an oyster in the centre of each. Sprinkle with salt and a pinch of paprica. Serve. Garnish with thin
slices of lemon and parsley.

Jewish Shall├ęt.

Just 4 u

Line a well−buttered pudding−dish with a rich pie−paste and cover with a layer of sliced apples. Sprinkle with
cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of
the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon
and bits of butter. Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter.
Let bake in a moderate oven until done.

Chicken Chop Suey (CHINESE).

Just 4 u

Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add
some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of stock. Add 1/4
cup of Chinese sauce; cover and let simmer until tender. Thicken the sauce with flour; add 2 tablespoonfuls of
cream and chopped parsley. Serve hot on a platter with boiled rice.

Hungarian Beef Stew.

Just 4 u

Cut beef into small pieces. Heat some dripping in a saucepan; add the meat, salt and black pepper; cover and
let stew half an hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2
teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the sauce with
flour, mixed in 1/2 cup of milk. Let cook a few minutes and serve hot.

Duck aux Champignons.

Just 4 u

Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a
saucepan; add the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet chopped. Cover
and brown a few minutes; add 1 cup of water and stew until tender. Then add 1/2 can of mushrooms and 1
glass of claret and let simmer until done.

Baden Stewed Lentils.

Just 4 u

Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1
tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over
the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with
bread−crumbs fried in butter until brown.

Boulettes.

Just 4 u

Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley. Add 1 tablespoonful of lemon−juice,
2 tablespoonfuls of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with 1
egg and form into balls; roll in flour and fry in deep hot lard until brown. Serve hot with tomato−sauce.

Russian Beet Soup.

Just 4 u

Boil 5 medium−sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice
of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed with a
teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons.

Spaghetti (ITALIAN)

Just 4 u

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful of butter, stir in 1/2 pound of grated
cheese, salt and pepper. Then add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with salt,
pepper and grated cheese and let bake in the oven until done. Serve hot.

Dutch Sweet Potato Puff.

Just 4 u

Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup
of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon−juice. Beat the
whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well buttered baking−dish and bake.
Serve hot.

Vienna Noodle Pudding.

Just 4 u

Boil some fine noodles in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with 1 cup of
pulverized sugar and mix with the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of
cinnamon and the whites of the eggs beaten to a froth. Put in a well−buttered pudding−dish and bake until
brown. Serve hot with lemon sauce.

Spanish Mushrooms.

Just 4 u

Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped
fine, some parsley and thyme and the mushrooms. Let all fry a few minutes; then add the mushroom liquor
and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot on slices
of toast.

French Spiced Venison.

Just 4 u

Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking−pan. Pour over a cup of
melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake,
covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry
and let brown. Serve with celery and currant jelly.

German Lentil Soup.

Just 4 u

To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add
some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons
fried in butter.

Berlin Herring Salad.

Just 4 u

Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the
herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a
hard−boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a
little lemon−juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.

Swiss Steak.

Just 4 u

Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both
sides until brown. Then add some sliced onions and moisten well with tomato−sauce. Cover and let simmer
half an hour. Serve hot on a platter with mashed potatoes.

Oriental Stewed Prawns.

Just 4 u

Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion,
salt, pepper and 1 teaspoonful of curry−powder. Add 1 pint of stock and let simmer half an hour until tender.
Serve on a border of boiled rice; garnish with fried parsley.

Italian Sugar Cakes.

Just 4 u

Beat 1−1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and
nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of
citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well−buttered
cake−tins until done; then cover with a thin icing.

Polish Roast Mutton.

Just 4 u

Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking−pan with 1 sliced onion, 2
celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay−leaf, a sprig of thyme and a few peppercorns. Pour
over 1 cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with
the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done. Thicken with
flour; boil up and pour over the roast.

Dutch Baked Mackerel

Just 4 u

Place the mackerel in a baking−dish; sprinkle with pepper and chopped parsley. Cover with fried
bread−crumbs and bits of butter, and moisten with cream. Then bake until brown on top and serve hot with
stewed potatoes.

Russian Stewed Chicken.

Just 4 u

Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper. Then add some
small whole onions, some cauliflower, mushrooms and 1 cup of French peas. Let all cook until tender; then
serve hot on a large platter.

Irish Baked Potatoes.

Just 4 u

Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a
well−buttered baking−dish a layer of the potatoes and a layer of fried bread−crumbs until dish is full. Moisten
with beaten eggs, well seasoned with salt and pepper, and 3 tablespoonfuls of milk. Put in the oven to brown.
Serve with boiled fish.

Spanish Fricasseed Shrimps.

Just 4 u

Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes. Let fry; then stir in 1
tablespoonful of flour; add 1/2 cup of water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Let all
cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter; add
the shrimps and pour over the sauce. Serve very hot.

Bombay Spinach.

Just 4 u

Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of
butter; add the chopped spinach, a pinch of pepper and curry−powder. Cover and let simmer five minutes.
Serve on a platter with stewed prawns and garnish
with croutons.

Jewish Stewed Shad.

Just 4 u

Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion,
1 bay−leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter;
add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 cup of pounded almonds, 1 glass of wine, 1 tablespoonful
of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon
and sprigs of parsley and serve cold.

Swiss Baked Eggs.

Just 4 u

Melt 1 ounce of butter in a baking−pan; then cover the bottom of the pan with thin slices of Swiss cheese.
Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated
Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.

Madras Potato Curry.

Just 4 u

Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of
grated cocoanut, 1 teaspoonful of curry−powder and 1 cup of milk, salt and cayenne pepper to taste. Let boil
up. Add the sliced potatoes and a sprig of parsley chopped. Let simmer a few minutes and serve hot.