Wednesday, September 8, 2010

Italian Soup.

Just 4 u

Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 cup of rice (dry) and 1 clove of garlic
chopped with 1/2 small onion. Let fry a few minutes; then add 2 quarts of soup−stock seasoned with salt,
white pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan cheese; let all cook until done. Serve
with toasted croutons.

Jewish Dumplings.

Just 4 u

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter and pour over the crackers. Add 3
eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker−meal until you
can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and
garnish
with parsley.

Scotch Potato Stew.

Just 4 u

Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not
brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the
sauce. Let all get very hot and serve.

Vienna Milk Rolls.

Just 4 u

Sift 1−1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large tablespoonful of butter; then stir in 1/2
cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with 1 pint
of milk; let raise over night. Roll out an inch thick; cut with a biscuit−cutter; rub with melted butter; lay in a
buttered baking−pan; let raise one hour; then bake in a hot oven twenty minutes.

Polish Stewed Beans.

Just 4 u

Break string−beans into pieces and let boil in salted water until tender; then heat 1 tablespoonful of butter; stir
in 1 tablespoonful of flour until brown. Add the water in which the beans were cooked, 1/2 cup of vinegar, 1
tablespoonful of brown sugar, some cinnamon and cloves to taste. Let sauce boil. Add the beans and simmer
ten minutes. Serve hot with a beef pot roast.

French Tart.

Just 4 u

Make a rich pie−dough. Line a large pie−dish with the paste and bake. Take 3 ounces of almonds and pound
to a paste; add 3 tablespoonfuls of pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful of
cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful of rum. Add the beaten whites; fill the pie
and bake in a moderate oven. Then make a glacé. Mix 1 ounce of granulated sugar with 1 tablespoonful of
cold water and let come to a boil. Put on the pie when cool and serve.

Scotch Cream Muffins.

Just 4 u

Sift 1 pint of flour with 1 teaspoonful of baking−powder; beat three yolks of eggs with a pinch of salt; add 1
pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat
all well together. Fill the muffin−rings 1/2 full and bake in a quick oven for twenty minutes.

German Stewed Brains.

Just 4 u

Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the brains, 1 sliced onion, some parsley, salt
15
and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour; let boil up. Serve hot with
spinach and sprinkle all with chopped hard−boiled eggs.

English Boiled Pudding.

Just 4 u

Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, 1/2
cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of sifted
flour and 1/2 teaspoonful of baking−powder. Add the whites, beaten to a stiff froth; put in a buttered
pudding−mold, and let boil until done. Serve with brandy sauce.

Jewish Purim Torte.

Just 4 u

Line a well−buttered baking−dish with a rich pie−paste. Then mix 1 cup of fine poppy−seeds with the yolks
of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon. Add the whites
beaten stiff; then fill with the mixture and let bake until done.

French Apple Fritters.

Just 4 u

Peel and slice large apples; sprinkle with sugar and lemon−juice and make a rich egg batter. Sweeten to taste
and flavor with 2
tablespoonfuls of orange−flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden
brown. Serve with wine sauce.

Swiss Pie.

Just 4 u

Make a rich pie−dough. Line a buttered pie−dish with the dough; then slice three onions very thin and let
cook in hot butter until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and
let bake in a moderate oven until done. Serve hot or cold.

Jewish Purim Cakes.

Just 4 u

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and
the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking−powder to make a soft
biscuit dough. Put on a well−floured baking−board. Roll out a half inch thick. Cut into triangles and drop in a
kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and
flavor with vanilla. Spread on the top.

English Meat Loaf.

Just 4 u

Chop cooked veal and boiled ham; place in a well−greased mold alternate layers of veal, ham and hard−boiled
eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef−stock and let bake in the oven.
Serve cold, sliced very thin, garnished with watercress.

Scotch Loaf Cake.

Just 4 u

Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then
work in 1 pound of sifted flour with 2 teaspoonfuls of baking−powder. Make a loaf a half inch thick and bake
in a moderate oven until done.

Japanese Rice.

Just 4 u

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with
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chopped hard−boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of
smoked salmon.

Belgian Baked Bananas.

Just 4 u

Skin fine bananas and lay them whole in a baking−dish. Sprinkle with sugar and grated lemon peel. Add the
juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass
dish and pour over the sauce. Let get cold and serve.

Swedish Baked Turnips.

Just 4 u

Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle
with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour
until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half
hour, covered with paper; then serve.

Hungarian Bread Pudding.

Just 4 u

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of
chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and
grated lemon peel; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well−buttered
pudding−dish, and let bake until done. Serve hot with wine sauce.

Spanish Fried Chicken.

Just 4 u

Cut a fat hen into pieces at the joints and boil until tender; season and fry with 1 onion and 2 green peppers
chopped fine. Add 1 cup of tomato−sauce, salt and pepper to taste. Serve the chicken on a platter with boiled
rice.

French Roast with Carrots.

Just 4 u

Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes.
Add sliced onion and boiling water to cover. Let cook slowly until tender; then scrape 6 carrots and cut thin;
add 2 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly
with salt, pepper and parsley; add to the meat, and let all cook together a half hour and serve hot.

German Prune Kuchen.

Just 4 u

Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and
lemon−juice to taste. Make a rich biscuit dough, roll out and place on a well−buttered baking−pan. Fill with
the prunes and let bake until done. Serve cold.

Bombay Broiled Kidney.

Just 4 u

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then
dip in beaten egg and fine bread−crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread
with curry paste.

Jewish Egg Bread.

Just 4 u

Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar
and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and
serve hot with coffee.

Scotch Omelet.

Just 4 u

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6
well−beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.

Turkish Soup.

Just 4 u

Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then
cook 1/2 cup of barley in 1 quart of soup stock until tender. Pour all together and let cook until meat is very
tender. Serve hot.

Mushrooms a la Bordelaise.

Just 4 U

Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped
mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay−leaf. Let cook ten minutes
with 1/2 glass of sherry wine. Serve hot on slices of French toast.

Swiss Pot Roast.

Just 4 u

Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew−pan
with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let
stew slowly until nearly done; then add 1 cup of tomato−sauce and cook slowly until tender. Serve with baked
potatoes.

German Prune Pudding.

Just 4 u

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar.
Soak 1/2 loaf of bread in water; press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and
allspice. Add flour sifted with a teaspoonful of baking−powder. Make into a large roll; place in the centre of
the prunes; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done.
Serve hot or cold.

Italian Tongue.

Just 4 u

Boil a beef tongue until tender; skin and slice thin. Heat 2 tablespoonfuls of butter. Add 1 chopped onion and
2 cloves of garlic minced fine. Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of
tomato−sauce, 1/2 cup chopped mushrooms, lemon−juice, salt and pepper to taste. Let boil. Add the sliced
tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with baked macaroni.