Thursday, September 9, 2010

French Lemon Cookies.

Just 4 u

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a
teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking−powder to make a stiff dough.
Roll out thin; cut into small cookies and bake in a quick oven to a light brown.

Belgian Veal Cutlets.

Just 4 u

Season veal cutlets; dip in beaten egg and roll in fine bread−crumbs. Fry in deep hot lard; keep hot. Chop a
few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until
brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove
from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.

Italian Potato Balls.

Just 4 u

Peel and boil potatoes in salted water until soft; drain, and mash smooth. Take a pint of the mashed potatoes;
mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls. Put them into a
well−buttered baking−pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown.
Serve with stewed chicken.

Scotch Pudding.

Just 4 u

Take 2 quart of black cherries; remove the stones and mix with 1/2 pound of fine bread−crumbs, some
chopped nuts, the beaten yolks of 4 eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a
well−buttered pudding−dish and serve cold.

Russian Rice Pudding.

Just 4 u

Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 glass of fine rum; then press
into a mold. Let get very cold and serve with cold cooked fruit.

English Roast Veal.

Just 4 u

Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping−pan with sliced onions,
tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold,
cut into thin slices.

German Potato Pancakes.

Just 4 u

Peel 3 large potatoes and lay in salted water half an hour; then grate the potatoes; add pepper, salt, 3 eggs and
a large spoonful of flour. Beat well together and fry in hot lard by the tablespoonful until light brown. Serve
hot with a pot roast.

Jewish Pudding.

Just 4 u

Soak 6 matzoth crackers in water; press dry and mix with 1
tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small cup of sugar, some cinnamon, 1/2 cup of
19
raisins and a little grated lemon peel. Add the beaten whites and bake until brown. Serve with wine sauce.

Chicken a la Tartare.

Just 4 u

Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay−leaf and 2 sprigs of thyme
chopped fine until tender. Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made
mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce. Let boil up and pour over the chickens.
Serve with boiled rice.

India Canapes.

Just 4 u

Cut slices of bread into delicate circles and toast in butter; then take 1 ounce of chutney and 2 ounces of
grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the
oven a few minutes and serve hot, garnished with fried parsley.

French Chocolate Biscuits.

Just 4 u

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce of powdered French chocolate. Mix
well with 4 ounces of flour and the whites beaten stiff with a pinch of salt; add 1 tablespoonful of vanilla
extract. Bake on wafer sheets in small cakes to a light brown.

Italian Ice Cream.

Just 4 u

Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the freezer until half frozen; then add the juice
and grated peel of 2 lemons, 2 tablespoonfuls of fine brandy, and a little pistache coloring. Let freeze until
hard and serve with cake.

Belgian Fried Calf's Feet.

Just 4 u

Clean and boil the calf's feet until tender; season with salt and pepper. Remove the large bones from the feet;
beat 2 eggs with salt and pepper; dip the feet in the beaten eggs; then roll in fine bread−crumbs and fry in
deep hot lard until brown. Serve hot with tomato−sauce.

German Herring Salad.

Just 4 u

Soak herrings over night in cold water; remove the milch; cut off the head and skin and cut the herring into
small pieces; add 2 apples, 2 pickles, 3 hard−boiled eggs, 1 onion, a few olives, all cut fine. Put into bowl;
mash the milch with a little mustard, 1 teaspoonful of sugar, pepper and salt. Add 1/4 cupful of vinegar and
mix all well together. Garnish with sliced lemon, and serve with boiled potatoes.

French Rolls.

Just 4 u

Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4 pound of sugar. Add 4 beaten eggs; form
into rolls; put in a well−buttered baking−pan; let them raise half an hour. Brush the tops with beaten egg and
let bake until done.

Russian Salad.

Just 4 u

Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3 sour pickles, 2 sour apples, 1 large
onion, some beans and capers and 3 hard−boiled eggs chopped fine. Add some chopped nuts. Season and pour
over a mayonnaise dressing. Garnish with sliced beets and olives; serve cold.

Belgian Roast Lamb.

Just 4 u

Season 4 pounds of lamb with salt, pepper and lemon−juice; put in the dripping−pan with 2 small chopped
onions, 1 bay−leaf, 2 sprigs of parsley and thyme; then pour over 1/2 cup of butter and dredge with flour. Add
a cup of hot water and the juice of a lemon. Let bake in a hot oven until done. Serve with French peas.

Hungarian Fried Noodles.

Just 4 u

Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and enough flour to make a stiff dough work
well. Then roll out as thin as paper; fold the dough and cut into round pieces; fry in deep hot lard to a golden
brown. Serve hot with stewed chicken.

Vienna Cheese Torte.

Just 4 u

Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter,
3 tablespoonfuls of sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all together with the
whites beaten stiff; then line muffin−rings with a rich pastry−dough; fill with the cheese and bake in a
moderate oven until brown.

Dutch Baked Fish.

Just 4 u

Clean and split a fish open down the back; remove the backbone; sprinkle with salt and pepper; put in a
baking−dish, flesh side up. Put flakes of butter on top; sprinkle with a little flour; moisten with cream. Bake in
a hot oven until brown. Pour over a Hollandaise sauce and serve hot.

German Boiled Noodles.

Just 4 u

Make a stiff noodle−dough; roll out very thin and cut into ribbons half an inch wide. Let them dry and boil in
salted water; drain in a colander. Fry some sliced onions in butter until soft; add the noodles. Stir and serve
hot with stewed chicken.

Parisian Chicken.

Just 4 u

Clean and season 2 spring chickens. Put them in a saucepan with 3 tablespoonfuls of butter; cover and let
simmer until brown. Add 1/2 can of mushrooms, chopped parsley, and 1 glass of wine; let all cook until done.
Put on a platter and pour over 1 cup of hot cream. Serve, garnished with croutons.

Belgian Veal Scallop.

Just 4 u

Chop cooked veal to a fine mince; butter a baking−dish and put alternate layers of veal, rice and tomato−sauce
until dish is full. Cover over with fine bread−crumbs; pour over some melted butter and let bake in the oven
until brown. Serve with French peas.

Spanish Puffs.

Just 4 u

Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4 teaspoonful of salt, 1 tablespoonful of
pulverized sugar. While boiling, stir in sifted flour until stiff and smooth. Remove from the stove and stir in
the yolks of 4 eggs, one at a time, and the beaten whites; then fry by the teaspoonful in boiling lard until
browned. Serve with a caramel sauce.

Norwegian Fruit Pudding.

Just 4 u

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some
cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron. Let cook and mash until smooth;
then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with
whipped cream.

Irish Beef Rolls.

Just 4 u

 Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to
taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread−crumbs. Mix all well together
and shape into rolls. Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until
brown. Serve hot with the sauce.

Madras Stewed Chicken.

Just 4 u

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender
mutton chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry−powder and 1
chopped apple; add to the chicken. Moisten with 1 quart of chicken broth, season to taste and let simmer until
the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get
very hot and serve on a platter with fried egg−plant.

Spanish Roast Veal.

Just 4 u

Season a 6−pound veal−roast with salt and pepper and rub well with butter; put in the dripping−pan with one
large sliced onion, 1 bay−leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful each of
cloves, allspice and mace. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a
tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve.

English Muffins.

Just 4 u

Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let
stand to raise until light. Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in a little water;
add enough flour to make a very stiff batter and let raise half an hour. Then fill well−greased muffin−rings
half full with the batter and bake in a quick oven until done. Serve with butter.

Jewish Kugel.

Just 4 u

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of butter and mix with the bread; add 2
chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon. Add the yolks
of 4 eggs and the whites beaten to a stiff froth; mix well together. Put in a buttered pudding−dish and pour
over 1/2 cup of melted butter; let bake in a moderate oven until brown. Serve hot.

Turkish Purée.

Just 4 u

Boil 1 cup of lentils with 1 bay−leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace
and cook until tender. Then fry 1 chopped onion in 2 tablespoonfuls of olive−oil; add the lentils and 1 cup of
cooked rice and 1 tablespoonful of butter. Stir well together and let get very hot. Put on a platter and pour over
a highly seasoned tomato−sauce and serve. Garnish with fried parsley.