Saturday, September 11, 2010

Italian Batter Cakes.

Just 4 u

Beat 3 yolks of eggs with 1 cup of milk, a Salt−spoonful of salt, 1 tablespoonful of olive−oil and 1
tablespoonful of sugar. Mix with 1/2 cup of flour and the beaten whites of the eggs. Fry until light brown.
Serve with cooked fruit.

French Baked Omelet.

Just 4 u

 Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1
tablespoonful of butter and 1 cup of milk. Beat up well; add the whites beaten stiff; put into a well−buttered
baking−dish and let bake in a hot oven. Serve at once.

Vienna Potato Salad.

Just 4 u

Slice boiled potatoes thin; chop some onion very fine; slice 2 hard−boiled eggs and mix. Sprinkle all with salt
and pepper. Then heat some vinegar. Add a teaspoonful of made mustard and stir with the beaten yolk of an
egg. Mix all together with 1 tablespoonful of hot butter and chopped parsley. Serve with cold meats.

French Veal Hash.

Just 4 u

Cut veal round−steak into small pieces. Then fry some chopped bacon, 1 onion and 2 cloves of garlic
chopped; add the meat; stir well and let all fry a few minutes. Add 1 cup of boiling water and let cook slowly
with some parsley and thyme, salt, pepper, until tender. Add a tablespoonful of vinegar. Let boil up; remove
from the fire and stir in the yolks of 2 eggs well beaten. Serve hot with toast.

Swiss Peach Custard.

Just 4 u

Line a well−buttered pudding−dish with slices of sponge−cake and cover with peach compote. Make an egg
custard and cover with the custard; set in the oven to bake. Beat the whites of 2 eggs with a little lemon−juice
and pulverized sugar spread on the top and let brown. Serve cold.

English Ham Sandwiches.

Just 4 u

Cut thin slices of fresh bread. Chop ham with the yolks of 2 hard−boiled eggs; add some made mustard and
fresh butter and a dash of pepper. Mix all well and spread between the slices of bread. Serve on a folded
napkin and garnish with sprigs of parsley.

German Apple Cake.

Just 4 u

Make a biscuit dough; roll out very thin and put on a well−buttered cake−pan. Have ready some apples. Cut in
quarters; lay closely on the cake; sprinkle thick with brown sugar; add some cinnamon and a handful of
currants. Pour some fresh melted butter over the cake; set in the oven to bake until done. Serve with coffee.

Scotch Baked Potatoes.

Just 4 u

Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1 tablespoonful of butter. Put the potatoes into a
shallow baking−dish, sprinkle well with salt and pepper. Add enough milk to cover the potatoes; add the
beaten egg. Sprinkle 1/2 cup of grated cheese over all and let bake until done.

Spanish Salad.

Just 4 u

Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of
chicory chopped fine. Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry−powder, 2
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive−oil. Garnish with sliced beets and bananas.

Russian Pot Roast.

Just 4 u

Season a round of beef with salt, pepper, cloves and nutmeg. Put in a saucepan on hot dripping. Peel 6 small
onions and slice 2 carrots and 2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1 cup of hot
water and let cook slowly until tender; then add 1/2 can of chopped mushrooms, 1 glass of claret, salt and
pepper to taste. Serve hot on a border of mashed potatoes.

French Float.

Just 4 u

Line a glass dish with stale sponge−cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and
flavor with rose−water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the
cake and place the stiffly beaten whites on top. Put on the ice and serve very cold.

English Creamed Asparagus.

Just 4 u

Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream sauce. When
done, stir in the yolk of an egg; season with a little white pepper. The sauce must be rather thick and poured
hot over the asparagus. Serve with veal chops.

Irish Beef Stew.

Just 4 u

Season a piece of fat beef; put in a stew−pan with some hot water. Let cook slowly a half hour. Then add 3
potatoes, cut in dice pieces, and 1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and 1 cup
of tomatoes; season with salt and pepper. Let all cook until done. Serve hot.

Dutch Prune Pudding.

Just 4 u

Boil prunes until very soft; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of
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sugar, 1 cup of bread−crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and the whites of the eggs
beaten stiff. Put in a well−buttered pudding−dish and bake in a moderate oven until done. Serve cold.

Messina Macaroni.

Just 4 u

Boil some macaroni in salted water until tender. Then fry 1 onion and 2 cloves of garlic chopped in olive−oil.
Add 1 cup of tomato−sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot
with baked chicken.

Liver a la Bourgogne.

Just 4 u

Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the
liver, 1 onion, 1 carrot, 2 bay−leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes.
Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot
with potatoes.

Spanish Broiled Steak.

Just 4 u

 Season a porter−house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a
quick fire on both sides. Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter; add 1/2 cup of
stock and 1/2 cup of claret; let boil well. Season and thicken the sauce with a little flour and some chopped
parsley. Let boil up and serve at once with the steak.

Italian Cooked Eggs.

Just 4 u

Take 6 hard−boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1
tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour
over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.

French Prune Soufflé.

Just 4 u

Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes into small pieces. Mix with some
chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1
teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in a pudding−dish and bake in a moderate
oven for ten minutes and serve.

Jewish Stewed Tongue.

Just 4 u

Boil a calf's tongue in salted water until tender; skin and slice thin. Then heat 2 tablespoonfuls of butter; add 1
chopped onion; stir in 1 tablespoonful of flour until brown; add 2 cups of the water in which the tongue was
cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay−leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica.
Let all boil well; then add the sliced tongue. Let simmer ten minutes. Serve hot or cold.

Irish Ham Omelet.

Just 4 u

Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream.
Beat 2 ounces of butter in an omelet pan; add the beaten eggs and shake the pan to spread evenly. Have ready
some finely minced ham. Spread on half of the omelet, fold and serve at once on a hot dish.

Scotch Rarebit.

Just 4 u

Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh butter, 2 tablespoonfuls of fine
bread−crumbs, 1 teaspoonful of prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix well
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together to a smooth paste. Have ready some buttered toast; place on a dish, spread with the mixture and set in
the oven until melted. Serve at once.

Italian Coffee Cream.

Just 4 u

Mix 1−1/2 cups of strong coffee with 1/2 cup of rich milk in a double boiler; add 1/2 cup of sugar, 1
tablespoonful of gelatin and a pinch of salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar until
it thickens. Remove from the fire; add the whites beaten to a froth and a teaspoonful of vanilla. Pack in a mold
and freeze until hard and serve with whipped cream.

Portugal Veal Stew.

Just 4 u

Heat 2 tablespoonfuls of olive−oil in a stew−pan; add 2 sliced onions, a clove of garlic and a few capers. Let
fry a few minutes. Stir in 1 tablespoonful of flour until brown; add 1/2 cup of stock; season with salt, pepper,
cinnamon, cloves and a pinch of saffron. Add 1 cup of white wine; let boil; then add cooked veal sliced thin.
Let cook ten minutes in the sauce and serve very hot.

Hindu Eggs.

Just 4 u

Slice some hard−boiled eggs and place in a well−buttered baking−dish. Cover with well−beaten raw eggs;
sprinkle with salt, pepper, cayenne and curry−powder, a few bits of butter rolled in bread−crumbs and some
grated cheese. Let bake in a moderate oven until done.

Chinese Noodle Soup.

Just 4 u

Boil a large hen in 3 quarts of water. Add a few slices of ham, 1 onion sliced, some sliced mushrooms, 2
stalks of celery cut fine, 2 tomatoes and Chinese chopped herbs. Let cook three hours and strain; then boil up;
add fine noodles and let cook ten minutes. Add chopped parsley and serve at once.

Oriental Vegetable Curry.

Just 4 u

Peel and fry some small onions. Add 2 stalks of celery, cut into inch pieces; sprinkle with salt, pepper and
curry−powder; add a few truffles and pour over all 1 cup of stock. Let stew until tender. Then boil some
potatoes; mash smooth with butter and season with curry sauce. Place a border of mashed potatoes on a platter
and put the stew in the centre; serve hot. Garnish with fried parsley.

Scotch Stuffed Eggs.

Just 4 u

Boil eggs until hard; remove the shells. Cut out the centres lengthwise; then chop cooked chicken to a fine
mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and
dip them in beaten eggs and fine bread−crumbs and fry a light brown. Serve hot with cream sauce. Garnish
with parsley.

English Salad

Just 4 u

Pick, wash and drain 2 heads of lettuce and break into pieces. Mix with some watercress, shredded celery and
a few leaves of mint. Put in a salad bowl, sprinkle with salt, pepper, sugar and lemon−juice and pour over a
salad−dressing. Garnish with slices of hard−boiled eggs and pickled beet−root.

Italian Stuffed Tomatoes.

Just 4 u

Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion in butter, add the tomato pulp, a piece of
beef−marrow, 2 sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix
with bread−crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle with buttered bread−crumbs and
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bake until done. Serve on a platter with poached eggs. Garnish with croutons.