Sunday, September 12, 2010

Spanish Steak Roll.

Just 4 u

Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, some celery, parsley and 2 hard−boiled
eggs and season with salt and pepper. Mix with butter and fine bread−crumbs; then spread the mixture on the
steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping; cover and let simmer until tender.
Serve hot, garnished with olives and parsley.

Bavarian Potatoes.

Just 4 u

Peel and cook some new potatoes with 1 sliced onion, salt and pepper, until tender. Then brown 1
tablespoonful of flour in 2 teaspoonfuls of butter; add 1/2 cup of water; let boil well with some chopped
parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot.

German Cherry Soup.

Just 4 u

Boil 1 quart of cherries until soft; sweeten to taste. Add some grated lemon peel, some cinnamon, 1 bottle of
red wine and 2 bottles of water. Serve ice−cold with macaroons.

Dutch Apple Pudding.

Just 4 u

Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and rind of 1/2 lemon and 1 tablespoonful of
brandy. Then add the yolks of 4 eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until
done. Serve cold.

Polish Shrimp Salad.

Just 4 u

Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces. Add 2 hard−boiled eggs, 1 small onion, a
few capers and gherkins chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line the salad bowl
with the crisp lettuce leaves. Add the salad and pour over a mayonnaise dressing and serve.

Spanish Chicken.

Just 4 u

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry until brown. Remove the
chicken; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato−sauce. Cover and let simmer; then add
the chicken with 1 glass of sherry wine. Cook ten minutes. Serve hot with boiled rice.

Bavarian Cheese Cake.

Just 4 u

Make a rich biscuit dough; roll out and place on a well−buttered pie−dish. Then mix 1/2 pound of cottage
cheese with a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs and
1/2 cup of currants; add the whites beaten stiff. Fill the pie with the cheese. Serve hot or cold with coffee.

English Tea Cakes.

Just 4 u

Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg and 1 teaspoonful each of cinnamon
and mace. Mix with 6 ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll
out very thin. Cut into round cakes and bake in a quick oven until done.

Egyptian Stuffed Peppers.

Just 4 u

Cut off the tops and remove the seeds from large sweet peppers. Stuff with chopped raw beef highly seasoned,
and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the stuffed
peppers in a baking−pan with a little hot water; sprinkle with bits of butter and let bake three−quarters of an
hour. Serve. Garnish with cucumber salad.

Spanish Broiled Kidney.

Just 4 u

Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold them together. Sprinkle
with salt and pepper and brush with butter; put on a broiler and cook for five minutes. Then place on a platter;
pour over some lemon−juice and hot butter; sprinkle with parsley and serve at once.

Norwegian Rice.

Just 4 u

Cook rice until tender; then reheat in a well−seasoned chicken stock. Put on a platter; sprinkle with chopped
chicken liver, scrambled eggs and grated cheese and serve at once.

English Tarts.

Just 4 u

Make a rich puff paste; roll out thin and cut into squares; then fill with fruit jam; turn over and pinch in the
edges. Drop in a kettle of deep hot lard and fry until a delicate brown. Sprinkle with pulverized sugar and
serve hot.

Swiss Pancakes.

Just 4 u

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of bread−crumbs, 1/4 pint of milk, 1 large
tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with salt and pepper
and mix with 1 tablespoonful of flour to a smooth batter; then fry in hot lard until brown. Serve hot.

German Cherry Soup

Just 4 u

Boil 1 quart of cherries until soft; sweeten to taste. Add some grated lemon peel, some cinnamon, 1 bottle of
red wine and 2 bottles of water. Serve ice−cold with macaroons.

French Fried Cucumbers

Just 4 u

Peel the cucumbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine
bread−crumbs. Season with salt and pepper and fry in hot lard until brown. Serve with tomato−sauce and veal
chops.

Vienna Rice Custard.

Just 4 u

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4
tablespoonfuls of sugar and stir in the rice. Flavor with rose−water and put in a well−buttered pudding−dish.
Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done.
Serve cold.

Bavarian Fruit Compote.

Just 4 u

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a pinch of cinnamon and some strawberries,
cherries and blackberries. Let simmer in the juice until fruit is done. Put in a glass dish and pour over the
syrup. Serve cold.

French Frozen Milk Punch.

Just 4 u

Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil. Remove from the fire and grate in 1/2
nutmeg. When cool, freeze until half frozen; then stir in 3 cupfuls of whipped cream and freeze again. Add 1/2
cup of rum and 1 cupful of French brandy. Let freeze until hard and serve.

Spanish Fried Potatoes.

Just 4 u

Peel some new potatoes and cook until tender. Mix some fine bread−crumbs with grated Parmesan cheese and
chopped parsley. Beat 2 eggs with salt and pepper; dip each potato in beaten egg and roll in the
bread−crumbs. Fry in deep hot lard until brown. Serve hot.

Scotch Soup.

Just 4 u

Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced
leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender; then strain.
Let stand until cool. Skim off the fat; heat and mix with flour until brown; let boil. Add a glass of white wine.
Cook all together and serve hot.

German Pot Roast.

Just 4 u

Take a 5−pound beef roast. Rub with salt and black pepper and paprica; pour over some boiling vinegar; add
2 bay−leaves, a few peppercorns and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in a
saucepan; lay in the meat with 2 sliced onions. Let stew slowly with one cup of water and 1/2 cup of the
spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes.

Swiss Potato Dumpling.

Just 4 u

Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour and 2 tablespoonfuls of butter and 3 eggs.
Make into a soft dough; roll out and then spread with fried bread−crumbs. Make into round dumplings and let
boil twenty minutes. Serve hot with melted butter poured over.

Polish Apple Dumpling.

Just 4 u

Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinnamon and grated lemon
peel, and cover each apple with a rich pie−paste. Lay on a well−buttered pie−dish and let bake until done.
Serve with wine sauce.

Russian Fried Sweetbreads.

Just 4 u

Clean and season the sweetbreads with salt and pepper and sprinkle with lemon−juice and chopped parsley.
Roll in fine bread−crumbs and fry in hot lard. Fry some eggs and put on a platter with the sweetbreads and
serve with tomato−sauce.

Bavarian Apple Pie

Just 4 u

Line a deep pie−dish with rich pie−paste. Let bake and fill with chopped apples, raisins and chopped nuts,
sugar and a pinch of cinnamon and nutmeg. Then cover with cake−crumbs and let bake until done. Beat 3
whites of eggs with pulverized sugar; flavor with lemon and spread over the pudding. Set in the oven a few
minutes to brown on top.

Belgian Poached Eggs.

Just 4 u

Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the
top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long
enough to heat the egg, and serve at once.

Vienna Cherry Cake.

Just 4 u

Make a rich biscuit dough; roll out; then put on a well−buttered baking−tin. Stone black cherries. Sprinkle the
dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a
sweetened egg custard and bake until brown. Serve cold.

Polish Bread Pudding.

Just 4 u

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 cup of sugar, 2 tablespoonfuls of melted
butter, 1/2 cup of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until brown; then beat
the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar. Spread the pudding with jelly and cover
with the beaten whites; set in the oven to brown.

Bavarian Fried Brains.

Just 4 u

Clean and boil the brains in salted water; add 1 onion sliced; let cook ten minutes. Remove the brains and
mash up well with 1 tablespoonful of butter, some bread−crumbs and parsley chopped, salt and pepper to
taste; add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with
tomato−sauce.

French Baked Apple Dumplings

Just 4 u

Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, a pinch of salt,
sugar and cinnamon, flour enough to make a dough. Cover the apples with the dough; put in a well−buttered
baking−dish with 2 tablespoonfuls of butter and bake to a delicate brown. Serve with whipped cream.

Dutch Veal Stew.

Just 4 u

Season 3 pounds of veal with salt, pepper and lemon−juice. Put a few slices of bacon in a stew−pan; when
hot, add the veal. Cover and let brown a few minutes; then add 2 carrots and 1 onion sliced thin, some thyme
and mace; pour over 1 cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed
with 1/2 cup of milk. Add chopped parsley; season to taste and serve with baked potatoes.

German Baked Cabbage.

Just 4 u

Take a large cabbage; remove the outer leaves and the inside, leaving a frame. Chop all the cabbage from the
inside and fry in hot grease with 1 sliced onion. Remove from the fire. Mix well with bread−crumbs and 1/2
cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves;
cover the top with leaves. Put in a baking−pan; sprinkle with bits of butter and pour in 1/2 cup of water. Let
bake until brown. Serve hot.

Scotch Stewed Onions.

Just 4 u

Boil 1 dozen small onions and 4 leeks in salted water until tender; drain. Heat 2 tablespoonfuls of butter. Stir
in 1 tablespoonful of flour until smooth but not brown; then add 1/2 pint of rich milk; season highly with
pepper, and salt to taste. Add the onions; let boil up and serve.

Spanish Baked Eggs.

Just 4 u

Poach eggs as soft as possible. Butter a baking−dish; add a layer of bread−crumbs and grated cheese. Place
the eggs on the crumbs; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with
bread−crumbs and pour over some cream sauce. Let bake in a hot oven until brown on top. Serve with toast.

Irish Batter Cakes.

Just 4 u

Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of melted butter, 1 small cup of milk and sifted
flour enough to make a smooth batter. Beat well. Add the whites of eggs, beaten stiff and let fry a golden
color; then spread with jam and serve hot.

Madras Curried Apples.

Just 4 u

Peel and core 4 sour apples and cut into rings; then sprinkle with curry−powder and let fry until tender. Add a
few thinly cut shallots. Cover and let simmer until done. Serve on a platter with boiled rice and pour over a
curry sauce.

Polish Stewed Chicken.

Just 4 u

Clean a fat hen and cut into pieces at the joints; season and let stew with 2 sliced onions, 2 carrots and 1
potato, cut into dice pieces. When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel and 1/2 cup
of wine. Let cook until tender and serve on a platter with cooked rice.

Hungarian Noodle Pudding.

Just 4 u

Boil finely cut noodles in salted water drain and mix with the yolks of 5 eggs, 1/2 cup of raisins, sugar,
cinnamon, and grated lemon peel to taste. Add the beaten whites. Line the pudding−dish with a rich pie−paste.
Fill with the noodles and pour over some melted butter. Bake until brown. Serve hot with lemon sauce.

Italian Veal Pat├ęs.

Just 4 u

Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg.
Add some chopped ham, lemon−juice and 2 eggs. Mix with bread−crumbs and melted butter. Fill into small
pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve
with tomato−sauce.

German Cheese Pie.

Just 4 u

Line a pie−plate with a rich pie−dough. Mix 1 cup of cottage cheese with 1 tablespoonful of butter, 1/4 cup of
sugar, 2 eggs, a pinch of salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar and cinnamon and
bake until light brown. Serve hot or cold.

Veal Croquettes a la Reine.

Just 4 u

Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and
lemon−juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread−crumbs;
sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread−crumbs and fry in deep hot lard.
Serve hot with a cream sauce.

French Strawberry Pudding.

Just 4 u

Dip enough macaroons in wine to line the pudding−dish; cover with sweetened strawberries. Beat the yolks of
4 eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake. Beat the whites
to a stiff froth with some pulverized sugar; put on top of the pudding and let brown. Serve cold.

Spanish Canapes.

Just 4 u

Prepare circular pieces of buttered toast. Then mix 1 cup of chopped fish with 3 sweet pickles minced fine,
and 2 tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread this
mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let bake for five
minutes and serve.

English Chocolate Pudding.

Just 4 u

Soak 6 ounces of bread−crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar
and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add
the whites beaten to a stiff froth. Bake in a quick oven and serve at once.

Portugal Salad.

Just 4 u

Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then sprinkle with 1 chopped clove of garlic,
salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of
olive−oil and serve.

Yorkshire Pudding.

Just 4 u

Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into
a well−greased pan and bake until done. Serve with English roast−beef, and pour over the gravy.

Hungarian Chicken Soup.

Just 4 u

Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook
until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well−beaten eggs;
let all get very hot. Sprinkle with chopped parsley and serve at once.

Indian Rice.

Just 4 u

Boil 1 cup of rice in chicken broth; add a pinch of curry−powder and season to taste with salt and pepper. Boil
1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by
the rice. Serve very hot.

Irish Apple Pudding.

Just 4 u

Pare and slice apples and lay them in a buttered pie−dish. Sprinkle with brown sugar; add the juice and rind of
1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie−paste and let bake until done.

Turkish Stewed Lamb.

Just 4 u

Season a quarter of a young lamb and cut into pieces. Lay in a large stew−pan and cover with hot water. Add
1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly
until tender. Then fry thin slices of egg−plant and add to the stew. Serve hot

English Chicken Salad.

Just 4 u

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2
green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a
mayonnaise dressing. Serve cold.

Portugal Iced Pudding.

Just 4 u

Mix 1 quart of vanilla ice−cream with 1 gill of wine, 1/4 pound of Malaga grapes, 2 ounces of candied orange
peel, chopped fine, and 1 pint of whipped cream. Then place in the freezer to harden and serve.