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.
Sunday, September 12, 2010
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 Patés.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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