ERKEIEY
LIBRARY
UNIVERSITY Of
CALIFORNJA
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
AGRICULTURE
BEQUEST
OF
ANITA D. S. BLAKE
PAN-PACIFIC COOK BOOK
SAVORY BITS
FROM THE WORLD'S FARE
COMPILED BY
L. L. MCLAREN
THE BLA1R-MURDOCK COMPANY
SAN FRANCISCO
1915
COPYRIGHT, 1915
L. L. MCLAREN
AGRICULTURE
Add'l
GIFT
PREFACE
LIBRARY
"Of making many (cook) books there is no end."
Ecclesiastes xii: 12.
In imposing another contribution of a culinary nature on a
long-suffering public, I offer a word of justification, if not of
apology.
The gleanings of a good many pleasant years are em-
bodied in the following pages. The publication of "High
Living" and the kind reception accorded to it bore in upon
me the need of presenting to the American housewife a few
dishes borrowed from foreign countries and possessing the
merit of being cheap and easy to prepare.
In making my selection from a large stock of material at
hand, I have chosen, in many cases, those recipes which will
help to keep down the cost of living. For example, I have
rejected the national cake of Russia, served at Easter, which
calls for 1000 or more eggs, in favor of the humble confec-
tion which contains no eggs at all.
In our cosmopolitan San Francisco we have singular op-
portunities of varying the monotony of our menus, and, in
epitomizing this collection, I have been struck with the
divergencies in preparations which contain the same ingre-
dients. It is no less remarkable that in cookery as in folk-
lore striking resemblances can be found in races remote
from each other in space, origin and language.
The recipes are arranged as far as practicable for six
people and are intended for those who understand the rudi-
ments of cooking.
I have included in these pages original contributions of
certain resourceful housekeepers of our own State which
ordinarily would not have appeared in print.
L. L. MCLAREN.
124
SOURCES OF RECIPES
CLASSIFICATION BY COUNTRIES
Algeria
America
Arabia
Argentina
Armenia
Australia
Austria
Bavaria
Bengal
Belgium
Bohemia
Bolivia
Brittany
California
Canada
Chile
China
Cuba
Denmark
East India
Egypt
England
Finland
France
Germany
Greece
Guatemala
Hawaii
Hindustan
Holland
Hungary
India
Ireland
Italy
Japan
Java
Little Russia
Mexico
Montenegro
Morocco
New Zealand
Normandy
Norway
Panama
Persia
Peru
Poland
Portugal
Roumania
Russia
Scandinavia
Scotland
Siberia
Sicily
Spain
Sweden
Switzerland
Turkey
Uruguay
Venezuela
INDEX BY SUBJECTS
Hors d'GEuvres, Cocktails and Savories
Alligator Pear Cocktail 1
Anchovy Aigrettes English 2
Artichokes and Appetitsild. 3
Caviar .... 4
Canape a 1'Exposition 5
Caviar Pancakes 6
" and Shrimps 7
Chicken Liver 8
Crab or Shrimp Cocktail... 9
Croutes a la Stanley Eng-
lish 10
Herring Sticks 11
Kippered Herring, Souffle
English 12
Milt Fingers 13
Mushroom Canape 14
Olive Custards Scotch 15
Oyster Custards 16
Pofesen Austrian 17
Prunes and Olives 18
Sardine Rarebit 19
Scotch Woodcock 20
Seco de Tortilla Mexican. 21
Smoked Fish Stick.. 22
Soups
Almendral Spanish
Apple Polish
Artichoke Puree Californian
Avocado (Alligator Pear) . .
Bisque of Shrimps French
Bortch (Beet) Little Rus-
sia
Bouillabaisse S. of France.
Casuela National Soup of
Chile
Chicken Sambayon Mexi-
can
Ciopino Neapolitan
Cock-a-Leekie Scotch ....
Cocoanut Cream Hindu-
stani
Consomme with Tortolini
Italian
Crab Soup San Franciscan
Currant Belgian
Fish Soup Russian
Fruit Soup Norwegian . . .
Garbure aux Choux Bour-
geoise
Lentil Bavarian
Mexican
Minestrone National Soup
of Italy
Noodle German .
23 Norwegian 45
24 Olla Podrida Spanish .... 46
25 Onion French Peasant ... 47
26 Oushki Russian 48
27 Petite Marmite French ... 49
Portuguese Soup 50
28 Potage Rizotto Turkish .. 51
29 Pot-au-Feu National Soup
of France 52
30 Puchero National Soup of
Argentina 53
31 Puree of Garbanzos 54
32 Rahm Suppe Austrian .... 55
33 Rassolinick A National
Soup of Russia 56
34 Sopa Con Albondigas Mex-
ican 57
35 Sopitas Chilean 58
36 Sorrel French 59
37 Suppe Mit Lebereis Vien-
nese 60
39 Swiss Soup 61
Tavouk Gueunksis Turkish 62
40 Tchi A National Soup of
41 Russia 63
42 Tsorbassi Russian 64
Veal Soup French 65
43 Wine North German 66
44
INDEX BY SUBJECTS
Fish and Shell Fish
Bacalao Mexican 67
Barracuda Italian 68
Brandad of Codfish Mexi-
can 69
Brook Trout au Bleu Aus-
trian 70
Filet of Fish Atherton-
wood 71
Finnan Haddie Isle de Mi-
quelon 72
Fish Custard New Zealand 73
" Genoese 74
" Glace 75
" Grecian 76
" Moultee Javanese ... 77
" a la Provengale 78
" Stew Danish 79
" German 80
" and Tomato Japanese 81
Halibut Pudding Norwe-
gian 82
Herrings in Jelly Dutch. . . 83
Herring Rolls 84
Matelote of Fish French . . 85
Moki and Tomato New
Zealand 86
Rock Cod and Cabbage a la
Lorraine 87
Fish and Meat Sauces
Agra Dolce Italian 112
Bacon Sauce English 113
Chaudfroid French 114
Cherry a la Cavendish 115
Chile Colorado or Smother
Mexican 116
Chile Mexican 117
Cocoanut Cream Hawaiian 118
Color Chilean 119
Combination Salad Dress-
ing 120
Conserve Italian 121
Court Bouillon French ... 122
Cream Sauce 123
Curry Hindustani 124
Dressing for Cold Meat or
Fish 125
Dutch Sauce 126
East Indian Salad Dressing. 127
Fish Sauce German 128
Italian . . 129
Salmon, Pickled English. . 88
Sandabs aux Fines, Herbes. 89
Sardines and Chile Peppers. 90
Shad, Baked German 91
Sole a la Lagunitas 92
" Neapolitan 93
Venetian 94
Striped Bass and Goose-
berries 95
Tuna Fish and Squash 96
Clams Mariniere Bretonne 97
and Rice Mexican . 98
" Vermicelli 99
Crabs and Okra 100
" Omelette a la Manchu
Chinese 101
Crab Soufflee 102
Mussels, Bordelaise 103
a la Poulette 104
Oysters and Almonds 105
Pickle Spanish ... 106
and Shrimps, Curry 107
Shrimp Gumbo 108
Mexican 109
Toast a la Bonne-
femme French 110
Shrimp a la Whitebait Ill
and Salad Dressings
Fish Sauce Russian 130
Gribiche Parisian 131
Italian For Spaghetti, Tag-
liarini, Fish, etc 132
Kaihelo Hawaiian 133
Orange Sauce for Meat
and Game 134
Polonaise Sauce 135
Roquefort Cheese Salad
Dressing 136
Roux Brown 137
White 138
Russian Sauce for Cold
Slaw 139
Salza Mexican 140
Spanish Sauce No. 1 141
"2 142
Tomato Butter English... 143
Wow Wow Sauce Old
English 144
INDEX BY SUBJECTS
Egg Entrees
Eggs a 1'Aiglon 145
a 1'Ardenaise 146
" a la Athertonwood .. 147
Caracas 148
" aux Croutons 149
East Indian 150
" a TExposition 151
Geneyoise 152
" Grecian 153
Gruyere 154
" Guatemalan 155
" Hindu 156
Vegetable
Aji or Ajiaco Peruvian . . 167
Alligator Pears, Scalloped. 168
Artichokes Genevoise 169
al Forno? Ital-
ian 170
Artichokes a 1'Huile Ital-
ian 171
Artichokes Torta Gene-
voise 172
Artichokes Venetian 173
Asparagus a la Creme
French 174
Asparagus Custard Eng-
lish 175
Asparagus Nicoise 176
and Parmesan
Italian 177
Barbouillade Creole 178
Beets Glazed 179
Brussels Sprouts and Chest-
nuts Swiss 180
Cabbage al Forno Italian. 181
Calabasita Chilean 182
Callalau Grecian 183
Carrots Braised with To-
matoes New Zealand... 184
Carrots a la Pompadour
French 185
Cauliflower Polonaise 186
Celery Flan 187
Fritters 188
Ring Mould 189
Chard, Italian 190
" Swiss 191
Chitchkee East Indian ... 192
Colache Mexican 193
Colcannon Irish . . 194
Eggs and Mushrooms 157
(Pie) a la Marseilles. 158
Normandy 159
" Pomodoro 160
" a la Stork 161
" Stuffed a la Valpar-
aiso 162
" en Surprise 163
" Swiss 164
" Tres Moutarde 165
Spanish Omelette 166
Entrees
Corn Mousse Argentina . . 195
Dhal East Indian 196
Eggplant al Forno Italian 197
and Tomato 198
Flor de Calabaza Mexican 199
Frijoles (Beans) Mexican. 200
Fritura Mixta (Vegetables)
Spanish 201
Green Peas Italian 202
" and Mint Eng-
lish 203
Jerusalem Artichokes 204
" Italian 205
Kohl Rabi (Chinese Tur-
nip) German 206
Locro Chilean 207
Macedoine of Vegetables
Italian 208
Mange Tout au Lard
French 209
Mushrooms and Rice Ital-
ian 210
Okra West Indian 211
Ombrelle d'Ostende Bel-
gian 212
Onion Stuffed with Corn
a la Hillsborough 213
Onion Torta Italian 214
Oyster Plant Genevoise .. 215
Perog (Cabbage Pie) Rus-
sian 216
Petit Pois au Lard French 217
Potatoes Batangos 218
" and Cheese Mexi-
can . . 219
INDEX BY SUBJECTS
Potatoes Deviled German. 220
Pompeian 221
Pumpkin Florentine 222
Italian 223
Rice Chinese 224
" Mexican 225
" Neapolitan 226
" Ring Mould 227
Risotto Italian 228
Spinach Arabian 229
" and Green Peas,
Ring Mould 230
Squash Hubbard 231
Italian 232
" and Mushrooms . . 233
String Beans Spanish 234
Subrics of Split Peas 235
Summer Squash 236
Tomatoes and Apples Lag-
unitas 237
Tomatoes Bengal 238
East Indian ... 239
Sicilian 240
Topic Armenian 241
Umitas Spanish 242
Vegetable Marrow Eng-
lish 243
Zucchini Italian 244
" and Tomatoes
Florentine . . 245
Entrees and Lunch Dishes
Albondigas Mexican 246
Bahmia Armenian 247
Baked Potato and Sausage. 248
Beef Loaf Hungarian .... 249
Beefsteak Pudding Eng-
lish 250
Beef Stew Australian .... 251
Bourequis Armenian 252
Braciolini Florentine 253
Bubble and Squeak Aus-
tralian 254
Cabbage Stuffed Danish . . 255
" Swedish . 256
Canadian Roll 257
Carbonada Chilean 258
Cardon French 259
Cassoulet (Old French)
Carcasonne 260
Chalupe Mexican 261
Chanfaina of Liver Span-
ish 262
Charquican Chilean 263
Chile con Carne Mexican. 264
" Rellenos Mexican .. 265
" Can Quesa
Mexican 266
Chinese Noodles, Baked . . . 267
Fried ... 268
Chops, Deviled English... 269
Chop Suey Chinese 270
Chupe Peruvian 271
Cornish Pasties 272
Corn Pudding Chilean 273
" Tamale 274
Coulibac Russian . ... 275
Deviled Drumsticks Eng-
lish 276
Deviled Meat Chilean 277
Dolma Grecian 278
Egyptian Macaroni 279
Empanada Chilean 280
Empanaditas Chilean 281
Enchiladas Mexican 282
Estofado de Madrid 283
Fleisch Kuchen German . . 284
Frico Spanish 285
Fritura Mixta (Meats)
Spanish 286
Goulash Hungarian 287
of Ox-cheek
Polish 288
Guiso de Carne Guatemal-
an 289
Hachis Italian 290
Haggis Scotch 291
Ham and Green Peas Chi-
nese 292
" Tortilla Mexican ... 293
Kabat Roumanian 294
Kabobs Turkish 295
Krenn Fleisch Bohemian . 296
Kromeskies Polish 297
Lamb Haricot English . . . 298
Leber Kloesse German . . . 299
Lengue con Polio Mexican 300
Liver Loaf French 301
" Nivernaise French . 302
" and Onions Turkish 303
Lomo Peruvian 304
Los Angeles 305
INDEX BY SUBJECTS
Marrow and Mushrooms
English 306
Meat Balls and Celery Root
Belgian 307
Meat Pancakes Swiss 308
Minuten Fleisch German.. 309
Mock Smelt Chilean 310
Musaka Austrian 311
Navarin aux Pommes
French 312
Noodles and Ham German 313
" and Scrambled Eggs
German 314
Onion Dolmas Turkish .. 315
Papas Rellenos Mexican.. 316
Paprika Schnitzel German 317
Pie-Quot (Spare Ribs)
Chinese 318
Pilaf Turkish 319
Pilmen Siberian 320
Poerkoell Finnish 321
Pork and Potato Dumplings
Scandinavian , . 322
Quince Yukne Turkish ... 323
Rissoles New Soith Wales 324
Ropa Vieja Spanish 325
Roulade of Beef German. 326
Sausage and Potatoes
English 327
Schaschiks Circassian .... 328
Sopa Rellena Peruvian . . . 329
Stufata Italian 330
Sweetbreads South Park.. 331
Tagliarini and Beef Ar-
gentina 332
Tamale A National Dish
of Mexico 333
Tamale Loaf 334
Pudding Mexican. 335
Toad-in-the-Hole Austra-
lian 336
Tortas de Carne Spanish.. 337
" Ternera Peru-
vian 338
Tripe Mexican 339
Meat, Poultry and Game
Beef and Soy Japanese. . . . 340
Hot Pot English 341
Lamb Roast and Cucumbers 342
Mutton Shoulder Stuffed
New Zealand 343
Puchero National Dish of
the Argentine 344
Rump Steak Farci New
Zealand 345
Smoked Ham of Mutton and
Cabbage National Dish
of Montenegro 346
Steak, Deviled 347
Tongue Mexican 348
Spanish 349
" with Walnut Sauce
Spanish 350
Veal Galantine English... 351
" Roast German 352
" Shoulder Bourgeoise 353
" Stuffed Italian 354
Arroz y Polio a la Valen-
ciana Spanish 355
Chicken Bourgeoise
French 356
Chicken Cassoulet Old
French . . 357
Chicken Guatemalan 358
Chicken Hawaiian 359
Curry Hindustani 360
en Papillote 361
" Picante Peruvian . 362
Pilaf Persian .... 363
and Pineapple a la
Pekin Chinese 364
Chicken in Pipian Mexi-
can 365
Chicken Satsuma Japanese 366
Couscous National Dish of
Algeria and Morocco .... 367
Polio Con Arroz Argen-
tina 368
Polio Mole Colorado Mex-
ican 369
Poulet en Cocotte French 370
" au Fromage Bre-
tonne 371
Poulet Henri IV A Nation-
al Dish of France 372
Poulet au Lait French
Peasant 373
Spanish Chicken 374
Country Captain East In-
dian . 375
IO
INDEX BY SUBJECTS
Guinea Hen en Casserole . . 376
Jugged Hare English 377
Pigeon en Casserole
French 378
Pigeon Creole 379
Pie English 380
Quail and Eggplant Turk-
ish 381
Quail German 382
Roast Duck Ichi Ban Jap-
anese 383
Salmi of Wild Goose 384
Smothered Turkey 385
Spanish Pie 386
Turkey Stuffed Guatemal-
an 387
Venison German 388
Salads and Cold Dishes
Alligator Pear 389
Artichoke and Chicken 390
Bolivia Salad 391
California Salad 392
Capponata Italian 393
Celery Victor 394
Chicken Chaudfroid French
395
Chicken Liver 396
Combination Italian 397
Crab Louis 398
Cucumber and Cream Aus-
trian 399
Egyptian 400
Escabeche Chilean 401
Frozen Tomato Cream 402
Fujiama 403
Gaspacho Andalusian .... 404
Grapefruit Marmalade .... 405
Hahn Leberschen Polish . 406
Herring Salad Dutch 407
Italian Meat 408
Japanese 409
Kissel 410
Kuroki 411
Lettuce Hungarian 412
Mousse de Jambon French 413
Onion 414
Orange For Game 415
Ox-cheek Mould English .. 416
Pan-Pacific 417
Pate de Fois Gras Mousse
French 418
Quail Argentina 419
" Glace English 420
Ripe Olive 421
Russian 422
Salpicon Chilean 423
Saner Kraut Salad Russian 424
Tomato East Indian 425
Tuna Fish Italian . . 426
Cheese Hot and Cold
lahourti Turkish 432
Italian 433
Pimiento and Cheese Pan-
Pacific 434
Swedish Cheese Custard . . 435
Almond Cream Cheese .... 427
Bell Peppers and Cheese .. 428
Cheese Ring 429
Chilely 430
Croquettes of Gruyere 431
Pancakes, Fritters, Dumplings and Pastes
Apple Schmarren German. 436 Puffer (Potato Pancakes)
Crepes (Pancakes) Floreine
Sauce French 437
Crepes Oeuillets French. . 438
Nalesneky Russian Pan-
cakes . . 439
German 440
Spanish Pancakes 441
Tortilla Mexican Pancakes 442
Beignets de Quatre Nations
French 443
Bunuelos Mexican 444
Crosti Italian 445
Fritter Batter 446
Kaffee Krugel German . . . 447
Indian Fritters 448
Lazadas de Amor Chilean. 449
Ojaldas Spanish 450
Pofesen a Confitures Aus-
trian 451
Poffertges Dutch 452
INDEX BY SUBJECTS
II
Potato Beignets French . . 453
Roman Fritters 454
Schmier Kase Fritters Ger-
man 455
Seriniky Russian Fritters. 456
Spritz-Gebackenes German 457
Trifles Scandinavian 458
Bridies Irish 459
Farina Dumplings German 460
Fruit Finnish 461
Galette French 462
Gnocchi (No. 1) Italian.. 463
(No. 2) Italian.. 464
Kartoffel Kloesse German 465
Kluskis of Cream Cheese.. 466
Mexican Vermicelli 467
Noodles German 468
Polenta Italian 469
Alia Bologna 470
Ravioli Italian 471
" Farce 472
Spatzeles 473
Tagliarini Italian 474
" Nazionale Italian 475
Tagliarini Rossi Italian.. 476
Verdi Italian ... 477
Tortolini al Forno Italian 478
Sweet Sauces
Chocolate 479 Rose New Zealand 481
Orange 480 Sambayon Spanish 482
Desserts and Ices
Apple Pudding Chilean . . 483
" Yanssens 484
Backerein (Cherry^ Pie)
Viennese 485
Banana Pudding Hawaiian. 486
Batter and Fruit Pudding
English 487
"Bien Me Sabe" Mexican. 488
Cajeta de Almendra Chil-
ean 489
de Leche Mexican 490
Chestnuts and Cream Ital-
ian 491
Chocolate Froth Italian .. 492
Surprise Swiss 493
Compota de Batatas Ura-
guay 494
Cottage Cheese and Fruit
Bretonne 495
Creme Frite de Chocolat
French 496
Creme Neapolitan 497
" de Pistache Italian 498
" " Riz French ... 499
Cuban Pudding 500
Danish Brown Betty 501
Pudding 502
Devonshire Cream English 503
Dresden Chocolate Pudding 504
Framboisine 505
Frangipane French 506
Gateau Malakoff French. . 507
Gooseberry Fool English . 508
Goruflot a la Cannes
French 509
Huevos Chimbos (Royal
Eggs) Chilean 510
Indian Dessert 511
Kissel Russian 512
Leche de Pina Mexican . . 513
Lemon Pudding Danish . . 514
Mahelebi Turkish 515
Malina Smjetana Russian. 516
Manjar Blanco Chilean ... 517
Marrons alia Roma 518
Mexican Souffle 519
Negre en Chemise : French 520
Orange Chantilly French. 521
Fool English .... 522
Pasha Serinya Russian . . . 523
Pastel de Platano (Banana
Pie) Guatemalan 524
Pears Roumanian 525
Piepele Hawaiian 526
Rode Grode Northern Eu-
rope 527
Rothesay Pudding 528
Rumspeise German 529
Salamander Pears Laguni-
tas 530
Sospiros (Sighs) Spanish. 531
Swedish Pudding 532
Swiss Berry Pudding 533
Tortas de Frutas Panama. 534
Venetian Pudding 535
Zambaione Italian 536
12 INDEX BY SUBJECTS
Desserts and Ices Continued
Florentine Ice 537 Mandarin Sherbet 541
French Coffee Cream 538 Peach Cup Burlingame ... 542
Italian Sherbet 539 Persian Sherbet 543
Lemon and Cinnamon Ice. . 540 Turkish Sherbet 544
Cakes Large and Small
Apfel Strudel German . . , 545 Scotch Currant Bun 560
" Torte ... 546 Bannocks Scotch 561
Apple Cake German 547 Berliner Krands Norwe-
Cherry " Danish 548 gian 562
" German 549 Blaetter Kuchen German. . 563
Coffee " 550 Canestrelli Italian Tea-
Gateau Bretonne 551 Cakes 564
de Riz French ... 552 Genoese Pastry 565
Genoa Cake 553 Japanese Wafers 566
German Cheese Cake 554 Marzipan German 567
Lebkuchen German 555 Platzen Hollandaise 568
Mocha Cake for Kaffe Scotch Fancies 569
Klatsch 556 Shortbread 570
Pan Dolce Italian 557 Sprite Cookies Swedish . . 571
Sand Torte German 558 Tortas de Polvoron Span-
Schwartzbrot Torte Ger- ish 572
man 559 Vitement Fait French 573
Breads
Brioche French 574 Danish Black Bread 577
Crissini (Bread Sticks) Flat Bread Scandinavian.. 578
Italian 575 Lancashire Cakes English. 579
Crumpets English 576 Potato Scones Yorkshire . . 580
Candies
Fruit Fudge California ... 581 Platanos Dulce Guate-
Kalougas 582 malan 584
Palanquetas Mexican .... 583 Roman Caramels 585
Turron de Vino Chilean. . 586
Punches
Champagne Cup 587 Pisco Punch Peruvian 592
Egyptian Punch 588 Ratafia Danish 593
Hungarian Iced Coffee 589 Tom and Jerry English . . 594
Italian Lemonade 590 Vermouth Punch Mexican 595
Mai Bohl German . . 591
Hors d'Oeuvres, Cocktails and Savories
Hors d'Oeuvres, Cocktails
and Savories
1. ALLIGATOR PEAR COCKTAIL
Cut two fine alligator pears into small balls with a French
potato cutter; chill thoroughly and serve in cocktail glasses
mixed either with sherry or with French dressing.
2. ANCHOVY AIGRETTES
Break six boned anchovies into small pieces. Heat two
tablespoons of thick cream sauce (No. 123) with one of
grated Parmesan cheese ; add the fish and plenty of paprika.
Stir until thick ; then cool. Drop teaspoonsful of the paste
into batter (No. 446) and then into hot fat to fry until
brown. Drain, sprinkle with the cheese, and serve hot.
3. ARTICHOKES AND APPETITSILD
Cut the stems, outside leaves and points from six fine
artichokes; then parboil. Remove the leaves and chokes
and chill the hearts. Dip six firm slices of tomato in French
dressing; place a heart on each filled with mayonnaise, and
garnish the edges with appetitsild.
4. ARTICHOKES AND CAVIAR
Proceed as above, but fill the hearts with caviar, on which
place a thin slice of lemon cut in quarters. Pipe the edges
with mayonnaise and garnish with shelled shrimps curled
over the edge.
5. CANAPE A L'EXPOSITION
Fry six thin rounds of bread. Chop three tablespoons
of cold chicken or ham and two anchovies, and pound to a
paste. Add a tablespoon of thick cream and season with
chile powder. Then spread on the toast. Sprinkle with
grated cheese and brown in the oven.
D'OEUVRES , COCKTAILS
6. CAVIAR PANCAKES
Make very thin, small pancakes from any good recipe.
Spread quickly with caviar, seasoned with onion juice, lemon
and paprika ; roll each lightly, cut off the ends on the bias
and serve very hot.
7. CAVIAR AND SHRIMPS
Spread six rounds of toast with mayonnaise and cover
with slices of tomato. Place a mound of caviar, seasoned
with lemon and onion juice, on each and garnish with
shrimps.
8. CHICKEN LIVER
Saute two pairs of chicken livers in some of the chicken
fat; rub to a paste with two tablespoons of thick cream,
season highly with salt and paprika and add a tablespoon of
grated Parmesan. Spread thickly on rounds of toast and
keep warm. Stir over the fire a well-beaten egg, a table-
spoon each of cream and grated cheese. When it thickens
pour over the toast and serve.
9. CRAB OR SHRIMP COCKTAIL
Beat a cup of mayonnaise into one of whipped cream and
half a cup of unsweetened tomato catsup. Mix it with a cup
of crab meat, kept in large pieces, (or a cup of fresh
shrimps) ; chill on ice and serve in cocktail glasses em-
bedded in ice.
10. CROUTES A LA STANLEY ENGLISH
Fry six small rounds of bread; brown in deep fat; drain
and force a pyramid of either Devonshire cream or whipped
cream on each piece with a pastry bag. Cut boned anchovies
into narrow fillets and decorate each pyramid with them.
11. HERRING STICKS
Sprinkle a dozen fillets of smoked herring with lemon
juice and cayenne; dip each into thin batter (No. 446)
and fry until crisp in oil. Drain and garnish with parsley.
i6 HORS D'OEUVRES, COCKTAILS
12. KIPPERED HERRING SOUFFLE ENGLISH
Wash, bone and chop two smoked herrings; then rub
through a sieve ; add two tablespoons of soft crumbs, three
of thick cream and the yolks of two eggs ; beat well, season
with paprika, fold in the whites of the eggs, beaten stiff,
and half fill little paper boxes. Bake in a hot oven.
13. MILT FINGERS
Rub to a paste a tablespoon of butter, a half teaspoon each
of French and English mustard ; heat and add a teaspoon
each of tarragon vinegar and Worcestershire sauce. Saute
the milt (or soft roe) from six fresh herrings in the mixture,
then place each on a finger of hot buttered toast and sprinkle
with chopped chives.
14. MUSHROOM CANAPE
Peel and break into small pieces a cup of fresh mush-
rooms ; simmer until tender in two tablespoons of butter ;
season with salt and pepper and thicken with the slightly
beaten yolk of an egg. Spread on rounds of buttered toast,
cover each with the white of the egg, beaten stiff, and brown
in the oven.
15. OLIVE CUSTARDS
Fry six rounds of bread in butter; then spread with
anchovy paste. Heat three tablespoons of thick cream and
add to it the well-beaten yolks of three eggs and three table-
spoons of grated Parmesan cheese. Stir over the fire until
thick, then pour over the toast. Sprinkle with chopped ripe
olives, placing a whole one in the middle.
16. OYSTER CUSTARDS
Cut six slices of stale bread, an inch and a half thick, into
squares and scoop out the crumbs to form wells. Brush all
over with melted butter and brown in the oven. Scald a
dozen large oysters in their liquor until plump ; drain and
chop. Thicken a half cup of the hot liquor with roux (No.
137) and the yolk of an egg. Season with salt, paprika and
bit of mace and mix with oysters. Fill the boxes, sprinkle
with crumbs and brown.
AND SAVORIES 17
17. POFESEN AUSTRIAN
Cut thin slices of bread into two-inch squares. Dip in
milk seasoned with salt and cayenne. Spread half the pieces
with a paste made of chopped ham, grated cheese, mustard
and thick cream; cover with the other pieces, press to-
gether, dip into beaten egg and fry brown in hot butter.
Serve as hors d'oeuvre or with puree of spinach as entree.
18. PRUNE AND OLIVE
Stone equal numbers of large prunes and ripe or green
olives ; fill the olives with cut-up sardine or anchovy and
capers; stuff the prunes with the olives and enfold each
in a thin strip of bacon tied on with thread. Bake until
crisp, then remove thread and serve on pieces of buttered
toast.
19. SARDINE RAREBIT
Chop fine, four large sardines; heat two tablespoons of
milk and a teaspoon of butter; add a teaspoon of anchovy
sauce, the sardines, and the yolks of two eggs, slightly
beaten, and stir until it thickens, then spread on rounds of
buttered toast and sprinkle with paprika.
20. SCOTCH WOODCOCK
Spread six rounds of buttered toast with anchovy paste;
beat the yolks of four eggs, add a cup of thick cream and a
few drops of tabasco. Stir over the fire till thick as custard,
then pour over the hot toast and garnish with parsley.
21. SECO DE TORTILLA MEXICAN
Heat a heaping tablespoon of color (No. 119) ; add a
tablespoon of chopped onion, a pinch of oregena (sweet
marjoram) or chopped mint, and three tortillas rolled and
cut as thin as possible. Fry until light brown, then add a
small ladle of broth ; cover and steam until all of the liquid
has been absorbed and the tortilla is dry. Serve a spoonful
on a small plate before soup. Rice and fine vermicelli are
cooked in the same way.
22. SMOKED FISH STICKS
Cut anchovies, herrings or smoked salmon into strips ; en-
close each in rich pie-crust, rolled very thin, a little longer
than the fillets. Bake and serve hot.
Soups
Soups
23. ALMENDRAL SPANISH
Mince a small onion and two stalks of celery fine ; add a
cup of blanched almonds, chopped; cover with cold water
and cook slowly until soft, then rub through a sieve. Stir
the puree into a quart of chicken broth, or hot milk, and
pour it slowly over the beaten yolk of an egg. Heat in a
double boiler, season with salt and cayenne and serve with a
spoonful of whipped cream in each plate.
24. APPLE SOUP POLISH
Heat a pint of milk with three-fourths of a pint of apple
juice; season with salt and sugar to taste and thicken with
a tablespoon or more of roux (No. 137) or cornstarch. Serve
with croutons.
25. ARTICHOKE PUREE CALIFORNIAN
Boil eight artichokes in acidulated water for fifteen min-
utes ; drain, remove stems, coarse outer leaves, chokes, and
cut across the tops ; cut the hearts in dice and lay aside ; chop
the tender leaves fine and saute in a tablespoon of butter
without browning; stir in a heaping tablespoon of flour
and, after it has cooked a minute or two, stir in slowly three
cups of chicken broth, or milk, and simmer until soft enough
to rub through a sieve; return to the saucepan with a pint
of hot cream, salt and paprika and color a delicate green
with spinach juice. When very hot add the hearts and
serve.
26. AVOCADO (ALLIGATOR PEAR) SOUP
Beat a cup of double cream until thick and mix with the
beaten yolks of two eggs; pour into it slowly a generous
pint of hot chicken consomme; season with salt and cay-
enne and place all in a double boiler; add the pulp of a large
avocado cut in dice, stir until the soup thickens, then serve.
Milk scalded with an onion, green pepper, bay leaf and
cloves, then strained, can be substituted for the consomme.
20 SO UPS
27. BISQUE OF SHRIMPS
Clean carefully a pint of raw shrimps and bring to a boil
in a quart of water with a small onion, sliced, a carrot, a
piece of celery, a kitchen bouquet and a pepper. When they
have boiled about five minutes, strain, cool, and remove the
shells from the shrimps. Pound these shells in a mortar
with a little butter to a paste ; add this to a cup of the broth,
a quart of veal stock and half a glass of white wine ; simmer
for half an hour, then rub through a sieve; return to the
saucepan, bring to a boil, add the shrimps, chopped very fine,
and a small piece of butter, and serve as soon as the butter
has melted. It should be as thick as cream. Serve with
very thin slices of buttered brown bread.
28. BORTCH (BEET) LITTLE RUSSIA
Grate two large boiled beets and add to a quart of veal
stock with the juice of a lemon and a teaspoon of sugar;
simmer for five minutes, then add the juice of a grated raw
beet, squeezed through a cheese-cloth; scald and stir in a
cup of whipped cream. Serve very hot or chilled ; or, omit
the cream and add a cup of hot claret and garnish with the
white of an egg, beaten to a stiff froth.
29. BOUILLABAISSE SOUTH OF FRANCE
Clean well three pounds of mixed fish (several kinds), a
crab or lobster and half a pound of other shell fish ; lay aside
the best fish after removing the heads and tails and cutting
into portions ; throw the inferior fish, scraps and bones, into
two quarts of boiling salted water and boil to pieces ; then
strain the broth through a cheese-cloth, squeezing it hard to
extract all of the fish juice ; fry two large onions and a branch
of parsley, all chopped fine, in two large spoonfuls of olive
oil until they color, then add a sprig of thyme, a can of
tomatoes, a red pepper, a pinch of Spanish saffron and
salt, and boil until well incorporated. Crack the crab or
lobster claws, remove the shell, sand-bag, etc., and cut into
pieces ; add it to the broth with the pieces of fish and shell-
fish and simmer until all are done; then pour into a large,
deep dish over pieces of toasted French bread.
SOUPS 21
30. CASUELA NATIONAL SOUP OF CHILE
Remove the fat from six loin chops, or use a fowl cut in
pieces ; cover with two quarts of boiling water and simmer
until nearly tender, then skim out the meat, fry it in a large
spoonful of co!6r (No. 119) and return to the broth; add
two onions and potatoes, quartered, a summer squash, or
piece of pumpkin, a dozen string beans, a bell pepper, cut up,
half a cup of peas, two tablespoons each of rice and pars-
ley, a sprig of mint and a scant teaspoon of comino (cumin
seed), salt and pepper; simmer for half an hour, then add
two ears of green corn, chopped through the cob into inch
lengths, and cook for five minutes; then stir the white of
an egg into the boiling broth. Pour into a tureen in which
has been placed a paste made of a piece of the potato, the
yolk of the egg, beaten, and a tablespoon of vinegar.
31. CHICKEN SAMBAYON
Heat a quart of strong chicken broth; pour over the yolks
of six eggs, beaten very light, stirring continually, and cook
in a double boiler, still stirring, until it thickens ; then serve
at once in bouillon cups with toasted crackers.
32. CIOPINO NEAPOLITAN
Chop two onions and half a clove of garlic fine, with two
branches of parsley and a stick of celery, and fry until yellow
in a half a cup of olive oil ; add a can of tomatoes and a cup
of white wine and boil for half an hour ; add two pounds of
fish, cut into large portions (using several kinds), half a
pound of scrubbed clams or mussels and a boiled crab (with
outside shell removed), broken into pieces. Season highly
with salt and paprika and simmer until the fish are done.
Pour over toasted French bread in a large, deep platter.
33. COCK-A-LEEKIE SCOTCH
Simmer an old fowl in three quarts of water with soup
greens and seasoning until tender, then skim it out and
strain the broth ; cut a small bunch of leeks in inch lengths ;
add to the soup with four tablespoons of rice and boil half
an hour ; then add half the chicken, cut into small pieces and
a little chopped parsley.
34. COCOANUT CREAM HINDUSTANI
Add the grated meat of a large fresh cocoanut to a quart
22 SOUPS
of consomme and simmer for fifteen minutes ; strain through
a cheese-cloth, squeezing the cocoanut until quite dry. Add
the beaten yolks of two eggs and juice of a lemon ; stir in a
double boiler until it thickens slightly, then serve with a
dish of boiled rice.
35. CONSOMME WITH TO RTO LIN I ITALIAN
Poach a can of the imported tortolini, or two dozen of do-
mestic make, in salted boiling water for fifteen minutes;
drain and simmer until tender in well seasoned consomme
or chicken broth. Serve with grated Parmesan.
36. CRAB SOUP SAN FRANCISCAN
Pound a cup of shredded crab meat and all the fat, re-
serving the meat from the claws, with half a cup of rice
boiled until soft; moisten with cream and rub through a
sieve into a pint of veal or chicken broth ; simmer for fifteen
minutes, then add a pint of scalding hot cream and the
pieces of crab, a pinch of paprika and serve. A pint of milk
scalded with an onion, bay leaf and cloves, then strained,
can be used instead of the stock.
37. CURRANT SOUP BELGIAN
Add four tablespoons of brown roux (No. 138) to three
pints of boiling stock; when thickened slightly add five
tablespoons of clean, dry currants, a slice of lemon, a piece
of stick cinnamon, scant tablespoon of sugar and two of
rice. Simmer for half an hour, flavor with sherry and
serve.
38. FISH SOUP RUSSIAN
Cut the fillets from two pounds of any kind of fish and
lay aside; place the head, skin, bones and trimmings into
a kettle with soup greens, kitchen bouquet, green pepper,
cloves, etc. ; cover with three pints of water, boil for an hour
and strain ; add a cup of vegetables (cut in thin slices, fried
slightly in butter, and a little sugar and simmered in water
until tender), add the fillets to the fish stock and cook for
fifteen minutes more.
39. FRUIT SOUP NORWEGIAN
Rub through a sieve half a pound each of strawberries and
raspberries and sweeten ; add a quart of water and bring to
a boil, then flavor with sherry and chill thoroughly. Serve
with a few berries in each plate on a very hot day.
SOUPS 23
40. GARBURE AUX CHOUX BOURGEOISE
Remove stalk and outside leaves from a small cabbage,
cut in quarters and stand in water for fifteen minutes ; drain,
cover with boiling water and boil for a quarter of an hour ;
remove to a kettle with the legs and wings of a roast goose,
three slices of raw ham and a sliced carrot, onion, pepper
and celery ; cover with a quart of stock, or water, and sim-
mer until tender, then season. Serve with some of the
goose, cabbage, ham, etc., in each plate and a ladle of the
broth.
41. LENTIL PUREE BAVARIAN
Simmer a pint of lentils (soaked over-night) in two quarts
of stock, with a slice of ham or bacon, soup greens and
herbs until soft enough to be rubbed through a sieve; add
a spoonful of roux (137), bring to a boil and serve.
42. MEXICAN SOUP
Chop fine half a pound of meat, a carrot, turnip, onion,
pieces of celery, parsley and green pepper; stir into a
quart of boiling water; cover and simmer for half an hour,
skimming occasionally, then strain ; return to the saucepan
with half a cup of boiled rice or vermicelli and a scant tea-
spoon of chile powder dissolved in a half cup of cold water.
Heat and serve. Use the minced meat for meat balls or
hash.
43. MINESTRONEITALIAN
Take a few slices of bacon or ham with soup greens, a cup
of cabbage, string beans, peas, a few tomatoes and a table-
spoon of vermicelli ; chop all together fine ; cover with two
quarts of any kind of broth and boil quickly for an hour or
more. Serve with grated Parmesan and Italian bread toasted
dry.
44. NOODLE SOUP GERMAN
Make a thin batter of two beaten eggs, half a cup of milk,
pinch of salt, half a cup of grated cheese and enough flour
to hold it together. It should be as thick as double cream.
Heat three pints of clear soup and when boiling strain this
batter into it slowly through a small sieve with rather large
holes. Boil for ten or fifteen minutes and serve.
24 SOUPS
45. NORWEGIAN SOUP
Boil for half an hour four tablespoons of washed rice in a
quart of boiling water with a stick of cinnamon ; add a half
cup of stoned raisins and cook for fifteen minutes ; beat the
yolks of two eggs with a heaping tablespoon of sugar until
thick; then beat in half a cup of cider; remove soup from
the fire and stir a little of it in the egg; then pour in the rest
and scald in a double boiler ; add a tablespoon of sherry and
serve.
46. OLLA PODRIDA SPANISH
Throw into a soup kettle the remains of any meat and
bones, poultry, game, a little ham the more kinds of meat
the better; cover with plenty of water, add soup greens, a
Spanish pepper, half a clove of garlic, and half a cup of
garbanzos, soaked overnight and tied in a cheesecloth bag;
simmer until the meat falls to pieces, then skim, strain and
return the broth to the kettle ; throw in the garbanzos, two
tablespoons of rice, half a cup of strained tomato, a few
pounded cumin seed, some pieces of parboiled cabbage, a
few button onions, scalded, and a scant teaspoon of chile
powder dissolved in water. Season well with salt and sim-
mer for another hour ; then remove all grease and serve.
47. ONION SOUP FRENCH PEASANT
Chop four large onions and simmer for half an hour in a
covered kettle in half a cup of chicken fat, or butter, shaking
occasionally to keep from browning ; stir in a kitchen spoon
of flour and, when well mixed, three cups of hot water and
three cups of milk ; simmer for twenty minutes and add salt
and pepper; add half a cup of grated Parmesan to the
beaten yolks of two eggs. Have several slices of toasted
French bread in a very hot tureen ; cover with the egg mix-
ture, then with the boiling soup; put the lid on and let it
stand for a few minutes before serving.
48. OUSHKI RUSSIAN
Bring three pints of strained bouillon to a boil ; make a
stiff paste of two cups of sifted flour, a tablespoon of butter,
pinch of salt, and water; roll out very thin and cut into
three -inch squares. Boil three tablespoons of rice until ten-
der and dry, and mix with a fourth of a cup of dried mush-
rooms which have been soaked half an hour, drained and
SOUPS
chopped fine; fry until yellow in a little sweet oil with a
very little grated onion, salt and paprika; place a teaspoon
of the mixture on each piece of paste, moisten the edges,
press together to form a triangle and poach in the boiling
soup for fifteen or twenty minutes.
49. PETITE MARMITE FRENCH
Proceed as for Pot-au-Feu (No. 52), until the beef is
cooked, then cut half of it into small cubes ; slice the vege-
tables, bring all to a boil in two quarts of the strained broth,
and serve in individual casseroles in which pieces of toasted
French bread have been placed.
50. PORTUGUESE SOUP
Wash twelve French plums, cover with cold water, scald
and strain ; rinse, add to three pints of consomme and sim-
mer until tender; cut a leek into fine shreds an inch long,
boil for a few minutes, strain and add to the soup and boil
until tender; season highly, then add a large, firm tomato,
scalded, skimmed and cut into dice, and serve.
51. POTAGE RIZOTTO TURKISH
Boil half a cup of washed rice and the same of peas in two
quarts of mutton broth until soft ; then add a cup of tomato
sauce and a teaspoon of chopped parsley. Serve with grated
goat-cheese or Parmesan.
52. POT-AU-FEU NATIONAL SOUP OF FRANCE
Sear a four-pound piece of beef, tied compactly, in a hot
pan, then place in a soup kettle and cover with a gallon of
water; add the carcass and bones of a fowl, an ox-foot or
tail, and any bits of bone or meat and a large kitchen
bouquet; bring to a boil slowly, skimming until clear; color
slightly in butter two large carrots, a turnip, several
branches of celery and a leek ; add to the soup with a small
cabbage, quartered, a pepper, a bay-leaf, six cloves, pepper-
corns and salt ; cover and simmer from three to four hours ;
remove the beef and place on a hot platter, after untying;
surround with the vegetables and serve with any good
sauce; strain the broth through a double wet cheese-cloth.
Remove all grease and serve either clear or in any desired
way.
26 SOUPS
53. PUCHERO NATIONAL SOUP OF THE
ARGENTINE
(See No. 344.)
54. PUREE OF GARBANZOS
Soak a cup of garbanzos (a species of dried Spanish peas),
for a few hours in cold water ; put in a soup kettle with a
slice of salt pork, or ham, a large onion, sliced, a chile pepper,
one or two tomatoes and a kitchen bouquet ; also any remains
of chicken bones; cover with three quarts of water, bring
slowly to a boil and simmer until the garbanzos are soft
enough to rub through a sieve ; return to the kettle ; season
with salt, paprika and a teaspoon of finely chopped mint.
Serve piping hot.
55. RAHM SUPPE AUSTRIAN
Scald together a pint each of veal broth and milk and
thicken with roux (137). Add a teaspoon of onion juice,
blade of mace, and salt. Simmer half an hour, then stir
in a pint of sour cream and pinch of paprika. Heat through
and serve with croutons.
56. RASSOLINICK A RUSSIAN NATIONAL SOUP
Slice two potatoes, two salted cucumbers, well washed,
and half a beef kidney in thin, uniform or fancy slices ; par-
boil separately and drain. Bring two quarts of soup stock
to a boil; add a tablespoon of tomato catsup, salt, paprika,
two tablespoons of pearl barley boiled soft, the cucumbers,
potatoes and kidney. Simmer until all are well blended,
then thicken with roux (No. 137), and serve in hot soup
plates with a tablespoon of thick sour cream added to each
plate at the last minute.
57. SOPA CON ALBONDIGAS MEXICAN
Chop a pound and a half of lean beef very fine. Mix it
with three green onions, tops and all, several sprigs of
fresh mint, several of green sage and of parsley all chopped
very fine separately on a board ; add two whole raw eggs, a
tablespoon of lard and season well with pepper and salt.
Roll into balls the size of a walnut, dust with flour, drop
into two quarts of boiling water and simmer for an hour;
SOUPS 27
then add half a can of tomatoes, boil another hour and stir
in two well beaten eggs. Season with pepper and salt and
serve.
58. SOPITAS CHILEAN
Cut in halves four slices of stale bread and fry till crisp
in color (No. 119). Place in a hot tureen with several
sprigs of mint and a teaspoon of vinegar. Beat an egg,
add a little salt and cayenne and pour over the toast. Cover
all with a quart of boiling beef or mutton broth and serve
with a spoonful of grated cheese in each plate.
59. SORREL SOUP FRENCH
Clean, wash and drain a pint of fresh sorrel, then chop
very fine and cook for five minutes in two tablespoons of
butter. Stir in two tablespoons of flour, salt and pepper,
and add slowly a pint of hot water. Simmer a little while,
then strain into a double boiler over an egg beaten into a
cup of cream and one of milk. As soon as it is quite hot
serve.
60. SUPPE MIT LEBEREIS VIENNESE
Scald two slices of calf's liver, chop fine and rub through
a sieve. Soak a slice of bread in milk and squeeze dry.
Rub to a paste with three tablespoons of butter, add the
liver and season highly with salt, paprika and teaspoon of
onion juice. Add a tablespoon each of dried crumbs and
flour. Have a quart of bouillon at the boiling point, place
the lebereis in a colander over it and rub it through into
the soup. Simmer for five minutes, then add a tablespoon
of chopped chives. The same paste can be rolled into
tiny balls and poached in the bouillon if preferred.
61. SWISS SOUP
Cut two large potatoes into cubes and boil in three pints
of soup stock for fifteen minutes. Add a cup of cheese cut
in smaller cubes, removing from the fire before the cheese
melts. Serve with fried slice of bread in each plate.
62. TAVOUK GUEUNKSIS TURKISH SOUP
Chop fine and rub through a sieve the breast of a boiled
chicken. Mix it with a cup of pine nuts chopped very fine
28 SOUPS
and rubbed in a mortar. Add to a quart of chicken broth
or hot milk and simmer for fifteen minutes. Season with
salt and paprika.
63. TCHI A RUSSIAN NATIONAL SOUP
Chop fine half of a small cabbage and a large onion and
fry in dripping for a few moments ; stir in two tablespoons
of flour. Cook for three minutes, then add slowly two
quarts of beef stock. Simmer for half an hour, add a few
forcemeat or sausage balls and a wineglass of white wine.
Simmer twenty minutes more and serve.
64. TSORBASSI RUSSIAN
Cut up two pounds of any kind of white fish and place
in a kettle with soup-greens, chopped, garlic, a kitchen bou-
quet and three pints of hot water. Cover and simmer for
an hour, then strain through a sieve and squeeze the re-
mainder through a cheese cloth to extract all of the juices.
Season highly with salt and cayenne and bring to a boil;
then sprinkle in two tablespoons of washed rice and boil for
half an hour. Add a cup of shelled shrimps, cut up, and
serve when quite hot.
65. VEAL SOUP FRENCH
Stir half a cup of bread crumbs into three pints of veal
broth, simmer for fifteen minutes, then pass through a
sieve. Return to the fire, add a cup of parboiled button on-
ions and a chopped hard boiled egg. Season highly with
salt and paprika. Thicken with a tablespoon of roux (No.
137) and, just before serving, stir in a cup of cream.
66. WINE SOUP NORTH GERMAN
Melt a heaping tablespoon each of butter and flour and
cook without browning. Stir in a pint of hot water and
when it thickens add a piece of cinnamon, a few cloves and
zest of a lemon. Simmer a few minutes, then strain into
three cups of white wine. Have ready the yolks of three
eggs beaten with a tablespoon of sugar and pinch of salt.
Pour some of the hot liquid into this slowly, stirring; then
combine all and cook in a double boiler, stirring constantly,
until it is very creamy. Remove from fire at once and serve
with a spoonful of whipped cream in each plate.
Fish and Shell Fish
Fish and Shell Fish
67. BACALAO -MEXICAN
Fry a clove of garlic in a quarter of a cup of olive oil,
skim out and add a quarter of a pound of peeled potatoes,
sliced. Fry brown and add a pound of codfish, which has
soaked for twelve hours and been picked in small pieces.
Stir well, add a can of tomatoes, drained, a pinch of ore-
gana (marjoram), a cup of sour wine, or vinegar, and the
pulp of six chile peppers (see No. 117). Cook slowly for
an hour or more, and strew with ripe olives before serv-
ing.
68. BARRACUDA ITALIAN
Make three cups of Italian sauce (No. 132) ; season with
a pinch of allspice, and a bit of nutmeg. Add a cup of green
peas and half a cup of boiled shrimps; simmer for five min-
utes, then cook in it a pound and a half of barracuda, cut
into portions, and a glass of claret or white wine. Cover
and cook slowly until the fish and peas are done. Serve in a
deep dish and garnish with triangles of toast.
69. BRANDAD OF CODFISH MEXICAN
Soak two pounds of cod over night, then break into pieces
and boil twenty-five minutes with a sliced onion. Drain
and shred. Chop a shaving of garlic; add it to a half cup
of thick cream, the beaten yolks of two eggs, the juice of
half a lemon and a pinch of cayenne. Stir this in a double
boiler until it thickens, then add, little by little, a half cup
of olive oil. Mix in the fish, heat thoroughly and serve.
70. BROOK TROUT AU BLEU AUSTRIAN
Strain two quarts of court-bouillon (No. 122) into a large
frying pan and boil. Slip in carefully, one at a time (so
as not to check the boiling) very fresh brook trout. Simmer
six to eight minutes, drain and serve on a platter with par-
sley, lemon, and melted butter or Hollandaise sauce. The
fish skin should be bluish when done.
FISH AND SHELL FISH
" " ' I II . I I | | , i. ,
71. FILET OF FISH A LA ATHERTONWOOD
Cut six large filets of sole into two pieces each of
uniform size; spread half of them with a dressing made of
break crumbs mixed with finely chopped onion and pars-
ley, salt and paprika and cooked in butter until slightly
brown. Cover with the remaining pieces, place on a
fireproof platter or pudding dish and sprinkle with a little
of the dressing. Pour a spoonful of olive oil over each and
bake in a moderate oven, basting with the hot oil occa-
sionally. Serve in the same dish. Any firm, white fish cut
in thin slices can be used.
72. FINNAN HADDIE ISLE DE MIQUELON
Place a fine finnan haddie in a baking dish ; sprinkle it
with an onion, a green pepper and a branch of parsley, all
chopped fine. Dot over with bits of butter, then pour in
enough fresh milk to cover the fish. Bake in a slow ovein
for an hour when the milk should be much reduced and
thick as cream. Alaska kippered codfish is delicious cooked
in the same way.
73. FISH CUSTARD NEW ZEALAND
Lay on a greased pudding dish half a pound of rock cod
or white fish cut in filets. Sprinkle with a dessert spoon of
onion juice and a teaspoon of finely chopped parsley, salt
and paprika to taste. Make a batter of two tablespoons of
flour mixed with a cup of milk, two beaten eggs, salt and
pepper. Pour over the fish ; add a few small bits of butter ;
sprinkle with grated cheese and bake in a moderate oven
for half an hour.
74. FISH GENOESE
Cut any firm white fish into neat portions and fry slightly
in butter, then place on a baking dish. Add to a cup of
cream sauce (No. 123) two tablespoons of cream and two
of sherry beaten with the yolks of an egg. Season with a
teaspoon of onion juice and chopped chives, salt and pap-
rika. Pour over the fish, sprinkle well with grated par-
mesan, then with crumbs and brown in oven.
32 FISH AND SHELL FISH
75. FISH GLACE
Cover a two-pound piece of salmon or halibut with a
court bouillon (No. 122) and cook in a moderate oven until
done. Drain, remove skin and cool. Soak a half package
of gelatine in a little cold water, then dissolve it in a cup
of the strained fish broth, cool and just before it sets,
spread over the fish. Chill, then cover all with sauce made
of half a cup of mayonnaise, beaten with half a cup of
whipped cream and half a tablespoon of dissolved gelatine.
Just before spreading add two chopped and drained cu-
cumbers. Garnish with egg and pimientos.
76. FISH GRECIAN
Cut a pound and a half of any firm white fish into neat
portions. Chop an onion, a quarter of a pound each of
spinach and chevril and a half a clove of garlic very fine,
and simmer in a little butter, or olive oil, until cooked.
Add a cup of canned or fresh tomatoes, paprika and salt,
and turn into a casserole. Lay the fish on top and barely
cover with water. Place a buttered pepper over it and then
the cover and bake for about twenty minutes. Serve hot
or cold.
77. FISH MOULTEE JAVANESE
Cut a pound and a half of white fish into pieces and fry
in a little butter and a tablespoon of tumeric. Remove the
fish and stir in a dessert spoon of flour, then add half a cup
of hot water and (when it boils), two green chiles (with-
out seed), and a piece of green ginger cut in slices. Simmer
for a few moments, then add the cream of a cocoanut (No.
118) and the fish and cook slowly until well blended. Add
salt to taste and serve with rice.
78. FISH A LA PROVENCALS FRENCH
Clean, wipe dry and cut into two-inch slices any kind of
fish. Pour a half cup of olive oil into a casserole ; add a table-
spoon each of chopped parsley, shallot, chives and a shav-
ing of garlic and bring to the boiling point. Sprinkle the
fish with ground allspice and mace and a pinch of saffron.
Toss all in the oil for a few moments, then add salt, paprika
and a cup of boiling water and stew slowly until done. Beat
FISH AND SHELL FISH 33
the yolks of two eggs with the juice of a lemon, pour some
of the fish broth into it, then stir all into the stew and
as soon as it thickens slightly, serve in the same dish.
79. FISH STEW DANISH
Cut two pounds of firm white fish into portions, and stand
in court bouillon (No. 122) for an hour or more ; then drain
and fry in butter for five minutes. Remove to a saucepan
and pour over it a sauce made of a cup of the strained court
bouillon and one of sour cream thickened with a spoonful of
flour. Simmer the fish in this until cooked.
80. FISH STEW GERMAN
Slice a large onion and fry in two or three tablespoons of
olive oil until transparent; add two pounds of any firm
white fish, cut in pieces; cover and simmer about twenty
minutes, shaking the pan occasionally. Beat until creamy
the yolks of eight eggs ; add the juice of two lemons and a
tablespoon of vinegar. Stir into this very slowly some of
the hot fish broth and a tablespoon of finely chopped parsley.
Pour over the fish and cook until the sauce thickens. Be
careful not to let it boil or it will curdle. Season with salt
and cayenne.
81. FISH AND TOMATO JAPANESE
Fry a two-pound white fish in peanut oil (or substitute
olive oil) ; mix four firm tomatoes, cut in slices, with a fresh
ginger root, a green pepper (without the seed) and an onion,
all chopped fine. Season with salt and a pinch of sugar
and Japanese Soy to taste. Simmer about five minutes and
pour over the hot fish.
82. HALIBUT PUDDING NORWEGIAN
Cut two pounds of halibut (or any firm fish) free
from skin and bones, into small pieces, run through a chop-
per, then pound to a paste. Beat the whites of three eggs
stiff, also a cup of double cream. Season the fish pulp with
salt, cayenne and a teaspoon of onion juice and add a cup
of chopped blanched almonds and four tablespoons of cap-
ers (these can be omitted). Fold in the egg and cream and
34 FISH AND SHELL FISH
pour into a greased mould. Cover tightly, set it in a pan
of hot water and bake for forty minutes in a hot oven.
Serve with Dutch sauce (No. 126).
83. HERRINGS IN JELLY DUTCH
Remove the heads and fins from six herrings and clean.
Cover them with boiling court bouillon (No. 122), cook until
done, then remove carefully and drain. Boil the liquid rapid-
ly for twenty minutes, then strain through a cloth. Soak a
tablespoon of granulated gelatine in a quarter of a cup of
cold water for a few minutes, then dissolve it in the hot
liquid and cool. Slit the fish down the back, remove the
back bones and fill with a macedoine of cooked carrots and
beans, chopped, and peas, moistened with French dressing.
Arrange the fish on a deep serving dish, pour the jelly over
and place on ice.
84. HERRING ROLLS
Stand six fresh herrings in a court bouillon (No. 122) for
an hour. Drain, remove heads and tails and split length-
wise ; then remove back bones. Pound the roe and milt
with a teaspoon each of grated onion, chopped parsley,
pickles, capers and a tablespoon of bread crumbs. Spread
on the herrings, roll up tightly and fasten with wooden
tooth-picks. Place closely together in a baking pan and
pour over them a half cup of court bouillon, cover and bake
for fifteen minutes. Serve cold with salad.
85. MATELOTE OF FISH FRENCH
Use two or three kinds of fish and either a small lobster,
a crab or a dozen oysters to two pounds of fish cut in thick
pieces. Brown twenty button onions, peeled and scalded
well, in four tablespoons of butter; add three tablespoons of
flour, salt and pepper and stir for several minutes, then add
half a cup of mushrooms, stewed in a little butter, juice
of half a lemon, a pint of claret, a kitchen bouquet, a bit of
garlic and a pint of broth. Cover and simmer for twenty
minutes; add a teaspoon of sugar, the fish and cook for
fifteen minutes more, adding the shell-fish a few minutes be-
fore serving. Pour over thick pieces of toasted French
bread.
FISH AND SHELL FISH 35
86. MOKI AND TOMATO NEW ZEALAND
Cut a pound and a half of moki (or substitute halibut)
in nice pieces; slice an onion very fine and fry, without
browning, in a tablespoon of butter, then add four sliced
tomatoes and sprinkle with a tablespoon of flour, a little
salt, white pepper and cayenne. Simmer until soft, then
lay the fish on top, cover and cook very gently until they
are done. Remove the fish to a hot dish, pass the sauce
through a sieve, heat again and pour over the fish.
87. ROCK COD AND CABBAGE A LA LORRAINE
Cut a young cabbage in quarters, remove the core and
boil rapidly for ten minutes, then drain. Remove the head
and bones from a fine cod and cut into small portions.
Spread a layer of cabbage, chopped slightly, in a casserole
and cover with a layer of fish. Season with salt and pepper
and repeat until the dish is full with the cabbage for the last
layer. Pour over all a half cup of stock and a large piece
of butter. Cover tightly and bake for an hour. Serve in
the same dish.
88. SALMON, PICKLED ENGLISH
Boil two pounds of salmon in court bouillon (No. 122) ;
drain, remove skin and place in a deep dish. Strain the
broth over the salmon, cover closely and let stand over
night. Serve for breakfast or luncheon.
89. SANDABS AUX FINES HERBES
Place six sandabs side by side on a shallow earthen dish,
dark side down. Smear over with a tablespoon each of flour
and butter melted together and pour over a gill of white
wine. Chop fine a medium onion, shallot, chives and pars-
ley and two tablespoons of chopped dried mushrooms, which
have soaked in a cup of boiling water for an hour. Fry all
of these in a tablespoon of butter a few moments ; add half
a cup of the mushroom water, salt, paprika; pour it over
the fish, cover closely with paper and bake for fifteen min-
utes in a moderate oven. Serve in the same dish.
36 FISH AND SHELL FISH
90. SARDINES AND CHILE PEPPERS
Prepare six long green peppers as in No. 266. Remove
the head and bones from a dozen sardines ; mash to a paste
with two tablespoons of bread crumbs and the same of
grated Parmesan. Fill the peppers, dip in batter (No. 446),
fry in deep lard and drain.
91. SHAD, BAKED GERMAN
Pass a cup of stale bread crumbs through a sieve and
spread on an earthen platter. Place on top a boned shad,
seasoned inside with salt and pepper. Dot over with bits
of butter, a spoonful of thick sour cream and two table-
spoons of grated Swiss cheese. Bake about twenty minutes
in a hot oven, basting from time to time with sour cream,
until a cupful has been used, seasoning each time ; then
pour over half a cupful of sour cream and when very hot,
sprinkle with capers and serve.
92. SOLE A LA LAGUNITAS
Spread a cup or more of creamed onions, slightly chopped,
on a baking dish and place on them, in a row, a pound of
filets of sole. Sprinkle with salt, pepper and grated cheese ;
then cover all with a generous cup of cream sauce (No. 123),
flavored with a teaspoon of chile powder. Sprinkle liberally
with more cheese and then with crumbs and bake for
twenty minutes.
93. SOLE NEAPOLITAN
Place a fine sole, dark side down, on a greased earthen
platter. Cover with a pint of Italian sauce (No. 132), to
which half a cup of shrimps, or mussels, has been added;
sprinkle plentifully with bread crumbs and bake in a mod-
erate oven for about twenty minutes.
94. SOLE VENETIAN
Cut six filets of sole, or any firm white fish, three inches
long by half the width and a third of an inch thick. Dust
with salt and paprika and grated Parmesan. Roll out a rich
stiff pie crust as thick as a dollar and cut into pieces large
enough to enfold the fish completely. Press the edges
FISH AND SHELL FISH
tightly together, lay on a baking tin, brush over with but-
ter and bake until nicely browned. Arrange on a platter
with the edges overlapping each other and serve with
tartar sauce.
95. STRIPED BASS AND GOOSEBERRIES
Chop fine two raw potatoes, an onion, a bit of garlic and
parsley; season with salt, pepper and chile powder; mix
with a raw egg and teaspoon of anchovy sauce. Stuff the
fish and sew up. Heat two tablespoons of bacon grease,
lay the fish in it, baste it and bake it in a moderate oven for
fifteen minutes. Season two cups of Spanish sauce (No. 141)
with chile powder and add four tablespoons of fresh
gooseberries ; pour over the fish and cook until done. Re-
move to a hot platter ; add a teaspoon of brown sugar to the
sauce and pour over the fish.
96. TUNA FISH AND SQUASH
Mix the contents of a can of tuna-fish, broken in bits, with
a cup of Italian sauce (No. 132), and heat. Remove the
stems and part of the seed from six boiled summer squash.
Stuff with the fish, cover with crumbs and brown in the
oven.
97. CLAMS, MARINIERE BRETONNE
Scrub well two quarts of small clams and steam in a cov-
ered kettle until they open. Remove them from the shells
and throw into a saucepan with two chopped onions and two
tablespoons of chopped parsley, and all the juice of the
clams. Simmer until well blended, then add a tablespoon
of roux (No. 137), and pour over pieces of toasted French
bread. Mussels can be cooked in the same way.
98. CLAMS AND RICE MEXICAN
Boil half a cup of rice until dry (No. 225) ; add a pint
of small clams, which have been cooked in their own juice,
and seasoned with chile powder. Heat through, then press
into a greased mould, dry in the oven for a minute or two,
and turn out on a hot dish.
FISH AND SHELL FISH
99. CLAMS AND VERMICELLI
Boil a quarter of a pound of vermicelli for fifteen minutes.
Drain and add a tablespoon of butter and salt to taste.
Melt a heaping tablespoon of butter, add the same of flour
and cook without browning. Stir in a cup of clam liquor
and, when it thickens, add a cup of chopped clams and a
pinch of chile powder canned minced clams can be used.
Butter a pudding dish, fill it with alternate layers of vermi-
celli and clam, with the vermicelli on top. Sprinkle with"
bread crumbs, mixed with grated cheese, and brown in the
oven.
100. CRAB AND OKRA
Have ready a pint of crab meat in as large pieces as
possible. Fry a large sliced onion in a tablespoon of but-
ter; add a slice of ham cut up, a chopped pepper (without
seeds) and half a can of tomatoes. Cover with a quart of
boiling water and cook quickly for half an hour; then add
a pound of young okra (stems and tips removed) cut in
inch lengths. Add the crab and boil until the okra is
tender. Thicken with flour and butter, braided together,
and serve in a rice ring (No. 227).
101. CRAB OMELETTE A LA MANCHU CHINESE
Shred an eighth of a pound of dried Chinese mushrooms,
half a can of bamboo shoots, a few water chestnuts, and
place in a saucepan. Cover with water and boil until nearly
all of the liquid is gone. Beat eight eggs light and mix
with a can of crab meat, which has been picked over, and
the other ingredients. Heat a very little oil in a spider and
drop spoonsful of the mixture in to fry like pancakes, turn-
ing when brown on one side. All of the ingredients can be
found in any Chinese grocery.
102. CRAB SOUFFLE
Add the yolks of three eggs, well beaten, to a pint of hot
cream sauce (No. 123). Season with a teaspoon of Wor-
cestershire sauce and a pinch of cayenne, and stir in a cup-
ful of grated dairy cheese. Add two cups of shredded crab ;
then fold in the whites of the eggs beaten stiff. Turn into
a pudding dish and bake in a quick oven.
FISH AND SHELL FISH 39
103. MUSSELS BORDELAISE
Clean two quarts of mussels and throw them into a large
saucepan with a clove of garlic, an onion, chopped fine, and
a kitchen bouquet. Cover closely and steam until the shells
open, shaking occasionally; then thicken the broth with a
tablespoon of roux (No. 137). Have ready pieces of
toasted French bread, one for each plate, and pour a ladleful
of the mussels and sauce over them.
104. MUSSELS A LA POULETTE
Scrub with a brush and clean two quarts of mussels. Place
in a saucepan with a tablespoon each of finely chopped pars-
ley and chives and half a cup of melted butter. Cover
closely and steam until they are well opened, then remove
the under shells. Strain the broth through a cheese cloth
into a small saucepan and thicken with a tablespoon each
of butter and flour blended. Before serving beat in the
juice of a lemon, a pinch of paprika, the yolk of an egg
and a tablespoon of butter. Serve the mussels in soup
plates and the sauce by itself. Small clams can be cooked
in the same way.
105. OYSTERS AND ALMONDS
Chop fine and pound to a paste, with a little thick cream,
half a cup of blanched almonds. Have ready a pint of
mashed potatoes beaten with melted butter and cream until
very light. Add the almonds to this and heat through;
then pile on a platter and garnish with fried oysters and
slices of lemon or serve with a good chutney.
106. OYSTER PICKLE SPANISH
Mix and scald a cup of olive oil, half a cup of vinegar,
two teaspoons of salt, three teaspoons of chilepepines, three
of whole pepper corns, two tablespoons of sweet marjoram,
a clove of garlic. After two minutes drop in six dozen large
oysters with a cup of their liquor. Boil until the oysters are
plump, a few minutes only, then skim out and if the sauce
is too sharp add more of the oyster liquor. Pour over the
oysters, garnish with sliced lemon and chile pepper, and
serve cold for supper.
40 FISH AND SHELL FISH
107. OYSTER AND SHRIMP CURRY
Make a thick curry sauce (No. 124) substituting milk for
chicken broth. Before adding the cocoanut cream, heat two
dozen large oysters and half a pound of boiled shelled
shrimps (or the same amount of crab meat in large pieces)
in the sauce, and cook until the oysters are done; then add
the cream and, when quite hot, serve in a rice ring (No.
227).
108. SHRIMP GUMBO
Fry a large chopped onion in a heaping tablespoon of
lard, or butter, until transparent. Add two large tomatoes,
a bell pepper, all cut up, and a slice of ham cut in dice. Cover
with water and simmer for half an hour ; then season with
salt, cayenne and a small pinch of sugar. Add a pint of
shelled shrimps and the same of young okra, without the
stems, and cook until the latter is quite tender. Serve in a
rice ring (No. 227).
109. SHRIMPS MEXICAN
Chop a large onion and fry in a tablespoon of color (No.
119) ; then add two cut up tomatoes, half a teaspoon each
of sugar and grated chocolate, salt and vinegar. Simmer
for fifteen minutes ; then add a cup of boiled rice, a cup of
cooked shrimps and half a teaspoon of chile powder. Sim-
mer for fifteen minutes more and serve.
110. SHRIMP TOAST A LA BONNEFEMME
Place in a double boiler the beaten yolks of two eggs, a
teaspoon of anchovy sauce, and a tablespoon of cream. Stir
for a moment and when it begins to thicken dip in the mix-
ture six rounds of buttered toast. Pile each witfi shelled
shrimps, heat through in the oven and serve.
111. SHRIMPS A LA WHITEBAIT
Shell a pound of fresh shrimps, roll them in flour and
fry a few at a time (in a frying basket), in deep fat till they
are crisp. Sprinkle a cloth plentifully with salt and paprika,
turn the shrimps in and toss them about; then pile upon a
hot platter, garnish with lemon and serve with the thin-
nest of brown bread sandwiches.
Fish and Meat Sauces and
Salad Dressings
112. AGRA DOLCE ITALIAN
Mix together two tablespoons of brown sugar, two of
grated chocolate, one each of candied orange and lemon peel,
shredded fine, a fourth cup of blanched almonds, chopped,
half a cup of cleaned currants and a cup of cider vinegar,
or sour wine. Let stand for an hour or two, then scald.
Pour over cold mutton, veal or tongue and simmer for a
few minutes.
113. BACON SAUCE ENGLISH
Fry a fourth of a pound of bacon, cut in dice, slightly;
add a small onion, chopped fine, and a dessert spoon of
flour, and fry slowly until light brown. Season with pepper
and two tablespoons of vinegar, and add a small cup of
water. Stir until it boils and thickens a little, then pour
over boiled new potatoes and serve with roast veal or
chicken.
114. CHAUDFROID FRENCH
Make a white roux of two tablespoons of butter and flour
(No. 137) ; stir in gradually a pint of strong chicken stock
and simmer for five minutes, then add a heaping tablespoon
of gelatine, soaked in a little cold stock, and stir until dis-
solved. Season with salt and cayenne, strain, and when cold,
beat in three tablespoons of thick cream.
115. CHERRY SAUCE A LA CAVENDISH
Stone a pound of red cherries and pound in a mortar ; boil
for fifteen minutes with a slice of lemon and enough water
to cover, then rub through a sieve with a thick slice of
bread soaked in a glass of claret. Simmer until of the con-
sistency of cream, then add a tablespoon of French brandy
and serve with hot baked ham.
42 FISH &> ME A T SA UCES & SALAD DRESSINGS
116. CHILE COLORADO, OR SMOTHER-
MEXICAN
Remove seeds and veins from a quarter of a pound of
dry chile peppers and wash well in plenty of water ; then boil
for about ten minutes ; drain and rub through a colander,
adding water from time to time to loosen the pulp, using
about a pint in all ; pour this through the peppers again until
it is as thick as very thick cream. Heat a large spoonful of
lard and fry in it a clove of garlic, then skim it out and stir
in the pulp, a teaspoon each of grated sweet chocolate and
sugar, a tablespoon of vinegar and a teaspoon of salt. This
is the Mexican sauce which is used in many of their dishes
with variations in the seasoning.
117. CHILE SAUCE MEXICAN
Toast in a hot oven (or on top of the stove) until they
blister, a dozen fresh red chiles; drop them into boiling
water and simmer until soft enough to rub through a sieve,
first removing the seeds and veins and adding a little hot
water enough to make a puree. Fry in a spoonful of hot
lard with a teaspoon of vinegar, one of onion juice and salt
118. COCOANUT CREAM
Remove the shell and brown skin from a fresh cocoanut.
Grate the meat, soak it in a cup of milk for fifteen minutes,
and scald ; drain carefully into a bowl ; then turn the cocoa-
nut into a wet cheese-cloth and squeeze it until every bit
of the cream has been extracted, and add it to the milk.
The meat should be snow white, and can be used as a
garnish or be served separately with chutney, sliced lemon,
Bombay duck, anchovies and the hors d'ceuvres that are
served with an Oriental curry.
119. COLOR CHILEAN
Heat a cup of beef suet in a frying pan ; add half a
chopped onion, three sweet red peppers, chopped, or a third
of a teaspoon of cayenne. Simmer for a few minutes, then
strain and use when needed for frying any kind of meat or
vegetables for stews.
120. COMBINATION SALAD DRESSING
Beat a cup of whipped cream into a cup of stiff mayon-
naise seasoned with tarragon vinegar; add half a cup of un-
sweetened tomato catsup and chill.
FISH & ME A T SA UCES & SALAD DRESSINGS 43
121. CONSERVED-ITALIAN
Cut up ten pounds of firm tomatoes and put into a sauce-
pan with several stalks of celery and parsley, chopped, and
two bay leaves; simmer until soft, then rub through a
colander ; turn it into a cheese-cloth bag and let it drip over-
night, then return to the saucepan and boil to a thick jam,
stirring constantly towards the end to prevent scorching.
Pour into jars and use a very little of it for soup, sauces and
stews.
122. COURT BOUILLON FRENCH
Mix equal quantities of sour white wine, or vinegar, and
hot water enough to cover the fish; add a sliced lemon,
several pieces of parsley, a small onion sliced, a bay leaf,
several cloves and pepper corns, salt, paprika and celery
salt. Simmer for half an hour before boiling fish in it.
123. CREAM SAUCE
Melt a tablespoon each of butter and flour and cook,
without letting it color, for three minutes; then stir in,
slowly, a cup of milk or thin cream ; simmer until thick,
stirring until smooth; season with salt and pepper; skim
and strain. If a thicker sauce is required, as in croquettes
or fritters, add more flour and butter.
(BROWN SAUCE)
Make like cream sauce, only browning the butter and flour
well and using stock instead of milk.
124. CURRY SAUCE HINDUSTANI
Fry an onion, a half clove of garlic, and a small piece of
ginger root, all sliced fine, in three tablespoons of olive oil,
without browning; add a heaping tablespoon of curry
powder and one of flour, then a pint of white stock or
milk, and simmer for twenty minutes ; strain and season
with salt and cayenne; add the cream of a fresh cocoanut
(No. 118) and heat, without boiling, in a double boiler; add
the meat, or whatever is to be curried, and when quite hot,
serve with rice.
125. DRESSING FOR COLD MEAT OR FISH
Beat a cup of French dressing with an egg-beater until
creamy, then add a finely chopped green pepper, a pimiento,
a small onion, grated, and a teaspoon of finely chopped
parsley.
44 FISH & ME A T SA UCES & SALAD DRESSINGS
126. DUTCH SAUCE
Melt a tablespoon each of butter and flour together in a
saucepan ; add a cup of hot water and stir until it boils and
thickens ; then add the juice of a lemon, cool a little and beat
in the yolk of a large egg. Beat with an egg-beater and add
two tablespoons of butter and vinegar, salt and cayenne to
taste. Serve hot or cold.
127. EAST INDIAN SALAD DRESSING
Rub the yolks of two hard-boiled eggs smooth with half
a cup of sweet oil, a teaspoon of curry powder, two table-
spoons of tarragan vinegar, salt and cayenne to taste.
128. FISH SAUCE GERMAN
Chop very fine a teaspoon each of the following herbs:
borrage, chives, pimpernels, tarragon, chevril, parsley; also
two hard-boiled eggs. Mix with one and a half tablespoons
of vinegar, a little salt, paprika, and a pinch of sugar, and
stir it all into a cup of thick sour cream. Serve with fried
or boiled fish.
129. FISH SAUCE ITALIAN
Mash together until smooth three anchovies and two hard-
boiled eggs, chopped; three gherkins, chopped; a teaspoon
of parsley, chopped to a powder, and a teaspoon of onion
juice. Add two raw yolks, a teaspoon of French mustard,
salt, paprika and juice of a lemon and beat until smooth.
Serve with fried or cold fish.
130. FISH SAUCE RUSSIAN
Freshen two salted anchovies in water; drain and pound
to a paste with the yolks of two hard-boiled eggs ; add two
teaspoons of French mustard and the yolk of an egg; then
beat in two tablespoons of vinegar and six of sweet oil.
Season with salt and paprika, then add half a cup of smoked
salmon cut in dice. Serve with cold fish.
131. GRIBICHE HORSERADISH SAUCE PARISIAN
Chop very fine a tablespoon each of the following herbs :
parsley, chevril, tarragon, chives; add a chopped gherkin
and a tablespoon of chopped capers; mix a dessert-spoon
of Worcestershire sauce with a cup of French dressing. Beat
with an egg-beater until smooth, then beat in the herbs and
pour over cold fish.
FISH & ME A T SA UCES & SALAD DRESSINGS 45
132. ITALIAN SAUCE FOR SPAGHETTI, TAG-
LIARINI, FISH, ETC.
Soak one-fourth cup of dried mushrooms in a cup of hot
water for half an hour; then drain, (keeping the water), and
chop. Mince an onion fine with a branch of parsley and fry
until transparent in four tablespoons of olive oil ; add the
mushrooms, a large spoon of tomato conserve (No. 121),
(or half a can of tomatoes), some chopped parsley, pepper
and salt, the mushroom water and a cup of beef stock and
simmer for half an hour. Serve with grated Parmesan or
other cheese.
133. KAIHELO HAWAIIAN FISH SAUCE
Place the grated meat of a fresh cocoanut in a sauce-boat ;
chop a pound of cooked shrimps fine; soak in the milk of
the cocoanut, then turn into a cheese-cloth, squeeze every
bit of the juice over the cocoanut and serve with fish.
134. ORANGE SAUCE FOR MEAT AND GAME.
Beat six tablespoons of currant jelly, two of sugar and
the grated rind of two oranges in a bowl for five minutes ;
add two tablespoons each of orange and lemon juice, two
of port wine, salt and cayenne to taste and blend all together.
Serve with boiled mutton, tongue or ham.
135. POLONAISE SAUCE
Melt half a pound of butter and stir into it two hard-
boiled eggs chopped fine, and a handful of parsley chopped
to a powder.
136. ROQUEFORT CHEESE SALAD DRESSING
Mash two tablespoons of the cheese with a fork and add,
by degrees, a wineglass of olive oil, a tablespoon of cider or
tarragon vinegar, salt and paprika to taste. Pour over let-
tuce hearts cut in quarters lengthwise.
137. ROUX, WHITE
Melt a cup of butter over a slow fire, and when hot, skim
carefully, then pour off all the clear oil into another pan,
taking care not to let any of the sediment go with it. Warm
again slowly, add a heaping cup of sifted flour and cook
slowly together without browning for twenty minutes.
Keep in a covered glass jar in a cold place and use as re-
quired for thickening sauces and soups.
46 FISH & ME A T SA UCES & SALAD DRESSINGS
138. ROUX, BROWN
Proceed exactly as in the preceding recipe, only cooking
the butter more quickly until it is a good brown and brown-
ing the flour also. Use in brown sauces.
139. RUSSIAN SAUCE FOR COLD SLAW
Mash the yolks of three hard-boiled eggs very smooth
and stir them into a cup of thick, sour cream ; add salt,
paprika, and a teaspoon each of chevril and tarragon leaves
chopped fine. 14Q SALZA _ MEX I C AN
Scald and skin a cup each of tomatoes and onions and
chop with three bell peppers, from which the seeds have
been removed; season well with salt and a little olive oil
and serve hot or cold with fish or cold meats.
141. SPANISH SAUCE
Chop fine a large onion and fry until light brown in but-
ter; add three green peppers, chopped fine, and six cut-up
tomatoes ; season with salt and pepper and simmer for from
half to three-quarters of an hour. Serve with fish, boiled
tongue or omelette.
142. TOMATO BUTTER ENGLISH
Simmer four or five large tomatoes, cut in slices, in two
tablespoons of butter, salt, paprika and onion salt until most
of the juice has evaporated and it is a soft pulp. Pass
through a puree sieve and use for flavoring or coloring.
143. TOMATO SAUCE
Stew a can of tomatoes (or fresh ones), a few cloves, pars-
ley, a chopped onion, a bay leaf and piece of celery for half
an hour ; rub through a sieve, season with salt, cayenne and
a bit of sugar; thicken with about a tablespoon of roux,
(No. 137), stirring until smooth.
144. WOW WOW SAUCE OLD ENGLISH
Melt two tablespoons of butter and stir in a tablespoon of
flour; cook for a few minutes without browning, then stir
in a cup of stock and a tablespoon of tarragon vinegar. Sim-
mer until smooth, then add a teaspoon of made mustard,
half a tablespoon of finely chopped parsley, a tablespoon
each of mushroom catsup and port wine; last, add two or
three pickled cucumbers cut in dice and serve with boiled
beef or tongue.
Egg Entrees
Egg Entrees
145. EGGS L'AIGLON
Cut six hard-boiled eggs across in halves, remove the yolks
and a small bit of the white to make it possible to stand
them on end. Rub the yolks smooth with a little olive oil,
then put in a bowl, which has been rubbed with garlic, and
add to it a small onion and a pimiento, chopped very fine,
salt, a bit of mustard and pepper to taste. Roll in the
white of an egg, beaten stiff, and then in grated cheese
and place each on a round of bread slightly hollowed out
and brushed over with melted butter. Fill the whites with
the stuffing, in a pyramid, sprinkle thickly with grated
cheese and paprika and brown in a hot oven. Serve with
cream or tomato sauce.
146. EGGS A L'ARDENAISE
Beat to a stiff froth the whites of six eggs ; add a half tea-
spoon each of onion juice, finely chopped chives and parsley,
salt and paprika; or omit the herbs and use four tablespoons
of grated Parmesan. Butter a shallow earthen platter,
spread it over with the whites and pour very carefully on top
four tablespoons of thick cream. Drop the unbroken yolks
at equal distances on top and bake in a quick oven until set.
147. EGGS A LA ATHERTONWOOD
Select six medium-sized thick summer squash; remove
the skin carefully and pare away all irregularities ; then
steam until almost tender. Cut a circle, two inches across,
from the stem end and scoop out half of the interior; then
pour half a teaspoon of olive oil, or melted butter, in each ;
add salt and pepper and place in a baking pan ; break an egg
in each, sprinkle with grated cheese, salt and pepper and
crumbs, and bake until the eggs are set ; then pour a spoon-
ful of tomato or cream sauce over and serve.
148. EGGS CARACAS
Scald a cup of dried beef for a minute, then drain and
chop fine ; add a cup of tomatoes, a quarter of a cup of
grated cheese, a few drops of onion juice, a piece of green
EGG ENTREES 49
pepper, chopped fine, and a bit of cayenne. Melt two table-
spoons of butter in an omelette pan, stir in all the ingredients
and when quite hot add three eggs, well beaten, and cook
like scrambled eggs.
149. EGGS AUX CROUTONS
Rub a hot frying pan with a sliced clove of garlic and then
heat in it a wineglass each of olive oil and melted butter.
Fry a finely chopped onion for a few moments, then strain
out and fry in the grease half a cup of stale bread, cut
in dice, stirring to keep from burning. When golden
brown, drain and keep hot. Beat six eggs enough to mix
together. Pour into a well-greased omelette pan and scram-
ble, adding just before they set two tablespoons of thick
cream, salt, paprika, and the croutons. Stir until well
set, but not too dry, and garnish with crisp bacon or
sausages.
150. EGGSEAST INDIAN
Cut a small slice from each end of three hard-boiled eggs
and cut in halves across; melt two ounces of butter in a
saucepan ; add a heaping teaspoon of curry powder, a des-
sert spoon of anchovy sauce and stir until blended; then
add the egg-yolks, pounded smooth. Fill the whites with
this, place each on a round of fried toast and garnish with
water-cress.
151. EGGS A ^EXPOSITION
Break eight eggs into a bowl and beat slightly with a
fork; add half a teaspoon of salt and the same of chile
powder; then stir in a cup of fresh American dairy cheese
cut into a third of an inch cubes ; melt a tablespoon of but-
ter in an omelette pan, turn in the eggs and cook on a very
slow fire, stirring thoroughly until the cheese is melted and
the eggs are cooked.
152. EGGS GENEVOISE
Weigh six eggs, break them into a bowl, which has been
rubbed with garlic, and beat until creamy; add a generous
tablespoon each of thick cream and melted butter, a little
onion juice, a half teaspoon of salt, a pinch of cayenne, and
a third of their weight in grated cheese, preferably gruyere.
Beat well and partly fill greased timbale moulds. Set them
in a pan of hot water and bake in a moderate oven until firm
like custard. Turn out and serve with any good sauce.
50 EGG ENTREES
153. EGGS GRECIAN
Butter a shallow earthen platter and sprinkle well with
fresh mint, chopped very fine. Break six eggs carefully into
the dish, season with salt and paprika and cover with a few
tablespoons of thick cream. Sprinkle with fried crumbs and
bake for five minutes.
154. EGGS GRUYERE
Chop a quarter of a pound of gruyere cheese fine and melt
in a cup of hot chicken broth with a tablespoon of butter;
add a teaspoon of onion juice, a little grated nutmeg; then
stir in four well-beaten eggs and cook until thick in a
double boiler, stirring constantly. Serve on buttered toast.
155. EGGS GUATEMALAN
Slice two Spanish onions and two bell peppers fine ; fry
until tender in three tablespoons of olive oil, then add six
large tomatoes, cut up, and a half teaspoon of salt. Sim-
mer about half an hour, then turn into a pudding dish and
pour a very little sweet oil over the top. Break carefully, at
equal distances, six eggs ; cover and cook on top of the stove
until the eggs are set. Half a cup of corn cut from the cob
is a very nice addition to this. They can also be cooked in
ramekins.
156. EGGS HINDU
Boil five eggs for twenty minutes ; remove from shell
and slice; spread in a buttered pudding dish and season
with salt, pepper, cayenne and a rounded teaspoon of curry
powder. Beat two eggs until creamy; add salt, pepper, a
teaspoon of flour (dissolved in a tablespoon of cream),
and two teaspoons of melted butter; beat again and pour
into the pudding dish ; sprinkle with crumbs and bake in a
moderate oven.
157. EGGS AND MUSHROOMS
Heat half a cup of tomato sauce and add half a teaspoon
of Worcestershire sauce. Peel and break into small pieces
half a pound of fresh mushrooms and saute them in two
tablespoons of butter, then mix with half the sauce; pour
into a shallow earthen baking dish and break six eggs over
it. Pour the rest of the sauce over the top and bake until the
eggs are set.
EGG ENTREES 51
158. EGG PIE A LA MARSEILLES
Rub the inside of a saucepan with a sliced garlic, then add
three tablespoons of butter, and when it melts, three large
onions, chopped fine; cover and simmer until tender; add
two tablespoons of flour, a little salt, paprika, a bit of nut-
meg or mace, and, when the flour has cooked for a few
minutes (without browning), stir in a cup of thin cream.
Line a deep pie-dish with rich paste, fill it with the mixture,
then lay on top four hard-boiled eggs, cut in thick slices;
cover with mashed potatoes ; brush over with butter and
bake. Serve hot or cold. Or omit the crust and potatoes,
sprinkle with Parmesan and crumbs and bake.
159. EGGS NORMANDY
Break six eggs carefully on a well buttered fireproof dish ;
stir a heaping tablespoon of butter with the same of flour
over a moderate fire for a few minutes, then stir in half a
cup of oyster liquor and the same of cream, and, when the
sauce thickens, season with salt, paprika and a tablespoon of
sherry or Worcestershire sauce. Add a cup of oysters
(cut up if they are large), and cook until the edges curl;
then pour over the eggs, sprinkle with grated crumbs and
bake until the eggs are well set.
160. EGGS AL POMODORO ITALIAN
Heat two tablespoons of olive oil and fry in it a shaving
of garlic, a thinly sliced onion and a chopped pepper (with-
out seed), until all are tender, but not brown; add four
cut-up tomatoes, cover and simmer for half an hour. Season
with salt and pepper and stir in six eggs, beaten together,
and a tablespoon of grated Parmesan or gruyere cheese.
Scramble until the eggs are set, but not too dry, and serve
with triangles of fried toast.
161. EGGS A LA STORK
vSeason a pint of hot cream sauce (No. 123) with a tea-
spoon each of Worcestershire sauce and mustard, a pinch of
paprika and a cup of grated cheese. Cook until the cheese
melts ; then pour it into a hot pudding dish and break over
it six eggs, taking care not to break the yolks. Cook on
top of the stove until the eggs are well set, and serve.
162. EGGS STUFFED A LA VALPARAISO
Boil four eggs hard ; remove shells and cut in two length-
wise. Mash the yolks with a little thick cream and a few
52 EGG ENTREES
bread crumbs. Season highly and fill the whites. Have
ready a batter made of a well-beaten egg, a teaspoon of
olive oil, a cup of warm milk, a pinch of salt and enough
flour to make it as thick as double cream. Beat hard and
set aside for an hour before using. Pour a large spoonful
of the batter into a pan of deep smoking fat, placing at once
an egg on the batter, face down. Fry until golden brown,
a few at a time, then drain. Serve with a cream sauce, to
which the remainder of the yolk paste has been added. If
liked, the paste can be seasoned with anchovy paste or sar-
dines, grated cheese, chopped ham, etc.
163. EGGS EN SURPRISE
Boil six eggs for five minutes, then drop into cold water
for a moment and remove the shells, without breaking the
eggs. They should be quite soft inside but hold their shape.
Roll them in egg and bread crumbs (like croquettes) twice.
Fry in deep fat, drain, and serve with any good sauce.
164. EGGS, SWISS
Butter well a flat earthen platter and sprinkle with grated
gruyere cheese. Place on it a layer of bread cut in very
thin slices and spread with butter and French mustard.
Cover with thin slices of Swiss cheese and sprinkle with a
few chopped chives, salt and paprika. Now break six eggs
on the cheese very carefully, cover all with a little thick
cream, sprinkle with cheese, and bake until the eggs are set.
165. EGGS TRES MOUTARDE
Boil six eggs for five minutes, drop in cold water for a
moment, remove shells and cut in two lengthwise, arrang-
ing on a hot platter and keeping warm. Mix a scant table-
spoon (or less) of dry mustard with a little milk, and add
it to half a cup of melted butter. Season with a teaspoon of
tarragon vinegar, the same of chopped chives, and salt and
pepper. Stir until it boils ; pour over the eggs and serve.
166. SPANISH OMELETTE
Chop fine together three green chiles, without the seed,
two tomatoes and two onions. Cook in a frying pan in a
tablespoon of lard until tender and rather thick; then sea-
son with salt and pepper. Beat six eggs together and stir
into the mixture. When it is slightly set let it brown on
one side, then fold over like an omelette and serve on a hot
platter.
Vegetable Entrees
Vegetable Entrees
167. AJI, OR AJIACO PERUVIAN
Boil four potatoes and, before they become mealy, cut
them in halves and place them in a saucepan with a pint of
chile Colorado, or "smother" (No. 116). Add two thick
slices of stale bread, soaked in water and squeezed, and a
tablespoon of olive oil. Heat thoroughly ; stir in about half
a pound of fresh dairy cheese, cut in slices, six hard boiled
eggs, cut in halves lengthwise, and serve when the cheese
is melted. If the sauce is too thick add a little hot water.
168. ALLIGATOR PEAR SCALLOPED
Split two avocados (alligator pears), and cut the meat in
small cubes. Mix with a cup of fine cracker crumbs, turn
into a buttered pudding dish and dust with salt, paprika
and a tiny bit of sugar. Beat two eggs with a cup of cream,
pour over and bake a delicate brown in a moderate oven.
Serve as an entree or with the roast.
169. ARTICHOKES GENEVOISE
Cut six young artichokes lengthwise ; remove stems, outer
leaves and chokes, and cut the tops off. Soak in vinegar
and water a few minutes, parboil, drain on a cloth and dip
in batter (No. 446), to which add a tablespoon of brandy.
Fry in deep fat and garnish with lemon.
170. ARTICHOKES AL FORNO
Prepare six fine artichokes, as in No. 169, boiling a little
longer. Chop fine two slices of salt pork and a shaving of
garlic ; add a tablespoon of grated Parmesan, a saltspoon of
cayenne, a teaspoon of olive oil and blend together with an
unbeaten egg. Press the leaves open, place in a casserole
and press the paste into the hearts and between the leaves.
Pour a little hot water over, cover and bake in a moderate
oven half an hour.
VEGETABLE ENTREES 53
171. ARTICHOKES A L'HUILE ITALIAN
Cut the stalks, outer leaves and tips from six large young
artichokes. Wash and cook for ten minutes in boiling wa-
ter and a spoonful of vinegar. Then drain and hold under
the faucet to force open the leaves. Place in a casserole.
Cover with a cup of olive oil, a teaspoon of vinegar, salt
and paprika. Cover closely and bake in a slow oven until
well done and the liquid partly absorbed. Serve in casserole
hot or cold.
172. ARTICHOKE TORTA GENEVOISE
Boil six young artichokes until tender ; remove the stems,
coarse leaves, tips and chokes and chop the rest coarsely.
Season with salt, pepper, a little lemon juice and bind to-
gether with the beaten yolk of an egg and four table-
spoons of thick cream. Line a deep pie plate with puff-
paste and spread with the mixture. Wet a spoon and make
six deep depressions with the back of it on the surface.
Break an egg in each, season with salt and pepper, then
cover with a sheet of the paste, press the edges well to-
gether and bake in a fairly quick oven.
173. ARTICHOKES VENETIAN
Remove stems and half of the outside leaves from six
small young artichokes, and cut off the tops. Parboil, drain
and cut in quarters lengthwise. Make a thin batter of three
eggs, a tablespoon of flour and one of milk, salt and pap-
rika. Add the artichokes and turn into an omelette pan
rubbed with garlic, in which a large tablespoon of olive oil
has been heated. Toss until the batter has set without be-
ing too dry and serve at once.
174. ASPARAGUS A LA CREME FRENCH
Cut two bunches of thin green asparagus into three-quar-
ter inch pieces, rejecting the tough ends. Boil rapidly with
a teaspoon of sugar until tender. Drain, return to a smaller
saucepan, add a cup of thick cream, salt and pepper and,
before it boils, stir in the yolks of two eggs beaten with a
little milk. Stir until it thickens slightly, then serve at
once.
56 VEGETABLE ENTREES
175. ASPARAGUS CUSTARD
Boil two bunches of thin green asparagus and rub through
a sieve. Add the beaten yolk of an egg and season with salt
and tiny pinches of sugar and cayenne. Line timbale
moulds with the mixture. Beat three eggs well, add half
a cup of milk, a little onion juice, salt and paprika and fill
the moulds nearly full. Set in a pan of hot water and bake
until firm; then turn out and serve.
176. ASPARAGUS NICOISE
Boil and chill two bunches of asparagus. Arrange on a
platter and serve with the following sauce : Rub the yolk
of a hard egg smooth ; add a raw yolk, a teaspoon of French
mustard and a cup of French dressing. Beat well with egg-
beater; then add a teaspoon each of chopped chives and
parsley.
177. ASPARAGUS AND PARMESAN ITALIAN
Boil the asparagus, drain and arrange in two rows, tips
touching, on an earthen platter. Pour over the tips a little
melted butter, salt and paprika and sprinkle thickly with
grated Parmesan. Brown in a hot oven.
178. BARBOUILLADE -CREOLE
Cut two onions, two bell peppers (without seeds), two to-
matoes, two peeled cucumbers and a medium sized egg-
plant, also peeled, into dice. Brown the onions in half of
a cup of olive oil, then add all the other vegetables, a kitchen
bouquet and a bay leaf and simmer from six to eight hours.
Season with salt and pepper before serving. Should there
be any left use it as a filling for omelette.
179. BEETS, GLAZED
Parboil eight or ten small, tender beets; then peel. Throw
them into an omelette pan with a quarter of a cup of hot
butter and saute until slightly colored; then sprinkle with
sugar and cook slowly until it melts and forms a caramel.
Young French carrots can be cooked in the same way.
VEGETABLE ENTREES 57
180. BRUSSELS SPROUTS AND CHESTNUTS-
SWISS
Remove outside leaves from a pound of Brussels sprouts
and boil quickly. Drain and return to saucepan with a cup
of stock, two tablespoons of butter and a scant teaspoon of
salt. Simmer for a few minutes, then add a pound of
boiled chestnuts cut in halves, a little more butter and,
when very hot, serve. Or blend with cream sauce (No.
123).
181. CABBAGE AL FORNO ITALIAN
Cut half a young cabbage into thick slices and boil rap-
idly until tender in plenty of water. Drain, chop coarsely
and spread a layer of it in a pudding dish. Cover with
cream sauce (No. 123), sprinkle liberally with grated cheese
and repeat until the dish is full. Cover with crumbs, dot
with butter and bake half an hour.
182. CALABAZITA CHILEAN
Peel two pounds of young pumpkin, or winter squash ; re-
move seeds and cut in eight pieces. Place in a saucepan
with half a can of tomatoes, a large tablespoon of color
(No. 119), salt and pepper to taste; cover and simmer until
tender. Before serving stir in half a cup of grated cheese
and a beaten egg.
183. C ALL ALAU GRECIAN
Remove the stems from a pound of young okras, cut
up and boil fifteen minutes ; then drain, mix with a cup of
string beans, cut thin and boiled. Pare and cut into cubes
a large egg-plant and four large tomatoes, a large onion
sliced thin and a green pepper. Simmer these in butter un-
til tender, season with pepper and salt and a pinch of sugar ;
add the okra and beans and cook, stirring until rather
dry.
184. CARROTS BRAIZED WITH TOMATOES-
NEW ZEALAND
Wash, pare and soak in cold water three or four carrots,
then drain and cut into long, thin strips. Bring to a boil in
cold salted water; then drain on a cloth. Heat half a cup
of tomato sauce and rub through a sieve. Fry the carrots
58 VEGETABLE ENTREES
gently in two tablespoons of butter for fifteen minutes ; then
add half a cup of stock and the tomato puree ; season with
salt, paprika and a scant teaspoon of sugar and simmer until
the carrots are tender. Thicken the sauce with a teaspoon
or more of roux. Garnish with fried toast.
185. CARROTS A LA POMPADOUR FRENCH
Wash, scrape and scald for five minutes a bunch of young
carrots. Drain and cut into pieces not larger than a match
the finer the better. Stew in a saute pan with half a cup
of double cream until it has been absorbed and the carrots
begin to brown slightly; then add another half cup, heated,
a little salt and paprika, and when tender serve.
186. CAULIFLOWER POLONAISE
Boil a cauliflower in salted water, drain and place on a
hot platter. Rub a bowl with garlic. Grate into it two
cups of bread crumbs. Fry in a large piece of fresh butter
until yellow and crisp; season with salt and paprika, and
sprinkle all over the cauliflower.
187. CELERY FLAN
Remove leaves and roots from three large heads of celery
and boil. Drain and pass through a chopper. Melt a heap-
ing tablespoon of butter with one of flour; stir in a pint
of hot milk and, when it thickens, add the celery. Sim-
mer for a few moments, cool a little and add the beaten
yolks of six eggs and a teaspoon of salt. Pour into a
greased mould and cook in a slow oven for half an hour.
Serve with rich cream sauce.
188. CELERY FRITTERS GERMAN
Cut the stalks from a fine head of celery into four-inch
lengths. Parboil, drain on a cloth, dip in batter (No. 446),
and fry in boiling fat.
189. CELERY RING MOULD
Trim leaves from a large head of celery, cut up stalks and
boil till tender in salted water. Drain, chop, and rub through
a puree sieve ; then proceed as in No. 230.
VEGETABLE ENTREES 59
190. CHARD ITALIAN
Prepare the chard by removing all of the green part,
which can be cooked like spinach. Cut the thick midrib
into two-inch squares, steam or boil until tender in boiling
salted water; then drain on a cloth. Beat an egg slightly
with two tablespoons of water and one of flour. Dip each
piece into this and fry in hot fat.
191. CHARD SWISS
Trim the green leaf from several stalks of chard and cut
either into square pieces or into lengths like asparagus. Boil
in salted water until tender; then drain. Arrange neatly
on a hot platter and cover with either cream sauce (No.
123), Dutch sauce (No. 126), or sprinkle plentifully with
grated cheese and brown in the oven. It can also be cooked
like kohl-rabi (No. 206).
192. CHITCHKEE EAST INDIAN
Parboil several kinds of vegetables separately cauli-
flower, beans, peas, okra, a small egg-plant, etc. any con-
venient combination. When nearly tender drain, cut into
neat pieces and mix. Fry two tablespoons of chopped onion
in two of butter for five minutes; then add a scant table-
spoon each of flour and curry-powder and half of a chopped
apple. Cover with two cups of stock, or milk, and simmer
for twenty minutes; then add the vegetables, salt to taste,
and cook slowly for another quarter of an hour. Serve in a
rice ring (No. 227).
193. COLACHE MEXICAN
Fry a chopped onion in a large spoonful of co!6r until
transparent. Add a chopped bell pepper, without seed, half
a dozen young summer squash, cut in pieces, without peel-
ing them, and a tomato. Cover and simmer gently until
done, shaking occasionally ; then add three ears of green corn
cut from the cob (or half a cup) ; season with salt and red
pepper and serve.
60 VEGETABLE ENTREES
194. COLCANNON IRISH
Boil half a pound of spinach, or young turnip or beet
tops, or cabbage, rapidly for ten minutes ; then drain ; chop
fine and mix with half a pound of mashed potatoes. Add
two tablespoons of melted butter, the beaten yolk of an egg,
salt, cayenne and a bit of nutmeg. When well mixed press
into a buttered mould and bake for twenty minutes. Then
turn out on a hot platter and serve with Polonaise sauce
(No. 135). Or fry like omelette.
195. CORN MOUSSE ARGENTINA
Grate six large ears of green corn. Mix it well with a
cup of thick cream sauce (No. 123). Season with salt, pep-
per, a teaspoon of sugar and a very little nutmeg. Add a
tablespoon of melted butter and three whole eggs. Beat
well and pour into a well greased mould. Place it in a deep
pan of hot water, after covering tightly, and bake for three-
quarters of an hour, or until firm like baked custard. Serve
with cream sauce.
196. DHAL EAST INDIAN
Wash a cup of lentils; simmer in a pint of stock until
tender. Fry a sliced onion in two tablespoons of butter un-
til transparent. Stir in half a tablespoon each of curry pow-
der and flour, fry for a moment; add lentils, salt and juice
of half a lemon. Cover and simmer twenty minutes and
serve.
197. EGG-PLANT AL FORNO ITALIAN
Parboil two medium egg-plants, and cut in two length-
wise. Scoop out the pulp, leaving enough to keep in shape,
and rub to a paste with a little melted butter, salt, paprika
and two tablespoons of grated Parmesan. Return to shells,
sprinkle well with crumbs and cheese and brown in a quick
oven. A slice of salt pork chopped fine can be added.
198. EGG-PLANT AND TOMATO
Cut enough peeled egg-plant into dice to fill a pint meas-
ure and mix with equal quantities of firm tomatoes diced.
Season with salt, pepper and a teaspoon each of sugar and
onion juice. Spread in layers in a buttered pudding dish
with crumbs between and bits of butter or olive oil. Cover
with crumbs and bake for three-quarters of an hour.
VEGETABLE ENTREES 61
199. FLOR DE CALABAZA MEXICAN
(Squash Blossom)
Dip six fresh blossoms of squash into salted cold water.
Shake well, then dip each into a thin batter (No. 446), and
fry in deep fat. Drain on paper and serve with cream sauce
(No. 123).
200. FRIJOLES (BEANS) MEXICAN
Wash a pint of small brown beans, put them in a large
pot, cover well with cold water, and bring to a boil slowly.
Pour off the water, cover with cold water, boil again and re-
peat this twice. The last time add a large kitchen spoon of
lard or dripping and boil until the beans are tender. Remove
to a large casserole, or bean pot, season well with salt, and
add two or three chile peppers, broken up. Cover for an
inch with the bean water and simmer in the oven, or on
top, for several hours, stirring frequently to break the beans
slightly, so as to thicken the gravy, adding a little boiling
water if necessary. A few minutes before serving, sprinkle
with grated cheese and brown in the oven.
201. FRITURA MIXTA (VEGETABLES) SPANISH
Parboil vegetables as in chitchkee (No. 192), keeping
them separate. Mix the smaller ones with enough thick
cream sauce (No. 123) to hold together, then chill. Cut in
cubes, dip all in fritter batter (No. 446), and fry golden
brown in deep fat. Drain on paper and pile up on a platter.
202. GREEN PEAS ITALIAN
Chop a large onion fine and fry with two slices of bacon
diced, in a tablespoon of butter. When tender add a pint of
young green peas, cover with soup stock and simmer for a
quarter of an hour; then add a crisp lettuce, cut in quar-
ters, salt and pepper. Cover and cook until all are tender.
203. GREEN PEAS AND MINT ENGLISH
Boil a pint of tender young green peas in plenty of rap-
idly boiling unsalted water for about fifteen minutes. Drain
and turn into a saucepan with a tablespoon of melted but-
62 VEGETABLE ENTREES
ter, half a teaspoon each of salt and sugar and a few sprigs
of fresh mint. Cover and simmer very slowly for five min-
utes, remove the mint and serve.
204. JERUSALEM ARTICHOKES
Wash and peel a dozen of the artichokes and fry until
brown in two tablespoons of lard in a baking pan. Sprinkle
with salt and pepper and bake for twenty-five minutes.
Drain and serve in a hot sauce of two tablespoons of melted
butter, the juice of a lemon .and a tablespoon of finely
chopped parsley.
205. JERUSALEM ARTICHOKES ITALIAN
Peel a pound of artichokes and shape like pears. Melt
four tablespoons of butter in a saucepan ; add the arti-
chokes and sprinkle well with salt, pepper and lemon juice.
Pour a cup of gravy over, cover closely and cook gently
for half an hour, shaking the pan occasionally. Serve with
cream sauce (No. 123), adding grated Parmesan if liked.
206. KOHL RABI (CHINESE TURNIP) GERMAN
Cut the green tops from two large young kohl rabi and
freshen in cold water. Peel the globes, cut in cubes and
boil ; also boil the tops rapidly in unsalted water, drain and
chop fine. Mix together with cream sauce (No. 123) ; sea-
son with a little mace or nutmeg and serve. Also cook
like chard (No. 191).
207. LOCRO CHILEAN
Parboil three good sized potatoes, cut in slices, a six-inch
square of pumpkin, cut in cubes, and a handful of string-
beans cut up. Fry a sliced onion and a branch of parsley
until transparent in a large spoonful of co!6r (No. 119) ; add
half a cup of fresh corn and cook for a few moments ; then
add other vegetables with enough stock to moisten. Season
with salt and pepper, cover and simmer until all are well
blended.
VEGETABLE ENTREES 63
208. MACEDOINE OF VEGETABLES ITALIAN
Prepare vegetables as for chitchkee (No. 192), adding a
quart of spinach, boiled and chopped. Butter a mould and
spread with layers of the different vegetables, sprinkling a
few crumbs, grated Parmesan and seasoning between the
layers. When full cover with crumbs and bake for half an
hour; then turn out and serve with cream sauce (No. 123).
209. MANGE TOUT AU LARD FRENCH
Remove tips and strings and cut into thin slices a pound
of mange tout (the immature pods of green peas sold in
early spring), and follow the recipe of No. 217.
210. MUSHROOMS AND RICE ITALIAN
Peel and cut up a quarter of a pound of fresh mushrooms
broken ones will do saute for a few moments in two
tablespoons of butter; then stir in a heaping tablespoon of
flour and, when it has colored slightly, add slowly a cup
of well-seasoned stock and simmer for ten minutes. In
another pan fry a tablespoon of chopped onion in a generous
spoonful of olive oil for three minutes ; then add half a cup
of well-washed rice and fry until dry and yellowish. Covet
with boiling water and cook rapidly for ten minutes ; then
add the mushrooms, salt, paprika and the juice of half a
lemon. Cover and simmer until tender.
211. OKRA WEST INDIAN
Remove the stems from two pounds of tender young okra,
cover with boiling water and boil quickly for half an hour,
when it should be quite mucilagenous. Add salt, a heaping
tablespoon of butter, a teaspoon of vinegar, cayenne and
small pieces of broiled ham. Stir and serve very hot.
212. OMBRELLE D'OSTENDE BELGIAN
Remove the skins and stems from eight large fresh mush-
rooms ; place, with the gills up, on a fireproof platter, and
season with salt and pepper. Scald a cup of fresh oysters
in their own liquor. Strain and chop and mix with two
tablespoons of bread crumbs, two of thick cream, a beaten
egg, salt, paprika and a grating of nutmeg. Spread each
mushroom with the mixture and sprinkle with fine crumbs.
Bake until a delicate brown.
64 VEGETABLE ENTREES
213. ONIONS STUFFED WITH CORN A LA
HILLSBOROUGH
Parboil six large silver onions and scoop out part of the
heart. With a sharp knife score lengthwise several large
ears of corn and press the pulp out with the back of the
knife. To a cup of pulp add two eggs, a tablespoon of
thick cream, a teaspoon of melted butter and salt, paprika
and sugar to taste. Fill the onions with the mixture, cover
with grated Parmesan and bake until the custard is set.
Serve with rich cream sauce (No. 123).
214. ONION TORTA ITALIAN
Slice very thin enough onions to fill two cups and sim-
mer until tender in a quarter of a cup of butter. Make a
batter of two beaten eggs, two tablespoons of flour, a cup of
cream, a good pinch of salt, paprika and a pinch of nut-
meg. Beat well and add the onions ; then turn into a round,
shallow cake tin, which has been covered with a light crust,
rolled thin. Sprinkle with grated parmesan and bake in a
quick oven.
215. OYSTER PLANT GENEVOISE
Scrape and parboil two bunches of young oyster plants in
acidulated boiling water. Drain and cut into inch lengths
of the same thickness. Saute for a few moments in a little
butter, then mix with a cup of hot tomato sauce, two table-
spoons of grated Parmesan and salt and pepper to taste.
216. PEROG, CABBAGE PIE RUSSIAN
Roll out thin a light biscuit dough made of yeast and
raised overnight and line a large, rather deep, greased pie-
tin with it, reserving a piece for the top. Chop half of a
small cabbage and an onion very fine ; add two chopped hard
boiled eggs, salt and paprika. Place in a saucepan, cover
and simmer until tender in a quarter of a cup of butter,
shaking occasionally. If it is too moist sprinkle with a lit-
tle flour and stir until it thickens ; then fill the pie, wet
the edges, fit on the cover, pinch together, brush over with
butter or milk and let stand in a warm place to rise a little ;
then bake until a nice brown.
217. PETIT POIS AU LARD FRENCH
Shell three pounds of young peas. Cut into dice three
slices of fat salt pork and fry in a saucepan until golden
VEGETABLE ENTREES 65
brown ; then stir in a heaping tablespoon of flour until
slightly colored. Add a pint of boiling water, a little at a
time, and stir until it thickens slightly; then add a small
whole onion, slashed at the top, and a branch of parsley,
and bring to a boil. Add peas and a pinch of sugar. Cover
closely and cook until tender; then season with salt and
pepper. Cook very young new potatoes in the same way.
218. POTATOES, BATANGOS
Beat into three cups of hot mashed potatoes two table-
spoons of melted butter, a teaspoon of salt and the cream
of a fresh cocoanut heated (No. 118). When light and
creamy pile on a hot platter, sprinkle with the cocoanut
meat and garnish with six eggs poached in oil.
219. POTATOES AND CHEESE MEXICAN
Beat the yolks of two eggs into a pint of rather stiff
mashed potatoes, with a little salt and a pinch of chile
powder; then roll into balls as large as a peach. Have
ready a thick paste made of grated or chopped cheese and
thick cream. Insert spoonfuls in the middle of the balls,
close, roll in egg and bread crumbs and fry in deep fat.
220. POTATOES, DEVILED GERMAN
Boil a pound of waxy potatoes, peel and slice. Fry six
slices of bacon, cut in dice, until crisp ; stir in a scant table-
spoon of flour, a teaspoon of French mustard, a pinch each
of salt and sugar, a quarter cup of vinegar and cayenne to
taste. Heat the potatoes in this, add a tablespoon each of
parsley, chives and pickles, finely chopped, and serve.
221. POTATOES POMPEIAN
Scrub five large potatoes and bake until soft. Melt half
a cup of butter in a chafing dish ; when hot add the potato
which has been taken out of the skins; season well with
salt, enough paprika to color it a delicate red, and a table-
spoon of finely chopped parsley. Stir all together until the
potatoes are creamy, adding more butter if necessary, and
serve very hot.
222. PUMPKIN FLORENTINE
Remove the seeds and rind from a pound of pumpkin and
cut into thin chips. Parboil and drain on a cloth ; then
saute in a little butter for a few moments. Season with
salt and pepper and two tablespoons of grated Parmesan.
66 VEGETABLE ENTREES
223. PUMPKIN ITALIAN
Cut pumpkin into two-inch squares and parboil in salted
water. Drain and saute in a little olive oil for a few minutes,
then arrange the pieces in a baking pan, seasoning with
salt and paprika, and sprinkling generously with grated
cheese. Bake until brown.
224. RICE CHINESE
Wash a cup of rice in several waters until the water is
clear; then turn it into a saucepan and pour enough boiling
water over to cover for nearly an inch. Add a teaspoon of
salt, cover tightly and boil rapidly for fifteen minutes. Re-
move to a cooler part of the stove, replace the cover with a
soft cloth folded several times, to absorb the moisture, and
steam for fifteen minutes or more, until each grain is dry
and separate.
225. RICE MEXICAN
Wash half a cup of rice in two or three waters ; drain
and dry on a cloth. Heat a large spoonful of color (No.
119) in a small frying pan. Add an onion, chopped fine, the
rice and a tomato cut up. Cook until the rice is slightly
brown, then fill the pan with stock ; add half a teaspoon of
salt and cook until the liquid is absorbed and the rice is
dry.
226. RICE NEAPOLITAN
Boil a slice of bacon, cut up, and a pinch of Spanish saffron
in a quart of water ten minutes. Sprinkle in a scant tea-
spoon of salt, a tablespoon of grated Parmesan and a cup
of washed rice. Cover and cook quickly for twenty minutes.
Drain, press it into a greased mould, dot with a little butter
and dry it in the oven for a few moments. Turn out on a
hot dish and serve with eggs poached in olive oil.
227. RICE RING MOULD
Add a large lump of fresh butter to three cups of hot
rice, boiled rather dry and, when melted, press into a
greased ring mould and place in the oven for a few mo-
ments before turning out.
228. RISOTTO ITALIAN
Fry a chopped onion in a large spoon of olive oil until col-
ored; then add half a tablespoon of tomato conserve (No.
VEGETABLE ENTREES 67
128), or two of tomato sauce, and a tablespoon of chopped
dried mushrooms, which have soaked in water for half an
hour. Simmer for ten minutes; then add a cup of washed
rice and cover well with boiling water. Cover and boil
quickly for twelve minutes ; then season with salt, paprika
and three tablespoons of grated cheese. Turn into a bak-
ing dish and cook in the oven for five minutes more.
229. SPINACH ARABIAN
Wash and boil a pound of spinach, drain and chop very
fine; add salt, pepper, a little grated onion, half a cup of
pine nuts, juice of half a lemon and enough olive oil to
blend all together. Roll out a light crust rather thin and
cut into rounds four inches across. Lay a little of the spin-
ach on each, wet the edges and press well together like a
turnover; brush with butter and bake in a greased tin for
twenty minutes.
230. SPINACH AND GREEN PEAS, RING MOULD
Cook separately in unsalted boiling water a half pound
each of spinach and green peas. Drain and mash through a
puree sieve with three slices of stale bread, soaked in stock
and squeezed dry. Add salt and paprika, a half cup of
cream, yolks of three eggs and fold in the whites, beaten
stiff. Butter a ring mould, fill it two-thirds full with the
mixture and bake for twenty minutes in a pan set in warm
water.
231. SQUASH HUBBARD
Peel half a hubbard squash and cut into two-inch squares.
Boil for ten minutes, drain and saute in butter. Cover with
a pint of hot table cream, season with salt, pepper, a pinch
of sugar and a grating of nutmeg. Simmer until tender,
then thicken the sauce with the beaten yolk of an egg,
taking care not to let it boil.
232. SQUASH (ZUCCHINI) ITALIAN
Cut in halves, lengthwise, three long Italian squash, and
parboil ; then scoop out the seeds. Beat three eggs with a
fourth cup of grated Parmesan ; add half a cup of bread
soaked in milk and squeezed dry, a sprig of thyme, chopped
very fine, paprika and salt to taste. Blend all with a tea-
spoon of olive oil. The mixture should be as thick as mush.
68 VEGETABLE ENTREES
Pour a teaspoon of oil into each piece of squash ; fill with
the paste and bake on a fireproof platter until brown. Serve
in the same dish.
233. SQUASH AND MUSHROOMS
Select six squash of uniform size; peel them and cut in
halves crosswise. Scoop out the seeds and fill the cavities
with a stuffing made of a quarter of a pound of fresh mush-
rooms, peeled, chopped coarsely and fried lightly in butter;
then mixed with a third of their bulk of crumbs, salt and
pepper. Replace the halves and tie together; place in a
covered pudding dish with a little hot water and bake for
half an hour. Serve with cream sauce.
234. STRING BEANS SPANISH
Remove strings and tips from a pound of young string
beans and cut up one or two green chile peppers, a sliced
onion and two ripe tomatoes peeled. Fry the onion and
peppers in two tablespoons of butter until slightly colored ;
add the tomatoes and beans and cover with water. Season
with salt and simmer for an hour. Add a little water for
gravy, and thicken with a little brown roux (No. 138).
235. SUBRICS OF SPLIT PEAS
Boil a cup of green split peas with a slice of salt pork,
or ham, and half an onion, in water to cover until soft
enough to rub through a sieve. Season with salt and cay-
enne and a small pinch of sugar. Add a scant tablespoon of
butter, the yolks of two eggs and a tablespoon of grated
Parmesan. Cool, then fry by the spoonfuls in butter until
brown on both sides.
236. SUMMER SQUASH
Pare and remove the stems from six young summer
squash and cut into uniform slices a fifth of an inch thick.
Spread plentifully with grated cheese rubbed together with
a little cream, salt and paprika; cover with the remaining
pieces, forming a sandwich. Dip in batter (No. 466), and
fry in deep fat in a frying basket. Serve with cream or to-
mato sauce.
237. TOMATOES AND APPLES LAGUNITAS
Slice a large onion very thin and mix it with a large can
of tomatoes and a green pepper (without seed) if in season,
VEGETABLE ENTREES 69
chopped fine. Add a tablespoon of olive oil, a scant tea-
spoon of salt; cover and simmer slowly for an hour. But-
ter four thick slices of stale bread, without crust, and bake
until crisp. Spread a layer of tomato in a casserole, lay two
slices of bread on top, on which place a thick layer of tart
cooking apples, cored and sliced. Sprinkle with brown
sugar and a tiny pinch of allspice ; add more tomatoes,
bread, apple, etc., until the dish is full. Cover with crumbs
and bake in a slow oven for two or three hours.
238. TOMATOES BENGAL
Cut six rounds of bread, fry until crisp, drain and keep
hot. Peel and cut into thick slices three medium-sized to-
matoes; season with salt and curry powder and place on a
baking tin. Pour a spoonful of thick cream sauce (No. 123),
over each slice, sprinkle with crumbs and bake for ten
minutes. Spread the toast with a little chopped chutney
or pickle ; place the tomatoes on top and serve very hot.
239. TOMATOES EAST INDIAN
Place layers of sliced tomatoes, sliced onions and thick
slices of buttered bread (without crust), alternately in a
deep pudding dish, allowing it to come four or five inches
higher than the dish, as it falls. Season with salt, pepper
and frequent lumps of butter between the layers. Place
the tomatoes in the dish first and bread and butter on top.
Bake slowly for six hours.
240. TOMATOES SICILIAN
Wash six large firm tomatoes, cut a circle in the stem
end and scoop out half of the interior ; then place them in
a pudding dish. Add two tablespoons of olive oil, an onion
and slice of ham or bacon, chopped fine, salt, paprika and
a heaping dessert spoon of brown sugar and small pinch of
allspice to the tomato pulp, and stew it with half a cup
of bread crumbs until it is well blended ; then fill the to-
mato cups with it, sprinkle with cheese and more crumbs,
and bake in a slow oven for two hours.
TO VEGETABLE ENTREES
241. TOPIC ARMENIAN
Boil two cups of dried yellow peas until tender ; then
rub through a sieve with enough milk to moisten slightly.
Season liberally with salt and paprika ; then turn it into a
pudding cloth, which has been scalded and dusted with
flour. Before tying it up make a hole in the middle and
insert a bunch of savory herbs parsley, mint, chevril, mar-
joram, or any combination that suggests itself. Tie tightly
and boil in a kettle of water for about an hour. Turn out
and serve with tomato sauce.
242. UMITAS SPANISH
Remove the leaves from six large ears of corn ; cut the
edges neatly, and scald until pliable. To a cup of grated
corn pulp add a dessert spoon of flour, two slightly beaten
eggs, two tablespoons of thick cream or melted butter, salt
and white pepper. Drain the leaves and dry them, and
place a spoonful of pulp in each, folding lengthwise to en-
close, and place in a steamer. When all are prepared cover
closely and steam about twenty minutes.
243. VEGETABLE MARROW ENGLISH
Cut vegetable marrow in pieces; boil in salted water,
drain and mash smooth with hot thick cream, salt and pep-
per. Beat lightly and serve. Or, do not mash but cut in two-
inch squares, mix with cream sauce (No. 123), and serve
on toast.
244. ZUCCHINI
Slice six zucchini (long Italian squash) in thin pieces
and fry for a few moments in olive oil ; then drain, arrange,
on a fireproof platter, sprinkle with salt, pepper and plenty
of grated cheese and bake until brown in a moderate oven.
245. ZUCCHINI AND TOMATO FLORENTINE
Cut four zucchini into pieces and add an equal amount of
cut up tomatoes, half a chopped onion, a green pepper,
and two tablespoons of dried mushrooms (soaked in water
for half an hour and chopped). Season with salt and pep-
per and a tablespoon of olive oil. Cover closely and simmer
until tender.
Entrees and Lunch Dishes
Entrees and Lunch Dishes
246. ALBONDIGAS MEXICAN
Mix together half a pound each of beef and fresh pork,
chopped very fine, with half an onion and two skinned
tomatoes. Stir in half a cup of white corn meal, scalded,
and season with salt and red pepper. Bind with two slightly
beaten eggs, roll into balls the size of a large walnut, cover
with hot beef broth and simmer for half an hour. Season
the broth with tomato catsup and Worcestershire sauce,
thicken slightly and serve all in a deep dish.
247. BAHMIA ARMENIAN
(Okra and Lamb Stew)
Cut two pounds of lamb into pieces as for stew. Place
in a saucepan with a sliced onion, a cup of tomatoes, a tea-
spoon each of salt and paprika, cover and simmer until ten-
der. Cut the stems and tips from a pound of young okra,
divide in inch lengths and boil in salted water to cover,
until tender, being careful not to let it burn; then pour it
into the stew, add a scant teaspoon of sugar, a tablespoon
of roux (No. 137), and cook together about five minutes.
Serve with rice. Chicken can be used instead of lamb.
248. BAKED POTATO AND SAUSAGE
Wash well and scrub six fine potatoes. Dry and rub the
skins over with a little grease, then, with an apple corer,
make a hole lengthwise through the potatoes. Insert a
sausage in each one, place in a baking pan and cook in a
moderate oven until done. Two strips of fat bacon rolled
together can be used instead of the sausage.
249. BEEF LOAF HUNGARIAN
Chop very fine half a pound of beef and mix with half
a pound of sausage meat; the same of lean boiled ham
cut in dice, and an equal amount of bread crumbs. Season
ENTREES AND LUNCH DISHES 73
with a bit of garlic, a tablespoon of grated onion, half a
chopped green pepper, salt and paprika. Add the yolk
of an egg, beaten with a quarter of a cup of milk, and the
well beaten white. Turn into a mould, cover closely and
boil, or steam, for two hours. Serve hot with Spanish sauce
(No. 141), or cold with lettuce salad.
250. BEEFSTEAK PUDDINGENGLISH
Mix together a quart of flour, a teaspoon of salt, and six
ounces of chopped suet ; blend with a scant cup of water
and roll out in two circles, one much larger than the other.
Grease a rimmed bowl and line it with the larger crust.
Cut a pound and a half of round steak into ringer lengths ;
add three mutton kidneys, sliced, roll all in flour and place
in bowl. Season with chopped thyme and parsley, tomato
catsup, Worcestershire sauce, salt and pepper, and add half
a cup of broth or water. Moisten the edge of the paste
and cover with the smaller piece, pinching well together.
Scald a pudding cloth and dredge liberally with flour, to
keep the water out. Place across the top and tie tightly
beneath the rim ; then gather the corners at the top and
tie again. Place in a large saucepan ; cover well with boil-
ing water and boil from three to four hours without stop-
ping.
251. BEEF STEW AUSTRALIAN
Cut two pounds of beef shin as for stew; dust with pep-
per, salt and flour. Fry quickly in dripping with a sliced
onion until it browns; then remove to a kettle and cover
with a quart of cold water. Add an onion, stuck with two
or three cloves, a kitchen bouquet and half a bay leaf.
Simmer until the meat is tender, then add two cups of
soup vegetables, chopped coarsely and browned slightly in
butter; cook slowly until tender. Serve with mashed po-
tatoes.
252. BOUREQUIS ARMENIAN
Chop fine a thick slice of mutton and half an onion. Sea-
son with salt, paprika, melted butter and a little mace, and
bind with an egg slightly beaten. Form into balls the size
of a walnut. Brown these in butter; then place in a bak-
ing pan, cover with tomato sauce and bake slowly for an
hour, basting often. Add sour cream and a teaspoon of
sugar to the sauce and serve in a rice ring.
74 ENTREES AND LUNCH DISHES
253. BRACIOLINI FLORENTINE
Cut a pound and a half of top round of beef into thin
slices. Melt a large spoonful of dripping and fry in it until
transparent a thinly sliced onion ; then add the beef and
fry until brown. Pour in a cup of thin, well-seasoned gravy,
or soup, cover and simmer until tender. Serve on a bed of
macaroni.
254. BUBBLE AND SQUEAK AUSTRALIAN
Cut cold roast, or boiled corned beef into slices and fry
for a few moments in dripping. Remove to a hot platter and
cook the remains of a boiled cabbage, chopped fine, in the
dripping. Season with salt and pepper and stir until quite
hot ; then sprinkle with a few drops of vinegar and arrange
in a pile on the platter with the beef around it.
255. CABBAGE STUFFED DANISH
Pass through a chopper twice a pound of any kind of
cold meat, a small onion and a green pepper (without the
seed). Season highly with salt, paprika, nutmeg and all-
spice. Mix with a beaten egg; add a spoonful of catsup
and' enough water to moisten slightly. Boil a small firm
cabbage for twenty minutes. Cut out the stalk and fill the
cavity with the meat. Close it with a small piece of stalk
tied on. Steam for an hour and serve with melted butter.
256. CABBAGE STUFFED SWEDISH
Chop fine a pound of meat and season with salt, pepper
and spices. Mix with a few tablespoons of boiled rice and
milk enough to moisten. Separate leaves of a large cab-
bage. Scald until tender; then place two tablespoons of
the meat on each leaf, fold, tie like a bundle and place on a
greased baking pan. Add a little stock and cook for an
hour ; then transfer to a platter, season the gravy, add a lit-
tle cream and pour over.
257. CANADIAN ROLL
Mix a stiff biscuit crust, using two cups of flour and quar-
ter of a pound of shortening. Roll out on a floured pastry
board and cover with a well-seasoned mince made of cold
meat chopped fine with onion, parsley, chives, etc., and
ENTREES AND LUNCH DISHES 75
moistened with rich gravy. Wet the edges, roll up and
tie in a muslin cloth that has been scalded and well floured.
Drop it into boiling water and boil for two hours.
258. CARBONADA CHILEAN
Heat a large spoonful of color (No. 119), and fry in it
a large sliced onion, a tomato, a red pepper, cut up, small
squares of pumpkin and two cups of cold beef, or mutton,
cut in pieces. Add a few small peeled potatoes, cut in thick
slices, and salt to taste. When all are slightly colored add
a little soup or water, cover closely and simmer until the
vegetables are well cooked, adding more liquid if too dry.
259. CARBON FRENCH
Freshen a pound of cardon stalks in cold water, cut them
into three-inch lengths and parboil in stock or salted wa-
ter. Drain well and saute in half a cup of butter. Season
with salt, pepper and, if liked, a teaspoon of vinegar, or
cook like chard (No. 191).
260. CASSOULET CARCASSONE OLD FRENCH
Boil until tender a fat piece of pork weighing half a
pound, then cut in slices. Parboil also a cup of white
beans, which have soaked in water several hours, then drain.
Fry several slices of bacon, six sausages, six slices of liver
and several mutton kidneys until nicely colored. Pour off
some of the grease ; add a large spoonful of flour and stir
until brown ; then add a cup of tomatoes, a large sliced
onion and enough hot water to make a thick gravy. Season
highly with salt and paprika and simmer all together; then
add the beans and pork and cook for a few moments more.
Pour into an earthenware platter, sprinkle with cheese and
bake until brown.
261. CHALUPE MEXICAN
Mix a generous cup of tamale meal, or kornlet, with a
tablespoon of melted lard, or butter, half a teaspoon each
of salt and chile powder and enough hot water to soften
to a thick smooth paste. Line small, well greased gem
pans with the mixture, using the back of a wet spoon to
form into shallow cups. Brush with melted lard and bake.
;6 ENTREES AND LUNCH DISHES
Cut fine a small piece of choriza (Mexican sausage), or use
pork sausage fried with garlic; add a chopped egg, a slice
of onion, chopped, and a few stoned ripe olives, cut up.
Simmer for a few minutes in half a cup of beef broth, sea-
soned with chile powder and a little vinegar. Thicken with
a dozen blanched almonds chopped and pounded, pour into
the little cups and serve.
262. CHANFAINA OF LIVER SPANISH
Scald a pound of lamb's liver, cut in cubes, for three min-
utes, then drain. Soak a cup of stale bread in hot water and
squeeze dry; mix with an onion, a branch of parsley, two
sprigs of mint, all chopped fine, a pinch of cloves, cinnamon,
Spanish saffron, a tablespoon of olive oil, a cup of broth,
salt and tobasco sauce. Heat, add the liver and bring to
a boil, then serve.
263. CHARQUICAN CHILEAN
Season a pint of fresh or left-over meat, chopped fine, with
salt, pepper, chopped onion and a little chile powder. Add a
half cup each of peas, string beans, tomato, squash and two
ears of corn chopped through the cob in half-inch lengths.
Add a little broth and simmer until the vegetables are
cooked; then add two or three potatoes, quartered, which
have been boiled separately.
264. CHILE CON CARNE MEXICAN
Fry a chopped onion and a half clove of garlic in a large
spoonful of lard until transparent; then add two pounds of
round steak, cut for stew, and brown all over. Add two
cups of chile Colorado (No. 116), cover and simmer for an
hour, or until the meat is tender ; then stir in a dessert spoon
of ground, sweet chocolate, a slice of fried bread, pounded
fine, salt to taste and enough boiling water to blend nicely;
add a small spoonful of vinegar. Bring to a boil and serve.
265. CHILE RELLENOS MEXICAN
Roast six bell peppers until the skin will peel off; make
an incision, remove the seeds and veins and fill with a mince
made of two cups of chopped cold meat, a chopped onion
fried, half a cup of blanched almonds, chopped, and two
ENTREES AND LUNCH DISHES 77
thick slices of bread soaked in cream, salt and paprika. Beat
the whites of two eggs ; add the yolks and beat again ; dip
the peppers in flour and then in the egg and fry in deep
hot fat.
266. CHILE RELLENOS CON QUESOMEXICAN
Prepare six long fresh peppers, preferably red ones, as in
No. 265, removing the veins as well as the seed. Slip in a
thick slice of dairy cheese, dip in beaten egg and fry in
boiling fat. When golden brown, drain and serve with
cream sauce (No. 123). If the peppers are not in season
canned ones can be used, wiped dry.
267. CHINESE NOODLES BAKED
Use half a pound of noodles. Drop a few at a time in boil-
ing water. Skim out in three minutes and place in a colan-
der under cold water; then drain and cut into inch lengths.
Shred a quarter of a pound each of boiled ham, boiled
fresh, lean pork and the breast of half a boiled chicken.
Pour boiling water over a handful of dried mushrooms, drain
and chop. Mince an onion and a little parsley. Fry all of
these ingredients separately in peanut oil (or olive oil) ;
then arrange in a covered baking dish in layers. Add two
tablespoons of flour to the oil that is left and fry brown ;
add the mushroom water to make a gravy which flavor with
Chinese sauce. Pour over the noodles, cover and bake for
half an hour or more.
268. CHINESE NOODLES FRIED
Remove stems from an eighth of a pound of dried Chi-
nese mushrooms, soak in warm water until soft and then
drain. Throw half a pound of noodles into a saucepan of
boiling water and boil. Drain in a colander until quite dry.
Sprinkle with salt and fry brown in oil. Cut half a pound of
fresh pork, half a can of bamboo sprouts and half a head of
celery into fine strips. Fry the pork until brown ; then sea-
son with a little bean sauce. Boil the other ingredients in
salted water and mix with the pork. Thicken the gravy
with corn starch and season with bean sauce to taste. Place
the noodles on a hot platter, cover with the mince and
sprinkle boiled ham cut in fine pieces over all.
8 ENTREES AND LUNCH DISHES
269. CHOPS DEVILED ENGLISH
Make a devil as in No. 276; rub this well into thick Eng-
lish mutton chops, broil them rare and put the rest of the
devil over them in a very hot dish.
270. CHOP SUEY CHINESE
Barely cover a small chicken with water and boil until
tender ; then shred the meat, return the bones to the soup,
boil down to one cup ; then strain. Cut a half pound of
lean pork into thin inch strips and fry ; when brown, add
the chicken, a half cup of celery, cut thin, a small piece of
chopped onion, six dried Chinese mushrooms (which have
soaked in water), six water chestnuts, cut thin, a quarter
of a pound of wheat or bean sprouts, half a chopped green
pepper, and a small piece of ginger-root, crushed. Pour
over all the chicken broth and season well with a very
little salt and a tablespoon each of gu yow and soy sauces
to be found in any Chinese provision house. Simmer for a
few minutes and serve with rice.
271. CHUPE PERUVIAN
Fry two sliced onions in a tablespoon of butter until
transparent. Add four or five tomatoes, a teaspoon of minced
parsley, six medium potatoes, peeled and quartered, and
hot water to cover. Add one tablespoon of washed rice and
boil until cooked about twenty minutes. Add salt, a pinch
of sugar, a cup of thin cream or milk, a well beaten egg and
four tablespoons of grated cheese. Boil up once and serve.
272. CORNISH PASTIES
Mix a cup of any kind of cold meat or game, or both,
chopped fine, with enough highly seasoned gravy or thick-
ened stock to hold together. Add a little onion juice and
finely chopped parsley. If mutton is used cut up a few
slices of boiled turnip if pork, raw apple. Roll good pie
crust out an eighth of an inch thick. Cut in rounds three
inches across. On one-half place a spoonful of the mince,
with a little of the vegetable on top. Wet the edge, fold
over, pinch together, brush over with milk or beaten egg
and bake on a greased tin from fifteen to twenty minutes.
ENTREES AND LUNCH DISHES 79
273. CORN PUDDING CHILEAN
Chop very fine a green pepper, an onion and a pound of
any meat ; fry for a few minutes in a spoonful of hot color
(No. 119), then add a dozen seeded raisins and ripe olives
and turn into a pudding dish. Arrange on top two hard
boiled eggs, cut in quarters, a few pieces of cold chicken
or game and a boiled onion, cut up. Grate eight large ears
of green corn and fry in a large spoonful of lard, stirring
until like paste. Beat the yolks of three eggs very light
with a scant tablespoon of sugar ; add the whites, beaten
stiff, the corn and a little water, and spread over the mince.
Bake for twenty minutes, sprinkle with powdered sugar,
bake ten minutes more and serve. If green corn is not in
season kornlet can be used.
274. CORN TAMALE
Mix a can of corn or kornlet with a cup of tomatoes,
three-fourths of a cup of white cornmeal, a teaspoon of
salt, a teaspoon of Grandma's Spanish pepper, dissolved in
a little cold water, eighteen ripe olives, half a green pepper
and half an onion chopped, and a cup and a half of milk-
last, two well beaten eggs. Turn into a well buttered pan
and bake for three-quarters of an hour.
275. COULIBAC RUSSIAN
Roll out a noodle paste (No. 468), very thin, and cut in
large squares. Spread each with a forcemeat made of
chopped veal, boiled rice, a chopped boiled beet and a few
sliced mushrooms bound together with a raw egg and a
little melted butter and well seasoned. Roll up, place in
rows on a baking-pan, dredge with fine crumbs and bake
for an hour.
276. DEVILED DRUMSTICKS ENGLISH
Melt a tablespoon of butter and mix to a paste with a
teaspoon each of mustard, chutney, the juice of a lime, onion
juice, salt, paprika and cayenne. Cut gashes lengthwise in
cold turkey drumsticks, rub the devil in well and broil, or
brown in a very hot oven. Heat the rest of the paste, pour
over and serv^ for breakfast piping hot,
8o ENTREES AND LUNCH DISHES
277. DEVILED MEAT CHILEAN
Make a batter of a tablespoon of English mustard, three
of flour, two beaten eggs, salt, cayenne, a teaspoon of olive
oil and a scant tablespoon of vinegar. Cut any kind of
cold meat in slices, soak it in this batter and fry a golden
brown in hot lard. Pour what remains into a cup of hot
milk or broth, beat in a tablespoon of butter, heat through
and pour over the meat.
278. DOLMA GRECIAN
Chop a cup of fat and lean cold mutton and mix with a
cup of boiled rice, two tablespoons of melted butter, a
small grated onion, a teaspoon of parsley, chopped, half a
cup of pinenuts and enough hot broth to moisten. Par-
boil three egg-plants or summer squash. Cut in halves
lengthwise, scoop out part of the pulp and fill the cavity with
the mince. Pour over each a little sauce made of an egg
beaten with the juice of a lemon. Brown in a hot oven.
279. EGYPTIAN MACARONI
Boil half a pound of macaroni until tender, drain and cut
in short lengths. Mix with a sauce made of a tablespoon
each of butter and flour melted in a frying pan, combined
with a cup of strong bouillon, salt, pepper and a bit of mace.
Have ready a half cup each of grated Parmesan and gruyere,
a cup of sour cream and one-fourth pound of sliced raw
ham broiled quickly and chopped. Butter a baking dish,
place on it a layer of macaroni ; then some of the cream, ham
and cheese and repeat until the dish is full, omitting the
ham from the top layer. Sprinkle with fine crumbs and
bake for half an hour.
280. EMPANADA CHILEAN
Make a very rich pie crust, using an egg. Roll it out as
for a large pie and place on half of it the following mix-
ture. Add to a pint of finely minced cold meat a small
onion and a pepper (without seed), chopped fine, and fry
for a few minutes in a little lard ; then mix with enough
highly seasoned thick brown gravy to hold together, and
add a dozen raisins, two hard-boiled eggs, sliced, and half
ENTREES AND LUNCH DISHES 81
a cup of ripe olives. Wet the edge of the paste, pinch
well together, and bake. Dust with powdered sugar before
serving.
281. EMPANADITAS CHILEAN
Make the crust as above but roll out thin and cut into
rounds the size of a saucer. Place on each a spoonful of
the same mince or pieces of cheese or preserves. Pinch the
edges together, after moistening, and fry in deep fat. Drain
on brown paper and dust with powdered sugar.
282. ENCHILADAS MEXICAN
Use two frying pans, in one of which heat half a cup of
lard and in the other a pint of chile Colorado (No. 116).
Have ready six tortillas (No. 282), a cup of ripe olives,
stoned and cut up, three chopped hard-boiled eggs, half a
cup of young green onions, sliced very thin, and the same of
grated Mexican, Parmesan, or very dry cheese. Slip a tor-
tilla into the hot lard and heat through ; transfer it to the hot
"smother" and thence to a hot platter. Sprinkle rapidly with
olive, egg, onion and cheese, pour a spoonful of the sauce
over and cover with another dipped tortilla and repeat the
process until all are used. Strew the rest of the filling over
the top, pour the sauce over all and heat through in a quick
oven before serving. If it is impossible to procure the tor-
tillas, pancakes, six inches across, made of white cornmeal,
make a very acceptable substitute.
283. ESTOFADO DE MADRID SPANISH
Cut a pound of fresh pork into thin slices. Remove the
fat and fry with a cupful each of onion and mixed vege-
tables, all chopped fine. When nicely colored skim out
the vegetables and brown the meat, rubbed over with gar-
lic. Place all in a casserole with a chopped pepper (without
the seed and vein), two sliced tomatoes and salt to taste.
Cover with a pint of hot stock or water, cover closely and
cook in the oven an hour or more.
284. FLEISCH KUCHEN GERMAN
Mix a cup of cold meat, chopped fine, with half a cup of
rich, highly seasoned sauce and heat through. Make a
batter and pour enough into a hot greased omelette pan to
82 ENTREES AND LUNCH DISHES
cover the bottom. As soon as it sets spread with a layer
of meat and cover with more batter. Place the pan in a
hot oven and bake until the batter is firm and golden brown ;
then transfer to a hot platter and cut in wedges like a pie.
Serve with a green salad.
285. FRICO SPANISH
Slice enough raw potatoes to fill three cups. Line the
bottom of a mould with them, then sprinkle with minced
onion, salt and chile powder, and over them a layer of rolled
cracker crumbs. Next add a layer of beef or any meat, cut
in small pieces, and repeat until two pounds of meat and
the potatoes have been used. Pour over a pint of cream
which should just come to the top layer. Cover closely
and steam from two to three hours. Serve with Spanish
or tomato sauce.
286. FRITURA MIXTA (MEAT) SPANISH
Have ready a few pieces each of cooked fowl, lamb,
brains, kidney, ham or bacon cut into small cubes. Dip
each piece into fritter batter (No. 446) and fry in deep lard ;
drain, pile on a platter, and serve with tomato sauce. Pieces
of cooked fish, lobster, crabs, clams and oysters can be sub-
stituted for meat.
287. GOULASH HUNGARIAN
Cut two veal steaks in finger lengths and place in an iron
kettle with two large chopped onions and a kitchen spoon
of dripping. Stir until nicely colored; then season highly
with salt, paprika and a bit of garlic. Add a large spoonful
of flour and, in a few moments, enough stock to barely
cover it. Place the lid on the kettle and simmer very slowly
for three hours. Serve with nqodles.
288. GOULASH OF OX-CHEEKPOLISH
Fry until brown a large sliced onion in a kitchen spoon-
ful of dripping; add six ox-cheeks, and brown all over;
then stir in a heaping tablespoon of flour and brown. Add
half a clove of garlic, sliced, a chile pepper, broken in bits ;
a kitchen bouquet, a bay leaf, six cloves, a teaspoon of salt
and paprika. Cover closely and simmer from three to four
ENTREES AND LUNCH DISHES 83
hours, adding a little boiling water as the broth is reduced.
Twenty minutes before serving add a dozen raisins and
season with vinegar. Serve on a bed of noodles and garnish
with parsley.
289. GUISO DE CARNE GUATEMALAN
Pass a pound of beef or lamb through a meat chopper
twice with two medium-sized onions. Add lightly a tea-
spoon of finely chopped parsley, a shaving of garlic, pinch
of red pepper, salt, a small pinch of Spanish saffron, one
of allspice, and the juice of a large sour orange or grape-
fruit. Heat a tablespoon of color (No. 119) in a frying pan;
add the mince, cover and simmer until cooked; then turn
out on a hot platter and garnish with strips of fried bacon
and sausages.
290. HACHIS ITALIAN
Chop a pound of cold roast beef with a parboiled calf's
brain. Add a tablespoon each of olive oil, anchovy sauce,
the yolks of four eggs, salt and paprika. Fry like hash or
bake in the oven and serve with tomato sauce.
291. HAGGISSCOTCH
Run the tongue, liver and kidneys of a sheep through a
chopper with half a pound of bacon and two thick slices of
bread. Season with a teaspoon of onion juice, salt, cayenne
and Worcestershire sauce, and stir in two slightly beaten
eggs. Press into a greased mould, cover tightly and boil
for two or three hours. Serve with Wow Wow sauce (No.
144).
292. HAM AND GREEN PEAS A LA MANDARIN-
CHINESE
Throw two pounds of green peas, shelled, into a saucepan
with just enough water to cover, and boil until tender. Cut
half a pound of ham into thin strips and fry until brown.
Add the peas, mix well and pour over them four well-
beaten eggs. Cook for two minutes, then serve.
84 ENTREES AND LUNCH DISHES
293. HAM TORTILLA MEXICAN
Chop fine a cup of boiled ham and heat it with a table-
spoon of butter in an omelette pan. Beat three eggs well ;
add a tablespoon of cream mixed with a teaspoon of flour, a
good pinch of chile powder and a little salt. Pour over the
ham and stir for a moment; then let it brown on one side,
and turn carefully. Serve on a hot platter.
294. KABAT ROUMANIAN
Cut a pound of veal, freed from skin and bone, into small
pieces. Fry with a small chopped onion in a tablespoon of
butter; add a small lemon sliced thin, a pinch of carraway
seed, salt and paprika. Cook for ten minutes, then stir in
a cup of sour cream; cover closely and bake in a moderate
oven for an hour.
295. KABOBS TURKISH
Marinate cubes of fat lamb in lemon juice and finely
chopped herbs for a few hours; then run on skewers and
broil or bake in a hot oven. When done baste with butter
melted with paprika and salt, and serve with boiled rice.
296. KRENN FLEISCH BOHEMIAN
Let the butcher remove the bones from the head of a
young pig. Cut it into neat pieces and lay in a casserole.
Cover with a strong court bouillon (No. 122), and half a
cup of white wine. Put on the lid and cook slowly in the
oyen until the meat is tender; then remove it to a hot
dish, thicken the sauce slightly, pour over the meat and
sprinkle with grated horseradish.
297. KROMESKIES POLISH
Cut thin strips of bacon, an inch wide by two long;
spread each with a little highly seasoned mince; sprinkle
with grated cheese; then roll, tie and stand aside for an
hour. Remove the strings carefully, dip in batter (No. 446),
and fry in deep lard.
298. LAMB HARICOT ENGLISH
Season a boned shoulder of lamb with salt and paprika
and roll it. Brown in dripping and place in a casserole.
Add two cups of boiled dried lima beans and two finely
sliced onions, a bit of garlic, and some sprigs of mint ; then
ENTREES AND LUNCH DISHES 85
pour in two cups of the bean water, cover closely and
simmer in the oven for an hour and a half, adding more
water if necessary.
299. LEBER KLOESSE GERMAN
Pass a pound of calf's liver through a chopper twice; then
mix it with two slices of bread, which have been soaked in
milk and squeezed dry. Add two slightly beaten eggs, a
small onion, grated, the zest of a lemon, salt and paprika.
Roll into balls the size of a walnut and poach in soup stock.
Drain, pile on a hot platter and pour melted butter and
chopped parsley over.
300. LENGUE CON POLLO MEXICAN
Boil a veal tongue and a roasting chicken separately until
tender. Cool, cut into dice and combine, adding a small
can of French mushrooms, sliced. Heat in Spanish sauce
(No. 141), seasoned highly, and serve in small individual
casseroles of Mexican pottery or ramekin dishes.
301. LIVER LOAF FRENCH
Place a pound of calf's liver, a calf's tongue, and half a
pound of lean, fresh pork in a saucepan. Add a teaspoon
of salt, a bay leaf, a whole onion, slashed, and half a green
pepper. Cover with boiling water and simmer until the
tongue is tender about three hours. Remove the skin and
roots and pass all the meat through a chopper twice. Sea-
son with a tablespoon of tomato catsup, and a dessert spoon
of kitchen bouquet, salt and pepper to taste. Rub to a
paste, moistening with a little of the broth. Rub a loaf
tin with garlic ; then grease well and press the liver tightly
in. Cover, place a heavy weight on it and let stand over
night before turning out. Garnish with chopped aspic.
302. LIVER NIVERNAISE
Slice a pound of sheep's liver half an inch thick; brush
each piece with oil or melted butter and place in a cas-
serole. Chop two slices of bacon, a branch of parsley, a
shallot and a piece of green pepper very fine, and sprinkle
over the liver with salt and pepper. Cover, heat the liver
through without boiling, and keep it at this point for nearly
86 ENTREES AND LUNCH DISHES
an hour. Transfer it to a hot dish and cook the bacon,
etc., for five minutes more. Return the liver to the cas-
serole; mix all together and serve.
303. LIVER AND ONIONSTURKISH
Cut half a calf s liver into inch cubes, removing all tough
parts. Slice four onions very thin ; mix with the liver, sea-
son with salt and paprika, and fry in plenty of dripping for
a few moments, stirring to keep from burning. Too much
cooking hardens the liver.
304. LOMO PERUVIAN
Cut tenderloin of pork into slices large enough for a
portion. Marinate for two hours in two tablespoons of
tarragon vinegar, five of olive oil, salt, paprika, a small
pinch of sweet marjoram and thyme, a teaspoon of grated
onion and a bit of garlic. Broil and pour over it the sauce,
heated.
305. LOS ANGELES
Roll out noodle paste (No. 468) very thin and cut in
strips an inch wide (or use the wide ribbon macaroni).
Make a quart of highly seasoned stew of any kind of wild
game, adding tomato sauce, mushrooms, half a cup of ripe
olives, two or three chilepepines, or tobasco sauce, and half
a cup of raisins. Boil the paste until tender, drain, and
lay in strips on a greased baking pan ; cover with a thick
layer of the salmi, another of the paste and repeat until
the dish is full. Sprinkle plentifully with grated cheese and
brown in a hot oven.
306. MARROW AND MUSHROOMS ENGLISH
Cut the marrow from a shin bone into thick slices. Boil
in salted water for a minute or two, then drain. Heat a
tablespoon of butter and saute in it five tablespoons of
chopped mushrooms for five minutes. Season with salt and
paprika and a little lemon juice. Mix with the hot marrow
and spread on rounds of hot toast.
307. MEAT BALLS AND CELERY ROOT-
BELGIAN
Pass through a chopper twice a pound of round steak, a
small onion, a green pepper, without seed, and half a cup
of stale bread. Season with salt and pepper; bind with an
ENTREES AND LUNCH DISHES
egg, roll into balls the size of a plum and dust with flour.
Peel three celery roots, cut into cubes and boil. Skim from
the water and throw in the meat balls to simmer for ten
minutes; then skim out. Season the broth with salt, pep-
per, nutmeg, and lemon juice; add half a tablespoon of
roux (No. 138), and stew for a few minutes; then pour
some of it over the beaten yolk of an egg, return to the
saucepan with the meat and celery and, when quite hot,
serve.
308. MEAT PANCAKE SWISS
Add a few raisins to a cup of cold meat of any kind,
chopped fine. Season with salt, paprika, juice and zest of
a lemon, a grating of nutmeg and a pinch of sugar. Bind
with a beaten egg and heat. Make rather a thin batter of a
pint of milk, three beaten eggs, and flour. Beat hard for five
minutes, then drop in large spoonfuls in a well greased hot
frying pan. When brown on one side drop some of the
mince on the pancake and fold over; remove to a hot
platter.
309. MINUTEN FLEISCH GERMAN
Cut a pound and a half of veal, from the leg, into very
thin slices, and then into three-inch squares. Season with
salt and paprika and soak in enough white wine to barely
cover for an hour. Drain, dust with flour and brown in
butter. Stir in a tablespoon of flour, some onion juice and
a cup of stock, and simmer until tender; then season to
taste and serve.
310. MOCK SMELT CHILEAN
Mix a cup of cold lamb or veal, chopped fine, with two
tablespoons of bread crumbs, a teaspoon each of onion
juice, Worcestershire sauce and vinegar, a chopped hard
boiled egg and a piece of green pepper, chopped, salt and
pepper. Place a spoonful in a leaf of Romaine lettuce, fold
over, dip in fritter batter (No. 446), and fry in deep fat like
fish. Drain on paper.
311. MUSAKA -AUSTRIAN
Peel two large egg-plants, cut in slices lengthwise, sprin-
kle with salt. Stand aside for an hour, rinse and dry. Dip
in flour and saute in butter ; then line the bottom and sides
of a greased pudding dish with it. Pass a pound of round
steak and an onion through a chopper. Fry in butter,
88 ENTREES AND LUNCH DISHES
then pound. Season with salt, paprika and onion juice.
Spread a layer on the egg-plant ; then repeat until the dish
is full with egg-plant on top. Dot over with bits of but-
ter, sprinkle with crumbs and grated cheese and bake for
half an hour. Serve with lemon.
312. NAVARIN AUX POMMES FRENCH
Cut up three slices of salt pork and fry until crisp; then
add two pounds of neck and breast of mutton, cut for
stew and sprinkled with salt and pepper, a large carrot, an
onion, a half clove of garlic, two branches of celery and one
of parsley all chopped and fry until slightly brown. Stir
in two tablespoons of flour and cook for five minutes more.
Skim the grease off and add two cups of stock, or hot
water, and a cup of tomatoes and simmer for three-quarters
of an hour. Transfer the meat to a casserole and pour over
it the sauce, rubbed through a sieve, and a wineglass of white
wine; bring to a boil, then add several tart apples, cut up,
and half a dozen blanched small onions. Cover and cook
until they are tender. Green peas can be substituted for the
apples.
313. NOODLES AND HAM GERMAN
Fry until crisp four slices of raw ham cut into narrow
strips; add double the amount of boiled noodles and fry
until the latter are brown.
314. NOODLES AND SCRAMBLED EGGS GERMAN
Boil and drain a cup of noodles cut in short pieces ; have
ready three eggs beaten slightly ; melt a tablespoon of but-
ter and toss the noodles in it until brown, then add the eggs,
salt, paprika, a tablespoon of grated cheese and scramble all
together.
315. ONION DOLMAS TURKISH
Peel six large dry onions and cut each on the side length-
wife throw into boiling water and cook until Render enough
to loosen the leaves without taking from the stem,
some of the dolma mixture (No. 278) between the outer
leaves, remove the heart and fill it. Place the onions closely
together in a casserole, sprinkle with salt, paprika tomato
catsup and enough broth to cover the bottom of the <
Bake in a moderate oven.
ENTREES AND LUNCH DISHES 83
316. PAPAS RELLENAS MEXICAN
Add to a cup of cold meat, chopped fine, a dozen stoned
ripe olives, two chopped eggs, a dozen seeded raisins, a tea-
spoon of grated onion, salt and cayenne and enough thick
brown sauce (No. 123) to hold together. Mix well and heat,
then cool and roll into small balls; cover each ball with
mashed potatoes into which two eggs have been beaten;
dust with flour and fry in deep fat, a few at a time.
317. PAPRIKA SCHNITZEL GERMAN
Cut two slices of salt pork in cubes ; fry in a Dutch oven
with a sliced onion ; add a pound of veal, sliced and rolled
in salt, pepper and flour. When brown on both sides cover
with cream; season well with paprika, cover and simmer
until tender. Serve with farina dumplings (No. 460).
318. PIE-QUOT (SPARE RIBS) CHINESE
Have two pounds of pork spare-ribs chopped into small
pieces; wash and throw into boiling water and when it
comes to a boil again drain and fry until brown ; add a little
hot water and simmer until tender; add a cup of vinegar in
which one tablespoon of cornstarch and two of sugar have
been dissolved. Bring all to a boil, simmer for a few
moments and serve.
319. PILAF TURKISH
Cut a pound of raw mutton into pieces two inches square
and fry in butter with a chopped onion ; when the meat is
half cooked, add a cup of washed rice. Heat a can of
tomatoes to boiling point; season with salt, cayenne, and
a teaspoon of sugar and pour over the meat. Cover closely
and cook until the rice has absorbed all the liquid. Dry for
a few moments in the oven and serve with a sauce of butter
melted with a little lemon juice and paprika.
320. PILMEN SIBERIAN
Roll out a noodle paste (No. 468) quite thin and cut into
rounds four inches across ; chop fine half a pound of round
steak with a small onion ; moisten with thick brown gravy
about half a cup highly seasoned with tomato catsup and
a few chopped pickles. Heat and place a tablespoon of the
mixture on each round, moisten the edges, fold over like a
turnover and pinch together. Poach in boiling soup-stock
90 ENTREES AND LUNCH DISHES
until the paste is thoroughly cooked; drain and serve with
a sauce made of melted butter, broth, paprika and a little
vinegar.
321. POERKOELL FINNISH
Cut two pounds of veal (from the shin) and one pound of
fresh pork into two-inch squares; brown a sliced onion in a
large tablespoon of dripping, skim out and brown the meat ;
cover with three cups of stock, or water; add a kitchen
bouquet, salt, pepper and a dozen button oinons; put the
lid on and simmer until tender, then thicken the sauce with
brown roux (No. 138) and serve with dumplings.
322. PORK AND POTATO DUMPLINGS-
SCANDINAVIAN
Mix three cups of grated raw potatoes with a teaspoon of
salt, and enough flour to make a soft dough ; roll into balls
with a small piece of fresh pork, seasoned with salt, pepper
and onion-juice, in the middle of each ; drop into boiling
salted water and boil briskly for an hour and a half; drain
and serve with melted butter and chopped parsley.
323. QUINCE YUKNE TURKISH
Peel, core and slice a pound of quinces and boil until ten-
der ; cut a pound of mutton into inch cubes and fry brown
in dripping, then cover in water and simmer. When tender,
add the quince and cook for ten minutes more. Cooking
pears or apples can be used instead of quinces.
324. RISSOLES NEW SOUTH WALES
Mix half a cup each of cold minced chicken, or turkey, and
sweet breads, parboiled; add enough thick brown sauce
(No. 123), well seasoned with catsup, sherry and onion-
juice, to bind together; roll out rich pie-crust very thin, cut
in circles five inches across ; wet the edges, place a spoonful
of the mince on each, fold over and pinch together with a
fork. Dip in a beaten egg, then roll in crushed vermicelli
and fry a delicate brown in deep boiling fat.
325. ROPA VIEJA SPANISH
Cut into pieces a pound, or more, of cold boiled or roast
beef, two or three onions, a bit of garlic, a bell or chile pep-
ENTREES AND LUNCH DISHES 91
per (without seed), and two potatoes. Fry all until nicely
colored in a large spoonful of color (No. 119), then add half
a can of tomatoes, a branch of parsley, two slices of bread,
fried until brown, and cut up. Season with salt and a tea-
spoon of "Grandma's Spanish Pepper" or chile powder.
Cover and simmer until tender.
326. ROULADE OF BEEFGERMAN
Cut thin slices of top-round steak into three-inch squares ;
rub over each with a bit of garlic and dust with salt and
pepper ; place strips of salt pork, bacon or ham on each ; roll
and tie securely. Dust with flour and brown them in hot
dripping with half a chopped onion ; then add a little hot
water and bake in the oven until done. Season the gravy,
skim off the fat and serve.
327. SAUSAGE AND POTATOES ENGLISH
Poach six small pork sausages in boiling water for fifteen
minutes, then remove the skin ; beat an egg into a pint of
seasoned hot mashed potatoes; take a large spoonful of it,
lay a sausage in the middle and enclose it, leaving the out-
side quite rough. Place in a greased baking tin, brush over
with milk or butter and bake until a nice brown. Garnish
with parsley.
328. SCHASCHIKS CIRCASSIAN
Cut a pound of beef into slices a quarter of an inch thick,
then into inch squares ; cut an equal number of very thin
squares of salt pork ; roll the beef in a mixture of powdered
parsley, salt, pepper and lemon juice and arrange on six
brochettes, or skewers, alternately with the pork; brush
over with melted butter and broil until done, turning fre-
quently.
329. SOPA RELLENA PERUVIAN
Heat a large spoonful of color (No. 119) in a frying pan
and fry in it half a cup of well-washed rice. When a nice
brown remove to a mortar and pound ; then simmer in a cup
and a half of boiling broth until tender and of the con-
sistency of mush. Cover the bottom of a pudding dish with
this and place on it a layer of cold pork, minced and sea-
soned, then more rice and some chopped pickle ; then a layer
of chopped cooked sausage, mixed with crumbs and a
92 ENTREES AND LUNCH DISHES
chopped hard-boiled egg. Have the rice for the last layer,
pour a beaten egg over all and bake in a moderate oven.
330. STUFATA FLORENTINE
Cut a pound of beef shin, from the bone, into small
squares ; fry a sliced onion in dripping; skim out and brown
the beef; add a tablespoon of flour and, when brown, add
two cups of soup stock, half a tablespoon of conserve (No.
121) or half a cup of tomato sauce, salt and paprika to taste.
Cover and simmer until tender, then pour over pieces of
dried toast or boiled spaghetti in a deep platter.
331. SOUTH PARK SWEETBREADS
Blanch and boil three fine sweetbreads and divide into
neat portions. Rub the yolks of four hard-boiled eggs to
a paste with one-third of a cup of fresh butter and a table-
spoon of brandy. Melt a tablespoon each of butter and
flour in an omelette pan ; add a generous cup of thin cream,
salt and cayenne and a grating of nutmeg. When the sauce
thickens add the paste and whites of the eggs, chopped;
then half a wine glass of sherry and the sweetbreads. Heat
through, but do not bring to a boil, and serve with hot
biscuits.
332. TAGLIARINI AND BEEF ARGENTINA
Cut a pound and a half of top round steak into two-inch
strips and fry brown with half a cup of tomatoes and a
chopped onion in a tablespoon of color (No. 119), and a
fourth cup of olive oil. Add two tablespoons of chopped
dried mushrooms, which have soaked in water for half an
hour, and a cup of claret. Cover and simmer until the beef is
tender. Strain the sauce over half a pound of boiled tag-
liarini (No. 474), and mix thoroughly; then spread on a
hot platter and place the beef on top.
333. TAMALE A NATIONAL DISH OF MEXICO
Boil a pound of fresh pork, or veal, or a small fowl until
tender; then remove skin and bones and shred coarsely.
Scald a cup and a half of white corn meal in enough of the
broth, well salted, to make a stiff mush to which add a ta-
blespoon of lard. Fry the meat slightly in a large spoon
of color (No. 119), then skim out and stir in a little ground
ENTREES AND LUNCH DISHES 93
chile, a tablespoon of flour and enough broth to make a
very thick sauce, which add to the meat, also a dozen ripe
olives and a sliced hard boiled egg. Have ready five
dozen or more selected dried corn leaves, which have been
soaked in tepid water until pliable. Dry them and cut in
uniform lengths; then gather into bunches of ten and tie
at one end. Form the meat mixture into two-inch oblong
rolls, place each on a leaf in a tamale, and fold in another
leaf; then spread layers of the cornmeal mush on the inside
of the other leaves. When all are tried, roll to look like a
large bon-bon, tie the ends and cook in boiling water for
about two hours.
334. TAMALE LOAF
Cut a flank steak into cubes. Chop an onion, a chile
pepper and a tomato fine, and fry slowly in a large spoon
of lard with the meat, adding a little water, from time to
time, to keep from burning. When brown add enough boil-
ing water to make a pint of gravy and simmer until the beef
is tender ; then season with salt and a teaspoon of chile
powder. Skim out the meat and pass through a fine
chopper, return to the gravy and thicken with white corn-
meal enough to make it like thick mush. Press it into
a greased bread tin with a weight on it and when cold
cut in thick slices and fry. Serve with chile sauce (No.
117).
335. TAMALE PUDDING MEXICAN
Remove fat and bones from two pounds of fresh pork
cut into small pieces and simmer until tender. Strain from
the broth and brown slightly in a large spoon of color (No.
119). Add a cup of the broth, salt, and a tablespoon of
chile powder and cook slowly. Heat a can of kornlet with
a little milk, salt and a teaspoon of sugar. Add a table-
spoon of melted lard and a beaten egg. Spread a layer on a
pudding dish ; then a layer of the meat, and sprinkle with
ripe olives, sliced, and repeat until the dish is full. Bake
for an hour in a slow oven, sprinkling with water if too
dry. Chicken can be used instead of pork.
336. TOAD IN THE HOLE AUSTRALIAN
Cut a pound of round steak into finger lengths nearly an
inch thick, and fry for a few minutes in dripping with half a
94 ENTREES AND LUNCH DISHES
minced onion ; then add barely enough water to cover and
simmer until tender. Drain and roll each piece in a mix-
ture of salt, pepper, and chopped parsley; then place in a
greased pudding dish irregularly, with some of the pieces
standing on end. Heat the pan very hot and pour over
the meat a batter made of two eggs, well beaten, a cup
of milk, three tablespoons of flour sifted with a teaspoon
of baking powder, a pinch of salt and a teaspoon of melted
butter. Beat all very hard and, in pouring it into the pan,
take care that several pieces of the meat stick out of the
batter. Bake about half an hour in a quick oven.
337. TORTAS DE CARNE SPANISH
Mix a cup of finely minced meat with one of cooked vege-
tables of any kind. Season with onion juice, salt and
paprika ; form into round flat cakes which dip into batter
(No. 446), and fry in deep lard. Serve with tomato sauce
(No. 143).
338. TORTAS DE TERNERA PERUVIAN
Chop a pound of veal very fine, mix it with half a cup of
almonds blanched, chopped and pounded a hard egg, cut
up, and half a cup of sliced olives. Put all in a saucepan
with a cup of broth, salt and pepper to taste. Stew until
the veal is cooked; then add a tablespoon of brown roux
(No. 138), or enough to make the mixture quite thick.
Spread on a platter to cool, form into flat cakes, dust with
flour and fry until brown in a little lard. Serve with Span-
ish sauce (No. 141), or tomato sauce (No. 143).
339. TRIPE MEXICAN
Roll a pound of sausage meat into small balls, dust with
flour and brown in a frying pan. Skim out and fry a shav-
ing of garlic and a chopped onion in the sausage fat until
they begin to color; then add two cups of tomatoes, a
chopped chile or bell pepper and salt and pepper. Simmer
for half an hour; then season with a teaspoon of chile
powder. Have ready a pound of fresh tripe boiled until
tender, and cut in squares or diamonds. Dust the pieces
with flour and fry. Drain and arrange on a hot platter
around the sausage balls and cover all with the sauce
strained.
Poultry and Game
Meat, Poultry and Game
340. BEEF AND SOY JAPANESE
Cut a thick tender steak into thin slices and a few
green onions into inch strips. Melt a piece of suet in a very
hot iron pan. Add some soy (Japanese sauce), and a little
sake (Japanese wine), and sugar to taste. When it boils
put in the beef and onions and cook for but a short time.
Serve on a very hot dish.
341. HOT POT ENGLISH
Cut the meat in slices from a loin of mutton ; add six kid-
neys, three dozen oysters, six mushrooms, thirty button on-
ions, salt and pepper to taste. Put all in a deep earthenware
jar. Pour in a pint of strong stock, cover with a layer of
mashed potatoes, three inches thick ; cover closely and bake
in the oven three hours. Before serving uncover, brown
the top and serve in the same jar.
342. LAMB ROAST AND CUCUMBERS
Rub a leg of lamb over with salt, pepper and a teaspoon
of dry mustard. Place in a baking pan and surround with
three large peeled cucumbers quartered lengthwise ; then
cut in halves. Add a few spoonfuls of hot water and butter,
or dripping, and, when it begins to brown, baste often with
half a glass of melted currant jelly, mixed with a cup of
thick sweet or sour cream, which will form the gravy.
343. MUTTON SHOULDER STUFFED NEW ZEA-
LAND
Bone a shoulder of mutton, remove some of the fat and
stuff it with kidney farce. Roll, tie into shape, and bake,
basting frequently with butter or dripping, allowing twelve
minutes for each pound. For the farce, skin four sheep's
kidneys and cut into dice. Chop half a pound of bacon, a
shallot, a cup of bread crumbs, two tablespoons of mixed
parsley, chevril and chives and an onion ; add the kidneys,
season with pepper, salt and cayenne and bind together
with an egg.
MEAT, POULTRY AND GAME 97
344. PUCHERO NATIONAL DISH OF THE AR-
GENTINA
Tie a five-pound piece of beef brisket compactly with
string, and place in a soup kettle with two gallons of cold
water. Add half a cup of garbanzos (Spanish peas), which
have soaked in water for several hours, and bring to a
boil slowly; then simmer for two or three hours skimming
occasionally. Add half a pound of pumpkin, cut in two-
inch squares, two or three onions and tomatoes, a green
pepper, several ears of green corn, cut in halves, and half
a cabbage cut in quarters, string beans and peas. Season
with salt and pepper and boil until all of the vegetables are
cooked; then add three potatoes, cut in halves and boiled,
and half a cup of boiled rice. When quite hot remove the
beef and larger vegetables to a hot platter, arranging them
nicely, and serve the soup with the rice, beans and peas,
as the first course.
345. RUMP STEAK FARCI NEW ZEALAND
Cut a pocket from one end to the other in a two-pound,
thick, rump steak. Shred six anchovies and mix with two
tablespoons of bread crumbs, a dozen large oysters, cut
up, two tablespoons of mushroom puree, salt, pepper and
cayenne to taste. Mix all with two tablespoons of melted
butter and fill the pocket with it; then sew it. Rub the
steak over with olive oil and paprika and let it stand in the
oil for two hours, turning occasionally. Broil it very
gently until it browns ; then finish the cooking in the
oven. Serve with a good gravy.
346. SMOKED HAM OF MUTTON AND CABBAGE
NATIONAL DISH OF MONTENEGRO
Wash and scrape a mutton ham and soak in cold water
for an hour or two. Place in a large kettle, cover with
cold water; bring to a boil and simmer until tender. Half
an hour before serving, skim well and add a green cab-
bage cut in quarters, and boil until it is done. Place the
ham on a large platter and garnish with the cabbage. If
preferred boil the cabbage separately in the English man-
ner first in plenty of boiling water for ten minutes, then
drain, chop coarsely and finish the cooking in milk, season-
ing with salt, white pepper and butter. The mutton ham
is also served with boiled lima beans and split peas.
98 MEAT, POULTRY AND GAME
347. STEAK, DEVILED
Place a thick three-pound steak in a deep dish and mari-
nate over night in a mixture made as follows : Two table-
spoons each of olive oil and tarragon vinegar, two onions,
a green pepper and branch of parsley, all chopped fine, a
bit of garlic, a bay-leaf, six cloves and pepper corns and a
tablespoon of Worcestershire sauce. When ready to cook,
wipe dry and broil quickly, turning frequently. Place it in
a fireproof platter, pour over it the strained marinade and
bake about twenty minutes.
348. TONGUE MEXICAN
Slice boiled tongue, fresh or salt, thin ; add half a cup
of stoned ripe olives, cover with chile Colorado (No. 117),
and simmer until quite tender. Serve with Mexican rice
(No. 225).
349. TONGUE, SPANISH
Boil a large beef tongue for an hour; then remove the
skin, trim the roots and cover well with boiling water.
Add soup-greens and herbs, and simmer until tender
two or three hours. Remove to a platter and cover with
Spanish sauce (No. 141).
350. TONGUE WITH WALNUT SAUCE SPANISH
Boil a fresh tongue an hour, skin, trim carefully, and
boil again until tender in soup stock, adding a cup of diced
vegetables and a kitchen bouquet, a green pepper, etc. Soak
four slices of stale bread in water. When soft squeeze in
a cloth and mash. Chop fine and pound two dozen wal-
nuts ; mix with the bread and fry in a spoonful of color (No.
119). Add enough strained broth to make a smooth creamy
sauce ; bring to a boil ; then pour over the tongue, which has
been placed on a hot platter. Serve with tomatoes (No.
237), or (No. 239).
351. VEAL GALANTINE ENGLISH
Lay flat on the table a small, boned breast of veal. Sprin-
kle lightly with nutmeg, cloves and mace and plenty of salt
and paprika. Spread with half a pound of sausage meat,
then with three slices of bacon and a sliced egg, and two or
three canned red peppers (if convenient) ; last with another
half-pound of sausage. Roll up tightly, tie firmly, then
wrap firmly in a pudding cloth, which tie at both ends.
MEAT, POULTRY, AND GAME 99
Boil in soup, with soup greens, for three and a half hours.
Remove and, before it is cold, take off the cloth (which will
have become loose), reroll, tie again and place the galantine
between two boards, with a heavy weight on them, until
cold. Remove the strings, brush over with meat glaze and
garnish with chopped aspic.
(Glaze) Soak a tablespoon of gelatine in a cup of clear
consomme or gravy, heat until dissolved, add a few drops
of caramel or kitchen bouquet and, when cold and on the
point of setting, use as required.
352. VEAL ROAST GERMAN
Place a small roast of veal in a deep dish ; almost cover
with milk and let it stand for two days. Transfer carefully
to a roasting pan ; season with salt and pepper and baste
well, from time to time, with the curdled milk which will
form the gravy.
353. VEAL SHOULDER BOURGEOISE
Place a few slices of fresh pork or bacon in a Dutch oven
or casserole. Lay on them a shoulder of veal and cover
with more slices. Mix a pint of hot water with a table-
spoon of vinegar, three chopped onions, a bit of garlic, a
kitchen bouquet, a chopped green pepper (without seed),
and two tablespoons of olive oil. Pour it over the meat,
cover closely and cook in a slow oven for three hours. Re-
move the meat to a hot platter, strain the gravy and skim.
354. VEAL STUFFED ITALIAN
Have a pocket cut in a breast of veal, taking care not to
have the bone cut. Soak three slices of milk bread in milk.
Mix with three tablespoons of grated Parmesan, a bit of
garlic, chopped fine, two tablespoons of olive oil, a teaspoon
of sweet marjoram, powdered, salt and pepper to taste
and three well beaten eggs. Truffles and mushrooms may
be added if desired. When well mixed stir in an unbeaten
egg and fill the pocket. Sew up, place the veal in a greased
baking pan, smear well with grease and bake for an hour,
or tie in a floured cloth and boil. In the latter case, place
between boards with a heavy weight on them. Cool and
cover with meat glaze (No. 351) before serving.
IQO MEAT, POULTRY AND GAME
355. ARROZ Y POLLO A LA VALENCIANA
SPANISH
Soak a cup of rice overnight, then drain and dry. Heat
a large spoon of sweet oil, or lard, in a frying pan and cook
in it three slices of ham (cut up), the rice, a large onion
(chopped), an inch of garlic sausage (minced), a chopped
sweet pepper (without seeds), and a teaspoon of v salt. When
nicely browned cover with boiling water; add a young
chicken (disjointed), a piece of loin of pork (cut up), two
sweet peppers, a few string beans, peas, or artichokes (cut
up). Put on a lid and simmer until tender; then steam for
a few moments before serving.
356. CHICKEN BOURGEOISE
Cut a large frying chicken into eight parts. Dust with salt
and pepper and dredge with flour. Fry in olive oil and
butter, mixed, until brown, then transfer to another pan
and bake for fifteen minutes. Sprinkle with chopped onion
and cook five minutes more. Fry in the hot oil a pint of
diced potatoes mixed with a chopped onion, salt and pep-
per. When brown arrange on a hot platter around the
chicken.
357. CHICKEN CASSOULET OLD FRENCH
Soak a pint of small white beans in water for twenty-four
hours. Three hours before dinner drain and put them into
a large casserole with a pound of sliced salt pork, a table-
spoon of tomato conserve, half a chopped onion, a kitchen
bouquet, salt and pepper, and cover with cold water. Dis-
joint a roasting chicken and brown the pieces in a large
spoonful of lard with three chopped onions and a shallot.
Transfer to the casserole and make a sauce by adding a
dessertspoon of flour and half a cup of water to the hot lard.
Pour over the chicken, cover tightly, and cook in a mod-
erate oven until chicken and beans are tender.
358. CHICKEN GUATEMALAN
Make a stuffing as follows : Chop a pound of fresh boiled
pork fine. Fry a chopped onion, a bit of garlic and a large
tomato in a tablespoon of color (No. 119). Season with
salt, pepper, nutmeg and cinnamon and add the pork, three
tablespoons of chopped pickles, two dozen raisins and
chopped almonds. Mix well and stuff the chicken; then
MEAT, POULTRY AND GAME 101
smear its breast with butter and bake in rather a slow
oven, basting occasionally with soup stock, until tender,
and a uniform brown.
359. CHICKEN HAWAIIAN
Cut up a fat young fowl, cover well with water and stew
until tender. Add a pint of boiled luau (the leaves of the
taro), and simmer for five minutes. (Spinach, which has
been boiled for five minutes and drained, is an excellent
substitute). Prepare the cream of a cocoanut (No. 118) ;
add it to the chicken, season with salt and paprika and heat
thoroughly, without boiling. The gravy can be thickened
with roux (No. 137), before adding the cream.
360. CHICKEN CURRY HINDUSTAN
Cover a plump young fowl with water, boil until tender,
strain and cut up. Use the broth for the curry sauce (No.
124) ; add the chicken to it and heat in a double boiler,
being careful not to let it boil. Serve with rice, boiled dry,
and chutney, sliced lemon, cocoanut, anchovies, thin slices
of crisp bacon or ham and Bombay duck, baked quite crisp.
361. CHICKENS EN PAPILLOTTE
Cut three squab chickens in halves. Oil six large circles
of strong white paper, or use Soyer bags of a suitable size.
Place a piece of chicken on a thin slice of ham, cover with
cream sauce (No. 123), with a few mushrooms and sliced
truffles in it, or green peas. Fold the paper over and fasten
tightly ; place on a rack in a baking pan and cook in a mod-
erate oven about half an hour. Serve in the paper.
362. CHICKEN PICANTE PERUVIAN
Cut up a fowl in rather small pieces and stew until
nearly tender ; add four medium-sized potatoes, cut in halves,
and boil twenty minutes more. Half an hour before serv-
ing fry two chopped onions in two tablespoons of lard ; add
the pulp of six chile peppers, prepared as in No. 116. Bring
to a boil, add two tablespoons of olive oil and, when very
hot, a cupful of dairy cheese chopped. Stir until the cheese
is melted, then pour over the chicken and bring all to a
boil, being careful not to let it burn.
102 MEAT, POULTRY AND GAME
363. CHICKEN PILAF PERSIAN
Boil a fowl in two quarts of water with two chopped on-
ions, a bay leaf, six pepper corns, six cloves, a small stick
of cinnamon and a tablespoon of salt. When it begins to
be tender remove and cut the white meat into small pieces.
Strain the broth, of which there should be about a quart,
and boil. Sprinkle into it a cup of well washed rice, cover
and boil hard for ten minutes; then add a cup of seeded
raisins, a large lump of butter and the chicken. Cover and
simmer on the back of the stove until the rice is thoroughly
cooked and has absorbed the liquid, stirring occasionally
with a fork.
364. CHICKEN AND PINEAPPLE A LA PEKIN
CHINESE
Remove all the bones from a young chicken and cut the
meat into small pieces. Shred a canned pineapple also.
Clean a small piece of green ginger root, pound it and soak
in a cup with two teaspoons of sherry for a few minutes,
then squeeze over the chicken. Heat a spoonful of oil in a
spider, brown the chicken in it; then add a very little boil-
ing water, cover and steam until it is tender. Thicken the
gravy with a dessert spoon each of cornstarch and sugar,
dissolved in some of the pineapple juice, and boil for a
few minutes; then add the pineapple, heat through and
serve.
365. CHICKEN IN PIPIAN MEXICAN
Fry the pulp of six chile peppers (No. 116), with the
crumb of a quarter of a loaf of stale bread in a large spoon-
ful of lard, then pound until smooth. Blanch and roast half
a cup each of almonds and peeled melon seed, chop fine and
pound. Boil a young fowl until tender in water to cover
well, then cut in pieces. Strain a pint of the broth and
add it to the other ingredients, with salt to taste; add the
chicken, heat through and serve.
366. CHICKEN SATSUMA JAPANESE
Place a tender chicken, cut in small pieces, in a deep
iron pot with a carrot, a parsnip and a potato, cut up.
Barely cover with boiling water and season with Japanese
soy to taste. Cover and simmer until it is tender, remov-
ing the scum from time to time. Do not use salt or butter.
Serve with boiled rice.
MEAT, POULTRY AND GAME 103
367. COUSCOUS NATIONAL DISH OF ALGERIA
AND MOROCCO
Boil a plump fowl with soup vegetables until nearly
tender ; then add two dozen button onions, tied in a cheese-
cloth, and finish cooking. Disjoint the chicken and keep
warm. Put a cup of couscous (an Algerian product), into
a double boiler with twenty pepper corns and two cups
of the broth, strained and well-seasoned. Boil, without
covering or stirring, until small holes appear; then place
the saucepan over the fire and cook until the broth has
been absorbed and the couscous is dry. Stir in a table-
spoon of butter, the onions and salt to taste. Place the
chicken on a hot platter, cover with a little of the broth,
thickened, and arrange the couscous around it, garnishing
with two hard boiled eggs cut in quarters.
368. POLLO CON ARROZ ARGENTINA
Clean a fat fowl and stuff with a whole onion, stuck with
four cloves, a handful of blanched chestnuts and a little
chopped celery, parsley, a small pinch of oregena (sweet
marjoram), salt and pepper. Cover well with hot water and
boil until nearly tender. Add a cup of well washed rice,
cover, and cook quickly for ten minutes ; then simmer until
all of the broth has been absorbed. Remove the fowl to
a hot platter and pile the rice around it.
369. POLLO MOLE COLORADO MEXICAN
Fry three slices of stale bread, a chopped onion and a clove
of garlic in a kitchen spoonful of lard until brown; then
pound well with some sesame and a few anise seed. Soak
three chile peppers in boiling water until soft, remove the
seed and rub through a colander with a little water; add
it to the other ingredients and put all in a saucepan with
a peeled tomato, a pinch of cloves and salt and pepper to
taste. Add about a cup of chicken broth and, when well
amalgamated, the boiled chicken, cut in pieces ; heat through
and serve.
370. POULET EN COCOTTE FRENCH
Fry a quarter of a pound of fresh fat pork, diced, until
brown in a cocotte (Dutch oven), or casserole. Place on
it a roasting chicken and bake until colored; then sur-
104 MEAT, POULTRY AND GAME
round the chicken with a pint of small new potatoes (well
scrubbed), which have been boiled five minutes with a
dozen button onions. Turn the chicken every five minutes,
and stir the vegetables. Season with salt and pepper and
cook for about half an hour.
371. POULET AU FROMAGE BRETONNE
Brown a young roasting chicken in butter; then place
in a saucepan and add half a pint of white wine, a kitchen
bouquet, a bit of garlic, two cloves, salt and pepper. Cover
and simmer for an hour. Skim out the chicken and add to
the gravy a tablespoon of brown roux (No. 147). Pour
half of it on a fireproof platter and sprinkle with a table-
spoon of grated gruyere cheese. Lay the chicken on it,
cover with the rest of the sauce and sprinkle plentifully with
the cheese. Brown in a moderate oven.
372. POULET HENRI IV A NATIONAL DISH OF
FRANCE
Chop fine a young green onion, half a clove of garlic, and
a branch of parsley. Mix with the crumb of a stale loaf
of bread and fry in a large spoon of butter ; add three hard
boiled eggs, cut up, and a slice of salt pork, or ham, chopped.
Season highly with pepper and salt. Stuff a fat five or
six pound fowl, truss it and boil very slowly until tender.
373. POULET AU LAIT FRENCH PEASANT
Make a stuffing as follows : Chop very fine the gizzard,
heart and liver of a six-pound fowl with an onion. Soak
two thick slices of bread in boiling water and squeeze in a
cloth. Add it to the giblets with a cup of boiled chestnuts
and half a cup of raisins ; season well with salt and pepper,
and when well mixed stuff the chicken, sewing up the open-
ing. Place in a deep casserole or roaster and cover with a
quart of fresh milk. Bake in a moderate oven, basting
about every five minutes, until the chicken is tender. It
will take about two hours and then the chicken should be
well browned and the gravy much reduced. Strain, thicken,
if necessary, and serve in a gravy boat.
MEAT, POULTRY AND GAME 105
374. SPANISH CHICKEN
Disjoint a young fowl, barely cover with water and stew
until tender; then transfer to a casserole. Pour over four
tablespoons of olive oil, four sliced tomatoes, an onion and
a chile pepper (without seeds), chopped fine. Add a table-
spoon of vinegar, a teaspoon of salt, cover and bake for
half an hour. Serve in the same dish.
375. COUNTRY CAPTAIN EAST INDIAN
Cut a Belgian hare or a fowl in small portions. Chop fine
a large onion and fry until transparent in a large spoon of
olive oil. Dredge the meat with flour, curry powder and
salt, mixed, and fry broAvn in the oil. Cover with three
cups of stock, add the onions and simmer slowly until the
meat is tender. Remove to a hot platter, strew thickly with
three sliced onions and half a cup of blanched, sliced al-
monds, which have been fried together in butter and drained.
Surround with rice.
376. GUINEA HEN EN CASSEROLE
Place a piece of pork or bacon in a casserole and on it a
young guinea hen, stuffed with highly seasoned crumbs and
trussed. Dust with salt and pepper and rub over it four
tablespoons of butter. Chop fine two onions, two carrots,
two green or red peppers (seeds removed), some celery, and
two skinned tomatoes and place in the casserole. Pour over
all a pint of soup stock, cover tightly and cook in a medium
oven about an hour, or, until the hen is tender, basting oc-
casionally.
377. JUGGED HARE ENGLISH
Fry a sliced onion in a large spoonful of butter and lard
mixed. Skim out and fry until brown a hare, cut into
joints and dredged with salt and flour. Place the pieces in
a deep earthenware jar a large bean pot will answer
and cover with a few slices of bacon, a pinch of mace, nut-
meg, a few whole cloves, pepper corns, half of a bay leaf,
two hard eggs, quartered, and a few force meat balls. Barely
cover with stock, seasoned with Worcestershire sauce, and
a little sherry or port. Tie a thick, well greased, paper over
the jar and cook in a moderate oven for three hours; then
thicken the gravy with brown roux (No. 138), and serve in
the same pot.
106 MEAT, POULTRY AND GAME
378. PIGEONS EN CASSEROLE FRENCH
Line a casserole with thin slices of fat pork; tie the
pigeons in shape and place on top. Spread over them
a thick layer of mixed vegetables (carrot, celery, pepper,
parsley, half a turnip), chopped fine, a dozen button onions
and a cup of peas. Sprinkle with salt and pepper, cover
with more pork and add a very little boiling water. Cover
tightly and cook in a slow oven for three hours. Serve in
the casserole.
379. PIGEON CREOLE
Clean, wipe dry and cut into quarters three pigeons. Let
them stand in half a cup of olive oil for fifteen minutes ; then
drain the oil into a frying pan. Chop an onion, a bit of gar-
lic, a green pepper (without the seeds), and a tablespoon
of parsley. Fry in the oil until transparent ; then add the
pigeons and brown them. Turn all into a casserole with a
can of tomatoes, salt, paprika and cayenne to taste ; add a
tablespoon of minced salt pork, half a cup of pitted olives
and a pint of stock. Cover closely and simmer in the oven
for an hour and a half; then thicken the sauce with a
tablespoon or more of brown roux (No. 138). Sprinkle
with grated Parmesan before serving, and garnish with fried
toast cut in diamonds.
380. PIGEON PIE ENGLISH
Cut three pigeons in quarters ; add a pound of top round
steak, cut in finger lengths. Sprinkle with salt and pepper ;
then roll each piece in flour. Place in a deep earthenware
pie dish, cover well with highly seasoned stock and bake
slowly inside the oven until nearly done. Cut two hard
boiled eggs in quarters and arrange on top. Wet the edge
of the dish and press a two-inch strip of rich pie paste
around it; then moisten it and place the top crust on,
rolled out to the thickness of a dollar, pinching the edges to-
gether. Cut a cross in the middle, and in it stick the pigeon
feet, well cleaned. Brush over with white of egg and bake
a golden brown. Serve cold. For the crust use two-thirds
butter to one of lard, three times the amount of flour and
a pinch of salt. Moisten with ice water.
MEAT, POULTRY AND GAME 107
381. QUAIL AND EGG-PLANTTURKISH
Prepare six quail for roasting, sprinkle with salt inside
and out and smear with butter. Select six round egg-plants
just large enough to hold the quail ; cut off the stem ends,
scoop out the seed and place the birds inside. Bake in a
moderate oven.
382. QUAIL GERMAN
Place six slices of bacon in a casserole, lay a quail on
each slice with more bacon on each breast. Between them
strew a cup of young button onions that have been scalded
for ten minutes. Sprinkle salt and pepper over all. Pour
in two cups of thick sour cream mixed with a little water.
Cover tightly and cook in a moderate oven until the birds
are tender, basting often.
383. ROAST DUCK ICHI BAN JAPANESE
Roast a domestic duck, shred the meat and mix it with a
small can of shredded pineapple. Add half of a chopped
green pepper (without seed), to a sauce made of peanut
butter thinned with olive oil and vinegar. Combine with
the duck, heat through and serve with rice or noodles.
384. SALMI OF WILD GOOSE
Place the goose (white or gray), in a saucepan with hot
water to cover, a glass of sour wine, a tablespoon of vine-
gar and a kitchen bouquet and simmer until nearly tender,
the time depending on its age; drain and cut into pieces.
Fry a large sliced onion in a half-tablespoon of oil until
brown ; then skim out and brown a tablespoon of flour.
Stir in slowly a pint of the goose broth, a tablespoon of
tomato conserve (No. 121), or half a cup of canned to-
mato, and half a chopped pepper (without seed). Cook
slowly for half an hour, then strain the sauce, add it to the
goose with a dozen stoned olives and a fourth of a glass
of sherry and simmer until tender. Garnish with triangles
of fried bread.
385. SMOTHERED TURKEY
Melt three-fourths of a pound of butter in an iron pot.
Simmer in it until transparent a sliced onion. Place a trussed
turkey in the pot, pouring over it enough hot sour cream,
io8 MEAT, POULTRY AND GAME
mixed with milk, to entirely cover. Season with salt and
pepper, place the lid on with a weight on it and simmer
slowly for three hours, or until the turkey is tender; then
serve. Large fowls can be cooked in the same way, using
less butter and cream.
386. SPANISH PIE
Line a pudding dish with a rich crust, rolled thin. Cut
into flakes a pint of any kind of cold game, or chicken, and
place a layer on the pastry; then a layer of canned red
pepper, next a thin layer of sausage meat, and repeat until
the dish is full. Pour in a glass of claret mixed with two
tablespoons of flour, sprinkle with salt, cover with pastry,
pinch edges together and bake.
387. TURKEY STUFFED GUATEMALAN
Peel and boil a pound of chestnuts. When tender mash
with the crumb of two loaves of French bread moistened in
water. Add two slices of boiled ham, cut in dice, a chopped
sausage, a tablespoon of capers, half a cup of tomato catsup,
half a grated onion, a shaving of garlic, a teaspoon of
finely chopped parsley, a scant teaspoon of chile pepper, and
half a cup of chopped walnuts. When well mixed, add a
glass of white wine and a tablespoon of vinegar, half a cup
of ripe olives, stoned, a tablespoon each of currants and
raisins and a teaspoon of salt. Bind all together with three
or four beaten eggs ; fill the turkey, sew up and roast in
the usual way.
388. VENISONGERMAN
Wrap the venison in a cheese cloth and hang in a well
ventilated place for five or six days. Place in a deep dish,
cover with a quart each of vinegar and sour milk, a clove
of garlic, a sliced carrot, a few cloves and pepper corns,
,and two bay leaves. Baste several times a day for two
days. Remove and lard plentifully with bacon or salt pork;
sprinkle with salt, pepper and flour and roast in a moderate
oven, basting often with fat until done. For the sauce add
to half the pan-gravy a pint of sour cream, scraping the
sides of the pan well for the flavoring. Serve with noodles
(No. 468). Saddle of mutton, with fat removed, or Belgian
hare can be cooked in the same way.
Salads and Cold Dishes
Salads and Cold Dishes
389. ALLIGATOR PEAR SALAD
Remove the stones from two alligator pears, and scoop
out the pulp with a small spoon. Mix with half a cup
of pineapple juice, a tablespoon of sherry, half a cup of
chopped nuts, and chill on ice. Place spoonfuls of this on
two crisp white lettuce leaves and pour a tablespoon of
mayonnaise, mixed with an equal amount of whipped cream,
over each.
390. ARTICHOKE AND CHICKEN
Cut into medium-sized pieces a heaping cup of cold
chicken, removing the skin. Boil four large or six small
artichokes until tender in water and a little vinegar. Re-
move the stems, chokes and all of the leaves except the very
tender inside ones. Scrape the soft bit from each leaf
with a silver knife, cut the tender leaves fine and the hearts
into small squares, and mix all with the chicken. Blend
together with highly seasoned mayonnaise and press into
a bowl, which put on the ice to chill. Turn out on a bed of
crisp lettuce leaves and garnish with ripe olives and hard
boiled eggs cut in quarters.
391. BOLIVIA SALAD
Mix two cups of boiled potatoes, cut in small cubes, with
three hard eggs, chopped coarsely, two tablespoons of
chopped pimientoes, two of chopped green pepper, two of
celery, shredded, and half a tablespoon of chopped chives.
Mix with French dressing and an additional tablespoon of
vinegar and let stand for at least an hour before serving.
392. CALIFORNIA SALAD
Mix the pulp of half a grapefruit with a cup of Malaga
grapes, peeled and seeded, two or three cups of Thomp-
son's seedless grapes, and two slices of canned pineapple,
SALADS AND COLD DISHES i_ii
cut up. Place in a salad bowl on a bed of crisp lettuce and
cover with half a cup of French dressing.
393. CAPPONATA ITALIAN
Soak two Italian sea-biscuit in boiling water until soft,
but not broken ; then drain on a napkin. Place in a salad
bowl and strew over with a cup of stoned ripe -olives, two
tablespoons of capers, six anchovies, or sardines, broken
into bits, a finely chopped green onion and two tablespoons
of dried mushrooms, which have soaked for an hour in
water and then been chopped. Cover all with half a cup
of French dressing and put on ice.
394. CELERY VICTOR
Trim the outer stalks and leaves from two small heads
of celery, leaving them about five inches long, attached
to the root. Boil in broth until tender; then drain on a
cloth and cut in quarters, through the root, lengthwise, and
chill. Fifteen minutes before serving pour over them half
a cup of French dressing mixed with a teaspoon each of
tarragon vinegar, sweetened tomato catsup and a teaspoon
of paprika. Arrange each on a plate and garnish with
several anchovy fillets laid in a row on each.
395. CHICKEN CHAUDFROID FRENCH
Boil a large young fowl in three quarts of white stock
until tender the day before it is to be used. Cool in the
broth. Have ready a chandfroid sauce (No. 112), cool but
not yet set. Drain and wipe the chicken, remove all the
skin ; then cut the breast in neat slices on the bias. Mask
each slice with some of the sauce and lay aside. Cut the
breast bone out with shears, and press the second joints
carefully apart to form a box-like cavity. Spread the sauce
over all the rest of the exterior. Now fill the cavity with a
salad made of several vegetables and fruits, held together
with a stiff mayonnaise (see Russian, No. 422), and pile up
in a round dome. Replace the slices of breast, lapping one
over the other but leaving part of the salad in view, and
set in the ice-chest to stiffen. Garnish with lettuce,
Ti2 SALADS AND COLD DISHES
396. CHICKEN LIVER
Heat a dessert spoon of butter in a small pan and in it
saute two pairs of chicken livers and the two chopped
hearts for two or three minutes ; then mash in the same
pan. Add a few drops of onion juice, a saltspoon of pap-
rika, and a pinch of salt. Mix crisp lettuce leaves with
French dressing, add the liver, paste, and serve at once.
397. COMBINATION SALAD ITALIAN
Arrange symmetrically on a platter two lettuce hearts,
cut in quarters, crab meat, in large pieces, or a can of tunny-
fish, sprigs of a cauliflower, a cup of string beans, peas, arti-
choke hearts all boiled and chilled hard boiled eggs,
quartered and sliced tomatoes. Serve with sauce No. 120,
very cold.
398. CRAB LOUIS
Mix a cup of shredded crab meat with a generous amount
of mayonnaise colored with tomato catsup and seasoned
highly. Serve in cocktail glasses, surrounded with crushed
ice.
399. CUCUMBER AND CREAM AUSTRIAN
Make a salad dressing of two tablespoons of vinegar, a
good pinch of salt and paprika and six tablespoons of either
sweet or sour thick cream. Stir well and mix with thinly
sliced cucumbers. Serve on a bed of crisp lettuce and
sprinkle with chopped chives.
400. EGYPTIAN SALAD
Boil a dozen fine young okra in salted water until tender;
then drain and remove the stems and sprinkle with salt,
cayenne and lemon-juice. Scald and remove skins from
six tomatoes, cut in slices and chill, and chop a bell
pepper. Place half a cup of cold boiled rice (cooked until
each grain is separate), in a salad bowl. Mix with a table-
spoon of French dressing; then lay the tomatoes on top,
sprinkle with the pepper and garnish with the okra. Pour
a French dressing over all and sprinkle with chopped chives.
SALADS AND COLD DISHES 113
401. ESCABECHE CHILEAN
Boil two pounds of any firm white fish cut in inch cubes.
Drain on a cloth and place in a salad bowl with bits of
orange peel, cut thin, a teaspoon of grated onion, a bay
leaf, a chopped green pepper and sprig of thyme. Toss
all together and cover with French dressing, and let stand
in the ice box several hours before serving. Garnish with
lettuce and slices of orange.
402. FROZEN TOMATO CREAM
Boil a can of tomatoes, a thick slice of onion, a stalk of
celery, half a chile pepper, a branch of parsley, all chopped,
and a bay leaf and three cloves until soft enough to be
rubbed through a sieve. There should be a cup of thick
puree. Add a half teaspoon each of salt and paprika and
cool ; then fold in a cup of double cream, beaten thick.
Pour into a wet ring mould, cover very tightly and let stand
for three or four hours in equal quantities of crushed ice
and salt. Turn out and serve with artichoke hearts, or
asparagus tips or lettuce, dressed with French dressing.
403. FUJIYAMA SALAD JAPANESE
Mix a pint of hot boiled potatoes, cut in thin slices, with
half a cup of tart French dressing and two tablespoons of
white wine. Add a tablespoon of parsley, chives, onion
and the yolks of two hard eggs, all chopped fine separately.
Cover the bowl and shake rapidly to mix without breaking
the potatoes. Add a pint of steamed mussels and their
liquor, after removing their shells and beards. Shape into
a cone on a platter and chill ; then cover the peak with the
egg white, chopped fine, and garnish the base with green
peppers cut in strips or short branches of parsley.
404. GASPACHO ANDALUSIA SALAD
Spread a layer of stale bread, cut in slices, and then into
small squares, on the bottom of a salad bowl and sprinkle
plentifully with oil and vinegar. Add thin slices of Span-
ish onion, thin sliced tomatoes, then cucumbers and chopped
chile pepper (without the seeds and veins). Season with
salt and more oil and vinegar; then repeat until the dish is
H4 SALADS AND COLD DISHES
full. Let stand for an hour ; sprinkle with crumbs, and over
all pour more oil and vinegar.
405. GRAPEFRUIT MARMALADE SALAD
Mix a jelly glass of the marmalade with grated fresh
horseradish to taste; put it into a fancy jar on a platter.
Garnish with hearts of lettuce, cut in quarters and dipped
in French dressing.
406. HAHN LEBERSCHEN POLISH
Place all the fat (well washed) from a large fat fowl, in
a saucepan with an onion, slashed across the top. Simmer
until all the oil has been extracted ; then strain into a jar.
Chop the onion and crackling very fine. Fry the liver of the
chicken in a little of the fat ; then chop fine with half a raw
onion and two hard eggs and add it to the other, blending
together with a little of the grease. Season with salt and
paprika. Arrange spoonfuls of the mixture on crisp lettuce
leaves, which have been dipped into French dressing.
407. HERRING DUTCH
Cut three firm boiled potatoes and one beet into dice.
Skin and remove bones from two smoked or salted her-
rings and cut into small fillets. Add these to the vegetables
with two sliced hard eggs, a teaspoon of powdered parsley,
one of onion juice, a tablespoon of capers and one of pearl
onions. Pour a half cup of French dressing and a tablespoon
of tarragon vinegar over all ; mix well and stand on ice
for two or three hours.
408. ITALIAN MEAT
Cut thin slices of cold roast beef or veal and arrange on a
platter with edges overlapping. Mash to a paste four an-
chovies, a teaspoon of French mustard and the yolk of a
hard boiled egg. Add slowly a tablespoon of tarragon vine-
gar, four of olive oil, a teaspoon of onion juice, one of
finely chopped parsley, salt and paprika to taste. Spread
over the meat and chill for an hour. Garnish the platter
with lettuce, slices of egg and ripe olives or capers.
SALADS AND COLD DISHES
409. JAPANESE SALAD
Peel three large cucumbers, cut them lengthwise and
scrape out the seeds; cut in very thin slices and mix with
a sauce made of equal quantities of Japanese soy, sweet
white wine and vinegar seasoned with salt and sugar to
taste. Serve as a side dish with the fish and meat course.
410. KISSEL SALAD
Cook a quart of cranberries in enough water to cover
with half a cup of seeded raisins until tender; then
rub through a sieve. Add a half cup of sugar and juice of
a lemon to the pulp, a half teaspoon each of cloves and
cinnamon, and a level teaspoon of gelatine, softened in a
little cold water and dissolved over hot water. Turn into
a wet mould and chill. When ready to serve, invert on a
bed of crisp lettuce; then, with a hot spoon, scoop out a
shallow well in top of jelly, which fill with cream cheese,
whipped light with cream.
411. KUROKI SALAD
Cut two fine, crisp heads of lettuce in quarters length-
wise. Garnish with sections of grapefruit, orange and
lemon, freed from membrane, and pour over a French dress-
ing well beaten with a tablespoon of tomato catsup and
plenty of paprika.
412. LETTUCE SALAD HUNGARIAN
Cut in dice several slices of fresh fat pork, or bacon,
and fry until crisp. Drain and sprinkle over crisp lettuce
leaves, mixed with French dressing. Strew with a table-
spoon of finely chopped chives and serve.
413. MOUSSE DE JAMBON -FRENCH
Put through a meat chopper twice a pound of tender,
boiled, lean ham. Rub through a sieve and season with a
pinch of cayenne. Add a cup of white wine and a cup
of rich soup jelly chicken preferred. Fold in a cup of
double cream, whipped until thick, and pour into a wet
mould. Cover tightly and pack in equal quantities of
crushed ice and salt for three hours. Turn out on a plat-
ter and garnish with lettuce. Tongue can be substituted for
the ham.
ii6 SALADS AND COLD DISHES
414. ONION SALAD
Boil six silver onions until tender, but not soft, in salted
water. Drain and separate the leaves, dry and place in the
ice-chest. When ready to serve place in a salad bowl
with a cup of bread, cut into dice and fried crisp. Mix all
together with No. 127, or No. 150, or No. 146.
415. ORANGE SALAD (TO BE SERVED WITH
GAME)
Pare three navel oranges and divide carefully into sec-
tions, removing all the membrane, without breaking the
pieces. Cover with a dressing made of four tablespoons of
olive oil, one of brandy, a scant teaspoon of sugar and a
teaspoon each of tarragon leaves and chevril, chopped very
fine.
416. OX-CHEEK MOULD ENGLISH
Boil a pound of well washed ox-cheeks until they are
tender; then cut into small pieces and mix with a fourth
of a pound of boiled ham or bacon, also cup up. Grease
a plain mould, garnish the bottom with slices of two hard
boiled eggs. Mix a teaspoon of finely chopped parsley, the
grated rind of half a lemon, a few chopped chives and mar-
joram and a chopped pickle or capers. Spread a thick
layer of the meat in the mould, then one of bacon, a few
slices of egg and some of the seasoning. Repeat until the
dish is full. Pour in a little stock in which a package of
gelatine has been dissolved ; cover, and place the mould in
a tin with boiling water in it. Bake for an hour and a
half in a moderate oven. Cool, turn out on a platter and
garnish with salad.
417. PAN-PACIFIC
Shred the breast of a boiled fowl into inch lengths.
Cut three slices of pineapple into cubes. Remove the pulp
of a fine alligator pear with a teaspoon and the pulp from
a grapefruit and an orange and slice a banana, the hearts
of four large artichokes, boiled until tender, and a cup
of boiled asparagus tips. Mix all of these lightly together
and add enough highly seasoned mayonnaise to blend ; then
chill in the ice-chest. Serve on a platter bordered with crisp
lettuce and garnish with strips of pimiento and ripe olives.
SALADS AND COLD DISHES 117
418. PATE DE FOIS GRAS MOUSSE
Rub the contents of a large can of pate de fois gras to a
smooth paste. Soak a tablespoon of gelatine in three of
cold water; then heat until it dissolves, and add it to a
cup of double cream, whipped stiff. Fold this into the
puree, season with salt and paprika and pour into dariole
moulds or one larger mould. Cover carefully and pack in
ice and salt for an hour. Turn out on lettuce leaves dipped
in French dressing.
419. QUAIL (OR PARTRIDGE) ARGENTINA
Boil the desired number of quail or partridges nicely
trussed for ten or fifteen minutes ; then transfer them to a
stone jar and cover well with scalding vinegar, highly sea-
soned with sliced onion, a kitchen bouquet, a few cloves,
pepper corns, allspice, a bay leaf. Cover tightly with parch-
ment and then with a lid and keep in a dark, cool place for at
least a month. When ready to serve, chill, drain on a
cloth, and arrange on a platter surrounded with a vegetable
or Russian (No. 422) salad.
420. QUAIL GLACE ENGLISH
Season the inside of six quail with pepper, salt and a
good lump of butter. Place in an earthen jar, or casserole,
and cover with pale, highly seasoned soup jelly and add
two tablespoons of butter for each bird. Close the jar
with a thick greased paper, tied tightly, and cook in a mod-
erate oven for an hour. Do not uncover the jar until
ready to serve. They will keep for several days.
421. RIPE OLIVE SALAD
Prepare for this by putting some dice of bread in a mason
jar with two or three dried red peppers, broken up, several
days before. Take two cups of these crumbs, two of ripe
olives and half a cup of young onions, sliced thin. Blend
together with a cupful of mayonnaise and garnish with let-
tuce. Chopped pickle can be substituted for the onion.
422. RUSSIAN SALAD
Have ready boiled, drained, and chilled a half cup each
of green peas, string beans, asparagus tips, two artichoke
hearts, a celery root, cut in cubes, a sliced pimiento, a few
sprigs of cauliflower, and two sliced potatoes and a en-
ii8 SALADS AND COLD DISHES
cumber, a boiled beet, and a cup each of shredded celery
and cold chicken or veal. Mix all together and add a few
fillets of anchovy, some ham, cut in dice, and two sliced
hard eggs and some stoned olives. Soak two tablespoons
of gelatine in two of tarragon vinegar and dissolve over
hot water. Cool and beat it into a cup of very stiff mayon-
naise ; then fold in half a cup of double cream, whipped stiff.
Bind all of the ingredients together with this and pour into
a wet mould, or one lined with aspic, and place on ice to
harden. Any of the vegetables can be omitted and others
substituted for them.
I 423. SALPICON CHILEAN
Cut in small pieces a pint of cold veal, lamb or chicken;
add two sliced hard boiled eggs, a few leaves of mint, two
teaspoons of finely chopped parsley, one of onion juice, and
two heads of lettuce. Pour over all half a cupful of
French dressing, toss until thoroughly mixed, and serve.
424. SAUER KRAUT SALAD RUSSIAN
Place a pound of fresh sauer kraut in a colander and
let the cold water run through it for several moments ; then
stand aside to drip for an hour. Dress it with olive oil,
paprika and a little sugar, and serve in a bowl garnished
with lettuce. Serve with sandwiches of smoked goose
breast.
425. TOMATO SALAD EAST INDIAN
Make cups of six round tomatoes by scooping out part
of the center and place on ice to chill thoroughly. Add a
little lemon juice and half a cup of whipped cream to a cup
of curry sauce and partly freeze it. Stir in six minced
anchovies, a dozen stoned olives, cut up, and half a cup of
shrimps, and when the mixture is quite cold, but not hard,
fill the tomatoes and place on a bed of watercress or let-
tuce.
426. TUNNY FISH SALAD ITALIAN
Line a salad bowl with crisp Romaine lettuce; mix a can
of tunny, broken in bits, with three sliced hard boiled eggs
and a few shredded lettuce leaves. Arrange in the bowl,
mix with French dressing and serve.
Cheese, Hot and Cold
427. ALMOND CREAM CHEESE
Mash a cream cheese with enough thick cream to moisten,
and beat until smooth. Mix with it half a cup of blanched
almonds, chopped fine ; add lightly a cup of whipped cream
and chill. Turn out on a platter and garnish with spoons-
ful of mint jelly, or bar le due, and serve with lettuce salad.
428. BELL PEPPERS AND CHEESE
Mash a fresh cream cheese to a smooth paste with a lit-
tle thick cream and, if the peppers are green, add a table-
spoon of finely chopped pimiento if red, then use chopped
chives to get the contrast in color. Remove the stems and
seeds from two peppers, fill them with the cheese, pressing
it into every part, and place in the ice box. When stiff
cut across the peppers with a sharp knife in slices a sixth
of an inch thick, and place each on a lettuce leaf dipped
in French dressing.
429. CHEESE RING
Soften a level tablespoon of granulated gelatine in half a
cup of thin cream; then dissolve over hot water and cool.
Whip a cup of double cream until stiff; add carefully five
tablespoons of grated dairy cheese, a pinch each of dry
mustard, cayenne and paprika; then the gelatine, and pour
in a ring mould wet with milk. When stiff turn out and
fill with any kind of boiled vegetable, tomato or celery salad,
mixed with mayonnaise.
430. CHILELY
Scald and skin three large tomatoes, cut them up and
stew them with a chopped onion and a fresh, or canned,
bell pepper, also cut up. Cook until rather thick. Grate, or
chop, a pound of dairy cheese; mix with a tablespoon of
butter, a teaspoon of made mustard, two tablespoons of
thick cream and tobasco sauce to taste. Turn into a chaf-
ing dish and stir until nearly melted; then add the tomato
sauce and stir until well mixed. Serve on hot toast.
120 CHEESE, HOT AND COLD
431. CROQUETTES OF GRUYERE CHEESE
Mix a generous half cup of gruyere cheese, cut into tiny
dice, with a cup of very thick cream sauce (No. 123).
Season with mustard and paprika and chill. Form into rolls
like cigars, dip in egg and bread crumbs twice and fry un-
til golden brown in deep fat, a few at a time. Drain on pa-
per and serve with salad.
432. IAHOURTI TURKISH CHEESE
Boil two quarts of rich milk briskly in an earthenware
dish for an hour; then pour into a pudding dish and let
stand until lukewarm. Work a pat of cream cheese, with a
wooden spoon, to a smooth paste with a little warm milk.
Push aside the skin that has formed on the milk, very care-
fully, and slip the pat of cheese in, taking care to disturb
the skin as little as possible. Cover with a clean flannel
and keep in warm place, without moving it, for twenty-
four hours, when it should be firm.
433. ITALIAN CHEESE
To a pint of double cream add the juice and grated rind
of a large lemon. Sweeten to taste and beat until thick.
Tie a napkin over a sieve, pour the cream in and let it drain
for twenty-four hours; then turn it out and garnish with
jelly or preserves.
434. PIMIENTO AND CHEESE PAN-PACIFIC
Drain a can of pimientos, dry on a cloth, spread open and
trim into neat squares. Spread with a paste made of cot-
tage or cream cheese mashed smooth with grated gruyere
or roquefort, and a little cream or mayonnaise. Roll each
one and arrange on lettuce leaves in a fancy design and
cover with salad dressing.
435. SWEDISH CHEESE CUSTARD
Beat two eggs well, add a pint of milk, a pinch each of
salt and paprika and a cup of grated cheese. Pour into an
oiled mould, cover with paper, place in a pan of hot water
and bake in a moderate oven until it sets. Chill and serve
with lettuce salad.
Pancakes, Fritters, Dumplings and Pastes
Pancakes, Fritters, Dumplings
and Pastes
436. APPLE SCHMARREN GERMAN
Beat the yolks of three eggs well with a tablespoon of
sugar and a cup of thin cream. Stir in four tablespoons of
flour and the grated rind of a lemon and, when smooth, add
two cooking apples, chopped fine ; then fold in the whites
beaten stiff. Grease a hot omelette pan, pour in half the
mixture and . brown on both sides ; then remove to a hot
plate and sift over with sugar and cinnamon. Fry the re-
mainder and place on top with more sugar and cinnamon.
437. CREPES (PANCAKES) FLOREINE SAUCE-
FRENCH
Make a batter, about as thick as cream, of a cup of sifted
flour, a pinch of salt, a dessert spoon of sugar, four whole
eggs, a tablespoon each of brandy and olive oil, a teaspoon
of orange-flower water and milk enough to make it of the
right consistency. Beat very hard, then stand aside for an
hour. Barely cover the bottom of a hot, greased, six-inch
pan with the batter, brown on both sides, remove to a
hot plate, sprinkle with sugar, and roll. When all are
cooked pour over a wine glass each of maraschino and
French brandy; sprinkle well with sugar, set on fire, and
baste the cakes until the spirit burns out.
438. CREPES OEUILLETS FRENCH
Boil a large beet until tender, peel and rub through a
sieve into a bowl. Add the beaten yolks of four eggs, three
tablespoons of thick cream, one tablespoon each of sugar
and brandy, and enough flour to make a thin batter about
two tablespoons. Beat with an egg-beater for five minutes ;
then pour enough in a buttered omelette pan barely to
cover the bottom and proceed as in No. 437.
PANCAKES, FRITTERS, DUMPLINGS 123
439. NALESNEKY RUSSIAN PANCAKE
Beat well the yolks of three eggs. Add half a cup of
milk, the same of water, a cup of sifted flour, a pinch of
salt, and beat well. Fold in the whites beaten stiff. The
batter must be very thin. Grease a hot omelette pan with
butter ; cover the bottom with a spoonful of the batter,
brown on both sides, spread with jelly and fold in half, and
then again making a wedge-shaped cake. It is well to
use two pans, tossing the cakes from one to the other in-
stead of turning. Serve with sugar.
440. PUFFER, POTATO PANCAKES GERMAN
Peel and grate two cups of raw potatoes and drain. Add
to the pulp two well-beaten eggs, half a teaspoon of salt,
two tablespoons of flour and a grated onion. Beat well,
drop from the spoon on a very hot griddle with plenty of
grease and fry until brown.
441. SPANISH PANCAKES
Beat three eggs until thick; add alternately four table-
spoons of flour and a cup or more of milk, to make a thin
batter. Fry by the spoonful in a greased pan and remove
to a hot plate when brown, covering each cake with a little
thick syrup made by boiling a pound of sugar, a cup of
water and a few sticks of cinnamon until as thick as
honey.
442. TORTILLA MEXICAN PANCAKE
Mix a cup of flour with one of white cornmeal and a
good pinch of salt. Rub in a tablespoon of lard and just
enough water to make a stiff dough. Pinch off pieces as
large as an egg and roll into circles about seven inches
across. Bake on top of the stove, turning frequently, until
done, but do not brown them. The true tortilla is prepared
from dried corn soaked in lye and then ground in a
metate.
443. BEIGNETS DE QUATRE NATIONS FRENCH
Core, peel and slice three large apples and soak in two
tablespoons of brandy and two of sugar for half an hour.
Drain, dip each piece in peach or apricot jam, then in bat-
ter (No. 446), and fry in deep boiling fat. Drain, sprinkle
with sugar and serve with any good sauce.
124 PANCAKES, FRITTERS, DUMPLINGS
444. BUNUELOS MEXICAN
Bring to a boil a cup of water and a teaspoon of butter.
Sift a cup of flour with a teaspoon of baking powder and
stir it into the water. Add two tablespoons of butter and
stir until smooth. Remove from fire and add three well-
beaten eggs. Beat hard until a little cool ; then knead until
it is a smooth dough. Drop large tablespoons of it into
boiling fat, a few at a time. When golden brown, drain on
paper. Serve either, with powdered sugar or with a rich
syrup flavored with cinnamon poured over them.
445. CROSTI ITALIAN
Cream two tablespoons of butter with a cup of sugar and
stir in three beaten eggs. Add half a cup of water and
enough flour to make rather a stiff paste. Divide in four
parts and roll each part out as thin as paper. Cut in dia-
monds and fry in deep fat. Drain and sprinkle with pow-
dered sugar.
446. FRITTER BATTER
Pour a tablespoon of olive oil into a cup and fill with luke-
warm water. Add the well beaten yolk of an egg and
enough flour, sifted with half a teaspoon of baking powder,
to make a soft, smooth batter. Add a pinch of salt and
set aside for an hour ; then fold in the white, beaten stiff.
447. KAFFEE KRUGEL GERMAN
Cream two tablespoons of butter with four of sugar; add
two well-beaten eggs and a cup and a half of flour, sifted
with a half teaspoon of baking powder. Knead into a firm
dough, then roll out, cut into rings and diamonds and
fry in deep fat. Drain and sift with powdered sugar.
448. INDIAN FRITTERS
Put three tablespoons of flour in a bowl and stir in
enough boiling water to make a very smooth stiff paste.
Cool, then break in the yolks of four and whites of two
unbeaten eggs and whisk all together very hard, with a
little salt. Drop by the dessert spoon into boiling fat and
fry light brown. Drain and serve with hot chocolate sauce.
449. LAZADAS DE AMOR (LOVE-KNOTS)
CHILEAN
Beat an egg very light; add two tablespoons of cream,
two of sugar, a tiny pinch of salt, teaspoon of cinnamon,
AND PASTES 125
and after beating hard, enough flour to make a stiff paste.
Roll out thin, cut into long narrow strips, tie each into
two or three knots, and fry in deep fat. Drain and dust
with powdered sugar while hot.
450. OJALDAS SPANISH
Beat two eggs very light ; add a pinch of salt and enough
flour to make rather a stiff dough. Knead for ten min-
utes, roll out and let stand for a few moments ; then
divide and roll out each piece as thin as possible. Cut
into diamond shaped pieces and fry a golden brown in
deep fat. Drain and cover with a hot syrup flavored with
lemon and cinnamon or honey.
451. POFESEN A CONFITURES AUSTRIAN
Remove the crusts from thin slices of stale bread and
cut into rounds. Soak in sweetened milk, drain, and cover
half the pieces with any kind of jam plum usually. Cover
\vith the remaining rounds, dip each pofesen into beaten
egg and fry until brown, on both sides, in butter. Sprinkle
with powdered sugar.
452. POFFERTGES DUTCH
Scald a cup of milk with four tablespoons of butter. Stir
in slowly a cup of flour and cook until the dough leaves
the sides of the saucepan. Cool a little and beat in, one
by one, three eggs and two tablespoons of sugar, beating
very hard. Drop teaspoons of the batter into deep hot
fat, cooking a few at a time, until golden brown. Drain,
pile on a hot dish and cover with a thick fruit syrup.
453. POTATO BEIGNETS FRENCH
Beat into a cup of mashed potatoes two beaten eggs,
two tablespoons of grated cheese, three tablespoons of
flour, a pinch of salt and paprika. After beating hard let
stand for an hour; then drop by small spoonfuls into
hot fat in a saute pan. When brown and puffed up, drain
on paper and serve very hot.
454. ROMAN FRITTERS
Sweeten three cups of milk and scald; add a table-
spoon of butter and remove from fire. When slightly cool,
add the beaten yolks of four eggs. Stir in enough semo-
lina, or fine white cornmeal, to make a firm paste. Add a
126 PANCAKES, FRITTERS, DUMPLINGS
tablespoon of brandy and set aside to stiffen on a plat-
ter. (It should be a quarter of an inch thick.) Cut into
circles, dip in flour, fry in deep fat until brown. Drain,
dust with powdered sugar and serve, if possible, with
gooseberry jam.
455. SCHMIER KAESE FRITTERS GERMAN
Rub a cup of fresh cottage cheese smooth with a cup of
sour milk and two tablespoons of soft butter. Stir in a
level teaspoon of soda, three well beaten eggs and enough
sifted flour to make a soft dough. Roll out an inch thick,
cut in squares and fry in deep fat. Drain, and serve with
any kind of fruit syrup or sauce.
456. SERNIKY RUSSIAN FRITTERS
Crumble a cup of rather dry cottage cheese into a bowl
and mix with a heaping tablespoon of butter, softened,
the well beaten yolks of four eggs, a pinch of salt, one
tablespoon of cleaned dried currants and two of flour. Beat
all together and put aside for an hour. Sprinkle a pastry
board thickly with flour, turn the paste on it, cut small
pieces from it and roll under the hand until two inches
long and an inch and a half thick. Drop into boiling wa-
ter and cook until they float (about five minutes) ; then
skim out carefully, drain, roll in dried crumbs, and fry
brown in butter. Serve hot with cream and sugar.
457. SPRITZ-GEBACKENES GERMAN
Beat three eggs and a cup of sugar to a cream. Add two
teaspoons of vanilla and three of melted butter. Sift a heap-
ing teaspoon of baking powder with half a cup of flour
and stir into the eggs ; then add enough flour more to make
a dough stiff enough to roll out rather thin. Cut in long
finger lengths, slit the middle and slip one end through
and fry brown in hot fat. Serve with syrup.
458. TRIFLES SCANDINAVIAN
Beat the whites of five eggs stiff; then beat in five table-
spoons of sugar, a half teaspoon of ground cardamon seed,
and a tablespoon of thick cream. Stir in enough flour to
make a dough that will roll, being careful not to have it
too stiff. Rpll out thin, cut in squares or diamonds and fry
in deep fat a delicate brown.
AND PASTES 127
459. BRIDIES IRISH
Mash two cups of boiled potatoes very smooth. Season
with salt and pepper and knead with a little flour to hold
together. Form into scones (small thick pancakes), and
place on half of each scone some well seasoned minced
meat, moistened with gravy. Fold over the other half like
a turnover, pinch all around, and fry in hot fat until a nice
brown.
460. FARINA DUMPLINGS GERMAN
Stir until smooth a cup of farina and a pint of milk. Boil
until thick; then remove from fire and add a little salt and
the yolk of an egg. Beat well and fry by the tablespoonful
in plenty of hot butter.
461. FRUIT DUMPLINGS FINNISH
Boil to a syrup three cups of any kind of fruit juice with
half the quantity of sugar and two tablespoons of butter.
Mix enough yeast powder biscuit dough to make six dum-
plings. Roll out, divide and fill each dumpling with some
fruit. Close, drop them into the boiling syrup and bake
for twenty minutes. Canned fruit can be used.
462. GALETTE FRENCH
Scald a pint of milk in a double boiler and sprinkle into
it a cup of fine white cornmeal or farina and a teaspoon of
salt. Stir until smooth ; then boil until it is thick. Pour
into wet saucers to stiffen. Melt a little butter in an ome-
lette pan, dust the galettes with flour and fry until brown,
on both sides; then pile them on a hot pla-te. Serve with
butter and syrup, heated together.
463. GNOCCHI, NO. 1 ITALIAN
Scald a cup and a half of milk with a quarter of a cup of
butter in a double boiler and stir in slowly a quarter cup
each of flour and corn starch dissolved in a little cold milk.
Stir until the mixture is smooth and thick; then add salt
to taste and cook for ten minutes. Cool slightly and beat
in an egg, and then another. Turn it into a greased pan
to stiffen. Cut into squares or diamonds and arrange in a
fireproof dish. Brush over with melted butter; then sprinkle
plentifully with grated cheese and fine crumbs and bake
until brown. Half a cup of grated cheese can be added
to the paste.
128 PANCAKES, FRITTERS, DUMPLINGS
464. GNOCCHI, NO. 2 ITALIAN
Boil three medium sized potatoes without peeling; then
peel and mash. Add the same amount of stale bread
crumbs, which have been soaked in milk and squeezed dry.
Add two beaten eggs, a pinch of salt, a quarter of a cup of
grated Parmesan and enough flour to make a paste stiff
enough to roll out thin. Cut into strips the length of a
finger, press each on the back of a grater; then drop into
salted boiling water to cook for about fifteen minutes.
Drain and arrange in rows on an earthen platter. Dot over
with bits of butter, sprinkle with grated Parmesan and bake
for a few moments before serving.
465. KARTOFFEL KLOESSE -GERMAN
Butter well and cut in dice four slices of bread. Brown
in the oven and crush fine. Season with salt, paprika, nut-
meg, a tablespoon each of finely chopped parsley, and
onions, and a tablespoon of grated cheese. Beat this into
three cups of hot mashed potatoes, add a little softened
butter, roll into small balls, dust with flour and simmer in
salted boiling water for fifteen minutes.
466. KLUSKIS OF CREAM CHEESE
Cream a quarter of a pound of butter with three table-
spoons of cream cheese and half a teaspoon of sugar, a
pinch of salt and cayenne. When smooth beat in, one by
one, three eggs and enough fine bread crumbs to make
rather a stiff paste. Roll into small balls, dust with flour
and poach in boiling water. Drain on a cloth and serve.
467. MEXICAN VERMICELLI
Break up half a pound of vermicelli and fry in a little
hot lard until a delicate brown ; then add a chopped onion
and, in a few minutes, a cup of tomatoes and a shaving
of garlic. Boil until tender; then strain, keeping the liquid.
Butter a pudding dish and place in it alternate layers of
vermicelli, grated cheese, and peppers (without the seed),
sliced thin. Pour over all the liquid seasoned with salt
and pepper and a teaspoon of grated sweet chocolate. Sprin-
kle with cheese and bake for about half an hour.
468. NOODLES GERMAN
Break two eggs into a bowl with a tablespoon of milk
and a good pinch of salt. Sift in enough flour to make a
AND PASTES 129
very stiff dough ; then knead until it is smooth and firm.
Divide into six parts and roll each out as thin as paper;
then let stand for ten minutes, roll up and slice as thin as
possible and dry thoroughly before using.
469. POLENTA ITALIAN
Stir a cup of semolina, or fine white cornmeal, slowly
into a pint of salted boiling water. Stir until smooth and
thick, adding more water if necessary; then pour into a
buttered pan to stiffen. It should be half an inch thick.
When ready to use cut out in rounds or strips and place
in layers in a pudding dish with butter and grated Par-
mesan between and on top. Brown in the oven.
470. POLENTA ALLA BOLOGNA
Boil six sausages for ten minutes; remove the skins and
cut in slices lengthwise. Put strips of polenta on an earthen
dish ; cover with the sausage, then tomato sauce and grated
cheese. Repeat till the dish is full. Sprinkle with crumbs
and bake for half an hour.
471. RAVIOLI ITALIAN
Make a stiff dough of two cups of flour, two eggs, salt
and water. Knead until smooth and firm ; then roll out
half an inch thick and let stand for ten minutes. Divide
in two equal parts and roll each into a thin rectangular
piece. On one of them place teaspoonfuls of the farce, at
regular intervals, one inch apart. Moisten the upper crust
all over and fit carefully on the lower one, pressing the
two closely together between the farce with a ravioli cut-
ter; cut in straight lines like a chess-board. Cover with
cheese-cloth and dry thoroughly near the stove. Separate
and poach in consomme and serve with grated Parmesan, or
poach in boiling water for fifteen minutes ; drain and serve
with Italian sauce (No. 132).
472. RAVIOLI FARCE
Chop very fine a cup of cold chicken, veal or white fish
and two brains. Add half a cup of fresh crumbs, soaked in
milk and squeezed dry, a teaspoon of onion juice, bit of
nutmeg, salt and paprika and a little thyme. Then beat in
a cup of spinach puree and the yolks of two eggs. Sausage
meat can be substituted for the mince or marmalade can be
used.
I3Q PANCAKES, FRITTERS, DUMPLINGS, ETC.
473. SPATZELES
Sift a cup of flour into a bowl with a pinch of salt, nut-
meg and paprika. Stir in about a cup of water slowly
enough to make a very soft dough. Beat hard for five
minutes; then break in a whole egg and beat hard again.
Drop by the tablespoonful into salted boiling water and
cook for ten minutes ; then drain on a cloth. Fry a finely
chopped onion in two tablespoons of lard for a few mo-
ments; then fry the spatzeles until brown on both sides
and serve with the meat course for luncheon.
474. TAGLIARINI ITALIAN
Sift a pint of flour into a bowl with a good teaspoonful of
salt. Add one large, or two small, eggs and mix to a smooth
stiff paste with water. Let stand for ten minutes; then
roll out thin and let stand again. Roll out again, fold over
and over and cut very fine with a sharp knife, like noodles.
Place near the fire to dry thoroughly. Boil in plenty of
salted water until tender.
475. TAGLIARINI NAZIONALE
Make a tagliarini of three colors; arrange in rows on a
platter like the Italian flag and served with melted butter
and grated Parmesan.
476. TAGLIARINI ROSSI
Boil several peeled beets, cut in slices, in plenty of water,
strain them out and boil the tagliarini in the same water,
which will color them red.
477. TAGLIARINI VERDI
Boil a bunch of spinach for ten minutes; strain, chop
fine and rub to a paste. Add it to a pint of flour and pro-
ceed as in No. 474.
478. TORTOLINI AL FORNO ITALIAN
Boil the contents of a can of imported tortolini in salted
water until tender; then drain and turn into a pudding
dish with well-seasoned tomato sauce. Sprinkle plenti-
fully with crumbs and grated Parmesan and brown in the
oven.
Sweet Sauces
479. CHOCOLATE SAUCE
Melt half a cup of sweet grated chocolate with a little
milk in a double boiler. When smooth add three-fourths
of a cup of brown and white sugar, mixed, and two table-
spoons of butter, and cook for a few minutes. Stir in the
yolks of three eggs and beat until the sauce thickens. Re-
move from the fire and at the last moment fold in half
a cup of whipped cream. A tablespoon of cornstarch can
be substituted for the eggs.
480. ORANGE SAUCE FOR PUDDING
Cream half a cup of fresh butter well with two cups
of sugar. Add the zest of an orange and beat in a cup
of strained orange juice, little by little. Turn it into a
gravy boat set in hot water and let it heat, without stirring,
until melted; then serve at once.
481. ROSE SAUCE NEW ZEALAND
Wash a beet, boil it with the rind of a lemon in three
cups of water for twenty minutes ; then strain. The liquid
should be a beautiful red. Return it to the saucepan with
a pound of sugar and juice of a lemon. Boil fifteen min-
utes, add two teaspoons of vanilla and pour into bottles.
Cork tightly.
482. SAMBAYON SAUCE SPANISH
Heat a cup of milk. Beat the yolks of two eggs with two
tablespoons of sugar until thick; then add the hot milk,
very slowly. Turn it into a double boiler, add four table-
spoons of sherry and whisk until it thickens slightly, re-
moving before it boils. Serve hot or cold.
Desserts, Hot and Cold
Desserts, Hot and Cold
483. APPLE PUDDING CHILEAN
Butter a pudding dish well and sprinkle with sugar. Cut
stale bread into ringer lengths half an inch thick, and dip
each in molasses, karo or thick fruit syrup and cover the
bottom and sides of the dish. Place a thick layer of tart
apples, chopped, on the bread ; dust well with sugar and
bits of lemon ; then add a layer of the dipped bread and re-
peat until the dish is full with the bread the last layer.
Spread well with butter afterwards ; bake in a slow oven for
two hours, then turn out on a platter and serve with cream.
484. APPLE YANSSENS
Cut four medium sized apples in two, remove cores and
prick the cut side with a fork. Arrange in a pudding dish,
sprinkle generously with rum, then with sugar ; let stand
for an hour, then spread each piece with butter and jam and
bake lor half an hour. Sprinkle again with sugar; pour over
a few tablespoons of rum, set fire to it and serve at once.
485. BACKEREIN (CHERRY PIE) VIENNESE
Sweeten a pound of stoned ripe cherries with half a cup
of sugar and pour over them a wine glass of kirsch. Line
a deep pie-plate with rich crust and bake it. Fill with half
the cherries, cover with a layer of the crust and spread with
the rest of the cherries. Sprinkle with sugar, bake in a
moderate oven and serve cold.
486. BANANA PUDDING HAWAIIAN
Mix the cream of a fresh cocoanut (No. 118) with a table-
spoon of "pia" (or arrowroot) ; sweeten well and pour over
half a dozen peeled bananas, chopped. Bake for twenty
minutes and serve hot or cold.
487. BATTER AND FRUIT PUDDING ENGLISH
Place a small enameled bowl, buttered well on the out-
side, in a pudding dish. Fill it with well sweetened fresh
fruit, or canned fruit, cut in pieces not too large. Make a
batter of a pint of flour sifted with a teaspoonful of bak-
134 DESSERTS, HOT AND COLD
ing powder and a pinch of salt, three well beaten eggs and
two cups of milk. Beat with an egg beater for five mini
turn it at once into the pudding dish, which should be very
hot, and bake in a quick oven. When brown remove, and
quickly reverse the bowl, leaving the fruit in the middle
of the batter, and serve at once.
488. "BIEN ME SABE" MEXICAN
Add a cup of milk to the grated meat of a large fresh
cocoanut. Heat slowly, then squeeze in a cheese cloth
until all of the milk is extracted. Pour this cream into a
double boiler and add the yolks of four eggs beaten well
with four tablespoons of sugar. Stir until the cream thick-
ens slightly, like custard; then pour over small squares of
sponge cake in a glass dish. Beat the whites to a stiff
meringue with a little sugar and vanilla and spread over
the top; then sprinkle the powdered cocoanut over all, and
garnish, if you like, with candied cherries.
489. CAJETA DE ALMENDRA CHILEAN
Beat whites of five eggs stiff. Have ready a thick, clear
syrup made of two cups of sugar and one of water boiled
to the threading point. Beat the syrup into the whites by
degrees and beat hard until the mixture thickens slightly;
then add a generous half cup of finely chopped almonds.
Pour into small paper boxes and bake. Walnuts can be
used if preferred.
490. CAJETA DE LECHE MEXICAN
Make a syrup of four cups of brown sugar and one of
water; bring to a boil, clarify with the white of an egg
beaten with half a cup of cold water, and skim until clear.
When reduced to a thick syrup add a tablespoon of flour
dissolved in a quart of milk. Boil again, stirring con-
stantly, and, as it thickens, add, little by little, another quart
of milk and stir until h is of the consistency of thick cus-
tard. Remove from the fire and beat with a wooden spoon
until lukewarm; then spread it a third of an inch thick,
on a platter. When cold cut in diamonds and dust with
powdered sugar.
491. CHESTNUTS AND CREAM ITALIAN
Boil two pounds of chestnuts in their skins until they can
be easily peeled. Shell them and rub through a sieve with
DESSERTS, HOT AND COLD
a little cream. Sweeten well, add a tiny pinch of salt, a
tablespoon of butter and enough cream to make a thick light
puree. Pile up on a serving platter and cover with well
flavored whipped cream or with chocolate sauce (No. 479).
492. CHOCOLATE FROTH ITALIAN
Beat the yolks of six eggs until thick ; then beat in slowly
a cup of sugar and a quarter of a cup of grated chocolate,
melted over hot water. When the sugar has dissolved add
the whites, beaten stiff; then fold in very lightly a cup of
sifted flour. Half fill little paper cases with the mixture and
bake in a moderate oven.
493. CHOCOLATE SURPRISE SWISS
Remove the center carefully from a fresh round sponge
cake, leaving an inch border. Fill with about a pint of
double cream, sweetened and flavored with sherry or van-
illa, and whipped until stiff, then chilled. Invert the cake
very quickly on a platter and cover with hot chocolate
sauce (No. 479).
494. COMPOTA DE BATATAS URUGUAY
Boil six fine sweet potatoes in water until they can be
easily pierced. Drain on a gridiron, peel and return to the
saucepan. Cover with a very thin syrup of sugar and wa-
ter ; add a pod of vanilla and boil for half an hour. Repeat
this for four days, adding each day ten per cent more of
sugar to thicken the syrup. Pour into glass jars and keep
tightly covered until used.
495. COTTAGE CHEESE AND FRUIT BRETONNE
Turn two quarts of rich clabbered milk into a cheese cloth
bag and hang it up to drip. When the whey has drained
away stir the curds in a bowl until creamy. Beat the whites
of four eggs to a stiff froth with enough sugar to sweeten
well. Mix half a cup of thick cream with the curds and
fold in the beaten eggs. Pile fresh raspberries or straw-
berries in the center of a glass dish, surround with the mix-
ture and serve at once. Preserved or any fresh fruit can
be used.
496. CREME FRITE DE CHOCOLAT FRENCH
Scald a pint of milk with a vanilla stick, half a cup of
sugar and a pinch of salt. Stir in two tablespoons of corn-
136 DESSERTS, HOT AND COLD
starch and one of flour, dissolved in cold milk, and half a
cup of sweet grated chocolate melted in a double boiler.
Cook for five minutes, stirring, then cool slightly and add a
tablespoon of butter and the beaten yolks of three eggs.
When well blended pour on an oiled platter half an inch
thick. When cold cut into oblong strips, cover with egg and
sifted bread crumbs and fry in deep fat. Drain and sprin-
kle with sugar.
497. CREME NEAPOLITAN
Sweeten a pint of double cream ; add a teaspoon of
vanilla and beat stiff. Peel and cut into pieces a pound of
peaches, apricots or figs, or use canned pineapple, cut up.
Soften a package of gelatine in very little milk, dissolve it
in a double boiler, cool, and add it to the cream, mixing
well. Arrange a layer of sweetened fruit in a wet mould,
pour over a layer of the cream ; then one of sweetened ber-
ries and more cream, and repeat until the mould is full
with the cream on top. Chill on ice. Turn out on a plat-
ter and serve with cream.
498. CREME DE PISTACHE ITALIAN
Chop fine a quarter of a pound each of blanched almonds
and pistachio nuts ; then pound in a mortar until smooth,
adding a little egg-white or almond essence, from time to
time, to prevent oiling. Mix with a pint of thin cream, in
which a dessert spoon of cornstarch has been dissolved.
Sweeten well and add two well-beaten yolks and cook in a
double boiler, stirring, until it thickens, like custard, tak-
ing care not to let it boil. Turn into a glass dish, garnish
with strips of pistachio nuts and chill.
499. CREME DE RIZ FRENCH
Wash a cup of rice well and place in a double boiler.
Cover for an inch with one-third water and two-thirds milk
brought to the boiling point. Add a piece of vanilla bean
which remove after ten minutes. When the rice is tender
and has absorbed the liquid, pile as lightly as possible in
a ring or oval on a platter and chill. Sweeten and whip
a pint of double cream, flavor with sherry and chill also.
Before serving pour the cream in the center and sprinkle
the rice plentifully with chopped, candied fruits or bits of
bright jelly or preserves, from which the syrup has been
drained. Serve very cold.
DESSERTS, HOT AND COLD 137
500. CUBAN PUDDING
Grate the meat of a cocoanut, after peeling off the brown
skin, and mix with an equal amount of sponge cake crumbs.
Pour over it two cups of hot cream and, when liquid has
been absorbed, add four well beaten eggs. Sweeten well,
pour into a buttered pudding mould, which place in a pan
of hot water and bake until firm. Serve with a hot fruit
sauce.
501. DANISH BROWN BETTY
Grate half a loaf of stale pumpernickel, and saute the
crumbs in half a cup of butter for a few moments. Have
ready a pint of rich thick apple sauce flavored. Spread a
thick layer of the crumbs in a pudding dish, cover with the
sauce and repeat until the dish is full with the crumbs on
top. Bake in a moderate oven for half an hour, then cool.
Whip a gill of double cream until stiff, sweeten it, flavor
with rum or sherry, pile it up on the pudding and serve.
502. DANISH PUDDING
Soak a cup of sago or pearl tapioca in a quart of water
for several hours; then boil until clear. Add a glass of
tart jelly or a pint of stewed rhubarb. Sweeten to taste
and pour into a glass dish. Serve cold with whipped cream.
503. DEVONSHIRE CREAMENGLISH
Strain a gallon of very fresh and rich milk into an enam-
eled milk pan, about five inches deep. Let it stand for
twelve hours in summer, or twenty-four hours in winter;
then place the pan on a cool part of the stove and heat very
slowly to from 170 to 190 degrees it should take about
twenty minutes. A popular test of the right degree of heat
having been reached is the division of the cream, forming
a ring on the surface of the milk. Let it stand in a cool
place for twenty-four hours in winter, or half that time in
summer; then skim the cream and keep in a stone crock.
504. DRESDEN CHOCOLATE PUDDING
Mix together two Cups of soft bread crumbs, four large
tablespoons of sugar and two squares of chocolate grated.
Put in a shallow pan, well buttered, and bake long enough
138 DESSERTS, HOT AND COLD
to melt the chocolate entirely. Serve in paper boxes or
ramekin dishes, covered with whipped cream sweetened and
flavored.
505. FRAMBOISINE
Toast six thick slices of bread, spread them thickly with
butter and place in a pudding dish in layers. Sweeten two
baskets of raspberries with a cup of sugar, bring to the
boiling point and rub through a sieve; then pour the juice
over the bread. Bake about twenty minutes and serve with
cream. Currants or any kind of berries can be used in the
same way.
506. FRANGIPANE FRENCH
Beat two eggs together and beat in two tablespoons of
sifted flour. Add slowly a pint of well sweetened milk, a
half teaspoon of almond extract, two tablespoons of brandy
and six powdered macaroons. Turn into a double boiler
and stir until it thickens. Use as a filling for cakes, tarts,
etc. To use for pudding pour it over any kind of preserved
fruit in a pudding dish and bake until brown in a moderate
oven. Serve cold.
507. GATEAU MALAKOFF FRENCH
Break half a pound of blanched almonds into small pieces,
powder them with sifted sugar and brown lightly in the
oven; then pound fine in a mortar. Cream a quarter of a
pound of fresh butter with half a pound of powdered sugar
for twenty-five minutes, then mix well with the almonds.
Have ready two cups of rich custard, chilled. Add this very
slowly and carefully to the other ingredients. Line a plain
mould with long lady fingers, bottom and sides, and pour
the mixture in. Stand in a cool place not on ice for six
hours for the custard to stiffen; then unmould and serve.
508. GOOSEBERRY FOOL ENGLISH
Boil two pounds of green gooseberries with a cup of wa-
ter and half a pound of sugar until soft enough to pass
through a sieve. While still warm add another cup of
sugar and stir until dissolved. Now fold in a pint of thick
cream and chill. Strawberries and raspberries can be cooked
in the same way.
DESSERTS, HOT AND COLD 139
509. GORUFLOT A LA CANNES
Break four eggs into a double boiler; add three-quarters
of a cup of sugar and beat with an egg beater until the mix-
ture is quite warm ; remove from the fire and beat until cold.
When cold and very thick, stir in lightly half a cup of
sifted flour, and four tablespoons of dessicated cocoanut.
Pour into a mould, place in a pan of hot water and bake
for an hour. When cooked, turn out on a sieve to cool over
night. The next day soak it either in lemon juice, sugar
and water, or in a little wine. Serve with sauce (No.
480).
510. HUEVOS CHIMBOS (ROYAL EGGS)
CHILEAN
Beat the yolks of six eggs for fifteen minutes and pour
to the depth of half an inch in an oiled baking pan. Place
it in a larger pan half filled with hot water and bake until
it has risen very well and is light and porous but not
brown. When cold cut in diamonds, three inches by two.
Make a syrup of two cups of sugar and half a cup of water ;
boil for a few minutes and skim carefully. Slip the cakes
in and simmer until saturated; then lift out and arrange
on a platter. Add a wine glass of sherry to the syrup and
reduce. Sprinkle the cakes with cinnamon and stick strips
of blanched almonds, toasted a little, into each. Pour the
syrup over and serve cold.
511. INDIAN DESSERT
Slice four bananas lengthwise, spread each piece with
strawberry jam and arrange on a pudding dish. Pour over
a wine glass of sherry and cover with whipped cream.
512. KISSEL RUSSIAN
Put a pint of preserves, or a quart of fresh fruit, cut up,
into a saucepan with three cups of water and simmer until
soft enough to rub through a sieve. Return to the sauce-
pan and add about half a cup of potato flour, dissolved in a
little cold water and stir until it is as thick as custard.
Sweeten well, the amount of sugar depending upon the
fruit, and pour into a glass dish. Serve cold with sugar
I4Q DESSERTS, HOT AND COLD
and cream. More thickening can be added and it can be
poured into a fancy mould to stiffen, if preferred. Any
jam can be substituted for the other fruit.
513. LECHE DE PINA MEXICAN
Chop very fine a quarter of a pound of blanched almonds ;
then pound to a paste in a mortar, adding from time to time
the yolks of four eggs and the juice from a pint can of
grated pineapple. Scald and cool half a cup of sugar dis-
solved in a quart of milk. Add it to the pineapple pulp;
then add the almond mixture; turn all into a double boiler,
and stir until it thickens well, and place in the refrigerator
until ready to serve in champagne or large cocktail glasses.
514. LEMON PUDDING DANISH
Mix a cup of sugar with a cup of bread crumbs; add
juice and rind of a lemon, one-fourth cup of melted butter,
the same of water and three well beaten eggs. Beat well
together and bake.
515. MAHELEBI TURKISH
Wash and dry half a cup of rice; turn it into a hot pan
and cook until yellow, stirring to keep from burning. Pound
it in a mortar until fine; then sprinkle it into a quart of
scalding hot milk. Sweeten well, flavor with either strong
coffee or chocolate and cook in a double boiler until it
thickens like custard. Pour over sponge cake and serve
cold.
516. MALINA SMJETANA RUSSIAN
Whip the whites of six eggs to a stiff froth. Beat into it,
by degrees, a cup of chilled raspberry juice, fresh or pre-
served, and enough fine sugar to sweeten. Beat hard for
ten minutes ; then pile on a platter and pour around it a cup
of thick sour cream. Serve with powdered sugar for after-
noon tea.
517. MANJAR BLANCOCHILEAN
Boil four cups of sugar with six of milk on a quick fire
until it is as thick as jam, stirring constantly to keep from
burning. Use as filling for layer cake, or to spread on
toast or bread. It keeps indefinitely. This recipe makes
a small amount. It requires several hours of boiling.
DESSERTS, HOT AND COLD 141
518. MARRONS ALLA ROMA
Line an oiled mould thickly with chestnut puree prepared
as in recipe No. 491 ; then cover with a layer of rich thick
apple sauce, mixed with a little melted currant or other
jelly. Repeat until the dish is full with the chestnut on
top. Bake twenty minutes in a moderate oven, turn out
on a platter and serve with whipped cream, colored and
flavored with some of the melted jelly.
519. MEXICAN SOUFFLE
Scald a cup of clear black coffee and stir into it three
tablespoons of butter creamed with three of cornstarch and
two of grated chocolate. Remove from the fire and stir
it slowly into the yolks of three eggs beaten well with a
third of a cup of butter. Fold in the whites, beaten stiff,
and bake it in a pudding dish, in a pan of hot water for
twenty-five minutes.
520. NEGRE EN CHEMISE FRENCH
Weigh three large eggs and equal amounts of sugar,
chocolate and butter. Melt the chocolate in a double boiler
with very little water, but do not boil. Add the butter and
sugar and, when well blended, cool; then add the beaten
yolks and fold in the whites beaten stiff. Pour into an
oiled mould, cover, and steam for an hour and a half
or more. Chill and turn out on a platter and garnish with
sweetened whipped cream.
521. ORANGES CHANTILLY FRENCH
Strain the whites of two eggs into a pint of double cream
and beat until stiff, adding by degrees a cup of orange
pulp, the pulp of two lemons and half a cup of powdered
sugar. Pile on a glass dish and garnish with any kind of
candied fruit or chopped jelly. Chill all ingredients before
combining. Fresh berries can be substituted for the orange,
crushing a little first.
522. ORANGE FOOL
Whisk three eggs until creamy ; then beat in slowly half a
cup of sugar and, when dissolved, the juice and grated rind
of four oranges. Add a pint of cream and cook in a double
1 42 DESSERTS, HOT AND COLD
boiler, stirring constantly, until it thickens, taking care
not to let it boil. Serve on a glass dish very cold.
523. PASHA SERINYA RUSSIAN
Rub a pound of fresh cottage cheese through a sieve ; add
a cup of sugar, the yolks of three unbeaten eggs, a tea-
spoon of vanilla ; then, little by little, half a cup of melted
butter. When well blended add a cup of double cream and,
if liked, half a cup of seeded raisins. Line a plain mould
or bowl with a square of cheese cloth. Press the mixture
firmly in, cover it with a plate and place on it a heavy
weight. Let it stand for twenty-four hours; then turn out
on a platter and serve with sugar and cream.
524. PASTEL DE PLATANO (BANANA PIE)
GUATEMALA
Remove the skins from six bananas and cut in halves
lengthwise. Chop a cup of seeded raisins very fine, add a
teaspoon of powdered cinnamon and the pulp of a chile
pepper. Steam the bananas until soft enough to rub
through a sieve ; add the raisins, half a cup of blanched al-
monds, chopped, a tablespoon of melted butter, sugar
enough to sweeten and a wine glass of sherry. When all
are well blended mix with four beaten eggs. Line a pie
dish with a rich crust. Fill with the mixture, wet the edges,
cover with more crust, pinch together and bake for half
an hour.
525. PEARS ROUMANIAN
Peel, slice and core six large pears. Add a roll, sliced
thin, toasted and powdered; a pinch of cloves, a piece of
ginger root, and a quart of water. Cover and simmer until
soft enough to be rubbed through a sieve. Add the juice
and zest of a lemon, a wine glass of sherry and enough sugar
to sweeten. Cook fifteen minutes more ; then chill and serve
with custard.
526. PIEPIELE HAWAIIAN
Peel and grate two large sweet potatoes; add the cream
of a cocoanut (No. 118), two tablespoons of sugar and place
in a pudding dish. Sprinkle a little of the cocoanut meat
over the top and bake in a slow oven.
DESSERTS, HOT AND COLD 143
527. RODE GROEDE NORTHERN EUROPE
Clean a pint of currants or fresh berries and heat in a
saucepan with a little water. When the juice runs freely,
mash and strain through a sieve, adding enough hot water
to make a quart of liquid. Sweeten well and scald, then
thicken with either cornstarch, sago or arrowroot dissolved
in a little cold water, and boil until as thick as custard,
stirring occasionally. Serve very cold with cream.
528. ROTHESAY PUDDING SCOTCH
Rub six level tablespoons of butter into a cup of flour;
then add six tablespoons of bread crumbs, two of sugar,
a cup of jam and a teaspoon of cream of tartar; dissolve
half a teaspoon of bicarbonate of soda in a cup of milk; add
one beaten egg, then combine all ingredients. Pour into a
well buttered mould sprinkled over with sugar, and steam
for nearly three hours. Serve with sauce.
529. RUMSPEISE -GERMAN
Scald three cups of milk with four tablespoons of sugar.
Add a tablespoon of cornstarch dissolved in a cup of milk;
also a tablespoon of gelatine, softened in a little cold water.
Color a delicate pink with the tablet that comes with the
gelatine. Boil for a few moments then cool and flavor to
taste with rum. Pour into a wet mould, chill, turn out on a
platter and garnish with whipped cream.
530. SALAMANDER PEARS LAGUNITAS
Place six firm pears, of medium size, in a steamer and cook
until tender, but not soft. Remove the seeds, with an apple
corer, from the blossom end, leaving the stem on ; then
pare with a silver knife. Have ready a few pieces of pre-
served Canton ginger, chopped fine, and mixed with a few
chopped nuts. Fill the cavities with this; roll the pears
in sugar; then in finely chopped nuts. Place them in
a chafing dish and pour over them some of the ginger
syrup. When ready to serve pour a wine glass of kirsch or
brandy over all, ignite it and send it to the table burning.
531. SOSPIROS (SIGHS) SPANISH
Beat the yolks of five eggs very light with a cup of pow-
dered sugar ; then beat in a cup of blanched almonds toasted
and pounded. When very thick and light pour into small
paper boxes and bake in the oven.
144 DESSERTS, HOT AND COLD
532. SWEDISH PUDDING
Mix two tablespoons of honey, one of softened butter, one
of sugar, four of bread crumbs and the juice of half a
lemon. Add a beaten egg, two tablespoons of flour, half
a cup of milk and a tablespoon of kirsch, and beat hard.
Fold in the whites of two more eggs, beaten stiff, and half
fill a greased mould with the mixture. Cover, place in
a pan of hot water and bake until firm.
533. SWISS BERRY PUDDING
Cut slices of bread half an inch thick ; remove the crusts
and fit them closely together on the bottom and sides of a
plain mould, avoiding leaving any spaces. Heat a pint of
fresh berries with a cup of sugar until the juice runs freely.
Stir until the sugar is dissolved but do not cook it. Fill
the mould to the top and stand in a cool place for several
hours. Turn out on a platter and serve with cream.
534. TORTAS DE FRUTAS PANAMA
Line the sides of a baking dish with puff paste. Spread
a layer of sliced pineapple on the bottom. Sprinkle with
sugar ; add a layer of sliced orange, more sugar, then a
layer of bananas and a few slices of lemon. Sprinkle with
chopped nuts ; lay over the top narrow strips of the pastry,
at right angles, and bake in a slow oven.
535. VENETIAN PUDDING
Chop six preserved chestnuts and mix with four stale maca-
roons, crushed, four tablespoons of cake crumbs, three of
sugar, two eggs and the yolks of two more, beaten together ;
add a cup and a half of cream, two tablespoons of rum, four
tablespoons each of chopped raisins and candied peel. Beat
together for five minutes, then pour into a buttered pudding
mould, sprinkled with cake crumbs. Cover tightly, im-
merse in enough water to nearly cover and cook inside the
oven for three-quarters of an hour. Turn out and serve with
pink whipped cream sauce, flavored with rum and colored
plnk ' 536. ZAMBAIONE ITALIAN
Beat the yolks of six eggs with six rounded teaspoons of
fine sugar until very light ; add six half-eggshells of sherry,
heated. After mixing well, turn into a double boiler and
whisk constantly with an egg-beater until it thickens and
becomes foamy. Serve in sherbet cups with lady-fingers or
sponge cake.
DESSERTS, HOT AND COLD 145
537. FLORENTINE ICE
Make a custard of six eggs, the grated rind of an orange
and three-fourths of a pint of boiling syrup, made of sugar
and water ; beat with an egg-beater, taking care not to let it
boil; add three-fourths of a pint of cream, mix well and
strain. Freeze and let stand to get mellow for an hour or
more before turning it out of the mould.
538. FRENCH COFFEE CREAM
Make a pint of hot strong coffee, strain and pour slowly
over the yolks of four eggs, beaten until creamy with a third
of a cup of sugar and a small pinch of salt; return to a
double-boiler and stir constantly until it thickens, taking
care not to let it boil ; cool and add a pint of cream and a
teaspoon of vanilla; strain and freeze.
539. ITALIAN SHERBET
Make a syrup of two cups of sugar and one of water ; cool,
add half a cup of lemon-juice, a cup of orange-juice and a
quart of peach or any fruit pulp ; pass through a sieve, pour
into a mould and pack in ice and salt for about three hours.
540. LEMON AND CINNAMON ICE CHILEAN
Shave the peel from four lemons and place in a bowl with
four sticks of cinnamon broken in bits; pour over a quart
of boiling water, cover tightly and steep for ten minutes;
add the juice of the lemons and strain; sweeten well and
when cool freeze in the usual way.
541. MANDARIN SHERBET
Mix the juice of three dozen Mandarin oranges with the
zest of one dozen, the juice of two lemons and enough water
to make a quart of liquid ; sweeten well and partly freeze ;
then open the freezer and stir in the whites of two eggs,
beaten to a froth ; pack in salt and ice and let stand for an
hour. Serve in sherbet glasses.
542. PEACH CUP A LA BURLINGAME
Place brandied peaches in six sherbet glasses and cover
with rich, smooth vanilla ice cream frozen not too hard;
146 DESSERTS, HOT AND COLD
pour over each a sauce made of a dozen marshmallows
partly melted in a double boiler and beaten with a cup of
sweetened pastry cream until thick. Sprinkle with chopped
nuts. Brandied apricots can be used or brandied cherries.
543. PERSIAN SHERBET
Stir two cups of sugar and a pint of water over the fire
until dissolved ; bring to a boil, skim and strain. When
cold add a cup of strawberry or raspberry juice, the strained
juice of a lemon and three teaspoons of orange flower cor-
dial. Freeze.
544. TURKISH SHERBET
Make a syrup of a cup of sugar and a cup of water ; when
cold stir into it a cup and a half of lemon juice and one cup
of clear white stock. Freeze and serve before it becomes too
hard.
Cakes, Large and Small
Cakes, Large and Small
545. APFEL STRUDEL GERMAN
Sift two cups of flour with three level teaspoons of baking
powder and a pinch of salt into a bowl and mix with it half
a cup of sugar and two tablespoons of butter ; beat an egg
light, mix it with two-thirds of a cup of milk and stir it into
the flour; turn out on a floured pastry board and knead only
enough to roll out in an oblong square a fourth of an inch
thick; spread over it half a cup of softened butter, half a
cup each of chopped raisins and almonds, three or four
peeled and cored cooking apples, chopped fine, and a piece
of citron shaved very thin ; sprinkle with a teaspoon of cin-
namon and the zest of a small lemon and roll lightly like a
jelly roll; place in a greased pan, brush over with milk and
bake in a quick oven. To be eaten warm.
546. APFEL TORTE GERMAN
Pare, core and slice six fine apples; beat two eggs well
and add three tablespoons of brown sugar, half a gill of
thick cream, the zest of a small lemon, four tablespoons of
melted butter and the apples ; stand aside while four table-
spoons of almonds are being blanched and cut in strips;
line a large pie-tin with a rich crust, making a narrow rim ;
pour in the mixture, sprinkle over with the almonds and
bake in a moderate oven until the apples are cooked; then
dust well with sugar and serve hot or cold.
547. APPLE CAKE GERMAN
Make a soft dough of a pint of flour sifted with a pinch
of salt and mixed with a cup of sour milk; add an egg,
beaten until creamy with two tablespoons of sugar, and last,
stir in a teaspoon of soda, dissolved in a tablespoon of boil-
ing water ; spread half an inch thick in a large, well-greased
pan; have ready five juicy apples, pared and cored and cut
into eight pieces each; arrange in rows on the dough, the
edges slightly overlapping; dot over with bits of butter
and sprinkle generously with sugar, cinnamon and bits of
butter. Bake twenty-five minutes in a quick oven. Apricots
cut in half can be substituted for the apples.
CAKES, LARGE AND SMALL 149
548. CHERRY CAKE BAVARIAN
Break an egg into a bowl ; add two tablespoons of sweet
grated chocolate, one of fine bread crumbs and one of
powdered sugar and beat well ; add another egg, more
sugar and more crumbs ; then separate three more eggs and
beat in the yolks alternately with sugar and crumbs, one by
one, until all are used ; mix in lightly half a pound of fine
juicy black cherries and fold in the egg-whites, beaten stiff.
Butter a wide, shallow cake 'tin thoroughly, sift dried bread
crumbs over it and pour in the mixture. Bake about three-
quarters of an hour in a moderate oven and serve it cold.
549. CHERRY CAKE GERMAN
Cream a cup of butter with one and a half cups of sugar ;
beat in five eggs, one by one, a teaspoon of water, half a
glass of brandy and two and a half cups of flour sifted with
a teaspoon of baking powder ; beat hard and then stir in
two pounds of candied cherries. Bake in a loaf tin lined
with paper, in a moderate oven, and, when cool, cover all
over with icing. Decorate with cherries and leaves cut
from angelica.
550. COFFEE CAKEr-GERMAN
Work together until well incorporated, two cups bread
sponge, a heaping tablespoon of softened butter, a scant cup
of sugar and a cup of milk; roll out to fit a square baking
tin and bake in a quick oven. While still hot spread thickly
with butter and sugar and chopped nuts to form a crust
one-fourth of an inch thick ; heat through and sprinkle with
cinnamon. Serve with breakfast coffee.
551. GATEAU BRETONNE
Chop fine a quarter of a cup of blanched almonds and
pound in a mortar with a few drops of orange flour water ;
mix it with half a cup of sugar, the yolks of four eggs and
half a teaspoon of vanilla and beat for five minutes ; add
four tablespoons of flour, beat again and fold in the whites,
beaten stiff. Pour into a round buttered tin and bake for
about twenty minutes. Cool, turn out on a platter, spread
lightly with strawberry jam and then with icing.
552. GATEAU DE RIZ FRENCH
Scald a pint of milk in a double boiler and add a cup of
well-washed rice and half of a vanilla bean-pod; cover and
igo CAKES, LARGE AND SMALL
cook for an hour without stirring; add a half teaspoon of
salt, two tablespoons of butter, sweeten well and cook to a
thick paste ; then cool ; add, if liked, a teaspoon of orange-
flower water and a well-beaten egg ; melt a fourth of a cup
of sugar in a pan to the caramel stage, pour it into a hot
mould and turn quickly so that it will cover the mould with
a thin coating of caramel; press the rice into it and bake
for three-quarters of an hour; turn out on a platter and
serve with custard or any pudding sauce.
553. GENOA CAKE
Cream well half a cup of butter with three-fourths of a cup
of sugar; beat four eggs very light and add to the butter
and sugar, alternately with a heaping cup of flour sifted,
with a rounded teaspoon of baking powder, and half a cup
of glace cherries, adding enough milk to make the mixture
the right consistency; add the zest of a lemon, half a cup
each of sultanas, cleaned currants and chopped almonds;
beat well and pour into a large shallow tin, well greased,
and bake in a moderate oven for an hour.
554. GERMAN CHEESE CAKE
Beat the yolks of four eggs with half a cup of sugar until
light; then beat in a pound of fresh schmier kase (cottage
cheese) and half a cup of flour; add a pinch of salt and
grated nutmeg and the juice and grated rind of half a lemon ;
then fold in the whites, beaten stiff, and enough milk to
make a soft batter. Line a spring form with plain paste,
spread the batter evenly over it, sprinkle with sugar and
cinnamon and bake until firm, like custard, in a moderate
oven. To be eaten cold.
555. LEBKUCKEN GERMAN
Beat an egg light, stir in half a pound of brown sugar, a
teaspoon of cinnamon, half a teaspoon each of ginger and
allspice and a pinch of cloves ; sift one and a half teaspoons
of baking powder in one and a half cups of sifted flour and
stir into the mixture alternately with enough milk to make
a thick batter; beat hard, turn it into a greased pan and
bake in a hot oven. Cover with thin icing.
556. MOCHA CAKE FOR KAFFEE KLATSCH
Cream a cup of sugar with the yolks of four eggs very
light ; add a teaspoon of baking powder mixed with a cup
CAKES, LARGE AND SMALL
of sifted flour; then a tablespoon of essence of coffee; fold
in the whites of the eggs, beaten stiff, and bake in a moder-
ate oven in two large tins. When cold, place on a platter
and spread a cup of sweetened whipped cream between.
Cover with a frosting made of the white of an egg, beaten
stiff, with one and a half cups of powdered sugar and two
tablespoons of coffee essence beaten in.
557. PAN DOLCE (FOR CHRISTMAS) ITALIAN
Make a sponge of three pints of sifted flour, two tea-
spoons of sugar, one of salt and half a cake of compressed
yeast, dissolved in a pint of lukewarm water; let it rise
over-night in a covered pan. In the morning knead well,
adding flour until the dough is of a good stiff consistency ;
then add a pound of softened butter, two cups of sugar, a
wineglass of sherry, a tablespoon of orange-flower water
and a dessert-spoon of extract of anise; when well mixed,
add, little by little, a cup of pine-nuts, a quarter of a cup of
pistachio nuts, a cup of sultanas, half a cup each of raisins
and currants, a piece of citron, shaved, and enough flour to
form into a loaf; pat it into a circular shape and place in a
round greased pan with a napkin folded around it in turban
shape, so that the bread can raise until light and spongy,
and, before putting it in the oven, cut in incision in the top
like a cross, remove the napkin and bake in a moderate oven.
Glaze with the yolk of an egg. Delicious cut in slices and
toasted for afternoon tea.
558. SAND TORTE GERMAN
Melt a cup of butter and skim carefully ; cool, and when
stiff add three-fourths of a cup of sugar and beat hard;
when light break in the yolks of two eggs, two tablespoons
of ground almonds, the juice and zest of half a lemon, a
very scant cup of cornstarch or potato flour and two table-
spoons of flour; when well beaten, fold in lightly the well-
beaten whites of three eggs ; pour into a buttered cake-tin,
sprinkled with cake crumbs, and bake from thirty-five to
forty minutes in a moderate oven. Cover with icing when
cool.
559. SCHWARZBROT TORTE GERMAN
Beat the yolks of four large, or five small eggs with
half a cup of sugar until creamy ; add a fourth of a cup of
chopped almonds, juice and zest of half a lemon and two
152 CAKES, LARGE AND SMALL
teaspoons of water; beat well, then add a cup of grated
pumpernickel, three or four days old; fold in the whites,
beaten stiff, and bake in rather a large round tin for three-
quarters of an hour. It should be only an inch thick. When
baked, cool and spread with currant jelly and cover with
two cups of sweetened whipped cream. Decorate with
candied fruit.
560. SCOTCH CURRANT BUNS
Sift a cup and a half of flour with a half teaspoon of bak-
ing powder and rub into it half a cup of butter or dripping;
mix with enough water to make a firm paste ; then roll into
a thin sheet and with part of it line a greased cake-tin, re-
serving a piece for the top. Mix two cups of flour, a cup of
sugar, two pounds each of raisins and cleaned currants, a
fourth of a pound each of chopped orange peel and almonds,
a scant tablespoon each of ginger and cinnamon, a teaspoon
each of cloves, nutmeg and allspice, two teaspoons of bak-
ing powder and enough milk to bind all together about a
cup. Mix thoroughly and spread smoothly in the cake pan.
Wet the edges, put on the top crust, prick with a fork, brush
over with egg, and bake in a slow oven for about three
hours. Eaten at Christmas time and made some days before,
as it improves with keeping.
561. BANNOCKSSCOTCH
Warm two cups of sifted flour; mix with two heaping
tablespoons of chopped almonds, four of powdered sugar,
and two of anise seed; mix with a cup of melted butter;
knead well and roll out about half an inch thick on a board,
sprinkled with sugar. Cut into oblong squares and bake
in a slow oven.
562. BERLINER KRANDS NORWEGIAN
Wash a half-pound of butter well and beat to a cream;
mash the yolks of two hard-boiled eggs smooth and mix
with two raw yolks ; then beat in half a cup of powdered
sugar, the butter and a wineglass of brandy; add a pound
of sifted flour slowly, knead a little and roll under the hands
into small cakes or "krunchens ;" dip each into the beaten
white of egg; then roll in sugar ; place on a greased tin and
bake a delicate brown in a slow oven.
CAKES, LARGE AND SMALL 153
563. BLAETTER KUCHEN GERMAN
^ Cream a cup of butter and add, alternately, a little at a
time, a cup of thick cream and enough flour to make a firm
dough ; knead well and let stand in a cool place over-night.
Roll out very thin in sugar, cut into diamonds and bake a
delicate brown.
564. CANESTRELLI (TEA CAKES) ITALIAN
Cream together until light half a cup each of sugar and
butter; add the well-beaten yolk of an egg and two table-
spoons of sherry ; then enough sifted flour to make a firm,
smooth dough. Roll out thin, cut in fancy shapes and bake.
565. GENOESE PASTRY
Beat to a cream half a cup each of sugar and butter;
break in an egg and beat until smooth ; then add, one by
one, three more eggs, beating very hard, then half a cup of
sifted flour. Spread on a buttered tin a third of an inch
thick and bake from ten to fifteen minutes. Turn upside
down to cool and, when cold, spread thickly with apricot or
strawberry jam, then with chocolate icing. Dry in the oven
for a moment before cutting into fancy shapes.
566. JAPANESE WAFERS
Break the white of an egg into a bowl, stir in a tablespoon
of sugar, then a tablespoon of flour and a half teaspoon of
softened butter; beat until well mixed. It should be about
as thick as cream. Drop a teaspoon of this on the reverse
side of a large baking pan, well greased, and spread it into a
round wafer, as thin as paper, with the back of a spoon.
Bake a light brown in a moderate oven and while warm re-
move from the tin and roll around a curling stick.
567. MARZIPAN GERMAN
Chop fine, and pound to a paste, a quarter of a pound of
blanched almonds, adding a little white of egg from time to
time to prevent oiling; rub in half a pound of confectioner's
sugar and another white of egg and make a stiff paste, which
spread smoothly in a cake-tin and bake in a slow oven.
568. PLATZEN HOLLANDAISE
Beat the yolks of four eggs until creamy; then beat in
two cups of powdered sugar; add a half teaspoon each of
cinnamon and cloves and just enough flour to hold the bat-
154 CAKES, LARGE AND SMALL
ter together. Line a large baking pan with greased paper;
drop by the dessert spoon in rows two inches apart and
bake.
569. SCOTCH FANCIES
Beat an egg very light ; add gradually half a cup of sugar
and, when very creamy, beat in a scant tablespoon of melted
butter, a cup of rolled oats, a pinch of salt and fifteen drops
of vanilla. Drop by the teaspoon on a well greased inverted
baking pan an inch apart. Spread into thin round cakes
with a wet knife and bake in a moderate oven.
570. SCOTCH SHORTBREAD
Sift three tablespoons each of flour and rice flour (or six
of flour) into a bowl, and mix well with half a cup of well-
creamed butter ; knead with four tablespoons of sugar until
well blended ; then roll out an inch thick in rounds the
size of a dessert plate, pinching the edges and pricking the
center with a fork. Place on a baking tin, allowing room to
spread, and bake in a moderate oven.
571. SPRITE COOKIES SWEDISH
Cream together a cup each of butter and sugar; beat in
an egg and four grated bitter almonds ; add two cups of
sifted flour and a tablespoon of wine ; pass through a pastry
tube, cut in strips three inches long and bake in a hot oven.
572. TORTAS DE POLVORON SPANISH
Beat to a cream a pound of lard and one of sugar; add
two eggs and beat well; then add slowly a pint of flour, a
tablespoon each of cinnamon and cloves and two of ground
ajonjoli (sesame seed) ; knead thoroughly, roll out a quar-
ter of an inch thick, cut with a small cutter; then place
in rows on a baking tin two inches apart and bake in a
moderate oven. When done dust generously with powdered
sugar and cinnamon while still warm.
573. VITEMENT FAIT FRENCH TEA CAKES
Beat three eggs together slightly with a pinch of salt;
stir in flour enough to make rather a stiff dough ; turn out
on a well floured board and roll out, only once, very thin ;
butter well a large baking pan ; lay the paste in it and dab
all over with bits of butter; then sprinkle plentifully with
fine granulated sugar and cut in oblong squares. Bake in
a quick oven until the sugar begins to turn to caramel.
Serve with afternoon tea.
Breads
Breads
574. BRIOCHE FRENCH
Sift half a pound of flour ; put a fourth of it into a bowl
and make a Avell in the middle ; dissolve a level teaspoon of
compressed yeast in a little lukewarm water; pour it into
the well and mix it with the flour, little by little, until it is
a smooth dough ; knead well and put it again in the bowl
(floured) ; cover and stand in a warm place. Make a well
in the rest of the flour and pour in two tablespoons of milk,
mixed with a teaspoon of salt and two of sugar ; mix well,
break in an egg and beat hard three or four minutes; add
another egg and repeat until three eggs have been used;
then beat in a half cup of softened butter. Now mix the two
doughs together and knead only enough to form a very soft
ball, which place again in the well-floured bowl ; cover with
flannel and place in a warm spot to rise for twelve hours.
Cut the dough into small pieces, which form into buns of
medium size with a twist at the top, or crescents. Place
in a greased tin and when they have risen nicely bake in a
moderate oven.
575. CRISSINI (BREAD STICKS) ITALIAN
Cut a small portion from risen bread dough that is ready
to be shaped into loaves; roll into pieces the length and
thickness of macaroni ; place in rows on a greased baking
pan an inch apart; set to rise again until double in size;
then bake in a quick oven. Cool and bake again in a slow
oven until crisp and dry.
576. CRUMPETS ENGLISH
Make a very soft sponge of a large boiled potato, mashed ;
a teaspoon of salt, a yeast-cake, dissolved in a quart of luke-
warm water, and sifted flour. Cover and leave in a warm
place for half an hour, then beat well with a wooden spoon
and leave again, repeating the process three times. Lay
greased crumpet rings on a floured baking tin, half fill with
BREADS 157
the batter and cook on a hot stove, turning frequently, ring
and all. Cool, split open, toast, slip butter between and
serve very hot in a napkin.
577. DANISH BLACK BREAD
Dissolve a fourth of a cake of compressed yeast in a little
lukewarm water; add a tablespoon of sugar and a quart of
sour milk. Mix with enough rye meal to make a stiff batter,
after which work in flour with the hands and knead for
fifteen minutes ; cover and let rise ten or twelve hours in a
warm place ; then knead for twenty minutes. Form into a
loaf, place into a greased bread pan and, when light, bake in
a moderate oven for two hours. It will make one big loaf.
578. FLAT BREAD SCANDINAVIAN
Boil and mash six large peeled potatoes ; add a teaspoon
of salt and enough flour to make a stiff dough ; roll out as
thin as paper, cut in large squares and bake on the top of a
stove without any pan turning when brown. Fold the four
corners of each into the center and serve with butter, sugar
and cinnamon.
579. LANCASHIRE CAKES ENGLISH
Mix two cups of hot mashed potatoes with enough flour to
make a stiff paste ; add a tablespoon of butter and a slightly
beaten egg and a half cup of cleaned currants ; roll out sev-
eral times and finally cut into rounds as large as a small
plate, half an inch thick. Dust a griddle with flour, brown
quickly on both sides and split, butter, and serve very hot.
580. POTATO SCONES YORKSHIRE
Boil and mash four medium-sized potatoes and, while hot,
stir in a handful of oatmeal and a little salt. Sift some self-
raising flour on the pastry board and knead the potato in it
until stiff enough to roll out. Cut with a large cutter, prick
with a fork and bake on a hot griddle. Split and butter and
serve hot. The secret lies in making them so quickly that
the potatoes are still warm when baked.
Candies
Candies
581. FRUIT FUDGE CALIFORNIAN
Boil together for seven minutes two cups of sugar and a
half cup each of molasses, milk, and butter; add a half cup
of grated chocolate and boil seven minutes more ; add two
tablespoons each of figs, raisins and candied cherries, all
chopped, a half cup each of walnuts and blanched almonds,
chopped, and a teaspoon of vanilla; stir constantly until it
boils, then cook slowly until it forms a ball when dropped in
water. Beat very hard and pour into buttered plates.
582. KALOUGAS
Boil four cups of sugar and a pint of double cream until it
forms a ball when dropped into cold water, stirring to keep
from scorching; flavor with coffee and pour into a buttered
pan. When slightly cool cut in squares.
583. PALANQUETAS MEXICAN
Boil rapidly together a cup each of white and brown sugar,
one of water, and four tablespoons of butter ; when it hard-
ens when tested in cold water, drop by the kitchen spoon on
an oiled slab or tin, pressing halves of pecans or walnuts
around the edges of each quickly, before it gets cold. They
should be about three inches in diameter and rather thin.
584. PLATANOS DULCE GUATEMALAN
Boil six plantains, or large sweet potatoes, until tender;
while they are cooking make a syrup of two cups of sugar
and a cup of water, boiling for twelve minutes and skimming
carefully ; peel the potatoes quickly, cut into thick slices and
throw into the boiling syrup to simmer until thoroughly
soaked with it; skim out carefully and drain on a wire
broiler for two hours, then throw into fresh clear syrup to
steep for a few minutes ; drain again and let stand until
rather dry; roll in powdered sugar mixed with cinnamon
and wrap each piece in oiled paper. Keep in a cool, dry
place until used.
160 CANDIES
585. ROMAN CARAMELS
Boil together three cups of powdered sugar, a cup of sweet
ground chocolate and a cup of cream. When it forms a soft
ball in cold water, pour on a marble slab and add a teaspoon
of vanilla; then stir it on the slab until it grains. Knead
with your hand until it cools, then pat out into a smooth
sheet half an inch thick. Mark the surface with butter
paddles, in long narrow lines; then mark again at right
angles. Cut into diamonds the size of caramels.
586. TURRON DE VINO (WINE CANDY)
CHILEAN
Boil to a syrup a cup of sugar and half a cup of wine. As
soon as it will form a ball when dropped into cold water,
remove from the fire and beat slowly into the whites of three
eggs which have been beaten stiff; when well mixed boil
on a moderate fire until thick.
Punches
Punches
587. CHAMPAGNE CUP
Pour a quart bottle of best California champagne over a
quart brick of pineapple or lemon water-ice ; stir until
mushy, then serve in punch glasses for receptions. Tea can
be substituted for champagne.
588. EGYPTIAN PUNCH
Put the thin rind of eighteen lemons into a stone jar and
cover with five pints each of Jamaica rum and whiskey;
cover and let stand for thirty hours; add the lemon juice,
three pounds of loaf sugar, two grated nutmegs, four quarts
of water and, last, two quarts of boiling milk. Let it stand
for half an hour, then mix well and strain first, through a
flannel bag and then through filter paper. Pour into bottles
and cork tightly. The punch will be of light amber color
and very clear. It improves with age.
589. HUNGARIAN ICED COFFEE
Make a pint of strong, black coffee; add cream to taste,
sweeten well and chill thoroughly; place a tablespoon of
vanilla ice cream in each tall glass, pour the coffee over it
and serve.
590. ITALIAN LEMONADE
Pour the juice of a dozen lemons over the thinly shaved
peel and let stand for twelve hours ; add two cups of sugar,
three pints of boiling water, a pint of white wine and, later,
a pint of scalded milk. Strain the whole through a cheese-
cloth, cool and serve in punch glasses half filled with crushed
ice.
591. MAI BOHL GERMAN
Pour into a jug a quart bottle of white wine, a gill of
water, two tablespoons of sugar, the juice and thin rind of a
lemon ; then add a handful of fresh woodruff. Place on ice
for at least an hour before straining into punch glasses with
a sprig of woodruff in each.
PUNCHES 163
592. PISCO PUNCH PERUVIAN
Stir a teaspoon of powdered sugar with three of lemon or
lime juice until dissolved; add a quarter of a glass of water,
then fill the tumbler with crushed ice. Pour a jigger of pisco
(Peruvian white grape brandy) over it; add a cube of pine-
apple, two teaspoons of the syrup and stir until chilled.
593. RATAFIA DANISH
Bruise two pounds of black cherries so that all the kernels
may be broken ; mix with half a tablespoon of bitter almonds,
a tablespoonof cinnamon, half a tablespoon of pounded cloves
and a pound of sugar ; also half a pint of brandy and a quart
of white wine. Stand aside in a covered jar for a few days to
infuse, stirring frequently; then pass through filter paper,
pour into bottles and cork tightly.
594. TOM AND JERRY
Beat four eggs and six tablespoons of powdered sugar to-
gether for five minutes ; beat in six small wineglasses of rum
and then add a pint of boiling water; pour the mixture back
and forth between two hot pitchers until frothy, then turn
into hot glasses, grate nutmeg over each and serve.
595. VERMOUTH PUNCH MEXICAN
Mix two glasses of French vermouth, one of orange juice
(or half a glass of lemon juice), a tablespoon of curagao, a
pint of apollinaris or any effervescent water, and sugar to
taste. Half fill six tall glasses with crushed ice; divide
the mixture among them and serve with straws.
ALPHABETICAL INDEX
Agra Dolce Italian 41
Aji, or Ajiacco Peruvian.. 54
Alaska Kippered Cod 31
Albondigas Mexican 72
Alligator Pear Cocktail ... 14
Salad 110
" Scalloped . 54
Almendral Soup 19
Almond Cream Cheese .... 119
Anchovy Aigrettes 14
Apfel Strudel 148
Torte 148
Cake German 148
Schmarren German 122
Apple Pudding Chilean... 133
Soup Polish 19
Yanssens 133
Arroz y Polio a la Valen-
ciana Spanish 100
Artichokes and Appetitsild. 14
" Caviar .... 14
" Chicken
Salad 110
Artichokes Genevoise .... 54
al Forno Italian 54
a 1'Huile Italian 55
Puree Califor- ,
nian 19
Artichokes Torta Gene-
voise 55
Artichokes Venetian 55
Asparagus a la Creme
French 55
Asparagus Custard Eng-
lish 56
Asparagus and Parmesan
Italian 56
Avocado (Alligator Pear)
Soup 14
Bacon Sauce English .... 41
Bacalao Mexican 30
Backerein (Cherry Pie)
Viennese 133
Bahmia Armenian 72
Baked Potato and Sausage. 72
Banana Pudding Hawaiian 133
Bannocks Scotch 152
Barbouillade Creole 56
Barracuda Italian 30
Batter and Fruit Pudding
English 133
Beef Loaf Hungarian .... 72
and Soy Japanese . . 96
Steak Pudding Eng-
lish 73
Beef Stew Australian 73
Beets Glazed 56
Beignets de Quatre Nations
French 123
Bell Peppers and Cheese.. 119
Berliner Krands Norweg-
ian 152
"Bien Me Sabe" Mexican. 134
Bisque of Shrimps 20
Blaetter Kuchen German. 153
Bolivia Salad 110
Bortch (Beet Soup) Little
Russia 20
Bourequis Armenian 73
Bouillabaisse S. of France 20
Braciolini Florentine 74
Brandad of Codfish Mexi-
can 30
Bridies Irish 127
Brioche French 156
Brook Trout au Bleu Aus-
trian 30
Bunuelos Mexican 124
Brussels Sprouts and Chest-
nuts Swiss 57
Bubble and Squeak Aus-
tralian 74
Cabbage al Forno Italian. 57
" Stuffed Danish . 74
" Swedish . 74
Cajeta de Almendra 134
de Leche 134
Calabazita Chilean 57
California Salad 110
Callalau Grecian 57
ALPHABETICAL INDEX
165
Canadian Roll 74
Canape a 1'Exposition 14
Canestrelli Italian Tea
Cakes 153
Capponata Italian Ill
Carbonada Chilean 75
Cardon French 75
Carrots Braised with Toma-
toes New Zealand 57
Carrots a la Pompadour
French 58
Cassoulet Carcassone Old
French 75
Casuela National Soup of
Chile 21
Cauliflower Polonaise 58
Caviar Pancakes 15
" and Shrimps 15
Celery Flan 58
Fritters 58
Ring Mould 58
Victor Ill
Chalupe Mexican 75
Champagne Cup 162
Chanfaina of Liver Span-
ish 76
Chard Italian 59
" Swiss 59
Charquican Chilean 76
Chaudfroid (Sauce) French 41
Cheese Ring 119
Cherry Cake Bavarian . . . 149
" German .... 149
" Sauce a la Caven-
dish 41
Chestnuts and Cream Ital-
ian 134
Chicken Bourgeoise 100
Chaudfroid French 111
Chicken Cassoulet Old
French 100
Chicken Guatemalan 100
Hawaiian 101
Curry Hindustani 101
Liver (Hors
d'Oeuvre) 15
Chicken Liver Salad 112
en Papillote 101
" Picante Peruvian. 101
Pilaf Persian .... 102
" and Pineapple a la
Pekin Chinese 102
Chicken in Pipian Mexican 102
Chicken Satsuma Japanese 102
Sambayon (Soup) . 21
Chile Colorado or Smother
Mexican 42
Chile con Carne Mexican. 76
" Rellenos Mexican... 76
con Queso. . 77
Chile Sauce Mexican .... 42
Chilely 119
Chinese Noodles, Baked .. 77
Fried ... 77
Chitchkee East Indian ... 59
Chocolate Froth Italian .. 135
Sauce 131
Surprise Swiss . 135
Chops Deviled English ... 18
Chop Suey Chinese 78
Chupe Peruvian 78
Ciopino Neapolitan 21
Clams Mariniere 37
_ and Rice Mexican 37
" and Vermicelli .... 38
Cock-a-leekie Scotch 21
Cocoanut Cream Soup
Hindustani 21
Cocoanut Cream (Sauce) . . 42
Coffee Cake German 149
Colache Mexican 59
Colcannon Irish 60
Color Chilean 42
Combination Salad Ital-
ian 112
Combination Salad Dressing 42
Compota de Batatas Uru-
guay 135
Conserve Italian 43
Consomme with Tortolini
Italian ; 22
Corn Mousse Argentina . 60
" Pudding Chilean .... 79
" Tamale 79
Cornish Pasties 78
Cottage Cheese and Fruit
Bretonne 135
Coulibac Russian 79
Country Captain East In-
dian 105
Court Bouillon French ... 43
Couscous National Dish of
Algeria and Morocco .... 103
1 66
ALPHABETICAL INDEX
Crab Cocktail 15
" Louis 112
" and Okra 38
" Omelette a la Manchu
Chinese 38
Crab Soufflee 38
" Soup San Francis-
can 22
Cream Sauce 43
Creme Frite de Chocolat
Italian 135
Creme Neapolitan 136
de Pistache 136
de Riz 136
Crepes (Pancakes) Floreine
Sauce French 122
Crepes Oeuillets French.. 122
Crissini (Bread Sticks)
Italian 156
Croquettes of Gruyere .... 120
Crosti Italian 124
Croutes a la Stanley Eng-
lish 15
Crumpets English 156
Cuban Pudding 137
Cucumber and Cream Salad
Austrian 112
Currant Soup Belgian 22
Curry Sauce Hindustani . . 43
Danish Black Bread 157
Brown Betty 137
Pudding 137
Deviled Drumsticks Eng-
lish 79
Deviled Meat Chilean 80
Devonshire Cream Eng-
lish 37
Dhal East Indian 60
Dolma Grecian 80
Dresden Chocolate Pudding 137
Dressing for Cold Meat 43
Dutch Sauce 44
East Indian Salad Dressing 44
Eggs a 1' Aiglon 48
" a 1' Ardenaisc 48
" a la Athertonwood.. . 48
" Caracas 48
" aux Croutons 49
" East Indian 49
" a 1' Exposition 49
" Genevoise 49
" Grecian 50
" Gruyere 50
Eggs Guatemalan 50
" Hindu 50
" and Mushrooms 50
Pie a la Marseilles... 51
" Normandy 51
" al Pomodoro 51
" Stuffed a la Valpar-
aiso 51
Eggs en Surprise 52
" Swiss 52
" Tres Moutarde 52
Eggplant al Forno Italian 60
" and Tomato Ital-
ian 60
Egyptian Macaroni 80
Punch 162
Salad 112
Empanada Chilean 80
Empanaditas Chilean 81
Enchiladas Mexican 81
Escabeche Chilean 113
Estofado de Madrid 81
Farina Dumplings German 127
Filet of Fish Atherton-
wood 31
Finnan Haddie Isle de Mi-
quelon 31
Fish Custard New Zea-
land 31
Fish Genoese 31
Glace 32
Grecian 32
Moultee 32
a la Provenc,ale 32
Sauce German ... 44
" Italian 44
" Russian 44
Soup Russian 22
Stew Danish 33
" German 33
and Tomato Japa-
nese
Flat Bread Scandinavian .
Fleisch Kuchen German . .
Flor de Calabaza Mexican
Florentine Ice 145
Framboisine 138
Frangipane 138
French Coffee Cream 145
Frico Spanish 82
Frijoles (Beans) Mexican. 61
Fritter Batter 124
33
157
81
61
ALPHABETICAL INDEX
167
Fritura Mixta (Meats) Span-
ish 82
(Vegetables 61
Frozen Tomato Cream.... 113
Fruit Dumplings Finnish. 127
" Fudge Californian. . 159
Soup Norwegian . . 22
Fujiyama Salad 113
Galette French 127
Garbure aux Choux French 23
Gaspacho Andalusian .... 113
Gateau Bretonne 149
Malakoff 138
de Riz French ... 149
Genoa Cake 150
Genoese Pastry 153
German Cheese Cake 150
Gnocchi (No. 1) Italian.. 127
(No. 2) Italian.. 128
Gooseberry Fool English. 138
Goruflot French 139
Goulash Hungarian 82
of Oxcheek Polish 82
Grape Fruit Marmalade
Salad 114
Green Peas Italian 61
" and Mint Eng-
lish 61
Gribiche (Sauce) Parisian 44
Guinea Hen en Casserole.. 105
Guiso de Carne Guatemalan 83
Hachis Italian 83
Haggis Scotch 83
Hahn Leberschen (Salad)
Polish . . . 114
Halibut Pudding Nor-
wegian 33
Ham and Green Peas Chin-
ese 83
84
34
34
Ham and Tortilla Mexican
Herring in Jelly Dutch...
Rolls
Salad Dutch 114
Sticks English ... 15
Hot Pot English 96
Huevos Chimbos Chilean. 139
Hungarian Iced Coffee 162
lahourti Turkish 120
Iced Tea 162
Indian Dessert 139
" Fritters 124
Italian Cheese 120
" Lemonade 162
Italian Meat Salad 114
Sauce for Spaghet-
ti, Tagliarini, Fish,
etc 45
" Sherbet 145
Japanese Salad 115
Wafers 153
Jerusalem Artichokes 62
Italian 62
Jugged Hare English 105
Kabat Roumanian 84
Kabobs Turkish 84
Kaffee Krugel German . . . 124
Kaihelo (Fish Sauce)
Hawaiian 45
Kalougas (Candy) 159
Kartoffel Kloesse German 128
Kippered Herring Soufflee. 16
Kissel Russian 139
" Salad 115
Kluskis of Cream Cheese. . . 128
Kohl Rabi (Chinese Turnip)
German 62
Krenn Fleisch Bohemian. 84
Kromeskies Polish 84
Kuroki Salad US
Lamb Haricot English ... 84
" Roast and Cucumbers 96
Lancashire Cakes English 157
Lazadas de Amor Chilean 124
Leber Kloesse German... 85
Lebkuchen German 150
Leche de Pina Mexican... 140
Lemon and Cinnamon Ice
Chilean 145
" Pudding Danish . . 140
Lengue con Polio Mexican 85
Lentil Puree Bavarian 23
Lettuce Salad Hungarian. 115
Liver Loaf French 85
" Nivernaise French.. 85
" and Onions Turkish 86
Locro Chilean 62
Lomo Peruvian 86
Los Angeles 86
Macedoine of Vegetables
Italian 63
Mai Bohl German 162
Mahelebi Turkish 140
Malina Smjetana Russian. 140
Mandarin Sherbet 145
Mange Tout au Lard
French 63
1 68
ALPHABETICAL INDEX
Manjar Blanco Chilean... 140
Marrons alia Roma 141
Marrow and Mushrooms... 86
Marzipan German 153
Matelote of Fish French.. 34
Meat Balls and Celery Root
Belgian 86
" PancakesSwiss 87
Mexican Soufflee 141
" Soup 23
Vermicelli 128
Milt Fingers English 16
Minestrone National Soup
of Italy 23
Minuten Fleisch German. 87
Mock Smelt Chilean 87
Mocha Cake for Kaffee
Klatsch German 150
Moki and Tomato New
Zealand 35
Mousse de Jambon French 115
Musaka Austrian 87
Mushroom Canape 16
and Rice 63
Mussels Bordelaise 39
a la Poulette 39
Mutton Shoulder Stuffed
New Zealand 96
Nalesneky (Russian Pan-
cake) 123
Navarin aux Pommes
French 88
Negre en Chemise French. 141
Noodles German 128
" and Ham German. 88
" and Scrambled
Eggs German. 88
Noodle Soup German .... 23
Norwegian Soup 24
Ojaldas Spanish 125
Okra West Indian 63
Olive Custards 16
Olla Podrida Spanish 24
Ombrelle d'Ostende Bel-
gian 63
Onion Dolmas Turkish ... 88
" Salad 116
" Soup French Peas-
ant 24
" Stuffed with Corn
Hillsborough .... 64
" Torta Italian . 64
Orange Chantilly French.. 141
Fool English .... 141
Salad for Game.... 116
Sauce for Meat and
Game 45
Sauce (Sweet) .... 131
Oushki (Soup) Russian ... 24
Ox-Cheek Mould English. 116
Oysters and Almonds 39
Oyster Custards 16
Oysters Pickled Spanish . . 39
" and Shrimp Curry. 40
Oyster Plant Genevoise . . 64
Palanauetas Mexican .... 159
Pan Dolce Italian 151
Pan-Pacific Salad 116
Papas Rellenos Mexican.. 89
Paprika Schnitzel German. 89
Pasha Serinya Russian . . . 142
Pastel de Platanos (Banana
Pie) Guatemala 142
Pate de Foie Gras Mousse
French 117
Peach Cup Burlingame . . . 145
Pears Roumanian 142
Persian Sherbet 146
Perog (Cabbage Pie) Rus-
sian 64
Petite Marmite French.. 25
Petit Pois au Lard French 64
Pigeons en Casserole
French 106
Creole 106
Pie English 106
Piepele Hawaiian 142
Pie Quot (Spare Ribs)
Chinese 89
Pilaf Turkish 89
Pilmen Siberian 89
Pimiento and Cheese 120
Pisco Punch Peruvian .... 163
Platanos Dulce Guatema-
lan 159
Platzen Hollandaise 153
Poerkoel Finnish 90
Pofesen Austrian 17
" a Confitures 125
Poffertges Dutch 125
Polenta Italian 129
alia Bologna 129
Polio con Arroz Argentina 103
" Mole Colorado-
Mexican . . 103
ALPHABETICAL INDEX
i6q
Polonaise Sauce 45
Pork and Potato Dump-
lings Scandinavian 90
Portuguese Soup 25
Potage Rizotto Turkish . . 25
Pot-au-Feu National Soup
of France 25
Potatoes Batangos 65
Potato Beignets French . . 125
Potatoes and Cheese
Mexican 65
Deviled German. 65
" Pompeiian 65
Potato Scones Yorkshire.. 157
Poulet en Cocotte French. 103
" au Fromage Bre-
tonne 104
" Henri IV, a National
dish of France ... 104
" au Lait French
Peasant 104
Prune and Olive (Hors
d' CEuvre 17
Puchero National Soup of
Argentina 97
Puffer (Potato Pancakes)
German 123
Pumpkin Florentine 65
" Italian 66
Puree of Garbanzos 26
Quail Argentina 117
" and Egg Plant Turk-
ish 107
" German 107
" Glace English 117
Quince Yukne 90
Rahm Suppe Austrian .... 26
Rassolinick A National
Soup of Russia 26
Ratafia Denmark 163
Ravioli Italian 129
Farce Italian 129
Rice Chinese 66
" Mexican 66
" Neapolitan 66
" Ring Mould 66
Ripe Olive Salad 117
Rissoles New South Wales 90
Risotto Italian 66
Roast Duck, Ichi Ban Jap-
anese 107
Rock Cod and Cabbage a la
Lorraine . 35
Rode Grode N. Europe... 143
Roman Caramels 160
Fritters 125
Ropa Vieja Spanish 90
Roquefort Cheese Salad
Dressing 45
Rose Sauce New Zealand. 131
Rothesay Pudding Scotch. 143
Roulade of Beef German.. 91
Roux (Brown) 46
" (White) 45
Rump Steak Farci New
Zealand 97
Rumspeise German 143
Russian Salad 117
Sauce for Cold Slaw 46
Salamander Pears Laguni-
tas 143
Salmi of Wild Goose 107
Salmon Pickle English 35
Salpicon Chilean 118
Salza Mexican 46
Sambayon Sauce 131
Sandabs aux Fines Herbes. 35
Sand Torte German 151
Sardines and Chile Peppers 36
Rarebit 17
Sauer Kraut Salad Russian 118
Sausage and Potatoes Eng-
lish
Schaschiks Circassian ....
Schmier kaese Fritters Ger-
man
Schwarzbrot Torte Ger-
man 151
Scotch Currant Bun 152
Fancies 154
Shortbread 154
Woodcock 17
Seco de Tortilla Mexican. 17
Serniky Russian Fritters.. 126
Shad Baked German 36
Shrimp Cocktail 15
" Gumbo 40
Mexican 40
" Toast a la Bonne-
f emme French . . 40
a la Whitebait 40
Smoked Fish Sticks 17
" Ham or Mutton
National Dish of Monte-
91
91
126
negro
97
Smothered Turkey 107
170
ALPHABETICAL INDEX
Sole a la Lagunitas 36
" Neapolitan 36
" Venetian 36
Sopa con Albondigas Mex-
ican 26
" Rellena Peruvian ... 91
Sopitas Chilean 27
Sorrel Soup French 27
Sospiros (Sighs) Spanish. 143
South Park Sweetbreads... 92
Spanish Chicken 105
Omelette 52
Pancakes 123
Pie 108
Sauce 46
Spatzeles 130
Spinach Arabian 67
" and Green Peas 67
Sprite Cookies Swedish... 154
Spritz-Gebackenes German 126
Squash (Hubbard) 67
Italian 67
" and Mushrooms ... 68
Steak Deviled 98
String Beans Spanish .... 68
Stufata Italian 92
Striped Bass and Goose-
berries 37
Subrics of Split Peas 68
Summer Squash 68
Suppe mit Lebereis Vien-
nese 27
Swedish Cheese Custard... 120
Pudding 144
Swiss Berry Pudding 144
" Soup 27
Tagliarini and Beef 92
Italian 130
Nazionale 130
Rossi 130
Verdi 130
Tamale A National Dish of
Mexico 92
" Loaf 93
" Pudding 93
Tavouk Gueunksis Turk-
ish 27
Tchi A National Soup of
Russia . 28
Toad-in-the-Hole Aus-
tralian 93
Tom and Jerry English... 163
Tomato and Apples La-
gunitas 68
Bengal 69
" Butter English ... 46
East Indian 69
Salad East Indian 118
" Sauce 46
Sicilian 69
Tongue Mexican 98
Spanish
" with Walnut Sauce. 98
Topic Armenian 70
Tortas de Carne Mexican. 94
" Frutas Panama 144
" " Polvoron Span-
ish 154
" " Ternera Peru-
vian 94
Tortilla (Mexican Pancake) 1
Tortolini al Forno Italian 130
Tsorbassi Russian 28
Trifles Scandinavian 126
Tripe Mexican 94
Tunny Fish Salad Italian. 1
Turkey Stuffed Guatemala 108
Turkish Sherbet 146
Turron de Vino Chilean.. 160
Umitas Spanish
Veal Galantine English...
Roast German
99
" Shoulder Bourgeoise 99
" Soup 28
" Stuffed Italian . . ...
Vegetable Marrow English 70
Venetian Pudding 144
Venison German 1
Vermouth Punch Mexican 163
Vitement Fait French ... 154
Wine Soup N. German.... 28
Wow-Wow Sauce Old
English 46
Zambaione Italian 144
Zucchini Italian 70
" and Tomatoes 70
UP RFRKFI PV I IDDADICC
"FT
-
; iO Ofc *
8YAQ
38
JJA
VOW
