Friday, May 29, 2009

Italian Soup

Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion. Let fry a few minutes; then add 2 quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan cheese; let all cook until done. Serve with toasted croutons.

Jewish Dumplings

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter and pour over the crackers. Add 3 eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and garnish with parsley.

Scotch Potato Stew

Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the sauce. Let all get very hot and serve.

Vienna Milk Rolls

Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large tablespoonful of butter; then stir in 1/2 cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with 1 pint of milk; let raise over night. Roll out an inch thick; cut with a biscuit-cutter; rub with melted butter; lay in a buttered baking-pan; let raise one hour; then bake in a hot oven twenty minutes.

Polish Stewed Beans

Break string-beans into pieces and let boil in salted water until tender; then heat 1 tablespoonful of butter; stir in 1 tablespoonful of flour until brown. Add the water in which the beans were cooked, 1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon and cloves to taste. Let sauce boil. Add the beans and simmer ten minutes. Serve hot with a beef pot roast.

French Tart

Make a rich pie-dough. Line a large pie-dish with the paste and bake. Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful of cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful of rum. Add the beaten whites; fill the pie and bake in a moderate oven. Then make a glacé. Mix 1 ounce of granulated sugar with 1 tablespoonful of cold water and let come to a boil. Put on the pie when cool and serve.

Scotch Cream Muffins

Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the muffin-rings 1/2 full and bake in a quick oven for twenty minutes.

German Stewed Brains

Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the brains, 1 sliced onion, some parsley, salt and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour; let boil up. Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.

English Boiled Pudding

Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of sifted flour and 1/2 teaspoonful of baking-powder. Add the whites, beaten to a stiff froth; put in a buttered pudding-mold, and let boil until done. Serve with brandy sauce.

Jewish Purim Torte

Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon. Add the whites beaten stiff; then fill with the mixture and let bake until done.

French Apple Fritters

Peel and slice large apples; sprinkle with sugar and lemon-juice and make a rich egg batter. Sweeten to taste and flavor with 2 tablespoonfuls of orange-flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine sauce.

Swiss Pie

Make a rich pie-dough. Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold.

Jewish Purim Cakes

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured baking-board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top.

English Meat Loaf

Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.

Scotch Loaf Cake

Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch thick and bake in a moderate oven until done.

Japanese Rice

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon.

Belgian Baked Bananas

Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve.

Swedish Baked Turnips

Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve.

Hungarian Bread Pudding

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well-buttered pudding-dish, and let bake until done. Serve hot with wine sauce.

Spanish Fried Chicken

Cut a fat hen into pieces at the joints and boil until tender; season and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of tomato-sauce, salt and pepper to taste. Serve the chicken on a platter with boiled rice.

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