Spanish Baked Chicken
Clean and season a chicken with salt and pepper and let boil until tender. Put the chicken in a baking-dish; pour over some tomato-sauce highly seasoned; sprinkle with well-buttered bread-crumbs and let bake until brown. Place on a large platter with a border of boiled rice and pour over the sauce. Serve hot.
Swiss Beet Salad
Boil red beets until tender; skin and cut into thin slices. Sprinkle with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine vinegar. Let stand. Serve the next day.
Bombay Chicken Croquettes
Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2 green peppers and 2 cloves of garlic. Remove the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg. Add a little chopped tarragon and chervil and 2 beaten eggs. Mix with the sauce and form into croquettes. Then dip into beaten eggs and fine bread-crumbs, and fry in deep hot lard a golden brown. Serve hot. Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney.
Swiss Veal Pie
Cut cooked veal into small pieces; season and moisten with a rich beef gravy. Pour into a deep pie-dish. Then make a cover with mashed potatoes moistened with cream; sprinkle with bits of butter and let bake until brown. Serve hot.
Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock, salt and pepper to taste. Cover and let simmer ten minutes; then add 2 cups of boiled rice. Mix well together with 1 tablespoonful of butter. Let get very hot and serve.
Polish Chicken Soup
Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots and 2 stalks of celery cut into small pieces and 1 cup of pearl barley. Let all cook until tender. Remove the chicken; season the soup to taste with salt and pepper; add some chopped parsley and serve hot with the chicken.
Boil a large fish in 2 quarts of water; season with salt and paprica. Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1 bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful of butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot cream; season to taste and serve very hot.
Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir in 1/2 pound of flour and work into a smooth dough. Lay on a well-floured baking-board and roll out thin. Cut into fancy shapes and bake in a moderate oven until done. Cover with a white icing, flavored with vanilla.
Spread thin slices of rye bread with butter and caviare; some slices of white bread with butter and thin slices of ham; some slices of pumpernickel bread with butter and a layer of cottage cheese; and some slices of brown bread with butter and cold cooked chicken sliced thin. Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve.
Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6 tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of eggs beaten to a stiff froth; add 1 teaspoonful of vanilla. Pour into a mold and place on ice. Serve with whipped cream.