Greek Stuffed Egg-Plant.
Parboil the egg-plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green
peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to
taste. Fill the halves with the mixture; sprinkle with bread-crumbs and bits of butter. Put in a baking-dish
with a little stock and bake.
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Swedish Pie.
Swedish Pie.
Make a rich pie-dough; line a deep pie-dish with the paste and let bake. Then fill with chopped boiled fish,
oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon.
Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough
and let bake until done. Serve hot.
Make a rich pie-dough; line a deep pie-dish with the paste and let bake. Then fill with chopped boiled fish,
oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon.
Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough
and let bake until done. Serve hot.
Swedish Stewed Mutton.
Swedish Stewed Mutton.
Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of
garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with
flour mixed with a glass of wine and boil up. Serve hot with baked turnips.
Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of
garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with
flour mixed with a glass of wine and boil up. Serve hot with baked turnips.
French Waffles.
French Waffles.
Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 teaspoonful of salt. Beat the yolks of 3
eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the
flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown.
Remove to a hot dish. Serve hot with powdered sugar on top.
Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 teaspoonful of salt. Beat the yolks of 3
eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the
flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown.
Remove to a hot dish. Serve hot with powdered sugar on top.
German Sweet Pretzels.
German Sweet Pretzels.
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1
tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small
wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a
well-buttered baking-tin and bake until a deep yellow.
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1
tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small
wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a
well-buttered baking-tin and bake until a deep yellow.
French Apple Soufflé.
French Apple Soufflé.
Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2
tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered
pudding-dish and bake in a moderate oven until done.
Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2
tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered
pudding-dish and bake in a moderate oven until done.
Italian Roast Beef.
Italian Roast Beef.
Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves
of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the
dripping-pan with some hot water and let roast until tender. Serve with boiled macaroni.
Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves
of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the
dripping-pan with some hot water and let roast until tender. Serve with boiled macaroni.
Belgian Stuffed Shad.
Belgian Stuffed Shad.
Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-buttered
baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and
pour in 1 cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with
French dressing.
Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-buttered
baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and
pour in 1 cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with
French dressing.
Scotch Baked Mutton.
Scotch Baked Mutton.
Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly
done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned.
Serve the mutton on a platter with the turnips.
Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly
done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned.
Serve the mutton on a platter with the turnips.
Spanish Stewed Rabbit.
Spanish Stewed Rabbit.
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits.
Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was
cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then
add the rabbit and simmer five minutes. Serve hot with boiled rice.
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits.
Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was
cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then
add the rabbit and simmer five minutes. Serve hot with boiled rice.
Polish Chops.
Polish Chops.
Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover
with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven
with 1 cup of beef broth. Baste often and serve very hot.
Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover
with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven
with 1 cup of beef broth. Baste often and serve very hot.
Japanese Salad.
Japanese Salad.
Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt
and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard-boiled
eggs and olives.
Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt
and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard-boiled
eggs and olives.
Russian Chicken Patties.
Russian Chicken Patties.
Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some
chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and
moisten with cream. Make a puff-paste and roll out very thin. Cut into squares and fill with a tablespoonful of
the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with
tomato-sauce.
Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some
chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and
moisten with cream. Make a puff-paste and roll out very thin. Cut into squares and fill with a tablespoonful of
the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with
tomato-sauce.
Russian Stewed Duck.
Russian Stewed Duck.
Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice
pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few
peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine.
Thicken the sauce with flour, boil and serve hot.
Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice
pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few
peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine.
Thicken the sauce with flour, boil and serve hot.
Bavarian Cabbage Salad
Bavarian Cabbage Salad
Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle
with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a
tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.
Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle
with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a
tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.